tony b Posted June 7, 2019 Report Posted June 7, 2019 1 hour ago, Pequod said: That rice looks so fluffy. Each grain is so distinct, yet perfectly cooked. No two grains are even sticking to each other. I...I...I don't believe I've ever been so mesmerized by a pile of rice. Get one of these, they are magic! https://smile.amazon.com/Kotobuki-190-803-Earthenware-uncooked-resulting/dp/B00C7SIGUO 1
Bruce Pearson Posted June 7, 2019 Report Posted June 7, 2019 Tony looks delish did it taste fuzzy? Lol. I like that half grate. Have a great weekend. I’m going to have Hawaiian food on Sunday my daughter is throwing me a birthday party with terriyaki and Hawaiian noodles( that she brought back from the islands) yum can hardly wait. If I remember I’ll take some pictures. 2
Bruce Pearson Posted June 7, 2019 Report Posted June 7, 2019 Is anybody else having problems with they’re reply posts going to a different subject?????? 1
Tyrus Posted June 7, 2019 Report Posted June 7, 2019 On 6/6/2019 at 9:29 AM, Bruce Pearson said: Tyrus you are right I’ve been in Calif way to long! But at my age it’s hard to move plus I really like the weather here we really don’t get much of a winter it’s cold at 40 degrees lol and summers are pretty nice also, not to hot and to cold but Juuusst right!. I got up at 3:45 this morning to pick up my daughter at the airport she just flew in from Hawaii for a week. She is thinking of moving there. If she does that might be a reason to move. My son lives there and if Darcy moves there all my family will be there? But if I move I Will have to leave my beloved KK here! Don’t know if that’s in the plan LOL. Tyrus I don’t have a stick grill but I do have a Traeger grill which burns pellets it is kind of fun to use. Family comes first. Hey, if you decide to move someday, your just a click away 1
Pequod Posted June 8, 2019 Report Posted June 8, 2019 Fresh out of the oven, not the KK as this was an early morning bake of a refrigerator proofed loaf. 100% naturally leavened (no commercial yeast) loaf of 50% fresh milled hard red wheat sourdough. 7
Basher Posted June 8, 2019 Report Posted June 8, 2019 i'm a few days away from having my starter ready, hasn't stopped me from trying some breads. That looks superb Pequod. 1
MacKenzie Posted June 8, 2019 Report Posted June 8, 2019 Great spring and colour on the loaf. That fresh milled flour will surely add a flavour punch. 1
tony b Posted June 8, 2019 Report Posted June 8, 2019 16 hours ago, Bruce Pearson said: Is anybody else having problems with they’re reply posts going to a different subject?????? Nope. That's a new one that I had heard of before??
Pequod Posted June 8, 2019 Report Posted June 8, 2019 Picked up a 100% grass fed and finished flank steak from my meat guy at the Farmer’s market today. So, a classic two-zone cook. Sear it over some Fogo: Then bring it up to a nice medium rare on the “cool” side. Never overcook grass fed beef...’it’s a crime. Then onto an arugula pesto board sauce. Fantastic meal. 7
jr.008 Posted June 8, 2019 Report Posted June 8, 2019 On 6/7/2019 at 8:08 AM, tekobo said: Hey there @jr.008, not sure why your photos are not showing on the forum. How did you try to insert them into your post? I use the choose files option usually. That aside, I did manage to download a couple of your photos and your ham looks mighty fine. Good job! Juicy meat and good looking grill marks. Very nice Mac. Tekobo, yeah I tried the same way. I work in tech so you would think I could figure this out. 😂. Anyways, thanks for the compliment. 1
Paul Posted June 8, 2019 Report Posted June 8, 2019 1 hour ago, Pequod said: 100% grass fed and finished 100% grass is a little too green for me but, I must say that looks great.
MacKenzie Posted June 9, 2019 Report Posted June 9, 2019 19 minutes ago, Paul said: 100% grass is a little too green for me but, I must say that looks great. I have the same feeling about grass fed beef BUT that tri tip I did the other say was wonderful, no complaints about the flavour or texture.
Flemming Posted June 9, 2019 Report Posted June 9, 2019 Did a couple of chickens on my new rotisserie, video will be up soon (hopefully) 7
Braai-Q Posted June 9, 2019 Report Posted June 9, 2019 2 hours ago, Flemming said: Did a couple of chickens on my new rotisserie, video will be up soon (hopefully) Those look superb. Guten appetit! Look forward to the video.
Aussie Ora Posted June 9, 2019 Report Posted June 9, 2019 What better way to spend a winter Sunday ribs and bacon over black cherry.on they go at 225f ..ready to go.... Letting it cool down the ribs are still cruising along nicley will wrap the bacon in cling wrap once it's cooled down and pop it in the fridge slice it tomorrow. Sent from my SM-T835 using Tapatalk 6
Pequod Posted June 9, 2019 Report Posted June 9, 2019 10 hours ago, Paul said: 100% grass is a little too green for me but, I must say that looks great. Normally not a 100% grass fan either, but this steak could change my mind. We have a farmer near here who raises and sells Piedmontese beef. Supposedly much leaner and yet more tender and flavorful than regular beef due to a gene they carry. Seems contradictory since we’re taught fat is flavor. Been meaning to give it a go. 1
alimac23 Posted June 9, 2019 Report Posted June 9, 2019 Awesome looking ribs and bacon Aussie!I cooked a rack of beefies myself today. I ate a couple and then turned the rest into beef rib ragout.Sent from my iPhone using Tapatalk 6
MacKenzie Posted June 9, 2019 Report Posted June 9, 2019 Dinner looks awesome and I'm sure it tasted the same. 1
ckreef Posted June 9, 2019 Report Posted June 9, 2019 (edited) @Flemming great looking spin. What type of lump do you have down in there? Edited June 9, 2019 by ckreef
