Posts by mkevenson

Quote: Originally Posted by HANDSOMEBAKER  Hello BDL and thank you.   How do you use the covered grill for slow cooking for hours?  Wont it be all charred? Or how do you turn down the fire or...

Quote: Originally Posted by HANDSOMEBAKER  are you selling smokers?   how much are they?    Nope, just a few of my work horses.   Mark

A UDS is easily made, WSM are avail on line, Kettle can be set up with 2 zones easily with a couple fire bricks and foil. Just cook indirect and add some chunks of fruit wood to the coals for that smokey flavor. Keep kettle and others...

Welcome Sean, hope you have time to contribute to these discussions. What part of the world do you inhabit? I am in Central Calif near the coast.   Mark

Thomas Keller has published a couple fine books that may interest you. Mark

Siduri, thanks for not whacking my knuckles with that spoon. I am trying to learn some table manners before my visit to your fair country this fall.   Mark

Mark, the best thing is that you are eager to learn. The safest knife to use is the one that is sharp. Testing for sharpness is a matter of personal choice but I usually let the food tell me if the knife is sharp. If you have several...

Quote: Originally Posted by kaneohegirlinaz  OMG (OH MY GRAVY) !!     When we first moved here to the "mainland", we went to this BIG chain Italian Place (one we didn't have...

Interesting and timely topic. I am visiting Italy in the fall and have been working on pizza, pasta and risotto a lot.   I use a mixture of methods to make my dough but only do it by hand. Several folks have commented that...

kaneohegirlinaz, Thank you for the warm welcome. Hope this day brings the joy of cooking to you.   Mark