tony b

Thanks for the recipe, ckreef!

Bummer!

I don't think there's ever been a case of "buyer's remorse" with a KK!! You will love yours when it finally arrives. As Tom Petty sings, "The waiting is the hardest part."

I'm sure that she really appreciated that!!

Killer! I'd take those extra fatty bits and turn them into lardon.

Nice job. Lotta work. Break a leg, kid! Are you gonna share the shrimp recipe or will I have to poach it from Guru.

I just assumed Amazon was Amazon everywhere, all that was different was the shipping costs??

Kudos! Nice thing about SV cooking, not fretting overcooking something in the bath!

OK, inquiring minds like ours would like to know - Dennis, what are those 3 knobs on the front of your grill for? Some new prototype?

Doc, you crack me up!

Haven't done scallops yet - hard to get good ones here in the Midwest. However, I can say that shrimp come out the best of any cooking method I've tried. Like I've said before, "As God as my witness, I shall never boil shrimp again!"

Well, I measured mine and SURPRISE, I have the 12" model after all, not the 14". The "working area" of mine is 12" x 12" (up to the handle rivets). So, I'd guess that the bigger one is 14" wide x 16" long, not counting the handle. BUT, Amazon has the 16" wide one on sale for 51% off, which means it's only $1.80 more than the 14" one. Like I say "Go Big or Go Home!"

Yeah, I have a "standard" wooden one, too. I use that one in my counter-top convection oven, as the metal one is too big to fit in it.

Sneaky puppy! This was your entry in this month's Guru Challenge!

Good to be prepared!

Copped 6 lbs of Korean style beef ribs at the market. Put up most in vacuum bags in the freezer. But, I did have some Kalbi marinade left from my last cook, so I marinaded some overnight and onto the KK - lower grate, 400F, direct, about 3 - 4 minutes each side. Sorry, no pics, as I can't compete with Wilburpan's!! Served them his way, red lettuce leaves, coconut rice, and slather of gochujang. Sides - some yummy grilled corn on the cob, cooked in the husks, direct on the main grill for about 45 minutes, turned about halfway through. Salad of diced cucumber and tomato with a ponzu/white shoyu/sansho pepper/sesame oil dressing. TASTY!

Yummy looking pie, MacKenzie! May take my "re-test" on Monday, weather permitting. Here's the peel that I use. Plenty big. http://www.amazon.com/Kitchen-Supply-14-Inch-16-Inch-Aluminum/dp/B002JPJ0QY/ref=sr_1_1?ie=UTF8&qid=1432391849&sr=8-1&keywords=pizza+peel

Yummy looking salad. Don't float away on us, Ken!

To paraphrase a quote from my favorite movie of all time - "As God as my witness, I shall never buy lump again!"

I'd truly love to say YES to that wonderful offer mk1, but I know a rabbit hole when I see one! There'd be no turning back, I'm afraid! I came dangerously close many years ago of falling into the rabbit hole of CASI chili cookoffs! I judged the Iowa state championship for several years, but didn't compete other than locally. I can still make a damned mean bowl of red, if I do say so myself!

He used efficacious in a blog post!

We're family over here, so it's OK!!

Threw some prawns into the leftover Hot Pot soup, a handful of angel hair, and big dollop of the chili garlic paste for dinner tonight. I just stopped sweating!