ADVERTISEMENT
- Real Recipes from Real People -

ISO: Information of Japenese Kamoto

Misc.

In search of anyone who has heard of a Japanese Kamoto. (not sure of spelling?)
It is made of pottery and is 30 - 50 years old and we have been told it is used
for smoking foods and baking. Please send post of this site if you have
any information. Thanks!

MsgID: 04372
Shared by: Laura Cook
Board: Quantity Cooking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Laura Cook
2
  Cathy
ADVERTISEMENT
Random Recipes
  • Roasted Sweet Potato Fries with Savory Dill Dip
  • ROASTED SWEET POTATO FRIES WITH SAVORY DILL DIP FOR THE SAVORY DILL DIP: 1 cup sour cream 1/2 cup mayonnaise 2 tablespoon chopped fresh dill weed, or to taste 1 tablespoon lemon juice 1...
  • Cherry Chocolate Cordial Cups
  • CHERRY CHOCOLATE CORDIAL CUPS 20 paper candy cups 1/2 cup semisweet chocolate chips 1 tsp. shortening 1/4 cup Comstock® or Wilderness® More Fruit Cherry Fruit Filling or Topping 1 tsp. kirsch liqueur Double paper lin...
  • Black Frosting
  • I just make dark fudge frosting and add some blue food...
  • Luby's Liver and Onions
  • LIVER AND ONIONS 12 ounce dry bread crumbs 1 extra-large egg 1 cup whole milk 1/4 teaspoon Lawry's Seasoned Salt 2 1/4 pound beef liver, sliced 1/4-inch thick shortening (as needed) 1 large onion, sliced 1/4-inch thic...
ADVERTISEMENT
  • Marie Callenders Lemon Cream Pie
  • MARIE CALLENDER'S LEMON CREAM PIE FOR THE CRUST: 1 cup graham cracker crumbs 1/4 cup butter, melted 2 tablespoons sugar FOR THE CREAM CHEESE FILLING: 1...
  • Cheddar Popovers (lowfat, using egg whites)
  • LOWFAT CHEDDAR POPOVERS 3 egg whites 1/2 cup fatfree milk 1 tablespoon reduced calorie margarine, melted 1/3 cup bread flour 2 tablespoons whole-grain wheat flour 1/8 teaspoon salt Vegetable cooking spray 2 tablespoon...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Information of Japenese Kamoto
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!