5698k Posted December 12, 2017 Report Posted December 12, 2017 Dennis?Sent from my iPad using Tapatalk 1
Tyrus Posted December 13, 2017 Report Posted December 13, 2017 13 minutes ago, 5698k said: Dennis? Star Wars? Utensils? Sent from my iPad using Tapatalk
tony b Posted December 13, 2017 Report Posted December 13, 2017 I see light saber kabobs in my future! 1
Bruce Pearson Posted December 13, 2017 Report Posted December 13, 2017 That grill looks out of this world
KevinS Posted December 20, 2017 Report Posted December 20, 2017 On 6/23/2016 at 8:08 PM, Syzygies said: Always have a plan for the after-party. One favorite of mine is from some Spanish cookbook, three pounds of potatoes, an onion, a teaspoon each of salt, black pepper, pimenton, and olive oil to mix. Roast to taste. The cookware is a La Chamba clay pot from Colombia. My friends and I have many sizes. These are twice as good as the next best option for clay cookware, and this is coming from someone with a serious problem with accumulating cooking equipment; I've probably tried your favorite, if this isn't it. They feel like very dense wood, are so buffered that stove-top cooking behaves like oven cooking, and I've never managed to break one. They're made from micaceous clay; one hears accounts of potters desperate to break their mistakes with similar clay, and all hurling pots like this does is damage the floor. They easily take direct flame. I own some beautiful tagines that collect dust because of La Chamba. They're the dream stove-top bean pot, worth it for this if they never see another use. Good Mother Stallard beans from Rancho Gordo, inside while I cooked outside on the KK. Syzygies, which size do you find to be the most useful, especially for use as a bean pot?
MacKenzie Posted December 21, 2017 Report Posted December 21, 2017 (edited) I have some of their products and love them, for my casserole I picked the 4 qt size and really like. https://ancientcookware.com/colombia/black-clay-la-chamba-casserole-detail Nothing will saute onions like one of these. I have used it on the kitchen gas stove, in the oven and on the KK. Don't you just love that bread that Syzygies made? Edited December 21, 2017 by MacKenzie
Syzygies Posted December 21, 2017 Report Posted December 21, 2017 2 hours ago, MacKenzie said: For my casserole I picked the 4 qt size and really like. I have perhaps eight in two kitchens, and I always choose best fit. I do like the 4 qt as a good starter.
Bruce Pearson Posted December 21, 2017 Report Posted December 21, 2017 Uh oh! Something new to buy. Those pots look heavy duty. May have to try one
Pequod Posted December 21, 2017 Report Posted December 21, 2017 An oven loaf of Pain au Bacon. That’s right, Bacon Bread! Keeps the vegetarians away... 4
KevinS Posted December 21, 2017 Report Posted December 21, 2017 14 hours ago, Syzygies said: I have perhaps eight in two kitchens, and I always choose best fit. I do like the 4 qt as a good starter. Thanks for the response. I will start with the 4qt.
MacKenzie Posted January 30, 2018 Report Posted January 30, 2018 Poached egg and bacon on homemade sourdough bread for breakfast. First time doing the egg this way- Oil some Saran wrap, drop the egg in, tie it off and drop it into simmering water. Serve on top of bread, sprinkle with purple crack, add a slice of KK bacon and... 4
MacKenzie Posted January 30, 2018 Report Posted January 30, 2018 That look delicious nice job Thanks, Eddie Mac, I might just do it again tomorrow.
Eddie mac Posted January 30, 2018 Report Posted January 30, 2018 MacKenzie I love seeing your breads one of these days I am going to try and make some. I make many pan of cornbread but never crusty bread
MacKenzie Posted January 30, 2018 Report Posted January 30, 2018 (edited) 12 minutes ago, Eddie mac said: MacKenzie I love seeing your breads one of these days I am going to try and make some. I make many pan of cornbread but never crusty bread It will be fun and I am looking forward to seeing your bakes. Edited January 30, 2018 by MacKenzie
tony b Posted January 30, 2018 Report Posted January 30, 2018 Funny, I just read on the net this morning about this technique for poaching eggs! How did you like it compared to SV, MacKenzie?
MacKenzie Posted January 30, 2018 Report Posted January 30, 2018 It has been so long since I did a SVed poached egg I can't remember but I think it is easier as I just have to get a sauce pan of water heated on the stove.
tony b Posted January 31, 2018 Report Posted January 31, 2018 Definitely on my radar screen to try this!
MacKenzie Posted January 31, 2018 Report Posted January 31, 2018 Tony, make sure you get as much air out as possible and I didn't do it today but you can add some spices, etc. to the bag. Grease the inside of the saran wrap where the egg will be and tomorrow I'm going to tie it with a twist tie or butcher twine. I think a dash of hot sauce might just be in order.
