tekobo

Not one to be outdone, I started to look up avocado plants that might survive the UK climate. Pulled myself out of that rabbit hole when I remembered that I probably eat no more than 2 avocados a year and that increasing my intake by the magic of shopping might be a better option.

🤤

Wow, that's great @Troble. I remember when you were first planting your garden. Fresh home grown avocado. I think I need to move to warmer climes!

Good looking chook @Wobster. I am really glad the video is still here and still helpful. 2020? Wow, doesn't time fly?!

I see what you guys are doing here. Return of the @Pequod has triggered some competitive KK Shopping Channel activity. RFX, Combustion Predictive Thermometer. Get thee away from me, I will continue to guess and hope for the best until.... P.S. Pigs with wings seem like a cheaper option!

That cook made me hungry @Mark Jacobs. Yum. Hey @tony b, let's see your chops!

Looks like a good time was had by all @jonj!

Chicken dinner, cooked indoors. Tasted good but not as nice as when cooked in the KK. Roll on spring!

I bought a whole hogget (slightly older lamb) from a farmer friend of @RokDok's last weekend. Knowing that I had asked for lamb's kidney's, the farmer decided that I must like all other offal too. So...he gave me a bag full of lamb's hearts and a couple of lamb's livers. Aaargh. I am squeamish about hearts and much prefer calf's liver to any other liver but I did not want to waste any of the meat I had been given. What to do? Yeah, I know, take the highest risk option and feed it to 20 of my best friends, that's what! The organs were very clean and tidy so I just had to cut off the hard bits of fat and arteries at the top of the hearts, cut them open and clean out the blood before mincing them with a bit of breast meat to introduce some fat. I know, at this stage you are probably shouting, "that looks like what I feed to my dog" but have faith, things get better. I had gone for a Turkish theme so the minced heart meat was mixed with herbs and onion and formed into kofte kebabs. Easier said than done, keeping the damp meat on the skewers even after chilling them in the dry ager. It would have been helpful to grill them using a fish basket but I didn't have one, so they were grilled on a hot plate in the 23 and @RokDok did a sterling job of keeping most of them from crumbling. On to the liver. I sliced it thinly, soaked it in milk and then, just before deep frying, Mrs Rokdok dredged the pieces in a delicious spiced flour. The lamb shoulders (my saving grace if the guests revolted) were cooked for 8 hours at 130C in the 32. The good news is that lamb three ways was a roaring success, even though lamb's liver and heart were new to many, including me!

Belated update. Watching the SuperBowl in an Italian bar was indeed good fun. Our Italian friends were surprised by how much they liked buffalo wings and blue cheese sauce. I had to admit to having used a French cheese, Roquefort, to make the blue cheese sauce but they liked it all the same. The best compliment was seeing the, normally very critical and conservative, bar owner mop up some of the sauce with a piece of bread. And I enjoyed the result of the game too!

Prepping for Super Bowl tonight. We are in Italy and our friend is going to open his bar so we can watch the game from 00:30 tonight. I will be introducing the Italians to Franks Hot sauce and blue cheese dressing. Not brave enough to try to get my KK 16 down in the lift and down the road to the bar and so we will be using their professional oven. Here is what 5kg of wings, neatly prepared by our local butcher, look like. Dry marinade applied, now waiting in the fridge. Fly Eagles Fly!

Thank you @Tyrus!

Those look really tasty @Tyrus! Care to share the recipe?

Nice looking recipe @Tyrus. I turned the second half of that humungous squash into four different sides and my husband used the very last chunk to make soup but he did not have the benefit of your recipe. I will see if I can outdo his efforts when I break into one of the much smaller squashes from my harvest. Depending on how it turns out I might back your wife's silverware for the win!

I used the squash in the picture above. I had a lot of squash to get rid of! A friend who had tasted the dessert on a cruise came home and told me about it. I normally ignore people's requests for ice cream flavours because of the challenge of making something that tastes like what they remembered and loved. This time, with my huge squash sitting in the basement waiting to be eaten, I thought I would give it a go. It was a triumph. The roasted pumpkin seed oil was essential.