Non KK cooks

[tekobo]

What fun!  I love playing with fire and your method is probably better than mine.  I was advised to start the fire over to the left in my allegro and the deck then gets heated up by radiant heat.  You just built a great big fire in the middle. That must heat the deck up faster. Gonna try that next time. And yes, I too need to replace my marginal yeast before my next try!

[MacKenzie]

Wow, first pizzas, and no disasters.

I sprinkle my peel with rice flour. It doesn't absorb water like regular flours so the dough tends not to stick to the peel. Another key is don't push, pull when you launch the pizza. If by chance you happen to not quite get it perfect when you launch let the pizza cook for a short period before you try to move it. Have fun, I don't doubt you will.  

[Basher]

Here’s one for you to try jonj.
If you have a lazy 12 minutes…. Where do you think this is filmed? Turkey?

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[Basher]

Or how about this one in your new toy jonj?….. if you have a spare 17 mins to watch.

And like lamb


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[jonj]

Wow @Basher, those are BIG ovens.

[David Chang]

it's crab season so we bought some live crab from the pier today. 

[Basher]

Yum yum David. Blue swimmers, aka sand crabs.
Boiled in salt water?
I thought you would whip out the chilli crab that Singapore is famous for. Maybe that’s saved for the mud crabs?


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[David Chang]

ah yes, sg chili crab is usually mud crab, which is also available in the market, but i have never made this dish. we usually can get two or three kinds of mud crabs here. the one packed with orange roe is heaven.

 i don’t know which crab we ate exactly, its definitely a blue variety. the fishmonger gave us a female, rest were males, but the male crabs taste better. we steamed them.

Edited September 19, 2022 by David Chang

[David Chang]

special dinner tonight. got my hands on chilled rubia gallega striploin. rubia is an old galecian cow breed. it has this milky spoiled fermented bovine smell and taste to it. hard to explain. i prefer this over any other beef, including japanese waygu…

sous vide in apo to 118f and held temp for about an hour while i worked on the sauce and sides..

finished in the alfa burning wood
roasted veg accompaniment 
green peppercorn sauce 

 

Edited September 22, 2022 by David Chang

[MacKenzie]

Vermicular has a new oven safe cast-iron frying pan and mine arrived this week so I took advantage of it today to make Pull Apart Bread.

Egg wash.

 

 

These light weight ceramic coated frying pans are amazing. I have one with the walnut handle, which obviously can't go in the oven but it is a thing of beauty. This week I got one with an oven safe handle, it does get hot in the oven but this handle stays cool when used on the stove top as does the walnut one.

[David Chang]

homemade cured salmon and bagels. i would have smoked it on the kk with the cold smoker, but life got in the way and there's a typhoon outside so i couldn't do it. still tastes wonderful. if you want to cure/smoke your own salmon, there is almost no $ saved because a half salmon is just as expensive as one already smoked..

homemade bagels of course..

[John T]

On 9/1/2022 at 4:08 PM, John T said:

You folks are like the devil with temptations 😉.  Okay, which of these is the better companion to our KK Supreme?

     Alfa 5 Minuti

     Forno Venetzia Pronto 500

So we ended up with the Alfa 5 Minuti and have tried pizzas twice now. 

Still on the learning curves with pizzas - those done in our KK tend to cook the bottom faster than the top, and in the WFO the top faster than the bottom.  We'll get there eventually, but may not have many clothes that fit by then. 

[jonj]

3 hours ago, John T said:

those done in our KK tend to cook the bottom faster than the top, and in the WFO the top faster than the bottom.

I have an Alfa 4 Pizze, which I have had for a few months, and think the floor temperature is at least as important as the dome for pizza. One can always hold the pizza on the turning peel up toward the dome to finish the top if it lags the bottom. I use this to check the floor temp:

https://www.thermoworks.com/ir-gun/

[John T]

16 hours ago, jonj said:

I have an Alfa 4 Pizze, which I have had for a few months, and think the floor temperature is at least as important as the dome for pizza. One can always hold the pizza on the turning peel up toward the dome to finish the top if it lags the bottom. I use this to check the floor temp:

https://www.thermoworks.com/ir-gun/

yup, I have one of these IR temperature sensors.  I guess I just need to be more patient and wait until the floor temp is really really hot. 

[MacKenzie]

Just remember when you take the temp with the IR gun, it is taking the surface temperature. One needs to be patient and give the bricks time to heat soak so the whole brick is at 600F or whatever temp you want to cook at, not just the top of the brick.

 

[jonj]

To be sure the bricks get hot for pizza, I start the fire in the center and don't move it to the side until it has become mostly embers.

[jeffshoaf]

A while back I posted a question about cold smoking and dehydrating milk to use later in a regional food called "chicken stew"; this is traditionally a chicken and milk stew cooked over a wood fire in a cast iron pot and I was looking to replicate the wood-fired taste when cooked in doors, I haven't gotten around to trying the cold smoking trick yet but we did have a small family gathering in mid-November and made chicken stew the traditional way. I forgot to take any pics but my sister got one.

I cooked 4 whole chickens in instant pots, deboned and them, and then used the bones and skin to make additional broth. I also had several quarts of broth I made and froze a few months ago from the carcass of a turkey breast I had smoked. Dumped it all in my #8 dutch oven over a charcoal and wood fire, added whole milk, half-and-half, sour cream, butter, salt and pepper, and thickened with corn starch.

I think this was the best chicken stew I've ever had! It had a rich, smokey, and buttery flavor. We had plenty left over so I have some in the freezer for later consumption.

I think the smoked turkey broth really contributed to the flavor, giving me hope that the cold smoked milk is a good idea, but since I now have a chamber vac sealer, I'll probably defer on the dehydrating and just freeze the result.

[David Chang]

bored saturday afternoon bake

[jeffshoaf]

I've always been one of those "I grill outside regardless of the weather" but as i've suffered from timing issues and neck issues and other issues lately, i find myself wanting a grilled steak but not surmounting those issues.

I resisted when i stumbled across the top-of-the line mostly smokeless Ninja Foodi grill at 40% off on Amazon but when I saw i could get a $150 Amazon credit for signing up for an Amazon Prime credit card... I succumbed. It was delivered today and i had a 50 day dry aged ribeye dry brined and ready.

The verdict: not as good as a charcoal- or wood-fired steak but still very tasty! $80 well spent!

It also came with a griddle and an air frying basket, plus the guys got a box to play in.

[tekobo]

KK shopping channel strikes again!  The combination of this ninja piece of kit being a grill, a dehydrator and an air fryer is very tempting.  Will you be trying its capabilities as an air fryer @jeffshoaf?  More reports of how you get on using this will be very gratefully received. 

That said, we have a break in the cold and wet weather today and I am hoping to get out there and do some fire cooking after a break of quite a few weeks now.  Cold and the risk of slipping on wet and/or ice has made outdoor grilling distinctly unappealing this so far this winter.