ckreef

This post cracked me up big time. I've been using peeled garlic for a long time now. I love it and it definitely shaves a few minutes of time off the prep phase. Nobody in my house could ever tell the difference (including myself).

That's a bunch of wings - great cook.

I have my parents bedroom (set it up for when they came to visit). Currently use it as minor storage and a guest room when appropriate. You're always welcome to come visit but you know that already.

Just something else to clod the kitchen up. But if you had young kids.........

No worries - you buy and I cook........ We'll stand up from the dinner table and retire to a nice cigar and a few fingers worth. Mrs skreef and Hawke will take care of all the cleanup......... Oh wait that sounds like tonight just you're not here. - LOL - after a dinner like I put forth tonight I definitely don't do any cleaning. And just so everyone knows - I'll gladly switch from cooking to cleaning any time.

It's all kewl buddy. Hope you get back to your normal self soon.

If I use my pc to post the pictures they come out sized like yours. I don't know how to solve that problem so....... I post pictures using my phone via tapatalk direct to the forum and they post full size every time. I basically look at the forum from my phone via tapatalk almost exclusively anyway. My entire process is on the go. Take lots of pictures with the camera. Pick out a couple good ones to use then do all my editing (cropping, resizing etc....) with a on camera picture editor. Transfer them to my phone (both camera and phone allow me to transfer via a air wave transfer without cable). Then logon using Tapatalk and post away. Really not as complicated as it sounds and I've gotten really fast at it. It's actually easier for me compared to transferring the pictures to my pc.

Thanks everyone. Mrs skreef really liked these and I will definitely do it again. Could be served alone as an appetizer or with icecream as a desert. There are two things I would change next time. 1. Cut the apple up into quarters instead of the 8 slices like I did last night. Would give you more apple flavor per bite. 2. I would use a pan similar to the below picture. High up with a drip pan a few inches below. The apples get really soft in the end and the canning rack I had them on really didn't offer enough support.

If you can fully encase the cheese in the dough you shouldn't have any oozing out issues.

Dennis I agree with you 100%. All pictures really should be posted directly. There is nothing worse then looking up a older post and the pictures are missing. Really mucks up a forum as the years go by.

Welcome, can't wait to see what you do with it.

Alright CC whip it up and enter it into the appetizer challenge. You still have a few days left and the toast points sounds delicious.

Never look at the date either.

I was in Walmart yesterday and stopped in front of their "As seen on TV" section. They had a spiral hot dog cutting machine. I didn't check it out because I don't really like hot dogs but yup someone made a kitchen devise to do the spiral cutting.

Great looking soup. We are in the very high 90's these days but I eat soup in my air conditioned house so no issues - LOL I'm generally not a seasonal eater. If it tastes good who cares what time of the year it is.

Let's get right to it. Granny Smith, peeled, cored, and sliced, then dusted with cinnamon. Then wrapped in bacon. Dunked in maple syrup then rolled in brown sugar. Kamado cooked at 375* indirect for about 40 minutes. Served with a small scoop of vanilla icecream and a Carmel drizzle. @bryan - this was a very loose interpretation of a recipe from that link.

Great looking Spaghetti meal.

I've done both baking powder and corn startch methods. I like cornstarch better. I also do cornstarch for a crispy coating to my Wok meats.

Welcome from Danville, GA.

Sounds good but I would have to add a little more kick to it.

I hope he gets it back too. I never thought about those tiles like that. Mine has the same type of tiles so it too has a unique fingerprint.

Not a huge fan of quiche but it looks tasty none the less.

Excited for you, can't wait to see some pictures.

Not an old timer here but not sure I'm new blood either. Prometheus wasn't my first kamado so I haven't had a lot of questions. I try and post cooks whenever it's something interesting. I've posted a couple recipes and have a few more coming up.

I'll up my game one day and get one. Right now we are trying not to spend any extra money and throw it all at paying off our extra bills. Other than mortgage and car loan we are really, really close to being debt free. It won't be long now.