ckreef

Shipping to and from Australia is a little expensive. When I ship a small box to Aussie Ora it's $50 USD. If I did the exchange conversion right it's about the same for him to ship me a box.

Just a quick simple meal packed with flavor. Asian Fusion chicken with Wild Lime, Chilli and Ginger Sauce. The flavors went well together. Do you suffer from a twisted humor, a twisted mind, or twisted sense of flavor?

My sister would love her. She has 4 German Sheppards. All very well trained/behaved. One of them will pickup and bring to you whatever you point at or whatever you drop.

Looks good. You do like your salads.

Looking good. Still need to try the paper wrap method.

It's supposed to be in the 70's on Christmas. Going to hate seeing Mrs skreef cry when I go for a Christmas day motorcycle ride. Eeeekkk ............... Maybe she won't read this.

Nice cook. Dang took me about 5 minutes to find the dog. Thought I was going insane for a minute.

Tasty looking drum sticks.

Went to the website and read the "Our Story" section. Got a good laugh. Free yourself from the shackles of American. No more Hickory or Mesquite LOL

I guess they're just a little slow in reporting.

Definitely a unique flavor compared to peaches in the States. With that said I've cooked a lot of pork Tenderloins using a peach preserves mixture. Peaches and pork go well together.

Interesting idea with the chain and all.

Bread looks fantastic. Not sure about all that extra moisture in the KK but what the hell, I'm game for experimentation (missed the first steam oven thread)

Very tasty looking steak and the fries don't look bad either. Ditch the ketchup and drizzle some brown gravy over the fries. Not trying to start a war or anything - just sayin ........ LOL

Most excellent tasting sauce. Me and Mrs skreef loved it. I really like trying these exotic Australian flavors. I'm getting to the point where the same old American flavors just don't cut it anymore. You're making an addict out of me.

Quandong is a wild, desert peach type fruit native to Australia. Both the nut and fruit can be eaten. It is a hemiparasitic plant which uses the roots and base of other plants to get the majority of it's water and nutrients. This has made it a difficult plant to cultivate. Although some orchards now exist a large portion of the available fruit is still harvested in the wild. A huge shout out to @Aussie Ora for giving me the opportunity to experience this exotic fruit. I started by poking with a fork and marinating for a bit in peach infused white balsamic vinegar. I rubbed them down with Bush Tomato Seasoning. For grilling I had a dredge plate of the Quandong and Chilli Sauce. Grilled direct for a few minutes, dredging them in the sauce along the way. Very tasty. This was an excellent choice for a quick weeknight meal with an exotic sweet peachy flavor.

Haven't cleaned mine yet but thinking about doing it for the holidays.

Great looking cook. That slide show video was pretty kewl.

Very interesting post. I learned this lesson this summer. The local grocery store had cheap ribeye steaks. But I knew they were a cheap cut for the price. Twice I bought some, twice I got burned with crappy tough steaks even when cooking to a perfect md rare - fool me twice shame on me. Earlier today I paid sale price $8.99 per lb for a choice graded Publix GreenWise Angus Beef ribeye primal. That was compared to the sale price of $6.99 per lb for the normal choice graded primal ribeye. Supposedly the GreenWise Angus is a much better primal. We'll see on Christmas.

I'm really looking for no spacing in between ingredients. Just makes a much cleaner recipe to read. At this point in life I only post Bistro original recipes. If I'm going to do that it has to look right. (I'm proud of the recipe I want to be proud of the post - Yea stupid I know).

Pin came came out today. Love the fancy surgical tool.

Today I procured my Christmas Protein. It's an 18 lb Publix GreenWise Angus Beef ribeye primal cut. My idea is to leave it in the cryopac until Christmas. At that time I'll cut an end off and cook for Christmas. The remainder I'll put in my dry ageing refrigerator for a spell.

That option is not available using the mobile skin.

Definitely an interesting set of toppings.

BBQ meat (pulled pork in this case), lima beans, corn, okra, celery, onion, BBQ sauce, BBQ rub and a few other goodies. Yummy