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Good news @Pequod!! WEE-HAW pork is back on the menu! You came out of that one smelling like a rose. HA!!

Happy that it wasn't the pork! Hopefully you and your Dr can find some products that won't aggravate your allergies and your family won't make you sleep in the dog house!

Next chapter in the saga. Skin patch testing has revealed that I've developed a severe allergy to a set of chemical ingredients (unpronounceable and not even going to try to spell) found in the vast majority of soaps and shampoos. Even so-called "natural" products contain these ingredients. This seems to be the primary cause for my issues. I've officially stopped bathing and have warned my family to stay upwind. Good news is that pork is back on the menu!

I know I have been collecting custom made knives for years this is just some of them

One of my Kickstarter campaigns (and YES, it was a year over schedule, like most Kickstarters - but it did come through in the end!) - a guy making Japanese style knives in Germany. Well, after the very long wait, my knives arrived today - HURRAY! I have to say that they lived up to expectations - gorgeous and are amazing to work with! These will become part of my standard tool set for food preps. The paring knife was amazing cutting razor thin slivers of garlic and onions. The chef's knife has an exaggerated curvature, but it worked really well chopping herbs and veggies. The only last thing will be how well they hold an edge (very sharp right out of the box) and how easy to sharpen once starting to dull.

May I suggest a nice swine based shampoo/body wash?

Impressive collection @Bruce Pearson! My scaredy cat self hopes you keep them somewhere safe... I too love kitchen knives and we had a big collection at one stage. Like @tony b, the Husband and I ended up adding one cook's knife and one paring knife each to our collection a couple of Christmas' ago. They became our go-to knives and we have cut our collection right down to those four knives plus a great vegetable cleaver from the same maker. We also kept a bread knife, a filleting knife and a boning knife and got rid of all the rest of our knives. Our guy's website is now way to cool for skool but here he is for those of you on this side of the waters: https://blok-knives.co.uk

Happy pork is back on the menu, sad about the allergy to all those things. Hope you and doctors figure something out quickly.

That is a nice collection Bruce.!!!!!!!!

That black handeled one is a fantasy knife, made by a pretty famous knife maker. He told me he would never make another one because he cut his hands badly while filing those hooks and points. It’s just a fun knife. I really havent collected any knives in years. Like you Tony I’m into kitchen knives now. Tony I went to the web site and like you said just a bunch of pictures. They are pretty knives though.

Just watched that episode. Great show! I think the focaccia I made is consistent, although I used sourdough leavening rather than yeast. High quality oil throughout — in the pan, in the dough, on top. Had exactly the crispy outer texture as in the show, with a soft, tender middle. Now I want to make another! Also have a recipe for an authentic Tuscan Ragu I’ve been meaning to do. Maybe next week. Lots of good stuff in that episode I’ve learned over the years - like that most olive oils sold in the US are either a) not olive oil, or b) old and rancid. I now think of olive oil like I think of my coffee beans. Must be fresh. I need to see the date the oil was pressed and the date my beans were roasted.

Don't be shy, we don't bite - except the yummy food coming off our amazing KKs!!

I'd say you have a thing for knives, too, Bruce, but I just go in for the cooking ones, not Weapons! My God, that black handled one on the left - what kind of wicked blade is that?? The knife company should be coming out of Kickstarter mode now that they have finally gotten all the rewards out (or will be done soon.) They made several kinds of knives (Chef's, Santoku, Nagiri and Paring) and different finishes of both blades and handles. They have a website, but it just has some pictures of the knives and a place to sign up for their newsletter. https://www.nagasaki-knife.com/ Here's the kickstarter page where you can see all the knives. https://www.kickstarter.com/projects/407096166/nagasaki-knife-collection-japanese-damascus-vg-10/description

First, thanks for that. I had been coveting the grill of my buddy in Florida (FireMonkey) for a long time, ever since first eating food cooked on it in perhaps 2010 or so. When this one came up during Project Smoke (and it was my model and color) I joked with Dennis on FaBo that it should be more expensive because Steven Raichlen had cooked on it... One thing led to another and before I knew it he had my credit card info... LoL. It came here directly from the set of Season 3.... Late March of 2017 Edit to add: I simply had never posted anything here. My wife had picked up a used Akorn for me for $100 at a garage sale in 2015 for me to use and see if I even LIKED Kamado style cooking. The skills I picked up there (after moving from a Weber kettle) transferred pretty seamlessly to the KK...

What fun that pizza making lesson must have been.[emoji4]Your pizzas turned out perfectly. You will be all set for making pizza on the KK.[emoji4]

Sometimes I think you guys are talking in a foreign language. Evoo, mangia, Odk, ears on bread, next it will probably be noses on pancakes. Sometimes I can figure them out but sometimes not. That’s one of the things I like on this site I’m getting and education LOL