Guestbook 2002

Name:

jon64506@msn.com

Date:

Friday June 14, 2002

Time:

04:05:22 PM -0400

Comments

very well done

Name:

grace palmas

Date:

Friday June 14, 2002

Time:

11:48:03 AM -0400

Comments

My husband is a palma WE live in az

Name:

ron_lin@msn.com

Date:

Thursday June 13, 2002

Time:

01:02:37 AM -0400

Comments

HI! I just learned about Kamado cooking this week. I want one soooo bad, hopefully this summer. Thank you so much for your wonderful website, I can't wait to try the receipes and perhaps share some new ones with you!

Name:

Robert Kirk - rjkirk@us.ibm.com

Comments

Just got my #7 and found your web site. I am very impressed with your level of detail and documentation. I can't wait to try your recipie for the Prime Rib.

---

 

Name:

philipkunkle@aol.com

Date:

June 09, 2002

Time:

04:35 AM -0400

Comments

Dear BMWZENMAN! I have been fascinated by your thorough chronicle of your relationship with your R-1200CM...I have been color copying for several hours...and following all of your well thought-out links. I have a $1000.00 deposit on the very same model and traditional black color...the colors are really, all great,...but tradition got the best of me! I once had a Brand New R60/5...saw a fatal crash in 1971 and reluctantly sold my bike, my oldest son was just 3 yrs. old....now he is 34! And for more kids later...at age 58.....with ALL that is on the market, I still have a lasting affinity for BMW, and the quality crowd that I seem to fit best with, I have made a very expectant and exciting decision. I've looked at everything! Think I'll get the Aeroflow system from the start after I have read that with which you have assisted so willingly in my research! I'm buying from an excellent dealer, Winnetka BMW, in the San Fernando Valley California area. My NEW BABY IS WAITING WITH A "SOLD" TAG HANGING IN RED AS I WRITE. Thank you for your EXCELLENT COVERAGE AND ASSISTANCE! Philip A. Kunkle philipkunkle@aol.com

Name:

Joy Funnell

Date:

June 08, 2002

Time:

11:15 AM -0400

Comments

Found your web site from the Kamado site. I have just ordered our first K5 from the importers in England. Can't wait to try out some of your recipes. They all sound wonderful. Keep up the good work.

Name:

Thuy

Date:

June 05, 2002

Time:

02:16 PM -0400

Comments

Hi Alan, I've never signed a guestbook but felt so compelled by this website because it is wonderful! I'm just learning to cook and your recipes are by far the easiest and the best around even if I don't have a Kamado. Thanks for posting your recipes and techniques! I am learning so much! Eat well, Thuy

Name:

Javert Lacerda

Date:

June 01, 2002

Time:

08:37 PM -0400

Comments

Lots of fun. I just get a Coolpix 5000 and start to rescue some old memories from my Minolta 35mm. Very weird Fotoman! Loved the baseball, lighting is perfect. Cheers

Name:

michael@gardensinbloom.co.uk

Date:

May 31, 2002

Time:

04:56 PM -0400

Comments

Hey Found your site from the Kamado site. I sell the Kamado in the UK and thought you might like to have a look at it. http://www.gardensinbloom.co.uk If you search around you will find things like the history, manual and various pics. We are just updating this section to include the new versions. Any chance of a mention on your page and I will put you on our site for any Americans who might be interested in the Kamado and if you could do the same for me it would be perfect for UK visitors. I know the lads who import into the UK quite well and things seem to be going great for them. I hope it becomes a cult in the UK like it is in the States. Your site is clear, precise and easy to follow, I like it very much. Anyway all the best to you and in the future Regards Michael Proprietor Garden In Bloom http://www.gardensinbloom.co.uk

Name:

davidtan@the.net.ph

Date:

May 30, 2002

Time:

02:42 AM -0400

Comments

hello! I have seen a recipe of a pasta e ricotta or in simpler meaning is macaroni and cheese. And in your recipe (macaroni and cheese) you said that we put the cheese mix right? What if in our country, cheese mix is not that popular yet, and i choose to do the ricotta recipe thing, and another problem comes up to me. The ricotta cheese is also not popular here, maybe if i could use an alternative, what could it be?pls reply thanx!

Name:

Brian Eicke beicke@bellsouth.net

Date:

May 20, 2002

Time:

04:14 PM -0400

Comments

Very nice web site, found you thru Kamando.com, hope to buy a #7 in the next few days. Currently in Georgia but was born and raised in North Arlington. Small world. Have many relatives in Wayne, Haldon, Clifton, etc. Keep up this great site love to read your different cooking adventures.

Name:

kevin lee

Date:

May 12, 2002

Time:

12:49 AM -0400

Comments

nice site. don't even ask how i came across this site. i loved the forum; it will always be my favorite show. pleasure working with you scott, and thank you mr. zenreich for the photos.

Name:

Date:

May 09, 2002

Time:

02:24 PM -0400

Comments

Excellent

Name:

Steve

Date:

May 03, 2002

Time:

07:19 AM -0400

Comments

Hehe, I'm a college student and definitely know the merits of Mac & Cheese. Little do established persons understand the true meaning of "Stir the noodles with a stirring thing." However, it is a common understanding and recommendation amongst those of us in 'the pursuit of knowledge' to call it a 'thingy' instead of a 'thing'. ;) Alas, I yearn for the day when I might be able to afford the other delicacies on your site ($48 for 4 steaks? Ouch! ... <drool>) and a Kamado to cook them with! PS. Consider also Top Ramen for your expert recipes ...

Name:

Faris

Date:

May 01, 2002

Time:

10:16 PM -0400

Comments

Hi Allan, Just wanted to sat hi and let you know I enjoyed your Web site. We met twice (with our bikes) once on the top of Perkins and last week at Piermont. I'm the new rider with the Suzuki Black Intruder 800. I dropped my bike off at the dealer today for it's first oil change, etc....(has 550 miles so far). In addition, they will also install a mini-tach for me. I also asked them to chjeck the bike (engine vibration over 50mph) my gut feeling >>>> they'll say it's natural with all V-Twins...hmmm I spoke with other risers and they don't get the vibration. Oh well, I'll at least be patient and let the bike break-in first. By the way, your BMW is a beauty...like the high tech stuff. With the weather getting nicer, I'm sure we will pass (meet) each other again soon. Thanks for all the useful info you provided to this new rider.....Having a great time! Faris beatlesguitar@hotmail.com

Name:

RAllison3@cfl.rr.com

Date:

May 01, 2002

Time:

04:02 PM -0400

Comments

Enjoyed your site. Have just recieved my K7, will let you know in a week or so have we like it. Russ & Deborah RAllison3@cfl.rr.com 1 May 2002

Name:

mark and cindy "teknobucks@yahoo.com"

Date:

April 29, 2002

Time:

01:11 AM -0400

Comments

Rapidly falling in love with our #7 Kamado just after two months. what a functional work of art! Mark and Cindy, Amelia island, FL.

Name:

Jonathan Doyer doyer@usa.net

Date:

April 21, 2002

Time:

04:18 PM -0400

Comments

I got to your web site via the Kamado forum. I ordered a black #3 about a week ago. Very interesting reading on your site and a great job of managing the forum.

Name:

thunderskirt@hotmail.com

Date:

April 21, 2002

Time:

10:52 AM -0400

Comments

ZENRICH.. Love the work you have done here on your site.. and nice bike too.. for some reason i was picture a cafe racers and a touring bike.. thank you for sharin this with me PEACE & HAPPINESS Skirt

Name:

howard brodian hbrodian@hotmail.com

Date:

April 20, 2002

Time:

11:57 PM -0400

Comments

hi alan, i spent many summers in camp white meadow with someone who bears the same name. might you be him? please let me know, howard

Name:

Steve Sefton stev.sefton@btopenworld.com

Date:

April 19, 2002

Time:

05:41 AM -0400

Comments

This site is a real treasure! I've already spent far too long lokking at it, and having bookmarked it will be returning when I've done some actual salary-earning work. Looking forward to seeing the completed Gefilte Fish page and trying the recipe!

Name:

aslo4@comcast.net

Date:

April 18, 2002

Time:

01:12 PM -0400

Comments

We recently bought some colossal shrimp on special at our local grocery so I was surfin' the web for a recipe and happened upon your site and saw "garlic shrimp". Hello" two of my favorites in one recipe? This will definitely be on the menu tonight! The only downside! Drooling all over my keyboard while trying to take in the recipe. May need a new one. LOL. BWW.

Name:

Greg Salcedo

Date:

April 16, 2002

Time:

10:54 PM -0400

Comments

Applause!

Name:

Allie and Brenna

Date:

April 16, 2002

Time:

04:07 PM -0400

Comments

we really like the pics on ur page b/c they helped us out w/ out english project, thanks a billion

Name:

Joseph F. Truncale (truncale@optonline.net)

Date:

April 14, 2002

Time:

08:51 PM -0400

Comments

Downloaded and printed 15 of your wonderful photos from The Forum. Thanks so much for publishing / sharing them. Joe

Name:

crisfieldbbq@crisfield.net

Date:

April 12, 2002

Time:

09:27 PM -0400

Comments

Hey, any friend of Kraft Macaroni & Cheese is a friend of ours! How about Kraft Spaghetti with a pound of ground beef? Ah, comfort food!

Name:

crisfieldbbq@crisfield.net

Date:

April 12, 2002

Time:

09:26 PM -0400

Comments

Hey, any friend of Kraft Macaroni & Cheese is a friend of ours! How about Kraft Spaghetti with a pound of ground beef? Ah, comfort food!

Name:

bnom@attbi.com

Date:

April 12, 2002

Time:

12:11 PM -0400

Comments

I'm using Cook's Illustrated recipe for corned beef. Do you have any experience with how long the beef will keep in the refrigerator. I made two pieces - one I'll eat in a few days, but the other I might want to eat in a few weeks. It seems like it should keep for months but I'm new to this.

Name:

bobbielynch@attbi.com

Date:

April 11, 2002

Time:

06:46 PM -0400

Comments

Thank you so much for the receipt for corning your own beef...I have been looking high and low for such a receipt....and can't wait to try this. Many thanks again. I shall be checking your website often....lucky day finding it. Bobbie (Barbara) Lynch

Name:

martinskramer@ameritech.net

Date:

April 07, 2002

Time:

10:31 PM -0400

Comments

In the Chromeheads web site you stated: "I installed the Run-N-Lites a couple of weeks ago, they seem fine and add a little conspicuity to the rear of the bike." My question is how do the red LED's look from behind the amber lens? Is it confusing? Did you buy the flashing alert module as well?? I am interested in adding more light to my rear end of my R1200CM but do not want to go crazy cutting into the elec. system.

[Webmaster reply: I'm using the amber lenses in the back (which work fine) but will shortly switch over to the clear lenses for some additional conspicuity]

Name:

Harry.d@shaw.ca

Date:

April 06, 2002

Time:

02:16 PM -0500

Comments

Site's getting better & better, Alan. BTW, I've been setting my thermometer the same as you for years. It makes it much easier to send a newbie to check the temperature [Is the arrow pointing straight up?. HAD

Name:

Heinrich Georg Larisch

Date:

April 06, 2002

Time:

03:15 AM -0500

Comments

Hallo, eine wunderschöne homepage, viel Spass mit deiner BMW, viele sehr schöne Details. Ich fahre seit 2 Jahren die R 1200 C Independent es ist das beste Motorrad, das ich bis jetzt gefahren bin. Viel Glück und Spass, Henry from Germany henryk@web.de

Name:

a_spry@yahoo.com

Date:

April 05, 2002

Time:

11:26 PM -0500

Comments

Hi! I'm curious about one of the actors in Oliver!. Do you happen to know if Larry Brustofski is (or was) a sales rep for Cherrydale Farms fundraising? I used to work there and Larry was one of the sales reps I dealt with a lot. Since I'm no longer working there I lost touch with him. If it's not too much trouble, please say hello to him for me and feel free to give him my email address as well. By the way, you don't know if he happened to have a role on Law & Order: SVU this week do you? I just finished watching it and in the credits I saw "Larry Brustofski as a businessman" but I don't recall seeing him during the show. Thanks again and keep up the good work! Sincerely, Alida Farbotnik Spry

[Webmaster: I've forwarded your information to Larry]

Name:

a_spry@yahoo.com

Date:

April 05, 2002

Time:

11:25 PM -0500

Comments

Hi! I'm curious about one of the actors in Oliver!. Do you happen to know if Larry Brustofski is (or was) a sales rep for Cherrydale Farms fundraising? I used to work there and Larry was one of the sales reps I dealt with a lot. Since I'm no longer working there I lost touch with him. If it's not too much trouble, please say hello to him for me and feel free to give him my email address as well. By the way, you don't know if he happened to have a role on Law & Order: SVU this week do you? I just finished watching it and in the credits I saw "Larry Brustofski as a businessman" but I don't recall seeing him during the show. Thanks again and keep up the good work! Sincerely, Alida Farbotnik Spry

Name:

Bill Wise (billwise@prodigy.net)

Date:

April 02, 2002

Time:

11:59 AM -0500

Comments

Enjoyed a brief tour of your site, will have to drop by later and stay longer.

Name:

Steven Hausman (sjhausman@aol.com)

Date:

March 31, 2002

Time:

12:29 AM -0500

Comments

Appreciate and enjoy your website very much. I just bought a Primo Komado cooker, and can tell my life is changing. How wonderful to find people like you, with both cooking and website experience, to help along the newcomers. Best regards, Steven H.

Name:

STINSONEDDIE@PRODIGY.NET

Date:

March 30, 2002

Time:

01:56 PM -0500

Comments

PHILLY PRIME RIB ROAST Preheat oven to 500 degrees. Keep oven door shut. Season the roast with salt pepper/peppercorns crushed. Slit fat side and push raw garlic into the slits. Dust the roast lightly with Wondra Flour. Place on a rack pan fat side up. NOTE: Roast must be at room temperature. Open the oven, place the roast in the center of the oven, close the door. Roast for only 5 minutes per pound. That's right only 5 minutes. Turn off the oven, DO NOT OPEN THE DOOR, let the roast stand in the hot oven for one hour. Do not open the door. After one hour, remove the roast, let stand for 10-15 minutes. Slice as desired. The roast will be done to a medium rare. This may be done with a Filet Mignon Roast. Try it!!!

Name:

Dafna

Date:

March 29, 2002

Time:

02:31 AM -0500

Comments

I was looking for information about ricotta cheese, mostly to try and find out how much fat the cheese have. I have found on your page instructions on how to make the cheese. its easier (for me) to just buy the cheese in the store, but now I have a good idea what the cheese is made from. By the way, how much fat does goat milk have? Thanks

Name:

kristenilles@hotmail.com

Date:

March 26, 2002

Time:

01:23 PM -0500

Comments

Hi Alan, I don't know if you remember me-Marc and I visited your home and checked out your grill; we had bought one and live in Ramsey. Question: What is the name/address of the propane store you took us to where we could purchase the lump charcoal/wood? I am expecting 25 on Saturday and need to stock up! I would love to run out tomorrow and buy it. Thanks and happy grilling! Kristen

Name:

johntar@adelphia.net

Date:

March 21, 2002

Time:

07:12 PM -0500

Comments

I was glad to find someone with insight regarding thermometers and the grill. Yup, I burned out the wire with a hot trip through Porterhouse Land. Even with the cost of replacement, the steaks were worth it. Here is what I need to know, where to find that "wire thingy" so I can burn it up again. Right now the thermometer is not doing much good. Can you help with a suggestion on where to find replacement parts? I really don't want the whole she-bang. thanks for a nice site. jt

Name:

Pete The Butcher.Com

Date:

March 21, 2002

Time:

10:38 AM -0500

Comments

I just love this food business

Name:

Gregnicholas2000@yahoo.com

Date:

March 18, 2002

Time:

04:46 PM -0500

Comments

Why are you grilling the shrimp with the shell on? Skew the Shrimp, marinate in an olive oil based marinade or even just toss in olive oil and season to taste. 1 1/2 to 2 minutes perside max is all you need for 15 count prawns and 2-2 1/2 for 8 count prawns. Try this some time. Olive Oil Garlic (The more the better) Cilantro Parsley Crushed Red Pepper Ground Black Pepper Salt Marinate with the shells off and grill as directed above for per pound size. Enjoy!

Name:

Dave C/dave@gallopavo.com

Date:

March 16, 2002

Time:

01:13 PM -0500

Comments

I am currently considering purchasing a ceramic cooker and have found your site very informative!

Name:

billprestwidge@hotmail.com

Date:

March 09, 2002

Time:

03:38 PM -0500

Comments

Hey ya'll, Stumbling through the web the last few days and found my way into the land of Borland and Delphi and remembered "I used to know a guy and his wife who, aside from being Benihana database masters (capable of tossing a pea into the air and normalizing it into the shape of a mermaid before it hits the grill), but who were also remarkabe human beings at the same time (a combination not often found), and decided to type in a url directly knowing that they were surely registered and all that (they were), and voila! So I poked around your website for a bit, saw some great pictures and paused for a second at "electric radio controlled aircraft"? Wow. The reason for pausing was a cover article I saw earlier this morning on the cover of Popular Science about electric flying helicopters and thought to myself "Hmm. I wonder if something like that would help out my ham radio club? (helping to hold an antenna wire 300 feet straight up in the air for 24 hours) Possible? Not possible? "Go with balloons, my son." Yes I'm still at ABC. Working with the Broadcast Engineering group. Married. Stepdaughter 13. Living the genteel life in South Pasadena. Your website says you are well and lving the balanced life. Congratulations. You deserve it. Hi to Lauren. And say hi to Bob. Bill Prestwidge prestwidge.com

Name:

akabob@houston.rr.com

Date:

March 06, 2002

Time:

08:28 PM -0500

Comments

Greetings; With long ago and limited biking experience, I chose to reactivate. I took the basic course, got licensed, and bought a R12C (a '99 with only 165 miles on it) about 2-weeks ago. It basically looks like a Montana without the windshield or engine guards. I linked to your sight as I was reading/learning about the Aeroflow. I will add it to my R12C folder! Very well done. Thanks for sharing. Bob King, Houston

Name:

joe@openmat.com

Date:

March 05, 2002

Time:

03:02 AM -0500

Comments

Nice page. Great use of technology. I'll visit again if for no other reason than to see what you come up with next!

Name:

CurlyLocks@smokyweb.com

Date:

March 04, 2002

Time:

09:20 AM -0500

Comments

Hello! In reference to the order in which you incorporate the cheese mix, butter, and milk, I have found that while the noodles are draining, return the pot to low heat and the add butter, milk and the cheese mix. Stir the mixture til it forms a nice creamy texture, and then add your drained noodles. You will find that it really mixes better and more thoroughly this way. Boy is it mmmmmm-mmmmmmm good!!!!!!!

Name:

Verne ctramp@aol.com

Date:

March 04, 2002

Time:

01:21 AM -0500

Comments

Thanks for your work in putting together all the info on the R1200C. I've just bought one and find you've answered more questions for my than all the dealers I talked to.

Name:

Rudy D

Date:

March 02, 2002

Time:

11:25 AM -0500

Comments

Your website is very informative. Glad I stumbled unto it. The best yet. Thank you.

Name:

moeette@hotmail.com

Date:

March 01, 2002

Time:

06:24 PM -0500

Comments

Yo Zen...I'm lost in your site...nice one...but I still can't find yor pic...whats up with that???? Moe

Name:

moe-ette@bikerheaven.net

Date:

March 01, 2002

Time:

06:18 PM -0500

Comments

Great site..but not for nothing..I have a recipe for chicken fried steak that I thing all you Northerners would like...LMMFAOF 1 pound of Parkway road kill 1/2 quart 10w30 2 cps gravel 3 south jersey double yolkers (beaten) 4 cps plain rice Pick up a pound of road kill..don't matter if its deer, opossom, squirrel( although squirrel gets squished) but never crow,dip in wisked double yolkers, then gravel, double yolkers, gravel again...set aside BTY...heat the 10w30 in cast iron pan and ....toss in a piece of gravel, making sure it sizzles... Fry till crisp...and serve with lots of beer and toothpicks... Recipe submitted by: Moe-ette (aka: Cheri ) Freehold New Jersey Hey Zen...Its me..From Bikerheaven.com.... :)

Name:

Ralph Rodriguez

Date:

March 01, 2002

Time:

04:25 PM -0500

Comments

Very nice website...I just bought a 2001 r1200c Phoenix last month. You've given me some new and interesting ways to spend more money on my bike...thanks...

Name:

barbqueboy@aol.com

Date:

February 26, 2002

Time:

04:18 PM -0500

Comments

Very cool site. I'll be back for sure.

Name:

Anthony Schwab ajrn@hotmail.com

Date:

February 26, 2002

Time:

02:15 AM -0500

Comments

AlanZ: Love your comments on the Chromeheads.org page, and your links to your site have been incredibly helpful.. Thanks.. AJ, RN

Name:

keneth_godwin@yahoo.com

Date:

February 25, 2002

Time:

08:27 PM -0500

Comments

to do business with you

Name:

Tony

Date:

February 18, 2002

Time:

08:40 AM -0500

Comments

Thanks for the great information on Wireless Thermometers!

Name:

Maryannmanson@hotmail.com

Date:

February 17, 2002

Time:

09:16 PM -0500

Comments

Have been looking for the remote therometer...how can I order on-line? or where can I purchase it? Maryann

Name:

John B./ smokie@cowtown.net

Date:

February 14, 2002

Time:

08:43 AM -0500

Comments

I linked to your site previously from BBQ Newsgroup and found the remote temp page very helpful. I ended up purchasing a "Ponder" Unit which fills my needs. I checked with the local Radio Shack, but they quit handling their remote temp unit. The major problem I had was locating an outlet that sells the Ponder, but found a web site "Comfort House" that sells the Ponder Unit along with extra probes. They were a little slow in filling the order, but delivered what I ordered. You have a great web page with a lot of useful information. Thanks for your help.

Name:

mikie@pathway.net

Date:

February 12, 2002

Time:

12:12 AM -0500

Comments

All-Clad Cookware They opened an outlet in Grove City, PA at Primte Outlets. There is a special for President's day from the 13th -18th of Feb they are offerring a flambe pan for 29.00 Thought you'd like to know

Name:

Joe Palma / joepalma@excelco.ca

Date:

February 09, 2002

Time:

03:26 PM -0500

Comments

Alan, very nice site. I appreciate the pictures detailing your projects. Based on your info I’m installing the battery light. Thanks. J Palma

Name:

Ralph

Date:

February 06, 2002

Time:

11:42 PM -0500

Comments

Great stuff.

Name:

jcpaquin@xprima.com

Date:

February 04, 2002

Time:

03:54 PM -0500

Comments

Very smart way of making heated insoles. I made some heated gloves using very thin nicrome resistive wire and it was perfect. Could you tell me where you got the samples of Gorix tissu, I will for sure make some since here in Quebec its cold. This year I rode from the middle of march to december the 11 and heated soles would have made it less miserable. Thanks Jean-Charles Paquin

Name:

johnlfloyd@yahoo.com

Date:

February 03, 2002

Time:

01:36 PM -0500

Comments

I have a ceramic cooker that came back from Japan several decades ago in the hold of a submarine. It has now been passed on my generation for use. I'm glad to see interest in this type of cooking resurfacing in the U.S. Look forward to more visits to your site in the future.

Name:

harleymama

Date:

February 02, 2002

Time:

11:59 PM -0500

Comments

nice site i was on bikerheaven and wanted to visit your page not go to your food page might eat every thing there lmao thanks for shareing ( harleymama_92111@yahoo.com) profiles.yahoo.com/harleymama_92111

Name:

mack1@centurytel.net

Date:

February 02, 2002

Time:

12:40 PM -0500

Comments

had to let you know the recipe for steamed garlic spare ribs is great,best i have had since i moved back from the far east. going to give your apricot garlic pasta a try,whoever thought this up must be a very brave person. thanks & best regards bob

Name:

Festero@aol.com

Date:

February 01, 2002

Time:

11:27 AM -0500

Comments

Great site. I heard about it on alt.food.barbecue I love cabbage soups. A friend of mine gave me her "Sweet potato and cabbage" soup recipe and now I'm hooked. Yours sounded interesting so I made it last night. It came out really well! A few comments on your recipe and how I varied mine a bit. For the meat, I used about 2 lbs. of beef rib meat cut up into small pieces. It ended up being very tender. Your advice about skimming after bringing the water to boil is important, as there was a lot of yucky stuff on the water that would have made it nasty looking if left in the soup. You did not specify how much water to use! I "winged it" with about a gallon of cold water on the meat and slowly brought it to a boil. Instead of whire rice, I used brown rice. Better for you. I love onion, so instead of removing a whole onion after it was done, I added 2 medium onions, cut up when I added the cabbage. I also spiced it a bit with ground black pepper, garlic, cumin and cayanne pepper. Both of these cabbage soup recipes I've tried now are easy and fun to make.I agree with you about it being better after being chilled and reheated later. The flavors do seem better. If anyone wants my friend's recipee, send me an email. Dave

Name:

Tom Lee, Waterloo, Canada

Date:

January 25, 2002

Time:

11:01 AM -0500

Comments

Re: Bulgoki and Kalbi It's always nice to see non-Koreans enjoying this great undiscovered Asian cuisine. A couple of comments ... originally from my mother who pounded it into me. - ideal BBQ is of course a non-gas unit AND it always tastes better using real wood charcoal as opposed to briquettes. There are also many who prefer small hibachi style grills. For indoor preparation, most Koreans prefer the meat to be cooked in a frying pan as opposed to broiling as it maintains the juices and the marinade better. Goig this route, you can easily cook it at the table with an electric frying pan. Tradition calls for cooking at the table. - if you are actually grilling outside, my mother insists that I cover the grills with aluminum foil and then poke large holes in it with chopsticks or similar pointy instrument. This allows the smoke to come through and the foil keeps the juice and the marinade on the surface rather than dripping down onto the coals. Some additional comments from me ... - the ideal complement to this (and steamed rice of course) is kimchi, the hot stinky Korean pickled cabbage. If you can't get the stuff in your area or if it's a bit over the top for you, try slicing plain sweet green pepper and serve a dip of any good asian hot sauce or any other asian flavored sauce. Although Korean hot sauce has a very distinct flavor, Chinese and Vietnamese cuisine also has good ones and these are often easier to find. Also, try placing a bit of rice in a leaf of leaf lettuce, and place the meat in with it, roll it up and eat it like a little burrito. The fresh taste of the lettuce (or green pepper) is an excellent complement to the BBQ. Other options are Japanese condiments -- in particular the yellow pickled daikon radish. Though not fresh tasting I always found the taste and texture to be very compatible. Pickled ginger also works. - because of the western preference for prime rib roasts and rib eye steak, it is often difficult to find the proper cut of meat at a regular super market. Kalbi requires cross cuts to the rib which is contrary to rib roast. If you're lucky, you might find "short ribs" in the meat section. In a pinch simply get a rib roast, carve it up into thin slices and prepare as usual. You'll get the basic flavor of Kalbi without the bone. You can also grill the large rib bone as well and then gnaw on it Fred Flinstone style. Not exactly Korean but delicious nonetheless. Bulgoki in general, uses other cuts of beef. - Finally, the ultimate traditional way to truly enjoy kalbi is to eat all of the gristle. Most of my western friends find this notion repulsive but I can't resist. It's a lot of work, doesn't have a lot of flavor but there's something irresistable about tearing every last bit of edible material from the bone. Have fun ...

Name:

smokecooker@aol.com

Date:

January 15, 2002

Time:

04:56 PM -0500

Comments

Checked with Sharper Image (1/15/02) and they are stocking the RediChek Remote Temp by Maverick again. This one only has one probe outlet and both units use AA batteries. Otherwise. form factor and function seem the same as the one you have. Store cost is showing at 59.99 US. Smokecooker

Name:

Johnny hoogstrate@zeelandnet.nl

Date:

January 13, 2002

Time:

12:05 PM -0500

Comments

I enjoyed the photography pages a lot, I myself am thinking about setting up a photostudio and I found the information about studio lightning, and the other photography pages very useful.

Name:

Donnie.Roberts@usa.net

Date:

January 12, 2002

Time:

01:44 PM -0500

Comments

Great web site. I am looking forward to my kamado later this year. Donnie

Name:

Eric "psu05520@msn.com"

Date:

January 10, 2002

Time:

04:47 PM -0500

Comments

For a sweeter Kalbi 3 tablespoons of honey per 3 tablespoons of shoyu (soy sauce), mix over very low heat so honey is easy to mix, don't allow to boil. and instead of sesame oil and preroasted seeds, roast own sesame seeds (as much as u want, never too much ;) as far as i'm concerned) in a small fry pan on high heat until all are a deep rich brown color, w/ oily shine and popping in the pan, then add to mixture. Be careful seeds will sizzle in mixture and could splash a little (not to mention the smoke in the kitchen). Kalbi is one of the best ways to prepare short ribs, but you can use it with thin pork and boneless chicken thigh. Great page. My grandfather had a kamado and Thanksgiving turkey was always the best!!!

Name:

Bernard T. Windwillow

Date:

January 09, 2002

Time:

05:35 PM -0500

Comments

I enjoyed the corned beef tips.

Name:

George Rockel

Date:

January 05, 2002

Time:

04:54 PM -0500

Comments

Thanks for the information. I have both the Polander thermometer and Maverick Remote and the probes seem to be interchangable. I have three, but two have gone out, so I am using the one survivor. I was glad to see that I could find replacements. But you don't indicate where to get the replacements, or did I miss something.

Name:

Jim@weissfinancial.com

Date:

January 03, 2002

Time:

08:15 AM -0500

Comments

I can't find the Maverick remote thermometer at Sharper Image website or in their latest catalog. Help!!

Webmaster note:  Sharper Image apparently no longer carries the unit I have, but it seems to be available if you click here.

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