Bruce Pearson Posted June 17, 2018 Report Share Posted June 17, 2018 First you have to make sure that the bottom is completely dry otherwise it could crack. Then after you’ve washed it you fill about 80% full of water and put in 1/5 of the amount of water with cooked rice. Cook it for an hour or until the water and rice become I guess you could call it porridge. And I guess this mixture Fills up the microscopic holes in the Clay. This is a one time only seasoning. And then you’re ready to cook your rice. I’ll post some pictures of some cooked rice LOL 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 17, 2018 Report Share Posted June 17, 2018 This is going to be an interesting watch, Bruce. 1 1 Quote Link to comment Share on other sites More sharing options...
Chanly1983 Posted June 18, 2018 Report Share Posted June 18, 2018 Thanks @MacKenzie and @Bruce Pearson. I love the use of chives blossoms, I would try it but the tried for 3 years to get them to bloom at the old house and that they bloom at the new house I think I would be sleeping on the sofa. @tekobo I needed the temperature to be under 90 degrees, preferably about 70 degrees and it was 90 degrees outside on Friday I used the ice to drop the temp down in the KK. As for flavor I honestly couldn’t tell you, I really am not a salmon person. But I enjoy putting a smile on the wife’s face so if dealing with salmon for a few hours does it... A saying I try to live by “happy wife, happy life!” 2 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted June 18, 2018 Report Share Posted June 18, 2018 (edited) ??? I've really enjoyed taking pictures and posting details on some of my cooks on this "everyday cooking" thread. Thanks really very much to y'all that have posted kind comments about some of those cooks. This group is the best. I'll always be looking. Edited June 18, 2018 by amusedtodeath 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted June 18, 2018 Report Share Posted June 18, 2018 12 hours ago, Bruce Pearson said: First you have to make sure that the bottom is completely dry otherwise it could crack. Then after you’ve washed it you fill about 80% full of water and put in 1/5 of the amount of water with cooked rice. Cook it for an hour or until the water and rice become I guess you could call it porridge. And I guess this mixture Fills up the microscopic holes in the Clay. This is a one time only seasoning. And then you’re ready to cook your rice. I’ll post some pictures of some cooked rice LOL It is a "once and done' seasoning process and every time you use it, it get re-seasoned. I will find my English instructions and send them to you. We always use chicken broth when cooking the rice.......mixed with scallions, fresh ginger & garlic. Excellent!!!! Here is a video link about the cooker: https://www.youtube.com/watch?v=BYQlW5M4fg4 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 18, 2018 Report Share Posted June 18, 2018 Thanks Jon, on Father’s Day I made rice in my multi cooker with veggy broth saffron and peas. Yours sounds really good I’ll have to try it. Quote Link to comment Share on other sites More sharing options...
Jon B. Posted June 18, 2018 Report Share Posted June 18, 2018 6 minutes ago, Bruce Pearson said: Thanks Jon, on Father’s Day I made rice in my multi cooker with veggy broth saffron and peas. Yours sounds really good I’ll have to try it. Here is a decent link on general usage: https://toirokitchen.com/pages/how-to-use-kamado-san 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 18, 2018 Report Share Posted June 18, 2018 (edited) It was some day but the food made everything OK. Thighs marinated in Frank's Hot Sauce. Plated. Moist chicken interior. Edited June 18, 2018 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 18, 2018 Report Share Posted June 18, 2018 9 minutes ago, MacKenzie said: It was some day but the food made everything OK. What wood is your deck? Beautiful. We redid ours in ipe, I just pressure-washed and oiled it again this week. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 18, 2018 Report Share Posted June 18, 2018 (edited) 1 hour ago, Syzygies said: What wood is your deck? Beautiful. We redid ours in ipe, I just pressure-washed and oiled it again this week. Thank you, the deck is pressure treated 2x6s. I have it pressure washed every year and then I put a stain on with pad on the end of an extension rod. It goes on very quickly. I need to do it soon.Just in case you think the shine you see is part of the deck, it isn't, that shine is wet from a day of rain. Edited June 18, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 18, 2018 Report Share Posted June 18, 2018 I love your meals Mac they always look so deeeelicioud! The deck and view look beautiful even if it is raining. We could use some of that rain here. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 18, 2018 Report Share Posted June 18, 2018 Well I cooked the pork shoulder took 8 1/2 hours. Taste pretty good moist and smoky. Also I am seasoning my komado san rice pot, pictures attached. I’ll cook some rice in it tomorrow. I have to be honest I cooked the pork in the Treager, next one will be in my KK. About 11 minutes left on the rice pot seasoning then let it cool wash and ready to use. 6 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 18, 2018 Report Share Posted June 18, 2018 Guess it was too much to hope to find a KK at the beach rental, but the view is nice. Brought my old Grillgrates and inverted them to create a searing surface. Worked okay, but I like the sear grate on my KK better. Using a gasser for the first time in years...don’t miss it at all! 2 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 18, 2018 Report Share Posted June 18, 2018 I bet you don't miss the gasser.:) Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 18, 2018 Report Share Posted June 18, 2018 Bruce, your pulled pork looks really tasty. Rice tomorrow. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 18, 2018 Report Share Posted June 18, 2018 Thanks Mac! Rice tomorrow I bought a butane portable stove just for the rice pot. I get the stove tomorrow 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 19, 2018 Report Share Posted June 19, 2018 (edited) Hi Bruce. Really looking forward to seeing your rice cook. Those donabes are so beautiful. It will be good to see how you find using one. Particularly as your instructions are in Japanese!!! Edited June 19, 2018 by tekobo 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted June 19, 2018 Report Share Posted June 19, 2018 10 hours ago, Bruce Pearson said: Thanks Mac! Rice tomorrow I bought a butane portable stove just for the rice pot. I get the stove tomorrow We use the butane stoves on the boat with the donabe rice cooker and they work great!!! You will be very happy with it. 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 19, 2018 Report Share Posted June 19, 2018 Thanks Tekobo. Thankfully you can find just about anything about anything on U Tube LOL I’ll post some photo just as soon as I get everything setup. 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 19, 2018 Report Share Posted June 19, 2018 Jon what temp do you use when cooking the rice. All the instructions say medium to medium low for 12 to 15 minutes? Seems to high to me. When I was seasoning the donabe I had my gas range as low as it would go and it still boiled over, of course I didn’t have the inner lid on so maybe that makes a difference? Any information would be appreciated . Thanks Quote Link to comment Share on other sites More sharing options...
