2000 Comments

Guestbook 2000


Name:: Don Mitchell futuresys1@aol.com
Remote User:
Date:: 31 Dec 2000
Time:: 16:44:49

Comments

Please put the Maverick customer service number with this helpful article. I have had 2 probes go bad during normal use (less than 170 in a turkey) and both went crazy by displaying a very high temp all of a sudden while in the turkey even though they were fine a couple of minutes before. Is there no warranty on these. I only used them less than a dozen times>

Name:: Dave Zurliene (kcmozu@kc.rr.com)
Remote User:
Date:: 27 Dec 2000
Time:: 17:29:53

Comments

zJust bought a Cobalt Blue #7 Kamado and should arrive any day. I have been browsing your site to get an idea of what and how to cook various meats. Your pictures and prose provide invaluable info. Thanks a bunch for sharing.

DaveZ

Name:: Mike Cobb - fourcobb@flashlink.net
Date:: December 08, 2000
Time:: 09:35 PM -0500

Comments

I just received my K today. I'm "curing" it as I write this. I can't wait to try it out. I have been using a Big Green Egg four two years and I love it. The only problem with it is it is too small. No one around where I live has ever heard of one.

Name:: David Brown - davidb@mercurydata.com
Date:: December 05, 2000
Time:: 06:04 AM -0500

Comments

Every couple of months, I think of Alan & Lauren Zenreich and how helpful and hospitable they were ten years ago. I know it was ten years ago, because my son is ten now and he was a wee baby when I visited you.

In case you're drawing a complete blank, this is David Brown writing. I worked for the Cobb Group those many years ago and Jeff Yocum sent me up to sit and watch you work, hoping you could season me a little.

Anyway, I have tried a few internet searches over the years to look you up but have come up empty until now. I thrilled to see your site with all the Paradox bookcover pictures as well as the news. Thanks for it all!

-David

Name:: tom@tomware.com
Date:: November 26, 2000
Time:: 06:21 PM -0500

Comments

I live by it. One of my Probes is on the blink--do you know customer services number?

Name:: Kevin - e mail address: quinnperrin@yahoo.com
Date:: November 23, 2000
Time:: 11:29 AM -0500

Comments

Thanks!!! the turkey info was of great help. yall are very kind.

Name:: mick.lehman@mpinet.net
Date:: November 15, 2000
Time:: 05:10 PM -0500

Comments

Hello from FLA. Allen. You were a big help when I was researching my #7 purchase. Well I got one and love it. Thanks for your exellent web site it is most informative. Well it is getting to be that time again when good little boys put their wish lists together for the holidays. What are your thoughts on wireless thermometers? Do you still like the remote check? any others worth loooking at? -Mick

Name:: Liz Marchese lmarches@bellatlantic.net
Date:: November 12, 2000
Time:: 09:40 AM -0500

Comments

Your web site is extreemly inspiring and full or great information.. thanks !!!!!!

Name:: Jessi
Date:: November 10, 2000
Time:: 01:56 PM -0500

Comments

HEY DAD! =) what's up? I was typing random things in the URL and I came across your muy interesante web page! I just wanted to say hi!

~*Jessi*~

"your mother was a hampster, and your father smelt of elderberries!" HEHEH!

Name:: Ed Pawlowski esp@snet.net
Date:: November 04, 2000
Time:: 05:23 PM -0500

Comments

There are many good ways of cooking a prime rib roast, but yours sure looks good Alan. I'm going to have to try your method at least once. Ed

Name:: Lisa Kirlick
Date:: November 02, 2000
Time:: 04:15 PM -0500

Comments

The site is awesome and the pictures are amazing as usual.

Name:: Dylan Rousan (Q.N.E. tyme)
Date:: November 01, 2000
Time:: 11:23 AM -0500

Comments

I was checking out the info on the remote thermometer, I ordered one from Amazon, but got a note they were out, so I will try Sharper Image.. Thanks

Dylan

Name:: Larry Landsman
Date:: October 31, 2000
Time:: 08:28 AM -0500

Comments

LOVED THE PUMPKIN CARVING PHOTOS!!! CAN'T WAIT TO SEE THE PARTY PHOTOS!! Take care Zenreich Family!! We are going to Orlando 11/4-11. After that, let's get together!!

Name:: drbbq
Date:: October 27, 2000
Time:: 05:08 PM -0400

Comments

Nice info on the Maverick. I'll have to try the one upright and the other laying down.

Name:: Kent (sscheuler@msn.com)
Date:: October 24, 2000
Time:: 03:15 PM -0400

Comments

Name:: Leslie
Date:: October 22, 2000
Time:: 12:09 AM -0400

Comments

Great site Guys. As usual you have out done yourself.

Name:: Neil Kahn neil@agt1.com
Date:: October 12, 2000
Time:: 10:28 AM -0400

Comments

Beautiful website!

Name:: DeeMousey
Date:: October 10, 2000
Time:: 03:44 PM -0400

Comments

Miss Zoe!!! Loooooove Laurens Silver work! Truely awesome!

Hugs all around! Dee

Name:: swagy@thegrid.net
Date:: October 08, 2000
Time:: 12:08 AM -0400

Comments

Great information, I will be purchasing a ceramic grill in the near furture and am interested in your experiance in cooking a turkey as in "thanksgiving dinner". I would like to be able to have the skills to cook one this year.

Name:: Jim Morrissey/Jim@berk.com
Date:: October 05, 2000
Time:: 07:36 PM -0400

Comments

Located your site doing a Pastrami search, I use a WSM for smoking briskets rubbed with coriander and such. Then I saw where you have a black tie-dyed liner in your pool, just like mine, then I saw where you attended the Hudson Valley Garlic Fest. We have been going there, for three years straight. Then I saw where you grow garlic, I grow the Russian strains with great success. Then I see you live south of Saugerties, NY. Here is where we differ. I live about 30 miles north.<BG> Nice site and feel free to e-mail me. Jim Morrissey

Name:: grant@baxterfamily.to
Date:: September 28, 2000
Time:: 07:29 PM -0400

Comments

Nice web page, I've learned a lot! Thanks!

grant

Name:: ovollstedt@aol.com
Date:: September 26, 2000
Time:: 06:58 PM -0400

Comments

We have known Richard Johnson since day 1 when he started importing the original Kamado. We were one of his first customers in 1966. My wife wrote the original Kamado cookbook copyright 1968. I think Richard may still have a few of them. Anyway, we still enjoy our Kamado, while not he original one it is one of the original domestic ones that Richard produced. Reed Vollstedt

Name:: Larry Landsman
Date:: September 23, 2000
Time:: 01:22 PM -0400

Comments

Very nicely done guys! I especially enjoyed the step-by-step illustrated process on how the "dog tag" OLIVER jewelry was created. Boy wouldn't they be a neat item to sell to the public (and or The Players) as a souvenir from the show? In fact, I love the idea of a "BCP merchandise" page on our BCP website...tee-shirts anyone?

I'll keep checking in for more interesting and exciting news on the Zenreich clan! Keep it coming!!

Larry

Name:: hotgirl_fredde@hotmail.com
Date:: September 22, 2000
Time:: 05:33 PM -0400

Comments

Nice beard and cooker!!!!

Name:: The Doctor aka wrestlingdoctor@hotmail.com
Date:: September 20, 2000
Time:: 10:03 AM -0400

Comments

I really enjoyed my visit to your site. The pictures are very helpful. I am impressed with the Kamado and desirous of owning one. I would like to see your results on a whole ribeye or rib roast. Again, thanks for allowing us the opportunity to share your experiences. I can't wait until Micorsoft develops the food replicating attachment to go along with the pictures. You see, you eat!

Name:: rwevans1@compuserve.com

Comments

Alan - I have had my # 7 for about six weeks, and am having a great time with it. Your web site has been of tremendous help to me, and I even have a three ring binder with prints of some of your recipes. Thanks for all your time and assistance .. it has been a real delight. Bob Evans Napa, CA

Name:: Bruce Wiley bcw47@swbell.net

Comments

Your page has been a lot of help to me. I just got a new #7 in Cobalt Blue yesterday, and thanks to your tips among others, produced a wonderful chicken, and some pulled pork that is nothing short of fantastic!!! I've got about 20 hours at low temp on the blue beast, and I am impatiently following the break-in protocol, even though I really want to do some steaks and other high temperature things. This Kamado thing can get really addicting, but the end product is so good, it's hard to believe. I guess I'm going to try a beef or corned beef brisket next, even though I have visions of tri tip and rib eye dancing in my head. Thanks again for your information, insight and coaching. BCW

Name:: PRobin2339@aol.com

Comments

I stumbled upon the Kamado forum last night after searching for info re: wireless thermometers. Thanks for all of the information, much better than that given in online descriptions.

Name:: vandepas@hotmail.com

Comments

Excellent web page i am enjoying it. I own a big green egg and follow that forum a lot but also visit the Kamado a bit as well. I was interested to get a remote temp control as well but amazon.com does not ship that unit outside the USA. Anyway keep up the good work. frans

Name:: SBrennan2@home.com

Comments

I'm a long time BGE owner and new Kamado owner. You're site is great, I appreciate the advice.

Name:: mapacker60@hotmail.com

Comments

Hey brother...your photos of the Italian sausage is a killer, you should not do stuff like that...

Had a great time with you and your family...the play Oliver was wonderful...thanks for everything...xoxos...lil sis..

Name:: vgoetz@gbis.com

Comments

I found your page through the smoke ring, looking for K recipes. We love our K and have revamped several Cooks Magazine recipes to the Kamado. And then I found that I spent almost two hours browsing your page and never noticed the time. As someone who has spent years in computers I tend to be on and off the net PDQ these days. Thanks for creating an interesting site that makes you want to meet the principals, a rarity for me! Cook on!!

Name:: Matt Syracuse - syracuse @ optonline.net

Comments

Alan, "Ancient History" brings back good memories.... Your talk on Index tuning was superb. Hope to speak with you soon.

/\/\att

Name:: bcw47@swbell.net

Comments

I just purchased a new Cobalt Blue #7 this morning, and it will hopefully be shipped within the week. Very excited to be getting a new Kamado...lost an older one in a divorce, plus a few other odds and ends...Your site is most helpful in reaquainting me with Kamodo cooking. The first one I ever saw belonged to a friend of my parents who had one given to her by an airline pilot who picked it up in Japan. Hopefully, time will pass quickly and I can start breaking it in carefully. Bruce Wiley

Name:: Nellieanna / nellieanna@msn.com

Comments

I have one word for Alan Zenreich and the pages: magnificent!

Name:: Burt Goldstein

Comments

Very impressed. You make me feel like I am years behind. Thanks for the help.

Name:: ylpacker@hotmail.com

Comments

Hey uncle - I was just looking for some pictures from the week we all went away - I heard they were on here just couldn't find them. if you could drop me a line and tell me where to look it up.

We got home (as you can tell) and everything's great . keep in touch

love

/// . . -00o( )o00---- ---- yael ---- --------------

Name:: Amanda (Pixie62585@aol.com)

Comments

THIS SITE IS SO COOL! hey Scott, you have your own URl!

See ya @ Oliver!

break a leg, Josh and Scott!

~*~Amanda

Name:: vince- from Wales -UK

Comments

Excellent site !!

Name:: vepeters@aol.com

Comments

I have had Kamado pot for several years. Mine is a#5 one of the older ones. Going through your recipes, they are great. so is your web site. thanks for the info.

Name:: mark in atlanta (marknw@mindspring.com)

Comments

Hey Alan,

Great web site! I've visited several times and have tried several of your recipes, but this is the first time I've signed the guest book. I've enjoyed making your recipes, all have turned out well, with bulgogi being one of the most complimented meals I've made for others. Thanks for all your comments, you have made the Kamado forum a daily must for me.

Name:: Trish - trishc@mediaone.net

Comments

I am eagerly studying while awaiting the arrival of my new #7 this week. I appreciate the depth of information you provide on the different topics.

Name:: Gary Gunter Claude, TX

Comments

Thank You for all your helpful hints and suggestions.

Name:: talarcon@wincom.net

Comments

Our new Kamado arrived today - we can't wait to fire her up and taste the results!!!

Name:: Sespe Pete

Comments

Verrry interesting! Nice site!

Pete

Name:: Kelvin1@webtv.net

Comments

Kamado owner for a little over a month. Very satisfied with the K. And everything that I read about it on this site is coming true and then some. If you eat, This is a great investment.

Name:: dpw@earthling.net

Comments

If only I had the amount of time to devote to cooking as you do... Oh, and a Kamado.

Name:: Michael Clark

Comments

Nice Page, I am in the debate process as to get a DCS for my grill or to get a Kamado and use it for all. It is not the money, but the process of not wanting to clutter up my backyard with too much stuff. Any and all suggestions would be appreciated.

Regards,

Michael Clark Dallas, TX

Name:: Rogge

Comments

Nice page you got here Zen...Got it all from food-recipes to nice photos.

Name:: Ken-K

Comments

Wandered here from the BBQ forum. This Mac&Cheese page is cute. And yes, you need to get out more! Happy Q-ing. -- Ken

Name:: anru

Comments

Wow, just had some minutes to see you page after midnight, are you wearing a red shirt on the 2000 Tech photo? (**Webmaster says "No that's yet another guy with a receding hairline... I'm in the first row of the photo, second from the right.")

Name:: coralsnake@email.msn.com
Date:: July 30, 2000
Time:: 06:46 PM -0400

Comments

Hello, this is an interesting site. Will look it over more closely and tell you later.

Name:: Vincent vsoliver@aol.com
Date:: July 30, 2000
Time:: 10:09 AM -0400

Comments

Great site and excellent photography. It's nice to see someone who is actually using their photography in everyday use.

I have only recently switched to digital photography for my professional work, prior to this I have been scanning from film. I am using the new Epson 3000Z camera which gives superb quality images, I have used the camera for many stock library images (Tony Stone).

well done.

Name:: Ken Huckeba "Huck" jeepster@lightspeed.net
Date:: July 27, 2000
Time:: 02:39 PM -0400

Comments

Oh my gosh. I've got a LOT of cooking to do to try all of your mouth watering, keyboard drenching recipes. YOU DA MAN!!! You don't know how nice your website is to a new Kamado owner. Thanks tons Alan, if I ever have anything worthy for your attempts, I'll send it to you.

Name:: Chris W.
Date:: July 24, 2000
Time:: 02:42 PM -0400

Comments

Alan, How neat...my backyard published on the web! Thanks again for the great use of brain and brawn repositioning my Kamado. My knees thank you....as well as my spine! I look forward to serving you peach pie again...and again. I'm sure I can find more work for you to do around here!

Name:: John Haas, jhboston@msn.com
Date:: July 20, 2000
Time:: 02:11 PM -0400

Comments

Just recently purchased a Kamado. I am enjoying it immensely. Your site is great along with great sounding recipes and tips your sense of humor shines through. I'll visit often.

Name:: Gargoylle
Date:: July 14, 2000
Time:: 07:07 PM -0400

Comments

Great work here Alan. I always enjoy reading your post in the 2 groups I see you in.

Gar

Name:: Nellieanna Hay (Nellita) nellieanna@msn.com
Date:: July 13, 2000
Time:: 02:26 PM -0400

Comments

Alan - I'm delighted that I found your site. I honestly believe it is one of the most wonderful web pages I've seen (other than mine, of course! But I'm an amateur...however, see my directory site address below!) Everything here is so fine-tuned & well presented - yet it has a wonderful aura of "folks" too.

Your Zoe is charming. I can sense the devotion between you.

Your Kamado inspires me. We used ours prolifically in the mid-80's (not so gorgeous a model as yours, to be sure!- Just a dull green painted one.) And since about 1989, it's become inactive, probably full of spiders. That was at the onset of a major legal entanglement which dominated our lives for several years - and since then, the ranch has. We should take it to the ranch - it would be wonderful out there! We do more outdoor cooking there. Perhaps we need to consider a new one for Dallas or WhiteBluff, when we build a place there! (Your swimming pool and treatment program are also most intriguing! - though the resort community at WhiteBluff has 4 members-only pools we intend to use!)

Oliver! was a play my son was involved in also - in the late 1960's. Their production was quite good - though I seriously doubt it would hold a candle to the one you depict, from what I've seen of it. Your son is really a fine-looking lad, too!

Your Nikon - wow! No wonder your photos are so outstanding - with your experience and equipment - I'd be appalled if they weren't! LOL.

I just can't wait to show George your site!!!!! He's a long-time amateur photographer and admirer of good work, as well as sharing many of your other interests!

Truly -- you, your family & lifestyle are most likeable. Thanks for allowing me into the realm. Reading down some other guest entries convinces me that Lauren contributed some of those marvelous cooking ideas! I very much enjoyed that - and the knives - well - all of it! Thanks again!

Respectfully, -- Nellita http://www.geocities.com/~nellita - hope you visit

Name:: mapacker60@hotmail.com

Date:: July 11, 2000
Time:: 07:49 AM -0400

Comments

Thanks brother, for another look at Sidney...forgot about him....well, you almost have it all, now you just need Max...cant wait to see him too....

And yes, now, I remember I did comment on your firework page...so, thank you, thank you, thank you...xoxo ... lil sis..

Name:: Faye
Date:: July 08, 2000
Time:: 01:12 PM -0400

Comments

What a great first page Lauren!!!!! The Apricot Garlic Pasta looks sooooooo good, I showed it to my girlfriend, and she wants to make it for dinner tonight!

Name:: mgr@zocalo.net
Date:: July 05, 2000
Time:: 09:50 PM -0400

Comments

Great firework pix!

Name:: sizp
Date:: July 05, 2000
Time:: 04:56 PM -0400

Comments

Brother, thanks for the fireworks 2000, it was the next best thing to being there...love...lil sis

Name:: DianaMorris@prodigy.net
Date:: July 05, 2000
Time:: 03:44 PM -0400

Comments

Thanks for sharing your fireworks photos.

You can view my fireworks photos at:

http://pages.prodigy.net/dianamorris/firework.htm

In Joy! Diana

Name:: Scorpia31@aol.com
Date:: July 04, 2000
Time:: 10:52 PM -0400

Comments

You should host a website for Matthew's meat market in Oradell, it would make a great addition to your wonderful site. I really enjoy the photos. Can't figure out why I don't remember the pool in your yard. ??? Oh well.. This is a terrific way of keeping up with you guys. Love to all, Linda B.

Name:: Betty
Date:: July 04, 2000
Time:: 10:32 PM -0400

Comments

Great site, I am inspired to find the K in Austalia.

Name:: Robin
Date:: July 04, 2000
Time:: 03:16 PM -0400

Comments

These were excellent. I'm sure the comments meant something to someone but it was all Greek to me! You must convince Bob to get one of those cameras. It would be fabulous for his Ukraine/Belarus trips. Regarding the comment from guess who (BahHumBug): If they had passed around a collection plate, I'd have put in double. This is small town at its best! Way to go Oradell. Robin

Name:: guess who
Date:: July 03, 2000
Time:: 02:50 PM -0400

Comments

You should indicate that about $40,000 went up in smoke in about 20 minutes or about $5 per resident. (**Webmaster assumes that this comment was about the fireworks in his home town)

Name:: Cassandra
Date:: July 03, 2000
Time:: 09:08 AM -0400

Comments

Hi Alan, Lauren, Scott, and Josh....Happy 4th!!! The fireworks looked spectacular!!!! Keep up the great web page!!!!

Name:: Ann: email jcounslr@rmci.net
Date:: July 03, 2000
Time:: 01:58 AM -0400

Comments

I have Kamado green tile barbecue. I need information about lifting the lid as I have medical problems that prevents me from lifting heavy objects. Am wondering if the springs can be adjusted to make the lid easier to lift. Any help would be appreciated. I am also wondering about the circular coil that goes around the top of the cooker (between lid and cooker). How do I secure it? Sincerely, Ann

Name:: Keith Black-tkeith@wallstreet.net
Date:: July 03, 2000
Time:: 01:48 AM -0400

Comments

Hello, I was here checking out your firework photos. I saw the link on the Digital Photography Review Forum.

You mentioned that you used exposures for 2 or 4 seconds, however the pictures do not seem as blurred as I would expect for this exposure time. Are you sure this is correct? Also, are you sure you used an ISO of 1000? ( **Webmaster reply: that was a typo, subsequently fixed)

Did you shoot this on fully manual mode?

Thanks for sharing your photos.

Keith Black

Name:: autosystems@jumpnet.com
Date:: July 03, 2000
Time:: 01:12 AM -0400

Comments

Nice fireworks shots. I assume you meant ISO 100? ( **Webmaster reply: that was a typo, subsequently fixed)

Name:: kaminc@telerama.com
Date:: June 25, 2000
Time:: 08:27 AM -0400

Comments

Can't decide which type to get, gas to just plain. Plan on renovating kitchen and putting in Wolf range with infrared grill - for bad weather grilling and winter. Any thoughts? Will the gas help get things started quicker- by how much time? What a piece of art !

Name:: Locke Williams (locke@corvallislaw.com)
Date:: June 14, 2000
Time:: 12:53 AM -0400

Comments

I enjoy and appreciate your very useful Kamado information. I ordered the remote thermometer today based, in part, on your documented experiences. Thanks for maintaining such an interesting site and please keep up your Kamado enthusiasm. Your info and experiments are very helpful.

Name:: Don Kelly (donkelly@napanet.net)
Date:: June 13, 2000
Time:: 12:27 PM -0400

Comments

Thanks so much for the recipes. Being a new K owner your site is one I had to bookmark to get hints and suggestions. One of the first ones was the remote toy ! I love mine.

Name:: Jeff Davis (jdavis1@bak.rr.com)
Date:: June 12, 2000
Time:: 01:01 AM -0400

Comments

Cool site: Loved the Kamado info - my #7 gas K should be here by next weekend :)

Any recommendations for a first meal? I was thinking brisket or pork loin.

Cheers,

-Jeff

Name:: gilkajikidc@yahoo.com
Date:: June 08, 2000
Time:: 08:06 PM -0400

Comments

Great Website!! Very informational. Great job on it!!

I've been using an Old Style Japanese #4 Kamado for about 8 years now. Incredible food off it. It seems like high tech is now overtaking the old traditional style cooking. However, for me it is a welcome.

I am just about ready to purchase a #7. I wanted to get feedback from you about this. I am debating on whether or not to get a #7 with the gas installed on it and use for for cooking. (Actually for convenience and a quick start fire) or just to get it with the firebox and only use lump or briquettes. (I only recently discovered using lump charcoal)

Now that you've been through the experience of NOT having the gas, and now HAVING gas ability. What is your opinion about getting it with the gas already installed on it?

Does the gas assembly decrease the space for charcoal. Does it affect the cooking any? Does it have ANY negatives to it at all?

I sure would appreciate your comments on this.

Thank you,

Gil Kajiki

Name:: JamesAHazlewood@msn.com
Date:: June 07, 2000
Time:: 07:30 PM -0400

Comments

Jazzz was here.

Name:: Furrukh Khan, khan.1@osu.edu
Date:: June 03, 2000
Time:: 08:43 PM -0400

Comments

Looking forward to your past and future images! I have book marked this page.

Have Fun!

Cheers!

Furrukh

Name:: Conrad17@aol.com
Date:: June 03, 2000
Time:: 08:39 AM -0400

Comments

Hi Alan,

Very nice site. I liked reading your comments about photography. Great macro of baseball.

I just got my Nikon CP 950.

Best,

Conrad Weiler Camp Sherman, Oregon

Name:: An Oradell Politico
Date:: May 31, 2000
Time:: 09:32 PM -0400

Comments

You have way too much time on your hands (**Webmaster reply: Who needs sleep?)

Name:: Don Kelly
Date:: May 31, 2000
Time:: 03:41 PM -0400

Comments

Great site. I have book marked this one so I can go back and "steal" some of the hints and tips and recipes ! Thanks

drkelly8@yahoo.com

Name:: Doug Baker douglas.baker@att.net
Date:: May 29, 2000
Time:: 12:59 PM -0400

Comments

How very nice! I came across your site for the first time this morning. You have no idea how much I appreciate your wonderful tips and seasoned advice (pardon a pun).

Like you, I have a cobalt blue No. 7 Kamado which was delivered about the same time as yours. Unlike you, I'm a real novice at using it, even after all this time.

Finding your site -- which is beautifully designed in my opinion -- was like discovering unexpected treasure.

Thank you so much.

Name:: Sheryl
Date:: May 29, 2000
Time:: 12:47 PM -0400

Comments

I'm the friend who was all excited about powdered white cheddar! :-) It's really good on popcorn, tasty in salad, but I haven't tried it on Macaroni and cheese. In college, I favored the Golden Grain brand of Macaroni and Cheddar, which is no longer made, unfortunately. It was the best! I often ate it by itself, with a sprinkle of black pepper. Friends of mine combined it with tuna and peas for a complete meal.

Of course you like it, Alan. If it weren't so darned delicious, it wouldn't have become the staple of college students everywhere....if it didn't taste so good, no one would eat it, no matter how cheap it is.

Great site, btw.

Name:: pbrower@tcinternet.net
Date:: May 28, 2000
Time:: 11:02 PM -0400

Comments

Very nice site. I had been looking for the ricotta cheese recipe without whey from the food channel and I'm so glad you had it. Can't wait to try it and come back to your site and look around. You have neat stuff. must take some time to put it all together, I appreciate that.

Name:: Flying Sidekick
Date:: May 25, 2000
Time:: 11:09 PM -0400

Comments

Dear Zenreich people- Thanks so much for the BBQ, everyone loved it. Bring on the chicken wings! You people who didn't get to eat the chicken wings and the brisket and the pork, oh, you missed out! You should have been there It was insanely good. So thank you Alan and Lauren. May your apron always fly!

Name:: Judy Morse
Date:: Wednesday, May 24, 2000
Time:: 06:12 PM -0400

Comments

Loved the part about not rinsing the "mac" for good sauce adhesion! So that's why!!! I thought it was just that I tend to "eyeball" the milk measurements, leaning toward saucy, only for the extra calcium. I've read same about use of plain tomato sauce vs. adding a bit of paste (on hot pasta). Same with rice rinsing. Takes away the "sprayed on" vitamins used to "enrich" the product. Now I guess I'll just have my glass of milk on the side, and go back to the box way. I'll still add my spices though! Basil, Thyme, and Cayenne! Incidentally, I read the same logic in reverse, for the scrambled eggs in fried rice:O)

Name:: terryinDTW@cs.com
Date:: Wednesday, May 24, 2000
Time:: 12:09 PM -0400

Comments

Drats! your K page just cost me 90.00 for a remote thermometer. I must posess it.

Name:: Kevin
Date:: Wednesday, May 24, 2000
Time:: 06:10 AM -0400

Comments

Great site, I like the design! I hope you put pictures of your knives on here soon.

Name:: Maureen
Date:: Tuesday, May 23, 2000
Time:: 09:00 PM -0400

Comments

Alan... Who else do I know that would create a web page on Mac and cheese? Let me think... no one! You are a trip and you make me laugh.

Name:: Danny
Date:: Sunday, May 21, 2000
Time:: 08:39:32 -0400

Comments

I started my butts @8:00 Sunday morn. After reading through your pages I'm sorry I did not start them earlier, I'd much rather have pulled pork for breakfast than bacon & eggs. Liked your recipes also Thanks, & Happy Q'

Name:: Mike Ribelin
Date:: Friday, May 19, 2000
Time:: 22:02:24 -0400

Comments

Thanks so much for sharing your Kamado experience. This is a big help to a rookie. The Kamado is my second favorite toy after the Porsche!

Name:: OldGreyFox
Date:: Tuesday, May 16, 2000
Time:: 17:41:39 -0400

Comments

Like your site - you look as though you have the means and time to enjoy life to it's fullest.

I read about your checking out electronic thermometers and wondered why your Kamado won't run longer than approx. seven hours slow cooking. I have a Grill Dome (another make of Kamado style BBQ) and it goes much longer on one load of charcoal at 200 -225 degrees when I do briskets or Boston butts. I know when I get mine up to 400 degrees the outside stays cool (warm) but won't burn - so well insulated. Anyhow keep up the good work and be careful not to wake the "bride" too much.

Name:: _christine_
Date:: Saturday, May 13, 2000
Time:: 15:25:12 -0400

Comments

Alan, Your garlic page looks great! Update May 13, 2000 My garlic is standing 37 inches with a 3inch circum. at the base. These storms sure have helped! C.

Name:: Dee
Date:: Saturday, May 13, 2000
Time:: 13:09:57 -0400

Comments

Alan... Thanks for sharing your interests and memories!! I really enjoyed seeing the pictures of the garlic and remembering being there. What kind of recipes might you come up with...:) Looking forward to seeing them!