Jump to content


Guru Supporter
  • Posts

  • Joined

  • Last visited

  • Days Won


Everything posted by KamadoJosephine

  1. Welcome Ben. Also, welcome to bob if he's lurking via your account
  2. I feel ya. Oops, now I have "Ophilia" in my head... But back to your question, I pretty much never serve anything straight out of the sous vide (apart from fish bc who cares if that isn't hot, it's fish). Any meat (beef, pork, lamb, chicken) gets either pan fried, KJ'd or some other sort of high-heat hit. If there's a gap, Thermomix makes fantastic bowls that keep stuff hot until the other stuff is ready: https://www.thermomix.com.au/shop/kitchenware/thermoserver-round-1l/ Great for sides, chips, soups, and pretty much anything that needs to maintain a temp.
  3. Damn, nice work for a 2nd cook (or any cook). Great job!!
  4. Ola Carlita, bienviendos to la foruma!!! Full disclosure, I can't Speak Spanish (as you can probably see ) - but welcome anyway!!! BTW - great hubby!!!
  5. Sorry about the delay - haven't logged in for a while, life got in the way... I light a full load of lump in 5 places (N/S/E/W edges and 1 in the centre) - this makes a difference on my KJ Classic. Bottom & Top vents full open for about 45 mins (from memory) as it comes up to temp. When it's marginally cooler than the surface of the sun, bottom vent backed off to about half or 3/4 open, top stays full open for the duration. The flames are generally licking up around the sides of the stone, as a gauge of the fire level. I tried the whole "slow the airflow down to keep the hot air in the dome", but gave that the flick and went with the "Tim the toolman Taylor" MOOOAAARR POWER!!!! setting of raging fire. Generally, it takes <5 mins between pizzas for the stone and dome to come back up to temp. Hope this helps, and have fun with the pizzas!!!
  6. Great looking pizzas!!! Love the pic of table set with pizzas, everyone ready to dig in. I use parchment at those temps with no probs. Just lift the pizza up after about 30 - 40 secs and slide out the parchment paper. Also allows you to rotate the pizza. Oh, and invest in a set of welding gloves lol.
  7. omfg are they pizza cubes in the bottom pic????????????? that is pure genius!!!!!!! I'm not sure it's morally right, but who cares!?!?!?! If loving pizza cubes is wrong, I don't wanna be right.
  9. I put mine in a plastic bag when its raining. I've been using a shopping bag, but as I typed this, I thought "DUH!!! I should be using a Ziploc bag so i can read the display without having to lift up the bag and peer inside"!!! So thanks for your question, you've helped me!!
  10. same. I use 4, because only an insane person would use an odd number of feet!!!
  11. Nice job!!! Great looking Chicago deep dish chicken pizzas
  12. I agree!! I cracked mine due to that, and the local Oz disty ordered a replacement dome. It was taking too long, so they ended up giving me a whole new Kamado!!!
  13. Excellent idea. 17 hours and 30 minutes would be raw, and 32 mins would be overcooked to buggery. That reminds me of these moron judges on shows like MasterChef where they take a mouthful of some terrified contestant's food, give a 1000 yard stare up at the ceiling, and then come out with some drivel like "this could really have used another 20 seconds"
  14. What a brilliantly creative concept, followed by anciently awesome execution!!!!
  15. Massive effort Lydia!!!! As you know, we Aussies have high standards for Asian food, and you look like you really smashed this one out of the park. Brilliant job on the write up too.
  16. I read this as "Mahi Mahi Acqua Pizza". I realise we've had our differences with the definition of what is a pizza, so I was looking forward to your latest interpretation... I scrolled down, still reading "pizza", and got to the bottom, and said "OK, not even this guy could call this a pizza"!!! I then felt like a pazzo when I read "pazza" I'd never heard of "pazza" before, and now I can say it's something I really, really want to try. Looks really delicious!!!!
  17. Oh is that all???!?!?!?! LOL Also, I know the feeling of touching your hair and feeling it crackle and crunch!! Your description brought back less-than-fond memories... Thanks for the timely warning about the fact that we're all playing with fire (literally). I do tend to be a bit cavalier with my KJ (especially after a few beverages), so I'll use this as a note to be more careful. Thanks (and super-glad you're OK)!!!
  18. Oooh love the browning on the cheese & crust - bloody perfect!!! Great looking job!!
  19. I might have potatoed something, but I selected the "monthly" option on your dropdown and put my Forum name in. My Paypal screen didn't have an option for comments, but the end thingie had a note about my username. Hopefully the $$$ gets through and I am bathed in forum glory for my $5/mth
  20. thx @ckreef @shuley and @MD_Ag for your experience sharings - much appreciated
  21. As much as I'd like to say "lol of course i was joking, silly" and not come off looking like an uncreative moron, I wasn't... My typical Italian meals are pasta with tomato or bolognase sauce (I guess you could do the bol in the KJ, but would be a pain), or maybe a lasagna (yeah you could do in the Kamado, not sure if it would add much value?), Osso Buco with polenta (oh ok, yeah you could do that in the KJ - duh, now I get it ) Thanks for the poke. The reminder to ABK (Always Be Kamadoing) is appreciated (not kidding).
  22. When I read the thread title, I wondered "apart from pizza, what Italian meal can you cook on the Kamado"? And after this tour-de-force, I now know!!! Brilliant post, all those pics and descriptions really immersed me (fortunately not literally) into your kitchen and your cooking challenge. Thanks for posting, really enjoyed it
  23. Nice job on the crust!!! They're some really great looking pizzas. And it's OK, we'll keep our parchment paper proclivities just between us...
  • Create New...