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Totally awesome for cleaning the tiles. It's a really soft sponge (so it doesn't scratch) with a very mild detergent. Just wet it a little and rub back and forth a couple of times. No hard scrubbing. Check out the before and after. The before is my top hat after about 2 weeks of fairly heavy use.

I don't usually deep fry food but this sounded to good to pass up. I started with shell on shrimp. They were labeled as LG, I would call them MD at best. Took off the shell except for the tail. Cut a few slits on the inside of the shrimp curve so they would lay straight. I then marinated them in my fire shrimp marinade being careful to not marinate the tails. Cut your spring/egg roll wraps in half along the diagonal. Lay out a shrimp and 2 pieces of sweet peppers as such. Roll and tuck as tightly as possible without tearing the wrap. When you get near the end brush a little corn startch/water mixture on the little triangle to glue it down. I wrapped the entire batch but froze some for later consumption. Deep fried at 350* for about 2 minutes. Note the Maverick probe so I could get the temperature correct. Served with Jasmin rice, store bought pork pot stickers (fried dumplings) and 3 dipping ssuces: Sweet chili, Goyoza, and Sweet & sour.

Thanks. After all I was a nuclear engineer! To quote my favorite t-shirt:

What Robert said! Makes the best taco's you've ever had! Cube it into Mac & Cheese. Make bruscetta with it. Eat it plain. It's all good!!!

wow, does that ever do the job:)

This morning I hid the grilled bacon in an omlette along with tomato, mushrooms, onion and cheese

Thanks CC as you would say to me, if you are ever north if the border come see them in person we'll cook up a storm and sip some fine aged rum's.

Here we go, my beer can burger story. Starting with the stuffings- Besides the veggies add cubes of cheese, and ground chili pepper. Divided 1 lb ground beef into 3 balls. Making the burger bowls. Bowl is done. Stuffed. All dressed up. On the grill. Done. Plated with lettuce and spinach from my garden. Up close. Cut in half. Tip : tooth pick the bacon.

I have seen a few threads with these burgers so I thought I would try them out. I started with a 5oz patty that a squeezed a hole in the middle with a bottle. A wrapped the outside with a slice of bacon. For the stuffing I used some chopped mushrooms, chopped shallots, chopped red peppers, chopped cooked bacon and some cubed mozzarella. For my kids I made the same except no red peppers. I cooked indirect at 350f-375f till done. Very tasty I thought. The hollowed out patty wrapped in bacon The burgers are stuffed ready for the grill Hot off the grill Plated...

Where would we be without meat fat? The pork industry hasn't ruined belly with their brand of lean GMO non-sense...yet.