2002 Comments

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Guestbook 2002


 
Name:
owl1up@a0l.com
Remote Name:
198.81.26.105
Date:
Tuesday December 31, 2002
Time:
05:40:42 PM -0500

Comments

i am looking for a low base plate with wheels to turn my k bike around in my garage with the bike on center standand the center stad on the base plate that will support the 700lbs of bike . anyone got info please email me thanks


Name:
owl1up@a0l.com
Remote Name:
198.81.26.105
Date:
Tuesday December 31, 2002
Time:
05:40:37 PM -0500

Comments

i am looking for a low base plate with wheels to turn my k bike around in my garage with the bike on center standand the center stad on the base plate that will support the 700lbs of bike . anyone got info please email me thanks


Name:
owl1up@a0l.com
Remote Name:
198.81.26.105
Date:
Tuesday December 31, 2002
Time:
05:39:42 PM -0500

Comments

i am looking for a low base plate with wheels to turn my k bike around in my garage with the bike on center standand the center stad on the base plate that will support the 700lbs of bike . anyone got info please email me thanks


Name:
mrharlan@starband.net
Remote Name:
148.78.249.10
Date:
Sunday December 29, 2002
Time:
07:39:23 PM -0500

Comments

Enjoy reading about cooking on the KAMADO'S. I just ordered a #7 Green. Hope to have it the first part of March. Can't wait to try it myself.


Name:
Remote Name:
216.195.152.25
Date:
Sunday December 29, 2002
Time:
12:01:50 AM -0500

Comments

I want to know how to cook a Rib Roast in a Ronco Rotisserie. How Long? and at what temp.


Name:
Bill Kean
Remote Name:
32.102.97.11
Date:
Thursday December 26, 2002
Time:
09:19:52 PM -0500

Comments

My new K5 did a turkey for Thanksgiving, a ham for Christmas, and now about to do a prime rib for New Years. I plan to follow your procedure to the letter from your website. This website is very classy, and very clean!!


Name:
Bill Kean
Remote Name:
32.102.97.11
Date:
Thursday December 26, 2002
Time:
09:18:49 PM -0500

Comments

My new K5 did a turkey for Thanksgiving, a ham for Christmas, and now about to do a prime rib for New Years. I plan to follow your procedure to the letter from your website. This website is very classy, and very clean!!


Name:
BB
Remote Name:
66.61.0.153
Date:
Thursday December 26, 2002
Time:
04:59:44 PM -0500

Comments

I owned a kamado 20 years ago, that broke in a move a few years later. I'm set to order a #7 in cobalt next week, and your site has me fired up! What am I going to do for two months while they build it? The Weber gas grill seems very inadequate now.....


Name:
richard Tolson
Remote Name:
208.193.163.176
Date:
Wednesday December 25, 2002
Time:
11:33:30 PM -0500

Comments

question, did your butcher tell you if there were any difference in where he cuts the prime from, and does there make any difference with bone in or bone out? if you have time to answer i am interested in your answer. God Bless Dick Tolson bigbush@qconline.com


Name:
jerryscott
Remote Name:
66.112.35.165
Date:
Sunday December 22, 2002
Time:
09:22:10 AM -0500

Comments


Name:
Shawn (shawnroyster@hotmail.com)
Remote Name:
66.84.209.33
Date:
Wednesday December 18, 2002
Time:
02:01:57 PM -0500

Comments

So is there a device to provide a minimal amount of heat from regular D batteries? I am looking for something that is portable that can keep something above freezing temperature. i am looking for something for personal use that I can make with items from Radio shack or similar place.


Name:
Charlie Staley cstaley@mmm.com
Remote Name:
192.28.2.17
Date:
Monday December 16, 2002
Time:
01:22:56 PM -0500

Comments

Alan: I was looking through your high temp techniques. I just cleaned out my #5, and still have high temp problems. should I select out the smaller coals and only use large lump? That is about the only thing I can come up with. what about volume of lump? I am filling a huck wok, which has about a 3/4 inch gap, evenly, from the firebox curve. About 4-5 inches deep in the middle. Thanks, Charlie


Name:
jack creedon
Remote Name:
208.249.182.100
Date:
Thursday December 12, 2002
Time:
02:53:26 PM -0500

Comments

Thanks for you info on the remote temperature monitor for cooking. It was very helpful!


Name:
Jessika/ sicamars3588@aol.com
Remote Name:
68.63.109.86
Date:
Sunday December 08, 2002
Time:
09:27:22 PM -0500

Comments

I was looking through all the pictures and you guys just look like you are having the best of time. Keep up the good work! Jessika From Danbury,CT Danbury High School


Name:
nativeneworleanian@attbi.com
Remote Name:
24.98.24.140
Date:
Saturday December 07, 2002
Time:
08:58:01 PM -0500

Comments

I am interested in buying a ceramic grill. I am trying to decide between the Kamado #7 and the Big Green Egg (Large). Can anyone give me some advice that will help me make my decision? I am not concerned about the price difference because I've been saving for this over the past five years.


Name:
rvallieu@hotmail.com
Remote Name:
68.33.22.95
Date:
Tuesday December 03, 2002
Time:
09:11:57 PM -0500

Comments

I'm really interested in knowing where you got the samples of the 3x3" sections of material used on your heated insoles. I checked out the Gorix site and could find nothing about being able to obtain small samples. Thanks for any help. Ryan


Name:
louieg
Remote Name:
68.46.142.22
Date:
Friday November 29, 2002
Time:
11:50:47 AM -0500

Comments

Geez....Louise...... I followed your recipe for doing my Thanskgiving turkey on the K. Simply stated, it was the most delicious (and moist) turkey we have ever had.... GREAT recipe!


Name:
Hank Pezzetti hapezz@frontiernet.net
Remote Name:
170.215.87.196
Date:
Wednesday November 27, 2002
Time:
09:57:50 PM -0500

Comments

I was given a Maverick Redi-Chek for my birthday. I can not get it to transmit the temp to the remote unit. I do not have an instruction manual with this unit. Is there someplace I can get one or download one? Is the any way to turn the remote unit off without removing the batteriestemp


Name:
cfire23422@nestcape.net
Remote Name:
24.186.33.253
Date:
Wednesday November 27, 2002
Time:
05:06:45 PM -0500

Comments

hi im doing snow white goes west quesstion is it fun and im sleepy dwarf is that a good part


Name:
Anthony Wheeler (awheeler@alumni.utexas.net)
Remote Name:
65.218.111.95
Date:
Monday November 18, 2002
Time:
05:49:09 PM -0500

Comments

Hey Alan, I just wanted to let you know that I finally ordered my K. If you don't remember me, I am the one who spoke with you on the phone about a month ago. Well, I ordered the #5 textured, lumpsaver, stainless steel grill, lower bracket, thermometer, grid scraper, stone, and charcoal. I took advantage of the Xmas special. Unfortunately, they said I probably won't receive it until March, but I can't wait to get it. Thanks for the advice. Anthony


Name:
angela cavazos angcav_81@yahoo.com
Remote Name:
209.184.112.50
Date:
Friday November 15, 2002
Time:
11:32:47 AM -0500

Comments

i found your site to be very interesting, because i hope to one day have a photo studio of my own. thank you for sharing your experience with us.


Name:
garypaynter@cox.net
Remote Name:
192.171.10.24
Date:
Friday November 15, 2002
Time:
09:55:11 AM -0500

Comments

Interesting reading, do you have a parts and supplier list for the items needed to make the heated insoles.


Name:
ed-n-sue@telus.net
Remote Name:
66.183.88.191
Date:
Thursday November 14, 2002
Time:
11:44:05 AM -0500

Comments

Hi, I emailed u the other day about your help re: my prime rib roast ...... well I rubbed my 4 lb roast down with Montreal Steak spice and Worcestershire sauce, placed it in my Ronco counterstop BBQ/rotisserie, cooked it for 17 min per lb. and it was DELICIOUS ...... A recipe similar to yours ...... thanks for your help Ed


Name:
ed-n-sue@telus.net
Remote Name:
66.183.88.191
Date:
Tuesday November 12, 2002
Time:
03:51:10 PM -0500

Comments

Hi, I am Ed ... tks for your help, I will try it, like u I searched the Internet, and tried other recipes, with moderate success to a pricey cut of beef. I dont have a Komado ....... ?? what is it? but will try doing this one on the BBQ rotisserie substituting Montreal Steak Spice, avail here in Canada for your spice n lemon rub .... Will let u know how it turns out Ed


Name:
maplesbev@aol..com
Remote Name:
205.188.208.9
Date:
Saturday November 09, 2002
Time:
10:42:56 PM -0500

Comments

thanks for your recipes. does anyone sell a cookbook for kamado or can other smooker cookbooks be helpful if so where can one be purchased?


Name:
maplesbev@aol..com
Remote Name:
205.188.208.9
Date:
Saturday November 09, 2002
Time:
10:41:58 PM -0500

Comments

thanks for your recipes. does anyone sell a cookbook for kamado or can other smooker cookbooks be helpful if so where can one be purchased?


Name:
Murphy858@aol.com
Remote Name:
198.81.26.105
Date:
Saturday November 09, 2002
Time:
06:52:12 PM -0500

Comments

I stumbled across you site looking for a tri tip receipt. It's like I found a new home. Great site!!!


Name:
Ed 71514s@fuse.net
Remote Name:
216.196.155.71
Date:
Friday November 08, 2002
Time:
02:01:29 AM -0500

Comments

You provided some very helpful hints for a novice K owner, I've just got the technique of temp control down pat and I' anixous to try out everything. Your experience and photos to show the results help a lot in understanding the superb cooking results you can achieve from the 'K' smoker, griller, etc.


Name:
Hal@regency-windsor.com
Remote Name:
208.63.46.145
Date:
Tuesday November 05, 2002
Time:
03:26:19 PM -0500

Comments

Really informative website! I'm buying a bike exactly like yours and am considering many of the same accessories. My BMW dealer has advised against Motolights due to vibration of the front fork, which would lead to frequent bulb replacment. They also warn against instant damage to the motolights due to tipping the bike over. Have you had any negative experience with these concerns?


Name:
David Levine (doc47)
Remote Name:
66.189.192.91
Date:
Monday November 04, 2002
Time:
03:30:46 AM -0500

Comments

The insoles are very impressive. Where did you obtain the Gorex samples?


Name:
Chris J
Remote Name:
24.171.154.211
Date:
Monday November 04, 2002
Time:
12:38:49 AM -0500

Comments

Thank you for a very informative site. I am sure that I will run across the necessary info for my first Kamado que. Mine is an inherited green one from Japan without any documentation or wizdom passed along.


Name:
beverly maplesbev@aol.com
Remote Name:
152.163.188.5
Date:
Saturday November 02, 2002
Time:
03:21:00 PM -0500

Comments

i would like for someone to publish acook book for kamado cooks like me. New to this type of cooking.


Name:
beverly maplesbev@aol.com
Remote Name:
152.163.188.5
Date:
Saturday November 02, 2002
Time:
03:19:22 PM -0500

Comments

i would like for someone to publish acook book for kamado cooks like me. New to this type of cooking.


Name:
beverly (maplesbev@aol.com)
Remote Name:
205.188.208.9
Date:
Thursday October 31, 2002
Time:
01:24:44 AM -0500

Comments

I am a new owner and wish there was a cook book.


Name:
Jack Harris
Remote Name:
195.23.144.79
Date:
Thursday October 31, 2002
Time:
06:20:49 PM -0500

Comments

Hi, You have created an excellent website.  You have a nice site, well balanced, well presented and informative. Keep up the good work. Jack Reece Harris


Name:
BOB EMMP_BOB@NCIA.NET
Remote Name:
12.104.22.37
Date:
Wednesday October 30, 2002
Time:
02:03:25 PM -0500

Comments

I WOULD LIKE TO KNOW IF THEY MAKE THE COVER AND BAG FOR R1150RT ????? INTERESTING WEB SITE BUT WHAT HAS FOOD GOT TO DO WITH MOTORCYCLES ????????????????


Name:
reine84805@aol.com
Remote Name:
64.210.104.14
Date:
Tuesday October 29, 2002
Time:
11:01:42 AM -0500

Comments

Hi Alan, It's Reiner, we met two Sundays ago at the Red Apple Rest, I payed a visit to your website and I am impressed. You are certainly a man of many talents. I hope that we find the time to meet one of these days. I'll be taking my daughter Jennifer college shopping the next two weeks but should be around after that. Again, congrats on a very nice site. Reiner


Name:
Johnny R. Tapscott jrtapscott@aol.com
Remote Name:
192.195.167.53
Date:
Friday October 18, 2002
Time:
02:09:18 PM -0400

Comments

I live in north Alabama where pulled pork is common and we use a white sauce on our bbq chicken.


Name:
David
Remote Name:
64.40.54.142
Date:
Wednesday October 02, 2002
Time:
08:30:06 PM -0400

Comments

Great site! I came looking for ideas on Kalbi, but I'll definatly be back for more!


Name:
Joshua Bris
Remote Name:
193.220.61.252
Date:
Wednesday October 02, 2002
Time:
03:31:07 AM -0400

Comments

Thank you for the resources. Keep up the good work! Best website templates online - http://www.templatemonster.com


Name:
tomwinb@yahoo.com
Remote Name:
66.214.33.169
Date:
Monday September 30, 2002
Time:
04:29:03 PM -0400

Comments

Hi thanks for your chromehead posts. I'm looking into a GPS now. lot to learn I guess and well thanks for the help


Name:
psmith@raleys.com
Remote Name:
167.235.47.50
Date:
Wednesday September 18, 2002
Time:
05:00:38 PM -0400

Comments

Hi: I was fortunate to have a Kamado pot for thirty years and it was stolen from my deck. I was inquiring if you have a sales office in West Sacramento or local showroom or sample viewing area. Thank you and I will look forward to hearing from you. Pat Smith


Name:
psmith@raleys.com
Remote Name:
167.235.47.50
Date:
Wednesday September 18, 2002
Time:
04:59:36 PM -0400

Comments

Hi: I was fortunate to have a Kamado pot for thirty years and it was stolen from my deck. I was inquiring if you have a sales office in West Sacramento or local showroom or sample viewing area. Thank you and I will look forward to hearing from you. Pat Smith


Name:
Bill Ivins bivins@midsouth.rr.com
Remote Name:
24.24.97.8
Date:
Sunday September 15, 2002
Time:
09:04:59 AM -0400

Comments

Found your site from a Google search for Maverick customer service. I to have burned out a probe and need to replace it. Your information was helpful


Name:
johnkiely@yahoo.com
Remote Name:
67.82.105.91
Date:
Saturday September 14, 2002
Time:
04:29:49 PM -0400

Comments

Great job!! Those 1776 shots are already on my wallpaper. jk


Name:
lee
Remote Name:
142.165.91.144
Date:
Saturday September 14, 2002
Time:
01:20:38 PM -0400

Comments

nice web thanks iam trying to do some research on r1200c aftermarket


Name:
lee
Remote Name:
142.165.91.144
Date:
Saturday September 14, 2002
Time:
01:20:34 PM -0400

Comments

nice web thanks iam trying to do some research on r1200c aftermarket


Name:
lee
Remote Name:
142.165.91.144
Date:
Saturday September 14, 2002
Time:
01:19:41 PM -0400

Comments

nice web thanks iam trying to do some research on r1200c aftermarket


Name:
pennmo2@aol.com
Remote Name:
64.12.96.233
Date:
Friday September 13, 2002
Time:
08:08:29 AM -0400

Comments

Will all these recipes work on the BGE cooker? The two cookers seem alot alike.


Name:
pennmo2@aol.com
Remote Name:
64.12.96.233
Date:
Friday September 13, 2002
Time:
08:07:13 AM -0400

Comments

Will all these recipes work on the BGE cooker? The two cookers seem alot alike.


Name:
yojohnnieg@hotmail.com
Remote Name:
206.215.151.213
Date:
Thursday September 05, 2002
Time:
02:24:06 AM -0400

Comments

this is so cool,you bike is awsome! jsg


Name:
Remote Name:
68.52.55.233
Date:
Wednesday September 04, 2002
Time:
12:16:39 AM -0400

Comments

dude,those ribs looked really good.i try and do them at least once a weekend and i've gotten pretty good at it.i always use my mothers homemade sauce to cook them with,the same sauce my friend's always offer to buy from mom but she always makes it for free as long as we buy the stuff to make it with.if you ever want to try it e-mail me and i can put some in the mail for you. later hitman


Name:
haruko722@msn.com
Remote Name:
68.12.93.19
Date:
Monday September 02, 2002
Time:
09:24:39 PM -0400

Comments

Thank you for all the useful information!


Name:
BBQ-Lover
Remote Name:
68.53.24.95
Date:
Monday September 02, 2002
Time:
09:14:43 AM -0400

Comments

Nice site.. thanks


Name:
conniej@acadia.net
Remote Name:
142.167.42.45
Date:
Saturday August 31, 2002
Time:
10:45:45 AM -0400

Comments

We just purchased a Kamado and can't wait to get started.


Name:
ED SOUZA souzaesks@aol.com
Remote Name:
64.12.96.233
Date:
Friday August 30, 2002
Time:
06:33:45 PM -0400

Comments

your stories and pictures are great going to make some pulled pork this weekend also the smoke and spice book has a great recipe for coleslaw where did you buy that asume looking smoker please e-mail me with an address thank you


Name:
Douglas Riach
Remote Name:
12.84.230.198
Date:
Friday August 30, 2002
Time:
12:22:25 PM -0400

Comments

A good site, I book marked it, also sent it to my son Brian, who loves to cook.


Name:
Gruivis
Remote Name:
199.174.106.94
Date:
Wednesday August 28, 2002
Time:
07:41:36 PM -0400

Comments

Nice site Alan, lots of useful information and it's organized very well. I see that you've actually done some of the things I've been thinking about - like the bike in a bag and the center stand. All of us over here on the fence watching you really appreciate it. Maybe one day we'll get down from here and get some of this stuff done.


Name:
Jean Lachaud
Remote Name:
168.100.176.172
Date:
Sunday August 25, 2002
Time:
06:51:08 PM -0400

Comments

I suppose you did Rich's ride with me today. I seem to recognize your bike (E-Map bracket, LiteBuddies and all). I can't find the web site for Lite Buddies (Klaus, Wilbers, etc.). Can you give me the link? TIA Jean Lachaud (1994 R11RS -- pearl with green seat).

[Webmaster replies:  Yes, that was me... try http://www.run-n-lites.com for the LiteBuddies information.]


Name:
srhusain@attglobal.net
Remote Name:
66.82.48.1
Date:
Friday August 23, 2002
Time:
10:12:46 PM -0400

Comments

Excellent site and very informative wrt the Montana (I have a 2002). By the way, was it a lot of trouble removing the stock windshield, and did you need to get any bolts from the dealer to put the aeroflow screen on? Thanks

[Webmaster replies:  Removing the bolts for the lower brackes is simple if you get a ball head hex wrench of the right size]


Name:
jmeisten2u@clinic.net
Remote Name:
216.204.134.17
Date:
Friday August 23, 2002
Time:
05:29:17 PM -0400

Comments

I fully concur with your comments. However, I would very much like to get some info regarding the safety of the Schuberth Flip-up as I have not been able to find any articles discussing this subject. Obviously the flip-ups are NOT Snell certified. Now what tests have been conducted on them and what are the results? What are the opinions of knowledgeable enthusiasts? I would love to have a Schuberth Flip-up for the convenience and I don't mind sacrificing a little less safety but not much. The fit of the Araib Quantum really is nice on me but it sure does not have the convenience. Would appreciate any comments and/or recommendations.

[Webmaster replies: None of the flip up helmets have been submitted for Snell certification.  I have no reservations about the quality of any of the current crop of flip up helmets]


Name:
rstalk@amaonline.com
Remote Name:
208.245.210.14
Date:
Friday August 23, 2002
Time:
03:34:33 PM -0400

Comments

great Site ! We bookmarked it so we can find you again-


Name:
teachroise@eircom.net
Remote Name:
159.134.233.115
Date:
Monday August 19, 2002
Time:
03:26:52 PM -0400

Comments

Good evening, Is it possible to use a kamado indoors with plenty of ventilation?? Thanks in advance, Peter Conaghan.

[Webmaster replies:  No indoor use, unless you have high volume commercial exhausts... and even then I'd be skeptical]


Name:
Gale Gilbert vihokey@redbluff.com
Remote Name:
66.81.55.137
Date:
Sunday August 18, 2002
Time:
11:53:14 PM -0400

Comments

I have had the Kamado for about a year and just trying to figure out how to cook on it. Thanks for your site.


Name:
davidcrichton@griplimited.com
Remote Name:
64.229.10.245
Date:
Monday August 12, 2002
Time:
04:28:11 PM -0400

Comments

I noticed you talking about a new rear light bezel. mine keeps cracking in the same place for my 2001 1200C. where can I get this new Bezel. my dealer just keeps replacing with the same old thing, that obviously doesn't work. is it a BMW part? can i have them order it? dave

[Webmaster replies:  Yes there are new BMW part codes for the taillight bezel and license frame (now two separate pieces]


Name:
shaz walls sharynwalls90@msn.com.au
Remote Name:
144.134.185.81
Date:
Saturday August 10, 2002
Time:
07:47:09 PM -0400

Comments

ive fould some really nice reciepes,cheers shaz


Name:
Chuck - CMSSAS@aol.com
Remote Name:
64.12.96.233
Date:
Wednesday August 07, 2002
Time:
07:56:36 PM -0400

Comments

Good description and explanation. Keep up the good work


Name:
antonios@exit109.com
Remote Name:
205.231.238.254
Date:
Monday August 05, 2002
Time:
02:43:44 PM -0400

Comments

Where can I get oak or any harwood lump charcoal in new jersey. I live by the shore in point pleasant. Home Depot carried New Braunsfels lump charcoal, they stop carrieng it. I call New Braunsfeld and they discontinue it. It was produce in Mexico...It is incredible. It really feels like the one I used to use in Argentina... Any ideas will be greatly appreciated. Regards, Antonio


Name:
Kevin O'Connor (kevin.oconnor@attbi.com)
Remote Name:
24.147.56.67
Date:
Friday July 19, 2002
Time:
11:01:38 PM -0400

Comments

I was checking out the newsgroup/message board implementations that you had forwarded to Donna and stumbled over here.  By the way, great website(s). My wife was pretty intrigued by the Kamado's and I was pretty intrigued by all the good looking food that was coming off of them.


Name:
Jonathan Ray grumpy@montana.com
Remote Name:
66.109.135.164
Date:
Monday July 15, 2002
Time:
10:44:22 PM -0400

Comments

Today, July 15, 2002, I purchased at a yard sale a large orange urn like cooker. Was told it is a kamado cooker purchased in the early 70's. Needs a lot of restoration and I am ready to get started. My first job is to find a top, cap, lid or what ever you call the medium used to cover the top. Any help in locating one would be very much appreciated. By the way it cost me $50.


Name:
Chuck (cbach9@comcast.net
Remote Name:
68.58.123.200
Date:
Saturday July 13, 2002
Time:
07:38:10 PM -0400

Comments

I've been looking at (via internet and a "local" store that's only 35 miles away) Big Green Eggs. I happened across the Kamado.com website and wondered if anyone has experience with both and would comment on the differences (beyond cosmetic and the obvious mechanical differences). How about the "Primo"? Chuck


Name:
Jessica & Quincy Troupe / jessica.troupe@verizon.net
Remote Name:
138.89.85.35
Date:
Thursday July 11, 2002
Time:
07:28:11 PM -0400

Comments

We are spankin' new Kamado owners living in New Jersey! Your website has been very helpful considering we've been a little intimidated by our unusal grill! I think we'll continue to experiment. Thanks Jess


Name:
Krista
Remote Name:
208.48.198.81
Date:
Monday July 08, 2002
Time:
03:02:59 PM -0400

Comments

I was disappointed because when I saw Zenreich I thought this was a website for militant Budhists, but I was searching for London Broil so I guess I shouldn't be surprised.


Name:
Don G
Remote Name:
64.30.217.102
Date:
Thursday July 04, 2002
Time:
10:03:57 PM -0400

Comments

Was getting ready to purchase the Maverick dual channel model when I ran across your site. The information you provided was very helpful and I think I'll wait until the high temp probes are standard. Just smoked my very first chicken (very 1st anything, actually). Used a $20 single probe type very successfully, but quickly realized I had to go out back every time I wanted to see what was happening with the chicken, and still had to guess at the environment in the smoker. That convinced me to spend the money to get the 2-channel remote Maverick, and your comments have put me at ease about the quality and operation. Thanks.


Name:
rlopez002@aol.com
Remote Name:
152.163.194.207
Date:
Tuesday July 02, 2002
Time:
02:34:00 PM -0400

Comments


Name:
wgs
Remote Name:
68.52.0.8
Date:
Monday July 01, 2002
Time:
03:35:49 PM -0400

Comments

Just got my Cobalt blue #7 -- Boston butt on it as I type this. Thanks for maintaining this website and the Kamado forum. I doubt I would have taken the plunge without them.


Name:
Kathy Scott
Remote Name:
24.64.223.204
Date:
Thursday June 27, 2002
Time:
10:44:51 PM -0400

Comments


Name:
geno.davis@sdsheriff.org
Date:
Tuesday June 25, 2002
Time:
05:20:15 PM -0400

Comments

Do you make the Run-N-Lites for a 1997 Yamaha Royal Star motorcycle? I think if you made lights for other motorcycles that they would sell very well.


Name:
De Leon, Eric
Date:
Sunday June 23, 2002
Time:
02:40:48 PM -0400

Comments


Name:
opabilly@aol.com
Date:
Friday June 21, 2002
Time:
03:24:41 PM -0400

Comments

I understand there is a factory in Sacremento. I plan to visit them. Also I have a little kamado about the size of a big 'medicine ball'. I have had for years and is still new and unused because it was given to me without the instructions and I was not interested in slow cooking at the time. Do you know where I might get instructions?


Name:
Buz Payne / buzpayne@bellsouth.net
Date:
Friday June 21, 2002
Time:
06:52:46 AM -0400

Comments

I have bought the redneck version of your beautiful Kamado, "The Big Green Egg", and I am very happy that I happened across your web page. I have been engrossed in your beautiful recipes. I am going to try your Prime rib recipe tomorrow evening. I might even try to build a sliding drip pan. Yours is the only good recipes I have seen for these cookers. Thank you. Buz Payne


Name:
RALPH M. TREGLIA
Date:
Wednesday June 19, 2002
Time:
09:49:21 PM -0400

Comments


Name:
Goober
Date:
Monday June 17, 2002
Time:
05:54:58 PM -0400

Comments

Great site!! I am contemplating buying a #7, and this site allowed me to see it in action. Well done!


Name:
"Rich" rich@erols.com
Date:
Saturday June 15, 2002
Time:
12:41:37 AM -0400

Comments

I am currently researching buying my first grill and I came across the Kamado site (which then brought me to your site). Excellent job on your site, I love the details and pictures on your adventures in using your grill. I thought I was pretty much set on getting a Weber gas grill, but I'm not seriously thinking about a Kamado.


2002 Comments

Home Up 2004 Comments 2003 Comments 2002 Comments 2001 Comments 2000 Comments

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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All text and photographs copyright © 1999 - 2013  Zenreich Systems. All rights reserved.