Tyrus Posted February 4, 2019 Report Posted February 4, 2019 Speaking of pans, I must be easily distracted or very impressionable because, I was at a store the other day called Ikea. While walking through the kitchen department I spotted a large SS pan with handles and cooking rack included. I picked it up and was immeadiately hit with the subliminal message { cKreef/pan }. I rolled it around my hands for a few seconds and before you know I was in the checkout line still holding the amazing artifact. Got admit, it was a bargain for $9.99 and the cutting board for $20.00 was good too. What else was in that post? 1 1
ckreef Posted February 4, 2019 Author Report Posted February 4, 2019 @Tyrus I like both of those The kitchen section is like the BBQ section. I walk through them every time I go to a store, "Just in case"
tony b Posted February 4, 2019 Report Posted February 4, 2019 19 hours ago, ckreef said: Mrs skreef doesn't like it when I go Greek
ckreef Posted February 24, 2019 Author Report Posted February 24, 2019 Creamy Dill Chicken. I decided to run the wood fired oven differently today. Normally I run the fire on the left side and cook on the right side. Today I ran the fire in the back and cooked in the front towards the door. For cooks like this it gives you a bit more temperature control. If you need more heat push the pan farther inside towards the fire. Less heat pull it out towards the front. I started with a loaf of bread. Not my best but not bad just the same. I pan seared 2 semi flattened chicken breasts in a carbon steel pan. You can just barely see the foiled carrots in there to the left. After I pulled the chicken I cooked down some onions and tomatoes. There is the new carrots now uncovered. Once the onions and tomatoes were ready I added the creamy Dill sauce and let it cook down a bit (at around 450* it didn't take long). A really crappy money shot (very disappointed with this picture), but it tasted awesome. 6
tony b Posted February 25, 2019 Report Posted February 25, 2019 I hear yah about the money shot. My last posted cook was a real sloppy plate. But, as you said, it's the taste that counts at the end of the day! 1
MacKenzie Posted February 25, 2019 Report Posted February 25, 2019 That bread is looking just fine, CK as does everything else. 2
mattc Posted April 26, 2019 Report Posted April 26, 2019 @ckreef Great results! what WFO oven is this?
ckreef Posted April 26, 2019 Author Report Posted April 26, 2019 (edited) 2 hours ago, mattc said: @ckreef Great results! what WFO oven is this? It was handmade in Portugal by a company called Impex Fire. I bought it from Authentic Pizza Ovens from Scottsdale, AZ. This is the installation thread. About 1/2 way through the thread is where it gets lifted up onto the stand. Edited April 26, 2019 by ckreef 3
ckreef Posted May 6, 2019 Author Report Posted May 6, 2019 This is actually the second paella I've done. Last weekend I cooked one that came out okay but was more a learning experience on how to do this in a WFO. This weeks version, although not perfect by any means, it's getting better. Chicken and asparagus paella. 3
ckreef Posted May 6, 2019 Author Report Posted May 6, 2019 4 hours ago, tony b said: It's all about the socarrat! In the WFO 5 minutes before the end I pull a bunch of coals forward on the deck and put the pan directly on the coals for 5 minutes. Works great but next time I'm going to rotate 2 or 3 times in those 5 minutes. Last week I did the socarrat for 10 minutes and burnt it. This week I did 5 minutes. Most of the socarrat came out perfect with only a couple burnt areas. The rotating during socarrat phase should solve the burnt area problem.
tony b Posted May 7, 2019 Report Posted May 7, 2019 18 hours ago, ckreef said: The rotating during socarrat phase should solve the burnt area problem. Supposedly that's the key trick. 1
Aussie Ora Posted June 10, 2019 Report Posted June 10, 2019 It was handmade in Portugal by a company called Impex Fire. I bought it from Authentic Pizza Ovens from Scottsdale, AZ. This is the installation thread. About 1/2 way through the thread is where it gets lifted up onto the stand. Awesome pic mate Sent from my SM-T835 using Tapatalk 1
ckreef Posted July 14, 2019 Author Report Posted July 14, 2019 (edited) Bronx Bombers for lunch today. This is one of our favorite dishes and really easy to make. I always have the ingredients on hand. Edited July 14, 2019 by ckreef 3
MacKenzie Posted July 14, 2019 Report Posted July 14, 2019 Those casseroles look very tasty but just is a Bronx Bomber?
ckreef Posted July 14, 2019 Author Report Posted July 14, 2019 3 minutes ago, MacKenzie said: Those casseroles look very tasty but just is a Bronx Bomber? Basically a cross between baked Spaghetti and pizza. These were Angel hair pasta, pizza sauce, Italian sausage, pepperoni, sweet peppers, Mozzarella, Asiago, and Fontana cheese. 1 1
MacKenzie Posted July 14, 2019 Report Posted July 14, 2019 Not only looks tasty but sounds tasty as well. 1
Tyrus Posted July 14, 2019 Report Posted July 14, 2019 Twins, double the pleasure. That would look good on any table, great color
ckreef Posted July 14, 2019 Author Report Posted July 14, 2019 1 hour ago, Tyrus said: Twins, double the pleasure. That would look good on any table, great color TY @Tyrus I love the individual Caserole dishes. One more for the day. Me and Mrs skreef cooked this for the mechanics at work. Pulled pork Mac & Cheese Layer of pulled pork lightly sauced. A layer of Mrs skreef's awesome Mac & Cheese. A crumble topping. All these cooks would work just as easily in a KK - just not quite as fun as playing with live fire. 4
