Recent content by brianh

This is my first time using a pressure cooker, as well. I have the Kuhn Rikon 8qt and have been liking it.

Was recently playing with my new pressure cooker. Chuck roast and chicken stock.

Here in NJ, land of the Sopranos, the best two local Italian joints are run by Albanians and a guy named Juan. Tradition isn’t always flavor.

I wish I knew a thing about port. All I know is my wife’s rich aunt served me some once and it was nothing like the swill I’m used to. So good.

Looks awesome, I’m glad you liked it!

I like that a regular propane burner can be just that, and also be a wok burner by adding a wok ring. Multitasker. But I’ve no experience with it yet.

Yeah, the chimney didn’t work so well. I should have gotten the coals 100% ashed over. I didn’t wait long enough and every time I put the wok on top, it snuffed the fire out. I’ll try again but a propane burner might be in my future. Been reading Stir Fry to the Sky’s Edge and it hints that...

This is what I plan on doing to start. Chimney + bricks.

How many BTUs do you recommend for an outdoor rig, 100,000?

+1 to this!

Good point!

I would try various brands of canned tomatoes without getting stuck on them being San Marzano. I used San Marzano for years but now prefer the clean, fresh taste of whole peeled Muir Glen.

More than happy to! Can’t wait to get wok’ing.

Excellent, thank you.

The way I do it anyway... couple cups finely diced carrots sautéed for maybe 15 minutes, then add cup finely diced celery, go another 10 min or so, and 1-2c diced onions and go until soft. Add lots of smashed garlic. Couple large cans hand-crushed Muir Glen organic peeled tomatoes, or mix it...