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Showing content with the highest reputation on 05/09/2021 in all areas

  1. I love to bake bread. It's kinda like Christmas morning opening presents. I look forward to the surprise when I lift the lid of the cloche. For our climate especially this time of year I place my sourdough breads in the oven with the light on, overnight, about 8 hours to proof. This bread is a multigrain sourdough which includes flax meal as well as ancient grains and seeds, rye. whole red wheat and unbleached all purpose flour. I find a 100g of starter works really well in terms of performance and flavour.
    4 points
  2. Hello folks, Not new to the smoking and grilling game but new to the Kamado. Set up my new Joe last night and had my first cook this morning for Mother’s Day breakfast. The subtle hint of wood and the unbelievable crispy ness of the pancake from the soap stone was something I had never experienced before. The family agreed they were the best they ever had. Looking forward to many more cooks!
    3 points
  3. 3 points
  4. The men are preparing take-home-a-sacks for the women for Mother’s Day. So, I decided @ 6am to cook at hime instead of Church, i.e., get everything done early. So i started the roux. Last night i tied 8 chicken breasts into 2 roasts, seasoning each layer and stuffing with butter and pesto. Added , half and half, asiago and sharp cheddar cheeses to roux with farfalle and rigatoni pasta, shrimp and crabmeat for shrimp mac and cheese. Shrimp mac came off first then the roasts finished boxes with Pellegrino, potatoes, Brussels sprouts and Italian green beans, croissants, craft cupcakes
    2 points
  5. just4fn

    Fresh pasta anybody?

    I just got the Philips pasta machine and used it for the 1st time tonight. Loved it. You add flour, water and I added an egg and turned it on.. Perfect pasta in 10 minutes It kneads it then automatically extracts it. I will admit that the dough looked dry and I didn't think it was going to work but it did! You want an easy and no mess way to make fresh pasta? This is it.
    1 point
  6. Forgot to add that the shrimp mac and cheese are for the vegetarians– well actually, pescatarians.
    1 point
  7. Welcome @Tdmsu!
    1 point
  8. To all the Mother's on this site and the Men who have to do both, Happy Mother's Day! Scott
    1 point
  9. Kamado grills are rock stars in rainy, windy and cool weather. The ceramics hold the heat and the weather does not affect the grill's cooking abilities.
    1 point
  10. KismetKamado

    Blackstone E Series

    Picked up a new Blackstone E Series electric griddle recently. This has been fun to play around with.
    1 point
  11. K'man

    Blackstone E Series

    A stir fry of epic magnitude!
    1 point
  12. K'man

    Ham Hock Brawn

    It's a labour of love KK, keeps a retiree busy I do not keep it longer than a week in the fridge before eating and yes I vacuum seal, then freeze and gift some of it.
    1 point
  13. Welcome @chanceflight! Don’t be afraid to fill up the firebowl. You will be controlling your fire / temp with your vent settings and not the amount of charcoal. You don’t want to run out on a longer cook. Shouldn’t really need to do anything special to compensate for the weather. Depending on which direction the wind is coming from it might change your vent settings a bit, but given it’s your first cook that won’t matter as you won’t be used to any particular setting for a specific temp.
    1 point
  14. Thanks for the thoughtful comment. I truly appreciate it... As for the times in which we live, I hope that the society that will emerge from the ravages of COVID will be better, kinder and more considerate... Time will tell, of course. On a personal note, hang in there and thank you for the tireless service you provide at the hospital. I know how thankless the job can be, and appreciate your dedication and support. Regarding the pellets: The company from which I ordered the grill was very thoughtful and sent two bags of Hickory Pellets manufactured by Bbq Delight (thank, All Things Bbq), which did not produce a whole lot of aroma in my opinion. I then tried Traeger Mesquite with perhaps a bit more success. I think that your advice to take a step back and focus on the food is very insightful, and I will follow it. Perhaps there is a lesson or two to be learned here that I am not quite getting, and patience and quiet observation is the answer. (it often is...) Thank you for taking the time. -L.G
    1 point
  15. I was really wanting to do some nice seared scallops, but way underestimated how hot the pan needed to be. So I just called them butter basted instead in an attempt to cover up the epic fail. Lol.
    1 point
  16. 1 point
  17. 1 point
  18. len440

    Fresh pasta anybody?

    Thanks for the info. Interesting machine. I have great pasta maker but it only works when she's in a good mood
    1 point
  19. Thank you. Very true, for me it was easy to understand for the process chemistry portion but shaping etc has taken practice, when I compare to bread I made 2 years ago to a year ago to what I can make today my skill level is very different now, I can repeat a previous recipe and it now and it looks so much better.
    1 point
  20. Wish it was rainy cool and windy here. Right now i have an inch of snow and big flakes are still falling down. I keep telling myself the snow will make the ribs on the Joe taste better. I always fill the fire bowl up you can turn off the charcoal when your done. The weather might effect the settings a little, but not too much to worry about
    0 points
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