ckreef

Let me interject what little knowledge I have. I've never eaten a Morton Bay Bug or a Pacific Spiney Lobster. I've lived on the east coast (of the States) for my entire life and have eaten plenty of lobsters. New England lobsters have pinchers. They are more tender with a sweeter meat. FL Keys Spiney lobsters are a bit tougher and not as sweet as their northern cousins (and yes I've caught my own FL keys Spiney lobsters before and ate them within an hour or two of pulling them out of the ocean). Not really sure of my intent with the above post.

I like the Mini Me birds. We all get to pick our own flavor. And this particular potato bake was the bomb.

For the last couple of months I've Google searched different Australian spices, plants etc..... Well Google picked up on that trend so now when I do a regular search I'll get a fair amount of results from Australian web sites. Last night I wanted a different potato cook so I Google searched "strange potato cook". One of the results was off an Australian web site. I checked out the basic recipe, took inventory of what I had on hand and put my own spin on the recipe. It's sort of a cross between hassle back potatoes and scallop potatoes. For seasoning I used Bush Tomato Seasoning and Tasmanian Pepper Salt. To go with the potatoes I spun 3 Cornish Rock Hens. Everybody got to pick their own rub. Just a couple of pictures. Will definitely do this potato bake again and the Cornish Hens too.

Went and got some of their cherry rub today. I saw the Peach Licious sauce but bought there local peach sauce instead.

Pretty far off. Regular balsamic is on the savory side. White balsamic is on the sweet side. That was a sort of generalization. I use a lot of different balsamic vinegars. Regular, white, golden. The flavor infused from a decent store can be a good vinegar base to a lot of different sauces. Examples - Sicilian Lemon White is awesome with fish. Peach White is great in vinegar and oil salad dressings and also pork. Neapolitan Dark (Regular) is awesome to make a steak drizzle.... I could go on and on..... Check out this store http://bellabalsamic.net Down by my sister's house in FL. Every time I visit I go there once or twice and always come home with something awesome.

That was my exact thoughts. I was a little excited for a moment or two. The ketchup was a total buz kill - LOL

Congratulations.

Fortunately we caught this really early in the cook. Was able to get it back in the basket. Another 30 minutes and it probably would have gone for a crash landing in the trash can.

I only know about the peach rub. Welch's Country Smokehouse - a local Macon butcher that makes and sells rubs and sauces. They have a web site you can order from. That is their Peach Brandy BBQ Rub. It's good stuff. I have some and I sent Aussie a bottle a while back.

Looks good. I see you got the peach rub like I sent Aussie. They also make a cherry version. Will have to stop by there this week and pick some up.

She needed to see that so she has a better perspective on knife costs - LOL

I have that problem solved. Unfortunately (for him) my son now has that problem - LOL

Nice looking roast.

Delicious looking meal. Nothing wrong with surf and surf.

Great looking dish. I'm slowly preparing Mrs skreef for an upcoming knife purchase. Don't want her to go into sticker shock.

Let's just totally hijack this thread (sort of anyway - sorry Aussie - LOL). Here is what I'm talking about - sliced thin green tomatoes. Made some Australian All Star American Burgers - I have to source from Australia to get an American burger - just cracks me up - but they were some of the best burgers I've cooked in a while. The green tomatoes fried up - would rather have these than French fries. So tonight at the Bistro we had a fried green tomato debate - sweet or sour (like dill pickles). I was in the sweet camp. Mrs skreef and Hawke were in the sour camp. They ended up convincing me but sour like dill pickles except no vinegar twang.

That is correct - large grain - although in the grand scheme it probably wouldn't make a huge difference either way.

Look at it with a glass half full - spring is just around the corner

The 3 bone section we cooked for Christmas cost about $70. Getting a second killer meal from it helped ease the pain in the wallet - LOL

Look what I found in the grocery store today. Should go good with hamburgers tonight instead of French fries. As we were walking out of the store I mentioned to Susan, "Christmas is over, high 70's, green tomatoes in the grocery store, spring is just around the corner!" We went and got ice cream cones before heading home.

I know you can get a roll of SS wire. Check craft stores like Hobby Lobby in the jewelry making section.

Nice looking bird. As for the wing nuts I do mine a little backwards. Instead of turning the wing nuts I reach under there, hold the wing nuts stable and turn the bolt with the top using the allen wrench. (hopefully that made sense) Much easier. You do have to keep up with the allen wrench but I use that on the basket clamps so no big deal.

Fried green tomatoes are a southern traditional food. If you've never had them they are surprisingly sweet. The greener the better. In the spring they actually sell green tomatoes in the grocery stores where I live.

Looks delicious. I can't remember the last time I cooked lasagna in the oven - not sure I still know how to use the oven - LOL

We have a food saver. I use it all the time. I generally buy meat when it's on sale then portion it up, vacuum seal it and freeze for later consumption.