MacKenzie

Thanks, Tony, I'll be watching for the cornstarch and baking powder comparison to see if there is a difference.

GM, that was some catch and I imagine your guests were more than impressed with the cook

I added them to my old post:)

tinyfish, I want those wings, they look perfect

I just finished my second attempt at Wilbur Wings, mixed up a small batch of baking powder, granulated garlic, pepper and salt, about 50:50 BP and the rest. This time the salt was under control:) Wings on the grill at 400F for 40 mins. Grilling Wings. Just off the grill. Plated with baked potato and kale greens. Dipping sauce was Stonewall Kitchen Pomegranate. Dipping wings-

Thanks, ck:) I am far more adept with the PC than my phone and I guess I could correct that but I don't see why it should be such a problem from the PC which I use for pix adjustments.

I totally agree, sure would not like to have pix go missing. ck, can you give please give me some tips on how to get the pix to post the same size as yours do? Mine come out like this unless I use LightShot.-

Welcome, talk about good taste, this is going to be a win win

ckreef, what an awesome dessert, who wouldn't love that

Thanks, guys:) tinyfish, I think we are getting your weather tomorrow:) It sure is a cool summer. I can't remember when the temp. was over 70F most days it's in the 60s, polar fleece weather:( CC, I'm really sorry to hear that you are under the weather, nothing like a bronchial infection to drain your energy. I hope you are getting something for it besides this soup:)

Perhaps I should have called it wing soup because that is what I did- I had some Hakurei turnip on hand so thru that in along with some precooked mushrooms, some onions, the turnip greens, spaghetti and Kale into the pot with chicken stock made with grilled chicken. topped with some Gran Padano cheese. with cheese -

Good tip, Tony, thanks, maybe I'll try some of that Steam Roasted Garlic that I liked so much:)

I'll drink to that Dennis

Welcome,aiden:) I, too, am waiting the arrival of my 21 inch:)

Tony, the sauce was uncooked. I've gotten to like this one quite a bit. San Marzano Tomato Pizza Sauce - http://www.thehomepizzeria.com/recipes/san-marzano-tomato-pizza-sauce-recipe/ Note was it says about the garlic because it is soooooooooo true. I keep mine in the fridge for more than 4 days and I also freeze some for later. It does taste better after it sits so I wouldn't want to use it right away. The grated tip you put up is neat.

bryan, now that's a good idea about the cheese, it just may make it possible on the KK:)

tinyfish, that is the only way I would try it but it maybe that the cheese will totally melt and run out while you are getting the dough and bacon cooked. The quick fry may prevent this though.

I'm keeping up my strength for my grill arrival with some homemade spaghetti and sauce. Add some mushrooms, parmesan cheese and call it dinner:)

Thanks, sk. :-)

Bryan, I hope you and your grandson have a wonderful time.

Sounds, great, did you take pixs? If so we sure would be interested in seeing them

I thought it was exciting this morning but I just received a phone call from Montreal so I'm thinking my grill is half way across Canada.They were looking for info that I didn't know and in steps Dennis to the rescue, he is dealing with them for me.

Anticipation is great and the realization should be over the top

Robert, your comment is a slam dunk

Tony, I'm with you on that, it would be a wonderful ending:)