Tyrus

Don't stick your hand in that box your gonna get bit! ok, haven't tried it yet, maybe I'm leaning towards a blend, maybe not. Geez, I only took a whiff, that wasn't Pandora's box I opened, was it?

You know the box is still fresh and I haven't tried the bite, just yet. Know as I understand that your grain is a little course, try smoothing it out in a grinder, such as.. a coffee grinder to make a powder. I noticed Aussie using it on beef, that's more forgiving. Anyhow my experience hasn't yet begun, I do wish you the best and am sure you'll find an area to use it. Acquired taste, maybe. I've never been to AU so it's hard to say

Hmmmm, will see. Every spice has an application.

Hope the Fosters is a good thing because I've been partaking in the brew for eons, just to help the AU economy along of course. The bite as you say, well maybe that's a trap.....no problem, tomorrow friend.

Is that a pessimist speaking.

I've had the Irish Jacks on guard duty for what seems like 10 days, an eternity, they've been watching the mail box and it's cost me dearly, in reward cookies. The peppercorns have arrived, purple crack as I've been told, and in opening the package I was surprised by the sweet floral aroma of these corns. The package was 2.2 lbs, what seemed to be a massive amount for personal consumption as pepper goes but, I will separate them into smaller gifts and hope to spread alittle of the downunder... all over for a little Xmas cheer. Had to put the Fosters Lager { a favorite of mine } in to show the world isn't really all that big. Merry Xmas

Verrrry nice

As I undertsand it, "richer" is because the yolks are larger than the chicken eggs in comparison. If your baking the larger yolk is preferred.

If you use a benzomatic torch as I do your bound to experience a lot of spark but, an alternative might be to use fire starters { compressed fibers with additives to help it ignite } buried in the coals. Light and close the lid, open the vent and air and it will go on it's own without worry. The fire is self contained in your KK. Don't worry about the starters and food because by the time you begin to cook the coals have consumed all the pieces.

Love chicken thighs, looks interesting with that spice blend. Enjoy

Whats next....an ostrich egg?

Looks great on the plate....there is always next time.

You got that down pat or better said," you can do it blindfolded." What the heck is jam wood! Must be aromatic. I'll do a google search.

Great cook, well planned and beautiful results as the pic show. Lucky husband!

You dropped the pizza, you have to go to confession, the 11th commandment, thou shall not drop the pizza.

Did you eat that whole pig? nothing left? Nice bark, and tender middle, very nice.

Good times, good food, the great outdoors, short sleeves and a sunny sky....have fun.

Pizza and heat deflector is what came in my 23

Now ain't that a great lookin soup, or should I say bisque, bouillabaisse, or vichyssoise. Whatever, it's all..magic, as usual.

Ain't it the truth, ain't it the truth!

No doubt. Will be watching the mailbox as well as my dogs.

Thanks Toney, I will try. Recently purchased a book called, " The Essential Sous Vide Cookbook." It gives all the starting points for time and temp for a variety of meats, veggies and more. Chicken wings were my latest experiment, sous vide in sauce { whatever you prefer } then off to the grill for a little crisp and color. Taste is fine because it penetrates, you can always kick it up a notch at this point. And by the way, I purchased the purple crack from Australia for $133 at the 2.2 lb level including shipping. Now I won't be keeping it all for myself, it is Christmas, and I thought it may be welcome to some in the family as gifts [ those that are obsessed backyard chefs } so, I am now standing by the mailbox to ensure no package thief get it.

Looks good, a country meal. Did a few pork pieces this week also in the sous vide and seared. A new toy just learning, hope to approach your expertise someday.

Thanks, that'll work

I am a big Bloody Mary fan, and I am always looking for an edge to cut to the chase of a good presentable DRINK. Toney puts it in beer! Yum! Beer is food, never discount that. I'm just lookin for something different and you made a great presentation as to how it works. It may be a few dollars more expensive than regular as peppercorns are but, I think it certainly is worth the try