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Title sums it up

It also looks like it is missing the lower band. It'd be fine for a planter

Step away from that cooker. I’m pretty sure that’s a Richard Johnson K7, affectionately known as a posk. It’s worth a couple of hundred at most, and that only if the buyer is looking for a project. Sent from my iPad using Tapatalk

This has become one of my favorites. Super easy and seriously delicious. Thought I’d share. 1/4 cup mustard powder, preferably Colman’s 2 tablespoons hot water 2 tablespoons rice wine vinegar 1/4 cup soy sauce https://food52.com/blog/23125-genius-3-ingredient-steak-sauce-from-the-pantry

Don't panic, just calmly step away from the POSK and no one will get hurt (other than the original owner!)

We just won't mention the wildfires and earthquakes!

Looks tasty

$300 max, if it’s in reasonable shape, with most tiles intact. There appears to be bolts missing from the bands, and I don’t see the lifting pistons. I really don’t think this is a deal based on this pic. Sent from my iPad using Tapatalk

Stunning. [emoji4][emoji4][emoji4][emoji4][emoji4][emoji4]

Jon knows me all too well - LOL!! I usually only include the bottle in the shot if I want to show it off. If it's my usual swill, I tend to hide those - ha, ha! Need to catch up on posting. Was inspired to use some of the Dragon sauce that Jon was so kind to send me, on a pork chop Friday evening. The weather cooperated, so on the grill it went. Plated with some mixed rices and steamed broccoli. (Note: I didn't hide the bottle in this one - LOL!)

I've had a wonderful meat adventure over the last 24 hours. It culminated in this wonderful, beef dripping that smells eerily of butter. What better fat to baste a dairy cow steak with than its own? Here is a stack of steaks. We had a lot of these stacks. The long suffering Husband got up early today to cut 27kg of sirloin into steaks before he got picked up to go to the airport for work. I trimmed them up. The ones below weigh about 660g each. I was left with a lot of fat, which I pushed through a mincer and then melted down to get the cow fat butter above. And I know the rump joint looked scarily funky but it cleaned up nicely. It was too large to fit into any vacuum bag that we have so it got triple wrapped in greaseproof paper before it went in the freezer. I foresee a wonderful low and slow in the KK for about ten people sometime in its future. We had friends round last night and they have not stopped talking about how good the meal was and I just took a call from one friend who a) wants to buy some off me and b) described a wonderful wobbly in the middle and crusty outside steak that she had in Vancouver. I am pretty certain she had sous vide and so will experiment with that for her. Yum!

Heylo.. Might be easiest for you just to call.. I'm not clear what's happening here. The connection leaks and this ruins the regulators somehow? As Tony said, they are usually used to pre-heat grills and not that many sold but I would think I'd have heard something. We do have scores of them in use. But mine here in Indonesia has a completely different fitting.. Maybe send photos too.. We'll get ya sorted out.

I’m also allergic to grass, but it’s okay because I’m also allergic to yard work.

Back in the early 90’s we had a bad cold front come in,pipes were freezing and breaking. Luckily I was in Tahiti at the time but when I got off the plane I didn’t have any warm cloths on and it was really cold. It took my house about 2 days to warm up lol. Usually the weather is very nice year round. It’s one of the reasons I stay in the Bay Area.