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  1. +1. I have one of these and love it: King Kooker 24WC Heavy-Duty 24-Inch Portable Propane Outdoor Cooker with 18-Inch Steel Wok The first time I used it my oil burst into flames. I hadn't even started cooking anything yet so it wasn't from a spill. Lesson learned! I use a more moderate burner setting now and I don't put anything on it until I am 100% ready to cook - all my ingredients at hand, a clear plan for what I need to do, and a vessel for the finished dish (basic wok protocol). I have a kamado, but it takes a while to get the charcoal hot enough for stir fry. My weber chimney gets more than hot enough in a hurry, but as @FeChef said, it gets dangerously hot. I would want to corral it with some sort of fire-safe surround if I were going to wok on it as it is might be too easy to tip it over. I have occasionally used one to do quick sear on steak though.
  2. Ramps: The Topic

    Ramps have appeared in my local Wegmans - I believe they were $16.99 a pound. I didn't notice an origin for them. They had roots on, but were very clean. They had very skinny stems and mostly had no, or almost no, bulb at all. The bulb ends were mostly just a slightly thicker white stem. I was pleasantly surprised to find that they were still very tasty. I am wondering if they were skinny because it is early in the season and it has been a cold spring, or if perhaps that is how they are being commercially raised and harvested. Any thoughts? On the plus side, because they were clean and had small bulbs, it only cost $1.50 or so for more than enough to make a delicious egg scramble (butter, eggs, ramps, salt, aleppo pepper, and a bit of mild cheese on top). I had been thinking I might take some from the fledgling patch of ramps in my back yard, but now I won't. I planted them in 3 areas 2 years ago. They came up in 2 of those locations last year, but it looks like only one patch came back this year. They seem healthy so hopefully they will start to thrive in that location. I am still a long way from being able to sustainably harvest more than a taste though.
  3. Behold My Butt! (2007– )

    The food is likely just as good coming off of the Masterbuilt. As long as you have enough room and can hold the temperature you need for long enough, then everything else is gravy. Of course you don't get grilling with a WSM either, but you probably have a grill. I don't know about the Masterbuilt, but the WSMs seem to have a fairly narrow range of temperatures that they like to run at. When I cook on mine, it reminds me that backyard BBQ is more of an art than a science. The cooker is probably the least important element, plus it is nice to just light it and not fuss over the cooker temperature. The meat almost always comes out tasting plenty good.
  4. Behold My Butt! (2007– )

    Clearly there are many points of view when it comes to BBQ. For me, 140 is low for foiling, 190 is low for pulling it and 210 is high (although not unusual). Typically I will wait until at least 160 before foiling - if I foil at all. I will pull when the meat reaches ~200, let out a little steam, wrap it up tight again, put it in a blanket or towel and drop it in a cooker to rest for a couple of hours. Wrapping in foil can affect the bark, but mostly it is just about getting your timing right. If you get a late start, foiling is definitely your friend. I general cook at 250 for "low n slow" and 325 for hot and fast, but I adjust as needed to make the timing work out. I have no problem pushing up to 350 after it has been foiled if I need to speed things up. I generally don't do hot and fast without foiling though. @Smokeydoke weren't you looking at Kamado's? Did you get one? I am just curious as to what type of smoker you are using. With all of this said, I have to admit that I cooked my last 2 butts in a pressure cooker. That's obviously a totally different thing, but it is pretty great to have it come out so nice in just 90 minutes. Works great for recipes that don't go well with smoke.
  5. I thoroughly enjoyed it - informative, but also quite humorous in places. I have to think that was the intention - especially on the question side. It was long, but I think necessarily so. I can't say there was much in there that was new to me, but I was happy to have the current state of things clearly stated and confirmed. I ignore so much nonsense that I sometimes start to wonder if I am missing anything (apparently not).
  6. Spice Storage Ideas

    We have been very happy with these cabinet organizers: We have 3 racks on one cabinet shelf with enough space left over for a line of the bulk spice shakers (e.g Costco red pepper). It is easy to slide them part way out and grab what we need. Not all jars will fit side by side on the bottom, but I can usually make them fit. The top half works well for most of our oddly shaped spice packages.
  7. Non-stick pan suggestions

    Has anyone seen or tried those pebbled ceramic coated skillets? I am not sure what they are called*, but I cooked on one at a vacation home we borrowed and was impressed. I bought a set for my mother and she seems to like them a lot. I wouldn't say she is a cookware connoisseur, but she has owned and used many different pans (including a Griswold 43b that I covet). I was afraid she wouldn't like them and she was skeptical at first, but she has been surprised by how well they work. *update: J. A. Henkels calls this a Ceraforce surface (link to frying pan)
  8. Sourdough

    FWIW, I usually make the KA recipe for crumpets (scaled 50%) once or twice a week to use up my extra starter. My results don't look the same as the picture on the KA site, but I enjoy them.
  9. Crazy Good e-Book Bargains

    After reading some reviews and browsing the recipes on eat your books, I decided to pass. It may be very good, but nothing made me want to add it to my growing cookbook backlog. Plus I can get it from the library. I'll probably want it after I see it, but it will be cheap again sooner or later.
  10. What do you recommend at Costco?

    I haven't bought Nutella in years, but I felt compelled to buy the Kirkland Hazelnut Spread this weekend - $7.99 for two 1 kg jars. I am not an aficionado by any means, but it tastes petty good to me. I probably won't buy it again, but only because I don't want to eat so much of it.
  11. The Savory Baking Topic

    Yes, there are many "easy" recipes that use frozen phyllo and recipes that use a very lean dough; however, some recipes call for rolling pieces dough very thin, brushing it with butter (or oil), stacking them, then rolling it again. That seems to at least start to approach the realm of puff pastry.
  12. The Savory Baking Topic

    What flour did you use? I might have to try it. A food truck near my work sells wonderful byrek and I have tried making them myself, but the dough is completely different. I suspect this dough isn't exactly right either, but it looks like it would be a lot closer than my previous attempt.
  13. I am a mix. When I have the time, I enjoy exploring completely new dishes/recipes. I probably do that maybe once a week, but I generally only cook dinner a few times a week at most. I often make the same basic dish on a recurring basis, but I rarely end up with the exact same result - nor am I trying to. Sometimes it is an experiment with a different recipe (or combination of recipes), sometimes it is just a matter of what I have on hand (or not). I usually keep notes about what worked well and what didn't. I suspect as is the case for many, part my reason for repeating is simply lack of imagination/recall when planning my meals and/or shopping. Part of it is that I simply enjoy eating certain dishes though. It is not unusual for me to seek out something from my recipe database that I haven't made in a while, but that is still a repeat. Of course the seasonality of some ingredients also helps to change up the favorites throughout the year.
  14. Crazy Good e-Book Bargains

    Oops, I should have refreshed my page before posting. In any case, I can't find a list, but it certainly appears Random House has put a number of their cookbooks on sale. I just bought Simple Thai Food: Classic Recipes from the Thai Home Kitchen.
  15. Crazy Good e-Book Bargains

    I am not familiar with that one. At a glance it certainly looks like it ought to be worth $2. I will probably buy it - after a few hours of impulse control.