skreef

Great pic of the bear.. Love fried Komodo Chicken. 

Thank you Dennis. You have a stunning Mother. She just radiates beauty. 

I have refrain from posting til now cause I don't like lime in food only with the exception of homemade salsa. But... But I really enjoyed the chicken.. It was loaded with flavor with the saute onions and the carrots were very good and tender but not mushy. The Risotto was a bit to lime-me but the texture was perfect.. Exception of the lime flavor, I think this was his best Risotto to date. Over all,  this was a Winner. Great job managing all your grills and burner like a pro.. Thanks for another great meal. 

Thank you for Serving Garvinque. After seeing how yall had to live there, makes us appreciate what we have here in America.Thank you 

On 3/14/2017 at 1:51 PM, EGGARY said:

I looked up Yum Yum and got a recipe.  Problem is I didn't let the Cream Cheese soften enough.  Please share your recipe so I can compare.  Thank you.

Sorry just posting this. Spring is coming, so it is a great and easy Dessert. 

1 9x13 pan

1 8oz cream cheese 

1 16oz coolwhip

1 lg can blueberry compote (or homemade) 

1 cup powder suger.. I realize I forgot to add this Just edited it.. (sorry) 

1 stick butter

1 small pg cookies(I use gramcracker crumbs) Laura Loone cookies.. I couldn't find these cookies.. But use light crumbly cookies. 

Mix butter and cookies and press in a buttered dish. Bake 10 minutes. Let cool. 

Mix half of the coolwhip and the package of cream cheese and powder sugar. 

Layering:

Pour the cream cheese over the Blueberries. Pour fruit compote over it.

Add the rest of the coolwhip on top. Add cooke crumbs on top. Refrigerate for bout a hour..

*Warning - very sweet - but so good

Nice pies Aussie... May have to try mango and the pineapple one... Sounds like it would be good with a cream cheese drizzle..

On 3/8/2017 at 9:15 AM, Paul said:

Great looking meal. The dessert sounds really good.

Thank you Paul. 

7 minutes ago, MacKenzie said:

Try passing that invitation up, Aussie.

Pack your bag to McKenzie. Coarse I love your cooking and Grilling too.. So maybe I could talk you in to sampling  your great cooks. 

6 minutes ago, MacKenzie said:

SK, dinner looks perfectly deeeelicious.   

Thank you McKenzie. Glad I'm back to grilling. 

8 hours ago, tony b said:

Excellent job, Susan! Looks like the finger's not holding you back one bit! 

Thank you tonyb. I try not to let it. It still hurts, but life goes on right?! 

8 hours ago, 4wood7 said:

Looks fantastic! I cooked a try tip last night came out great but forgot to snap a picture.

 

Thank you 4wood7.yep dont forget the proof of your enjoyment of grilling. We love pics. 

9 hours ago, Garvinque said:

You and Charles think your going to be down one when your son goes to college but I'm moving in Dang that looks great!

 

Garvin

Thank you Garvinque. Lol.. We would love to cook for quess

13 hours ago, Aussie Ora said:

Bloody awesome looks delish

Outback Kamado Bar and Grill
 

Thanks again Aussie. If you and Dee make it here, I would duplicate the meal for yall. And the Dessert

15 hours ago, tinyfish said:

The plated shot is perfect,  I wouldn't change a thing. 

Thank you tinyfish. At first I thought of cleaning the plate up,then  I figured no need...  Everyone would relate to it. 

On 2/25/2017 at 7:02 PM, Garvinque said:

I started a thread about using milk and yogurt to make sourdough starter in that thread is my mom's recipe for the sourdough waffles the second recipe listed in that thread.  You will make a traditional sourdough starter and from that you will pour off a half cup and feed that and let sit overnight  using a cup of that to add to recipe.

Traditional Starter

1 cup of all purpose, bread, or wheat flour, 1 cup of warm water

 mix well cover with plastic wrap, take a knife tip or fork a punch a few small holes in plastic. Let this sit out overnight, next day pour off half and feed a 1/2 cup of flour and 1/2 cup of water to the remaining starter cover and let sit for a few hours once you start seeing a bubbles and liquid forming at top place in back of fidge feeding everyday or every other day doing the pour off half and feed the other half method.

Garvin

Susan no need to look for recipe for waffles here it is:

1/2 cup of All Purpose Flour

1 cup of sourdough sponge- this is the starter that you will have feed from your traditional starter you let sit overnight the above red highlighted area

1 1/2 tsp sugar

1/4 tsp salt

2 TBS of melted butter

1 egg slightly beaten

1/4 cup of buttermilk

1/4 tsp baking soda- add last after you mixed everything else.

Enough for two regular size waffles, MacKenzie got two regular size waffles and a small one so maybe enough for the three of you, but can always double.

Thank you Garvinque.. Will have to make these soon. 

Nice looking waffle. I love them.. Need to make this started you speak of. 

Can't go wrong with smash burgers. We need to cook some this coming week. Another easy meal. 

That look like a fine meal to me. Glad yall still enjoy the cranberry sauce. 

I finnally took the time to watch it,  and I thought that this was a kewl idea. My favorite of motion was ms. Liberty picking up a watermelon out of the  boat and the fish swimming around in the glass.They were all great.  Im not a drinker ( but I love art of most kind)  so after ckreef told me to look at the link.I  was truly appreciative. alot of work went into making those. Very kewl. 

12 hours ago, Jon B. said:

Good call on getting a matching 2nd grill !!!  Might help eliminate one objection from the wife if she didn't like the new "different" color.  Exciting news.  

I think this post was a good one to read.... Hehe

Lol.. I must have skip over post.. My bad. Ckreef laughing at me....

Congrats HalfSmoke. The black looks great. 

Great meal. I 6th that on the dessert. 

Aussie you grilling like a pro.. That pizza is picture perfect.