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More BS from Richard Johnson
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kristamat



Joined: 13 Aug 2009
Posts: 28
Location: Houston

PostPosted: Thu Aug 27, 2009 6:51 am    

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Fishtail, you might as well ask him if he's going to part the Red Sea again while you're at it. His answer to that might be more plausible than anything else he's put out there on his forum.

~k.
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Joined: 23 Jun 2006
Posts: 1018

PostPosted: Thu Aug 27, 2009 7:46 am    

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Quote:
Richardj
Posted on Wednesday, August 26, 2009 - 5:37 pm:
In the last few days I have had a chance to talk to some of the chefs that often cook the shawarma method in our #9's and VERY casually asked them about salmonella protection.


Translation: I've been thinking up a lie to try to dispel salmonella fears.

Quote:
Before I made a fool out of myself by telling or cautioning them to cook to an internal temperature of at least 75 C or 167 F, I realized they they are some if the finest cooks in the world with 5 star hotel reputation (and liability) at stake.


Stealth method of calling Jeffm a fool, and asserting authoritative voice by invoking "finest cooks in the world" and "5 star hotel reputation" buzzwords.

Quote:
By being as courteous as possible they said they are ALWAYS cautious of food safety. In other words for me to make Kamados to their design and they will do the proper cooking!


Imply patronizing disdain. This is RJ's way of telling Jeffm that he is no expert and should just shut the hell up.

RJ has always been very interested in credentials and authority. He likes to throw around his "inventor" title though he didn't get the real patent. He crowed about NakedWhiz' good review of his 2003 charcoal but when future batches turned out to be crap, all of a sudden NakedWhiz' credentials were suspect. He always throws around "words of authority" like "experts," "engineers," "lawyers," "world-class," "finest restaurants" "100,000s of units shipped", etc, without actually backing them up with evidence. This is because he is a con-artist who found that he can survive by just talking a big game most of the time.

So anyway, Jeffm, if you didn't notice, RJ just called you a fool and told you to shut up.





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PostPosted: Thu Aug 27, 2009 12:21 pm    

Jeff's still trying to convince rj
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Admin wrote:
Quote:
So anyway, Jeffm, if you didn't notice, RJ just called you a fool and told you to shut up.
Quote:

Jeffm
Member
Post Number: 40
Registered: 2-2005
Posted on Thursday, August 27, 2009 - 12:38 pm:

---------------------------------------------------------------------- ----------
---"And here I thought that Igor's stomach could take anything..."

I'm working feverishly on a nice Cream of Shawarma Soup.

Please understand, I'm not trying to beat a dead shawarma, but it's no joke. Sure, it's entirely possible to get food poisoning from any dish. However, because of the way it's cooked and served, shawarma increases the poisoning potential dramatically. When we cook meat, like any smart bunch of chefs, we're all trained to confirm the internal temperature of the creature. We do that to cook for the best taste and texture, AND to eliminate the possibility of throwing up for the next two weeks. Shawarma complicates things because only the edge of the rotating stacked meat is cooked to safe temperatures; the deeper portion is still almost raw. Because only the edge is safe to eat, if the cook/server cuts ever-so-slightly into the undercooked portion and slaps it into your pita bread, get ready to say hello to shawarma salmonella.

Don't take my word for it; take a look here:

http://www.jpost.com/servlet/Satellite?cid=1186557436889&pagename=JPos t/JPArticle/ShowFull

Unfortunately, if shawarma gets cooked all the way through, it's a roast. The art is to serve that meat deliciously fresh. But art isn't always pretty, and neither is salmonella.

Okay, no more warning labels from me.

jm







Bobrogers
Associate Member
Post Number: 15
Registered: 6-2009
Posted on Thursday, August 27, 2009 - 12:57 pm:

---------------------------------------------------------------------- ----------
Also from this article: http://www.canada.com/windsorstar/story.html?id=fa478a4e-c01c-491c-bf4 c-f7cf3ed287f0 comes the following quote:

"Heimann said the problems can arise when the restaurants become busy and are shaving meat off faster than it can properly cook."

So I guess busy lunch time is not the time to go for shawarma. Also from Jeff's post it sounds like cooking the big stack of meat to safe internal temperatures sort of changes it to something other than Shawarma. It's almost like you would need two K's to do this properly. One at a high temperature to cook the outside, and then move the stack into a low temperature K to keep the meat warm when the outside layer is the way you want it.

Bob

Yeah, Now rj could try and sell each restaurant two POSK's. Laughing
So, which cooker is more dangerous? The Shawarma or the kamado brand? I say kamado since rj's gonna combine the two.
Say No to Cement Shawarma's! Mad
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PostPosted: Sun Aug 30, 2009 8:24 am    

A few more buzz words from rj
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Quote:

Richardj
Moderator
Post Number: 2512
Registered: 4-2002
Posted on Thursday, August 27, 2009 - 4:37 pm:

---------------------------------------------------------------------- ----------
Mark we make the center end of the hanging rod in many configurations and most are held in place by a thumb screw that tightens on the end of the rod. Your suggestion of a threaded cap would be a great idea for those chefs that are not sure. On all larger Kamados we make the hanging system with larger stainless steel rods.

Jeffm and Bobrogers your comments on the "present" shawarma methods are certainly a safety issue and the reason the interest in our "Kamado" shawarma where the foods are always cooked to a safe temperature before removing and THEN placed on a shawarma machine where sliced and served. Seems that the nicer hotel/resort/restaurants do not use open flame cooking like the typical shawarma machine or suadero machines.

Bottom line......."The heavy walled Kamado cooks the same amount and kind of meats, prepared in much the same method (hanging a necessity), safer and better." However, not from my experience as I have never prepared this much meat, but from experts.

From my 45 plus years promoting Kamado cooking, where 98% of world don't even know what this thing is or does, I doubt if in the next 100 years 1/10th of 1% will know what a Kamado Shawara is or that it cooks food different and better.

Actually, it is fun to design and make new products. We will soon have some pictures and comments.
Mark
Member
Post Number: 675
Registered: 7-2001
Posted on Friday, August 28, 2009 - 2:02 pm:

---------------------------------------------------------------------- ----------
Kamado Shawara? Isn't that the name of the Bollywood star who got hassled at the airport? Wink

Jeffm
Member
Post Number: 41
Registered: 2-2005
Posted on Friday, August 28, 2009 - 8:07 pm:

---------------------------------------------------------------------- ----------
--"Kamado Shawara? Isn't that the name of the Bollywood star who got hassled at the airport?"

No. The Shawara is the name of a hotel/casino in Las Vegas. Kamado Shawara is a kick-boxing champion in Indonesia.

jm



Mark
Member
Post Number: 676
Registered: 7-2001
Posted on Friday, August 28, 2009 - 11:46 pm:

---------------------------------------------------------------------- ----------
And if you've ever been kicked in the shawara, you know how painful that can be. It'll bring tears to your suadero.

Jeffm
Member
Post Number: 42
Registered: 2-2005
Posted on Saturday, August 29, 2009 - 9:13 pm:

---------------------------------------------------------------------- ----------
Salmonella kicked my shawara, and my suadero responded to the medication. Works pretty well now.

I'll post pictures.

jm
These guys have already written this topic off as a joke. Laughing

Just Say No To rj!
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smallfish
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PostPosted: Sat Mar 26, 2011 11:59 pm    

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There are mexican restuarants in my area that make "Al Pastor" with these. They usually put a pineapple on top. As it slowly spins the heat makes the pineapple juice drip down on the meat. It would be difficult and troublesome to try and make "Tacos Al Pastor" with a #9 that doesn't spin in order to carve the meat off. It would also be pointless since what they are useing already works great and is cheaper.
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