ckreef

Did a quick test of the LED's tonight - all is well. Will go out tomorrow and buy a little more wood. Should have it complete end of next weekend at the latest.

They'll make a nice hanging display once I finish my knife bar in the next couple of weeks. Functional art, sort of like KK's.

If I had won the lottery a 42" would be on the water Just one or two at a time until the collection is complete.

Haven't come up with a sharpening solution I'm comfortable with yet. With proper care and use I shouldn't have to worry about it for another 6 months or year.

So far a matched set but I'll have to deviate slightly with my next purchase.

Adding to my collections. Miyabi 7" rocking santoku. Small Hinoki board. Strip LED's for the soon to be lighted knife bar. These Miyabi knives come in really nice foam formed boxes.

IPA is one of their limited edition series. I hope they put it in their normal lineup eventually.

I like the Australian versions of American flavors. Interesting to see how different countries interpret American flavors.

Tasty looking meal. I like the IPA - a different tasting rub. Mrs skreef really likes that jam. Will have to use it as a binder one day.

On the Internet you can actually purchase a meatball tin. The meatball socks are rounded on the bottom with holes instead of flat to assure you keep a nice rounded shape to the meatball. Haven't ordered one yet but I'm going to one day. Glad you enjoyed the jam and IPA.

Looks good to me.

Not a traditional game day cook but I've wanted to cook this one for a while. A local Italian restaurant serves it. Bronx Bomber - meatballs, sausage, pepperoni, mushrooms, black olives, green peppers, and onions swimming in marinara sauce and covered with mozzarella cheese. Baked to gooey perfection. Side salad and Mrs skreef's homemade Texas Toast.

I've used Old Bay a lot on anything seafood including fish. I've also put it in pork rubs and sprinkled on vegetables.

First attempt went pretty well. Next time will be even easier.

No - stove top. I believe microwave will only get you clarified butter. Stove top to take it one step further into ghee.

Made a batch of ghee today. Super simple process. I should have taken a couple of pictures. Will do it next time.

Good video

Going to try and make me some ghee later today. Followed the above link and they have a recipe. Seems like a really simple procedure. Need to go to the store and get some more butter first.

Did you cook that on the Jr? Looks good.

Stick it in the freezer for 30-60 minutes just prior to putting it in the basket. Firms it up a little so it helps hold its shape better. I've used this method, Rak's recipe and spun it on my 19" using the 6" KK basket. I rolled it long so you get the most outside crust. Pictures are on here somewhere just too lazy to find them.

Send one to me If you don't have one already go buy a vacuum sealer. Since you have 2 (assuming you're not sending me one - LOL) I would keep one in the cryopac, stick it in the bottom back of your fridge for 60 days (wet ageing). The other one I'd cut into 1 roast, a few 2" steaks, some 1 1/4" steaks and even some really thin 1/4" steaks for steak and cheese sandwiches. And lastly don't forget to give your wife a big kiss for that score.

This is really kewl. Animated craft beer labels. There is a bunch of them and they all look good. Even if you're not into craft beer you'll like this. http://beerlabelsinmotion.com

I store mine in the refrigerator.

Looks delicious.

I could have guessed the winner. Quandong is a wild desert peach that doesn't have the traditional American peach flavor. It's a great flavor all its own but doesn't taste like something you would expect with peach. Will try that spud recipe sometime in the very near future.