tekobo Posted April 21, 2022 Report Share Posted April 21, 2022 On 4/20/2022 at 10:19 PM, Tyrus said: An interesting addition also if you are unaware was Black Garlic to the left of the plate. Now it doesn't have a strong flavor yet a more sweeter/tangier bouquet to it. Whatever was lost in the translation of aging came out differently with a pleasing taste. I feel it's better served with a Caviar, shrimp, on a good buttered bread, a charcuterie board aside sliced meats etc, or on it's own. They peel easy and clean, they are expensive I thought, 3 good size whole clove garlics for $15.00. I found them at a farmers market in the Berkshires of Massachusetts and I obliged. Something different, unique and applicable to the imagination. I'd be interested to know if anyone else has had these and what their thoughts were. Just a thought . Expand Hi Tyrus. I agree, black garlic is delicious. I use a recipe from Le Pigeon to make a thick mayonnaise like dressing that I put on everything once I have made it up. Whizz a head of black garlic with a quarter cup of balsamic vinegar, 1 minced shallot, 1 teaspoon kosher salt adding 2/3 cup of olive oil in steady stream while you whizz. Delish. 1 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 21, 2022 Report Share Posted April 21, 2022 On 4/21/2022 at 8:23 AM, tekobo said: Hi Tyrus. I agree, black garlic is delicious. I use a recipe from Le Pigeon to make a thick mayonnaise like dressing that I put on everything once I have made it up. Whizz a head of black garlic with a quarter cup of balsamic vinegar, 1 minced shallot, 1 teaspoon kosher salt adding 2/3 cup of olive oil in steady stream while you whizz. Delish. Expand LOVE black garlic. I like it on a baked potato or mashed potatoes with sour cream and butter. @tekobo - Just curious, your dressing recipe - is there an egg yolk in it, too? To make it a mayo, it needs the egg, otherwise it's just a vinaigrette. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 21, 2022 Report Share Posted April 21, 2022 On 4/21/2022 at 3:11 PM, tony b said: @tekobo - Just curious, your dressing recipe - is there an egg yolk in it, too? To make it a mayo, it needs the egg, otherwise it's just a vinaigrette. Expand No egg yolk. The similarity to mayo is the fact that it is thickened by the slow addition of oil to the other ingredients. It makes a nice thick, mayonnaise like sauce. All this talk makes me want to go and make some! 2 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 21, 2022 Report Share Posted April 21, 2022 Finally! Crispy crackling in my KK. Cooking pork on a rotisserie means you get all round crunch. Hurrah! 8 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 21, 2022 Report Share Posted April 21, 2022 That looks delicious!!!!!! 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted April 21, 2022 Report Share Posted April 21, 2022 On 4/21/2022 at 9:01 PM, tekobo said: Finally! Crispy crackling in my KK. Expand Ok, since you have a few of them, which one are you most gravitated too? There is a lesser and there is a more, I'd like to know, no hiding the truth now. It's like squeezin a lemon, you never get all the juice...so give us half a lemon. By the the way, nice pic, where's the crunch? I know , just around the bend. Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 22, 2022 Report Share Posted April 22, 2022 @tekobo looks good. i've never been successful with producing crackling. skin is always rock hard and the subdermal layer is all unrendered fat. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 22, 2022 Report Share Posted April 22, 2022 On 4/21/2022 at 9:23 PM, Tyrus said: Ok, since you have a few of them, which one are you most gravitated too? There is a lesser and there is a more, I'd like to know, no hiding the truth now. It's like squeezin a lemon, you never get all the juice...so give us half a lemon. Expand Horses for courses @Tyrus. If I was to only have one KK it would be the 32. My current plan is to keep the 23 in the split basket configuration to support 2 zone cooking, cooking for 2 and rotisserie cooking. Will probably change my mind soon but that is half the fun. The 16 is currently on loan to a friend. 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted April 22, 2022 Report Share Posted April 22, 2022 6 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 22, 2022 Report Share Posted April 22, 2022 Looks like a good hack that does not require a full blown basket splitter, @Poochie. What was the cook like? Fewer flare ups? Crispy skin? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 22, 2022 Report Share Posted April 22, 2022 On 4/21/2022 at 3:11 PM, tony b said: LOVE black garlic. I like it on a baked potato or mashed potatoes with sour cream and butter. Expand Yes, great stuff. 1 Quote Link to comment Share on other sites More sharing options...
Poochie Posted April 22, 2022 Report Share Posted April 22, 2022 On 4/22/2022 at 9:00 AM, tekobo said: Looks like a good hack that does not require a full blown basket splitter, @Poochie. What was the cook like? Fewer flare ups? Crispy skin? Expand zero flare ups. And even though the pans were very shallow, the grease from the chickens evaporated from the close proximity of the heat, so they didn't come close to overflowing. I didn't get crunchy skin but I think I know how next time. 2 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 23, 2022 Report Share Posted April 23, 2022 @Poochiei've never cooked more than one whole chicken at a time. looks like the cradle you have can cook four.. Quote Link to comment Share on other sites More sharing options...
Poochie Posted April 23, 2022 Report Share Posted April 23, 2022 Yep, it can hold 4. Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 23, 2022 Report Share Posted April 23, 2022 @DennisLinkletter Dennis needs to make those new wingnuts for the basket available as an accessory. I'd buy a 10 pack for my basket 👍 Quote Link to comment Share on other sites More sharing options...
David Chang Posted April 23, 2022 Report Share Posted April 23, 2022 On 4/23/2022 at 10:30 AM, C6Bill said: @DennisLinkletter Dennis needs to make those new wingnuts for the basket available as an accessory. I'd buy a 10 pack for my basket 👍 Expand these things? you can have mine but you need to pay international shipping. 1 Quote Link to comment Share on other sites More sharing options...
Jadeite Posted April 23, 2022 Report Share Posted April 23, 2022 On 4/23/2022 at 10:30 AM, C6Bill said: @DennisLinkletter Dennis needs to make those new wingnuts for the basket available as an accessory. I'd buy a 10 pack for my basket 👍 Expand I'll second that! They look VERY user friendly! Quote Link to comment Share on other sites More sharing options...
Poochie Posted April 23, 2022 Report Share Posted April 23, 2022 I have both styles and it's no contest...the wing nuts win by a mile Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 23, 2022 Report Share Posted April 23, 2022 On 4/23/2022 at 10:59 AM, David Chang said: these things? you can have mine but you need to pay international shipping. Expand You don’t like them ? Quote Link to comment Share on other sites More sharing options...
C6Bill Posted April 23, 2022 Report Share Posted April 23, 2022 Today was steak day, I’d been a little under the weather the last few days but feeling better today so went and got a nice thick porterhouse 👍 cooked at 250 until internal temp got to 110, then rested before searing caveman style. 9 Quote Link to comment Share on other sites More sharing options...
