ckreef

The 19" and 16" are like that also. The table top models height dictated the design have a grate shaped lump basket. Easy enough to work around just can't split front and back.

I don't know what to say about the father's day dilemma but I own a few of the Miyabi Artisan SG2 knives like you bought. You're going to love them. They cut great and definitely the most comfortable handle I've ever held. Congratulations and good luck - LOL

How the hell I missed this thread is beyond me. Glad to see someone got something for their money but ............ I got into this kickstarter at just 60k ordering a meter block. Now they are up around half a million or more. Towards the end they listed it on indigo. Now they say they will fulfill indigo orders before meter block orders. I know there is a "delay" with the meter block but if they process the indigo orders first that puts 10's of thousands of orders in front of me. Just pisses me off. Still happy for you @tony b and glad to hear it's working reasonably well.

That should be some interesting vodka.

Fantastically delicious looking burgers. It's been awhile since I've done a beer can burger. Might have to go buy me some beer. And I agree, Old Bay, it's good for more than just seafood.

Great pictures. I do need to ask - What flavor smoking wood does the squirrel like? Would be a good experiment. Offer up a variety of wood choices and see what's his favorite.

I just store mine in the pantry. I don't know anything about brewing beer but if you used a light pale you should end up with Purple Martian beer - just sayin ........ I would think a very course crack.

I would break it down into 1/2 cup portions and then vacuum seal. They sell small pre-made vacuum seal bags.

Definitely for me, I use it regularly - it's sort of like knocking on someone's forehead "Hey wake up, I'm talking to you." Not so useful in a small forum like this one since mostly everyone is reading all posts. In a larger forum it's very useful.

Some butchers paper is wax coated. You don't want wax coated. Wax coating is bad. Other than that it's probably good to use.

Rib meal is looking good. I'm definitely fresh cracking in a mortar and pestle these days. The trick is just figuring out how much to crack.

Rained canceled work today so me and Mrs skreef tag teamed lunch. Homemade pork pot stickers served with Udon noodle soup and Ginseng tea. I got this recipe from a you tube video by the Dumpling Sisters (video at end of post). The flavors, proportions and techniques from the video were spot on even if the girls were a little wacky. I will say the rolling and pinching is a bit harder than it looks in the video but not a bad first attempt. My pictures will make more sense if you watch the video. They have a few other recipes/videos I want to try.

I didn't find it oily but it is a darker fish meat. If you only like bright white fish meat this wouldn't be for you.

He's on a juice fast. Isn't that the same as going to a fat camp? LOL

Looks good and everything sounds good. I have to ask - What is funeral potatoes?

I too have a grinder just for berries. I've found that fresh cracked in the mortar and pestle gives me more control over the grind and they're really fresh. You just have to get use to how much to put in the mortar for what your trying to use (just a few berries is usually enough).

Good links, TY. Will have to order the white soy. Would love to see your recipe for Ponzu sauce to see how far off mine is.

It does look delicious. Lately I've been fresh cracking in a mortar and pestle. Cracking as needed then putting the leftovers in a crack salt bag.

TY Ken and no eyes staring you down - LOL

TY Bruce - that's Mrs skreef's knife. Whenever you see that knife you know she helped with the prep. That did turn out to be a really good picture.

TY MacKenzie - this cook went pretty smooth except for the Udon noodles. I had them in a fry pan on a low boil. Went outside and got talking with Mrs skreef. When I went back inside all the liquid was gone and they were burnt to the bottom of the pan. I managed to salvage some and that was the only big flaw of the evening.

Great looking cook. Pineapple looks awesome. I won a Kamado Guru cooking challenge with bacon wrapped ribs. Always a crowd pleaser.

I need to get an air fryer one of these days.

Grilled Spanish Mackerel with homemade sweet chilli sauce. Served with ponzu Udon noodles and grilled honey, ginger cabbage. I've never had Mackerel before so I figured I would give it a try. Was trying to recreate a fish cook that a local Chinese restaurant does. Dinner came out as planned. The sweet chilli sauce had a great flavor but was a tad on the hot side. I warned everyone to come to dinner with their big boy panties on - LOL I now have a couple of recipes that tasted great. In the future will make homemade Ponzu and Sweet Chilli Sauce instead of buying it. I very loosely followed my recipe notes. I'm missing a few process pictures - oh well.......

Great looking cook.