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Pork tenderloins. Asparagus. Corn in the foil with some butter. Sent from my iPhone using Tapatalk

Normal night with my 42 Sent from my iPhone using Tapatalk

Well Luke did it again last night in Knoxville. USA Pro Men's Elite Criterium back - to - back - to back National Champion! https://www.cyclingnews.com/races/usa-cycling-pro-road-national-championships-2023/criterium-men/results/

Here I am on a beautiful not-too-hot summer Saturday gearing up for dinner tonight and a shawarma cook tomorrow for several guests. I love my 42 SBB. It is the perfect grill and perfect smoker. Sent from my iPhone using Tapatalk

so i drove to macau from hong kong for the first time today across the HZMB bridge. it’s basically a huge, long ass road and tunnel that physically connects lantau island hk to macau and zuhai, china. and in order to drive on this multi-billion dollar waste of money, i need to apply for a permit to drive on it, buy mainland car insurance, buy macau car insurance, buy hk car insurance, carry my taiwan travel card, my hk id card, my hk drivers license. and reserve a car park space in macau. all this for the privilege of driving from hk to macau without shlepping on a ferry or bus with the plebs. but i can only park at the border in macau. i cannot physically drive in city in macau. i need an actual macanese license plate which they stopped giving out to the public years ago. and the only way to get one is to buy one, which i was told costs in the realm of $20,000+ USD. anyway, now that im here. im sitting in a casino shopping mall eating a cake and coffee. bored out of my mind while i wait for my wife to finish attending her concert in cantonese. i refuse to attend because 1. i don’t understand the language. and 2. cantonese vocalized sounds terrible. and everything is fake here. fake london, fake paris, fake venice…%uck, i can’t wait to go home..🙃🤣

I don't know if anyone on the forum follows cycling, but my nephew is racing in Europe and making a name for himself! https://www.pressdemocrat.com/article/news/sebastopols-lamperti-poised-to-jump-to-bike-racings-big-leagues/?artslide=6

Rob, I'm sorry! My new meds are working, and I no longer fall down rabbit holes like this. The way to think about any problem like this is to get so much practice that one doesn't need to think at all.

I hope vaccinations aren't mandatory!!

I'm glad you're loving your 42BB. You got over missing the green one that you thought was the ultimate cooker and now you know who the king is. But I wish you 42 owners would just stop posting picture of it with food on it. I convinced myself I didn't need one and that picture isn't helping the cause. It must be some kind of virus!

Wow, fantastic. Congrates to Luke for a well done job on cleaning up.

Yummy cauliflower bake with harissa based marinade and peppers. I have made this at least 6 times and It is probably the only meal that would persuade me to become a vegetarian. Before and after about an hour at 180C It is another Ottolenghi recipe, this time from his Flavour book. i have no affiliation with him other than loving the things he does with vegetables. Link to online copy of the recipe is here https://www.irishexaminer.com/recipes/?c-recipeid=4124 I freestyle with the different types of pepper flakes, using what I've got rather than what he asks for and make my own rose harissa. Never disappoints.

Decide to have burgers for dinner tonight, it's late but I'm starting up the KK anyway. Made 2oz patties, 2 per bun with cheese in between the two patties. You better have your bun dressed before these patties come off the grill because one needs to get the cheese on one patty and then immediately put the second one on top so that the heat will melt the cheese. Taste test.

It’s been a while, here is the latest pizza night. 68% hydration, 750f to start, 685f by the end. 4 to 4.5 min cook time.

Bone in leg of lamb roasted olive oil & garlic cous cous (pearled) Mediterranean salad naan homeade Tadziki

Pretty much, yeah. It's an aesthetic. Not an indicator of quality in the cook, technique, etc. Just a chemical reaction that sometimes takes place under the right conditions.

I cooked my first hot smoked salmon earlier this week. A little saltier than I prefer - either too much in the brine or kept in the brine too long. Nothing a little lemon juice doesn't fix. Pick of whole cooked filet was taken after I dug in - forgot to get a full cooked shot. Nothing fancy - farm raised atlantic skinless filet from Costco, brine of water, brown sugar, salt, pepper, and garlic powder. I've had some bougie snacks the last few days

I bet it's similar to doing a pork "brisket." These are damn tasty cuts of pork goodness, too! Pork Brisket – Porter Road

Pork belly cooked like a brisket. Sweet heat rub, coco char, coffee wood chunks. Cooked until 165° internal, wrapped in butcher paper, finished at 203°. I highly recommend this!! Sent from my iPhone using Tapatalk

a little dry aged steak lunch. cream sauce made with demi-glace. you put this sauce on a shoe and i'd probably eat it..

some recent cooks on the bincho grill. too hot to cook on the roof during the day, so i have to cook on the balcony. there's a charcoal chimney called Firestack Duo by Yak Grills that I really like using with open charcoal grills like this. you can start the charcoal in the chimney and keep the lit charcoal for reuse next time in a container that nests inside the chimney.

My husband and I managed to lift the KK out of the car between us. Here is the base coming up the apartment building in the lift. And being wheeled through the apartment once we got it on the base. Here is the KK, spring back in and the couple of tiles that came off in the move re-grouted into place. Lovely bundle of asparagus from the market. Lamb chops followed. Feta and lemon zest enhanced the asparagus. Yummy dinner. Welcome to Italy!

i don't think anyone offers certificates of authenticity for waygu in hk. you just take their word for it when buying in a shop like sogo (japanese department store chain). you pretty much trust what they say. or if i buy online, i just get a label in kanji. maybe they should label meat with qr codes and serial numbers, like they do with hairy crab from yangcheng lake..