5698k Posted December 31, 2024 Report Share Posted December 31, 2024 Not a Kramer, it’s a Kenichi Shiraki honyaki. Many havent heard of him, but he’s a true master, the teacher of some of the current big dogs. I saw where the knife Bob Kramer made for Anthony Bourdain auctioned for over 200k. That’s a bit out of my price range!Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted January 1 Report Share Posted January 1 That's one of the few rabbit holes on this site that I have successfully avoided! Quote Link to comment Share on other sites More sharing options...
tekobo Posted January 2 Report Share Posted January 2 I managed to use up half of this 22kg squash (galeux d'Eysines variety) for my New Year's party vegan dish When I piled it all into my double bottomed pan in the 32, I started to regret not having bought a 42. Luckily it all cooked down nicely and, with the addition of some cooked grains and romesco sauce, it was a real hit on the night. Meat eaters found solace in this pork paella, cooked in my greenhouse to stay out of the wind. And yes, @tony b, there was soccarat! 6 1 Quote Link to comment Share on other sites More sharing options...
qundoy Posted January 2 Report Share Posted January 2 That is a very impressive squash. It all looks delicious. 1 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted January 2 Report Share Posted January 2 Sufferin Succatash that's alot of squash! 1 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 2 Report Share Posted January 2 Wow, what a fantastic cook. 👍👍 1 1 Quote Link to comment Share on other sites More sharing options...
C6Bill Posted January 2 Report Share Posted January 2 But but but where’s the bread !!!!! 1 3 Quote Link to comment Share on other sites More sharing options...
qundoy Posted Saturday at 09:15 PM Report Share Posted Saturday at 09:15 PM Smoked a lamb breast today. This is my 2nd attempt with this cut, the first time was pretty much a disaster. Lightly salted them for an overnight dry brine, coated them with Berbere spice early this morning. On the smoker at 230 degrees. Finished the ribs with a coat of Bachans Sweet Honey Japanese BBQ sauce. They turned out nicely, the sweet sauce and berbere spice rub worked well together. I'm looking forward to cooking these again. Enjoy Steve 7 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted Sunday at 03:28 PM Report Share Posted Sunday at 03:28 PM 17 hours ago, qundoy said: them with Berbere spice early this morning. On the smoker at 230 degrees. Finished the ribs with a coat of Bachans Sweet Honey Japanese BBQ sauce. The cook looks great, outside the box for a different taste profile. I have a Ethiopian Berbere and have been looking for an idea, have been a fan like others here of Bachan's also, so I'm assuming it's the green bottle. If your adventureous and like trying the new, try a Morroccan spice on chicken but don't forget to salt the chicken beforehand, it balances the spice and tempers it. It's a brown powder like the berbere, having a unique distinctive flavor unusual to our palate, but rewarding. Find it if your curious enough on Amazon, cheap enough too. Quote Link to comment Share on other sites More sharing options...
qundoy Posted Monday at 01:54 PM Report Share Posted Monday at 01:54 PM Tyrus, thanks for the heads up on the Moroccan spice. I really like the Berbere spice. The Bachans is a white bottle labeled "sweet honey". I was worried when I bought it that it might be too sweet. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted Monday at 04:17 PM Report Share Posted Monday at 04:17 PM 2 hours ago, qundoy said: The Bachans is a white bottle labeled "sweet honey" White you say, unbelieveable, looking in the frig I have 4 bottles of Bachans all different colors....geeez I guess we can squeeze another one in there! 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted Monday at 05:12 PM Report Share Posted Monday at 05:12 PM 3 hours ago, qundoy said: Tyrus, thanks for the heads up on the Moroccan spice. The blend is called "Ras El Hanout" - which means "top of the shelf." The best spices that a shop sells. Typically contains a LOT of ingredients (up to 20-ish), including flower petals (roses, etc.) It's usually doesn't have the same heat level as a Berbere. Everyone has their own blend for it, so you might have to look around to find one that hits the mark for you. These folks might be a good start for you. https://www.amazon.com/Ras-El-Hanout-2-0-Oz/dp/B000FVCVS8/ 1 Quote Link to comment Share on other sites More sharing options...
qundoy Posted Monday at 06:33 PM Report Share Posted Monday at 06:33 PM Hmm... the cap is red Quote Link to comment Share on other sites More sharing options...
Tyrus Posted Monday at 07:50 PM Report Share Posted Monday at 07:50 PM (edited) I'll see your Honey, and raise you 3 other flavors. They're all white qundoy, yours is Gold, that doesn't mean it counts for triple. Edited Tuesday at 04:50 AM by Tyrus 3 Quote Link to comment Share on other sites More sharing options...
qundoy Posted Tuesday at 12:22 AM Report Share Posted Tuesday at 12:22 AM LMAO... Quote Link to comment Share on other sites More sharing options...
tekobo Posted Tuesday at 12:33 PM Report Share Posted Tuesday at 12:33 PM On 1/4/2025 at 9:15 PM, qundoy said: Smoked a lamb breast today. This is my 2nd attempt with this cut, the first time was pretty much a disaster. Lightly salted them for an overnight dry brine, coated them with Berbere spice early this morning. On the smoker at 230 degrees. Finished the ribs with a coat of Bachans Sweet Honey Japanese BBQ sauce. They turned out nicely, the sweet sauce and berbere spice rub worked well together. I love, love, love lamb ribs @qundoy. A local Turkish grill house does them beautifully but I have never been able to find them to buy and cook myself. I tried with a supplier in December and he said to wait until after the Christmas rush to place a special order. Your cook has inspired me. I will be following up right now.... Quote Link to comment Share on other sites More sharing options...
tekobo Posted Tuesday at 12:41 PM Report Share Posted Tuesday at 12:41 PM On 1/2/2025 at 9:47 PM, C6Bill said: But but but where’s the bread !!!!! Ha ha. No bread but I did make squash ice cream for 50. It was divine with a squeeze of pumpkin seed oil. 4 Quote Link to comment Share on other sites More sharing options...
qundoy Posted Tuesday at 03:20 PM Report Share Posted Tuesday at 03:20 PM I scream you scream... Squash ice cream. Very unique desert idea. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted Tuesday at 04:12 PM Report Share Posted Tuesday at 04:12 PM 3 hours ago, tekobo said: squash ice cream What kind of squash did you use, my guess is butternut. Nice color, almost could be mistaken for coffee in appearence, No small task Tekebo, knowing your desire for originality it doesn't surprise me it came out well. I would of gone to the market and looked for frozen pudding, passed it off with a story saying it was an ancient Egyptian favorite and served it with walnuts. My compliments, we're actually not that far apart. 1 1 Quote Link to comment Share on other sites More sharing options...
Bunji Posted Wednesday at 05:50 PM Report Share Posted Wednesday at 05:50 PM On 1/6/2025 at 12:12 PM, tony b said: The blend is called "Ras El Hanout" - which means "top of the shelf." The best spices that a shop sells. Typically contains a LOT of ingredients (up to 20-ish), including flower petals (roses, etc.) It's usually doesn't have the same heat level as a Berbere. Everyone has their own blend for it, so you might have to look around to find one that hits the mark for you. These folks might be a good start for you. https://www.amazon.com/Ras-El-Hanout-2-0-Oz/dp/B000FVCVS8/ This has reminded me of one of my favorite dessert recipes, a s'mores pie which uses Ras El Hanout in the meringue from the book Wild Sweetness by Thalia Ho. I made it a couple of years ago for Christmas and my family still asks me about it. I need to make that again sometime soon I think 1 Quote Link to comment Share on other sites More sharing options...
