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Struja

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Struja last won the day on November 11 2019

Struja had the most liked content!

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  • Gender
    Male
  • Location:
    Toronto, ON
  • Interests
    BBQ, Grilling, Car Detailing, Fishing (not necessarily in that order).
  • Grill
    Kamado Joe

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  1. Thanks. I took a really simple recipe from that site and tweaked it a bit and my first run at sourdough was a success. I was in a rush this am so no pics but kids loved it.
  2. Ok thanks everyone. In the few days since I originally posted my starter is finally going!!!! Which now brings me to my next questions...aside from using a dedicated sourdough recipe, is it possible to add my starter to an existing recipe (I have a very simple artisan bread recipe the family seems to really love). I was wondering if I could just swap out the yeast for maybe 100g of starter? Lastly...anyone have an idiot proof sourdough recipe for a sourdough rookie?
  3. Using unbleached AP flour but started it with organic whole wheat flour.
  4. I am currently on day 10 of trying to make a sourdough starter. My recipe is straight from the King Arthur website. I have been following it to a tee, but I am not getting the kind of bubbling (and doubling) that I thought I would get by now. The smell is good, the colour is good but it seems to be taking longer than I expected. is this just a matter of needing to be more patient? How long before I throw in the towel and start again? Any input is appreciated. Thanks.
  5. Those look great. Do you notice a difference with Caputo and if so, what do you notice? I have never been able to discern a difference in my 00 flours.
  6. I’ve used oil as a binder for years but I don’t remember exactly who it was (I think Harry Soo) who said that oil prevents the salt from penetrating the meat. TBH, I have never noticed it.
  7. From a guy that drives an electric....that is one sweet ride.
  8. I use the FB400 on my KJ and have never run into that issue so it might be Keg specific.
  9. I had a Weber Kettle and while it is no match for my KJ it is an awesome option. Given the price and its versatility, you cannot go wrong with it. Of course, if money is no object, get a second KJ.
  10. I grew up with a Dad who used so much lighter fluid, our grill didn't matter, everything tasted like gas and my insides are probably still slighly petrified by all of the crap we consumed, so when we got our first gas grill, it was a noticeable improvement in food quality (less gas taste from a gasser - if you can believe it). Fast forward 25 years and I bought a Traeger XL. Yes, I went full in on a smoker (at least in size), but that bad boy could fit a whole hog, and have some room for some ribs. I LOVED it, but I still thought it was limited and I missed charcoal. So, I had a Napolean gasser and bought a Weber Kettle. Loved them both. Unfortunately, wifey did not love the clutter so I made a deal with her because I wanted a KJ, so the deal was two of the existing 3 had to go. Bye bye Traeger and Weber, hello KJ. Miss the Traeger and Kettle, but the KJ is my Mona Lisa. The versatility, the taste of food, the ease of use. For me, it's the best grill I've ever owned. I paid over $2k up here in the great white north and it was worth every penny.
  11. Leftovers? What leftovers? Rookies. lmao
  12. I go between sear and reverse sear and I am not sure I’ve ever been able to discern a difference, although I’ve had family members tell me the best steak I ever did was a reverse sear of a Tomahawk.
  13. This is a great thread @ckreef. My two “go to” lumps are KJ Big Block for the majority of my cooks but I opt for Jealous Devil for my pizza cooks. Seems to hold high heat forever. I used to get an Argentinian lump called Le Gourmet Classique (blue bag), which I think was Quebracho Blanco. I really enjoyed the smoke but it seems it has been discontinued.
  14. Yup, I was aware. I used to live in Brooklyn Heights and would walk to the old Grimaldi’s. The good old days! Lol
  15. Hilarious. I grew up in Toronto where I would eat ANYTHING on a pizza. In 1996, I moved to NYC and lived there for 13 years. After going to all of my favourites like Di Fara and Grimaldi’s I became a real pizza snob and anything more than pepperoni is a casserole IMO. Lol Now, it’s either a cheese pizza or a pepperoni and nothing else.
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