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Sent Doug from the Naked whiz some of this latest container's coco char to test and I'm thrilled that it was the all time best in two categories.. "The amount of powder/dust/granules in the bottom of the bag was stunningly small, a mere 2 grams for the smaller USPS box and 18 grams for the larger box sent by UPS. (A new world record in both cases.)" "the volume of ash produced was the lowest we have ever tested, lump or coconut!" http://www.nakedwhiz.com/lumpdatabase/lumpbag152.htm

Give a person a thermometer, they know the temperature. Give a person 2 thermometers, they never know the temperature..

croissant night...

I just love a well-dressed hot dog. I really like a nice chili cheese dog once or twice a year, and today was the day. Enjoy fellow KK'ers. steve

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there's a restaurant in Omotesando called Nanadaiemetora 七代目 寅 that serves delicious himono (roasted japanese salted dried fish) that my wife and i frequent when we holiday there..https://goo.gl/maps/DWJp83y2UxD7SYYt5 they cook in a wood fired pit surrounded by sand. the menu is all japanese, but just look for the restaurant on your phone and point to the pictures of things you want to eat.. if you can't get there, you can make your own himono, with any fish, some brined water and dry outdoors or with a dehydrator.. scale and butterfly any fish. (i used yellow croaker) cut from spine, not belly. remove gills, guts and wash. prepare brine. dissolve 50g salt to 1000ml water. brine fish for 30 min - 1 hour. pat dry and dehydrate overnight. roast the fish in a salamander type heat.