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Every July 4th for the last 25 years, we have a Champagne Breakfast and feed around 100 people. I'm in charge of the pancakes. Can never seem to keep pace with my buddy who cooks the eggs (he was a short order cook in college). I was planning on adding another electric griddle to try and keep up..................until I saw this on sale at BJ's Wholesale Club, This summer I will be kicking his "cracking two eggs.......one handed"...... butt..................................

Rickels was Robin Williams before Williams. HE was one of the best improv comedians I ever saw. I met him on a number of occasions in Vegas. He was a really sweet man in spite of his stage persona. At the time I was a budding stand up wanna be. He insisted that I give him some of my schtick. I gave him about 2 minutes, not wanting to take up very much of his time. He graciously told me to keep going. All told I gave him 5-6 minutes and he laughed. He told me I had chops and that I could do it, but was I sure I wanted to do standup? He was truly a funny, funny, sweet man. Thanks be that I can still see him on YouTube. The world needs more stand up guys like him. HE left this world a better place. I will miss him.

This just arrived this morning and I have already put it to use and I must say I think I'm going to like it. Made my first batch of fries from an old shriveling russet potato. The first bite was OK but as I kept munching they began to grow on me. I spiced them up with pepper, salt, cayenne pepper and paprika. Yes, Tony, I ate them with ketchup and really enjoyed them. Can't see me getting out the deep fryer in the near future. i am not saying they taste like the perfect deep fry but spiced up and low in fat makes these very satisfying. Just out of the air fryer and a little crispy. Spiced up .:) Now I want to try potato chips.

Nothing fancy but these pork sirloin roasts are tasty! 1/2 went in tacos and half for slicing. (Reversed the claws/tines inward)

We have lost the Greatest Smart Ass Comic of our lifetime! RIP Mr. Rickles!!!! Garvin

Recently bought a new T-Fal deep fryer at Sam's club that automatically filters the oil into a removable plastic storage container after it cools down. Solved the problem of what to do with the oil. Storing it in the refrigerator now. So far it works great.

Great story. I grew up watching him and I loved watching the reaction of the people he was working with. They could barely keep a straight face because they knew something was coming but didn't know what it would be.

The end of my donair meat, guess I'll have to make another batch. This was too good to keep to myself so I thought I'd share it with you all.

Be nice in your answer to this question I'm going to ask, Thanks! How close to Authentic would you say this recipe is? BAO BUNS Servings: 10 INGREDIENTS Buns 250 millilitres warm water 2 tablespoons sugar 1½ teaspoons dried yeast 370 grams plain flour 1½ teaspoons baking powder 1 tablespoons vegetable oil 2 tablespoons sesame oil Pork 500 grams pork belly 30 grams spring onion, chopped in half 30 grams ginger, sliced 4 tablespoons cooking wine 1 tablespoons vegetable oil 15 grams garlic 3 tablespoons sugar 2 tablespoons five spice 4 tablespoons light soy sauce 4 tablespoons dark soy sauce 500 millilitres water 50 grams pickled cabbage 30 grams coriander, finely chopped 50 grams crushed peanuts, finely chopped PREPARATION Buns In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved. Add the active yeast, then stir and set aside for 10-15 minutes. In a large bowl, mix together the flour and baking powder. Add the yeast mixture to the bowl and stir until nearly combined. Add the oil, then stir until fully incorporated. Turn the dough out onto a floured work surface and knead for 10-15 minutes. Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size. Remove the dough from the bowl and knock it back by kneading for 1 minute. Cut into 10 equal pieces. Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes. Onto a floured work surface, flatten each ball with the palm of your hand. Roll out to 2 millimetres. Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes. Set steamer over a high heat, then steam buns for 8-10 minutes. Pork Slice the pork belly into 1 inch-thick pieces. Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil. Drain the pork and discard the remaining water and vegetables. Clean and dry the pot. Return the pot to a high heat and add oil. Fry the pork until it browned. Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined. Add the water, stir, and cover. Reduce to a low heat and simmer for about 45 minutes to an hour. Check and stir every 10 minutes or so and add water if the pot is getting dry. Bao Fill one bun with one slice of pork, top with coriander, pickled cabbage, and roasted crushed peanuts. Enjoy! Garvin

I just bet that pork was excellent.

I've made the Project Smoke version of these. They were incredible! My 17 year old daughter just left today on a school "field trip" to China. Looking forward to her report on the food when she returns.

You mean to tell me @Garvinque hasn't shlepped it over to Syracuse yet??

I sure would like to taste them, they do look gooooooooood.

I am going try real not to get to busy this weekend not to make a few of these! Garvin BBQ CHEESEBURGER ONION RING Servings: 8-10 INGREDIENTS 1 pound ground beef 1 teaspoon salt ½ teaspoon black pepper 1 teaspoon garlic powder ½ cup BBQ sauce 1 onion 8-10 cheddar cheese, cubed 2 cups flour 5 eggs 3 cups panko Oil, for frying PREPARATION In a medium bowl, add ground beef, salt, pepper, garlic powder, and BBQ sauce. Mix well. Slice onions into ½-inch thick slices. Take the outer layer off and separate each layer of the rings. Fill the onion slice with a spoonful of meat. Place cheese cube in the middle and add a little more meat to cover the cheese. Dredge the onion ring and fry in oil heated at 325°F/160°C for 3-5 minutes or until fully cooked and golden brown. Serve with your favorite sauce and enjoy

Comic Genius. Could ad-lib with the best of them. Pity the poor schmuck that heckled him during a show!!!

Can't say how authentic it is, but it surely looks damned tasty! I've had lots of steam bao in my time and this looks similar to what I've eaten.

He does NOT know! Can't wait to see his expression when he sees it that morning. He is always getting on me to hurry up with the pancakes too. Plus he gets to store it in his garage when we are done cooking.

Thanks, Jon. I cooked these for 15 mins. and shook the basket every 4 mins. The potato was cut into fries 1/4 X 3/8 inch strips, soaked for a good 30 + mins then dried off so that no moisture was visible. Tossed with 1.5 t of oil. I could have done more fries with same amount of oil.

Air fryer should work nicely. May have to try that myself

My sale tri-tips should be arriving today. Will let you know once they arrive.

Keep at it mate I know the cost can be a bit more of a savings adventure for some of us but like anything we save up for a reason and when we get there it's well worth the effort and all is forgotten until the next thing that catches our eye lol Outback Kamado Bar and Grill

I remember him he had a good wicket funny bloke Outback Kamado Bar and Grill

They look really good I don't like deep fried all that oil and what to do with it might try it in my air fryer Outback Kamado Bar and Grill

Oh MAN! And I was doing SOOOOO well. @Garvinque - sweet!

@Aussie Ora - that dadgummed sure and certain ain't BBQed Vegimite! Congrats on a beautiful cook!

I couldn't agree more! Comics these days have nothing on Don Rickles! Sent from my iPhone using Tapatalk

Oh no,

Aussie, I know you didn't invite me for dinner but I'm on the way. Next time you might think twice before posting such a tempting pix.

While I am still a little away on the savings account, the 21" (beside being the PERFECT size for us smaller households) with the lower cost certainly makes the dream Kamado closer to a reality. If the Canada/US exchange rate was closer, I'd buy one now! Coming soon....

Here's hoping you get some call-up's @ MIM.

I like the Costco racks of Lamb. I eat lots of lamb and did so growing up. Now that I'm living on a 2500 acre sheep/cattle ranch there's always lamb in the freezer.

Chicken Parm Bites Servings: 2-3 INGREDIENTS 1 pound chicken tenders 1 ball mozzarella cheese 2 cups panko bread crumbs 1 tablespoon garlic powder 1 tablespoon dried basil 1 tablespoon dried parsley 1 tablespoon salt ½ cup flour 2 eggs Oil to fry 1 cup marinara sauce PREPARATION 1. Cut the chicken tenders into 1.5-inch pieces. 2. Take a knife and carefully cut a hole into the chicken tenders. Make sure to not cut all the way to the other side. 3. Stuff the holes with mozzarella cheese. 4. Add garlic powder, dried basil, dried parsley, and salt to the panko bread crumbs. 5. Batter the chicken in flour, egg, then panko bread crumb mixture. 6. Add around 1-inch of oil to a pan and heat until around 350˚F/175˚C. 7. Fry the chicken on both sides until fully cooked and golden brown. 8. Serve with marinara sauce and garnish with more parmesan cheese. Enjoy! Garvin