tekobo

I'm growing a lot of kale this year. I read that the nutrient value reduces relatively quickly after picking so I thought I would do the greenhouse to smoothie maker to tummy in minutes test. Whizzed up a pile of kale, a pear and a lime. It was really tasty for something that is so good for you! That has broken my duck and I am now going to make the most of my crop by having a smoothie at least every other day.

That looks great Mac. I was just about to make myself a kale smoothie. Will stick with the plan but lunch is now very much on my mind!!

@Pequod, I think the nice man already told us what size and colour. Looking forward to the unveiling @chris hale!

Beautiful jpb. Welcome!

Cool. One for me to try too! I guess it will work with Vegemite too. Can't claim to have any patriotic alignment with marmite here - still hate it straight out of the jar. We've been eating a lot of steak lately and so I just left the splitter in the 23". Will see how that works for the summer - might be good as I have quite a few chops and things in the freezer that are ideal for moving from indirect to direct heat.

Ever since I said I would try out some marmite recipes I have, somehow, found an excuse to avoid making them. But yesterday was the day! There must be something about the day-after-Bruce-and-Dennis' birthday that makes us all brave I settled on the recipe at the end of this article: https://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/30/how-cook-perfect-barbecue-ribs Mixed up the marinade/glaze ingredients 2 racks of baby back / loin ribs 1 tbsp Marmite 1 tbsp English mustard 1½ tsp smoked paprika 2 tbsp tomato ketchup 2½ tbsp dark muscovado sugar Messy. Smelt good though, like an authentic BBQ sauce. I have always done my ribs hot and fast. They are relatively skinny and I cook them for about an hour at about 180-200C. They are chewy but that is what I am used to and like. Today I tried low and slow. Used whisky chips for the smoke and cooked on the indirect side in my 23". I waited and waited and waited and was rewarded with the crack when I lifted them with my tongs. Please tell me that was right! Moved the rack over to the direct side for 2-3 minutes, slathering with more of the sauce on each side. And here they are, "plated" Verdict? I actually like the marmite sauce! You can taste the marmite umami tones and it is a good sauce overall. I think I prefer the texture of my hot and fast ribs but it was good to try this method. Liking this start to my marmite adventure. Gonna try a few more recipes...

Boy, that sounds like a major undertaking! Looks great. As Bruce said, that must have been a big party!

You would be a fool not to!

I second that, @BonFire. Have a lovely birthday @Bruce Pearson. It sounds like you will be experimenting with rhubarb pie AND a go on your Traeger. I admire the fact that you are trying out all this new stuff and hope it all turns out nice. Hip Hip Hurray

How odd. I always thought there was only one type - purists. I empathise with your in-laws. I have five rhubarb plants on the allotment. We eat a LOT of rhubarb desserts through the winter. Try the rhubarb fool from this link: https://www.irishexaminer.com/lifestyle/foodanddrink/darinaallen/april-bloomfields-rhubarb-fool-with-cardamom-cream-and-pistachios-224799.html It is great layered into jam jars and it means you have dessert already to go ahead of time. I have even sent friends home on the train with their very own takeaway jam jar dessert and a spoon. It is that good.

The Husband and I are mega fans too. He was the best. It never felt touristy, hunting down a place that Bourdain had recommended because a) he was obviously only talking to me, his friend and b) the food and/or drink was always great. Going to commemorate his passing with a hot dog and cocktail combo. And yes, of course I am very sad that he didn't want to see any more days on this planet but I am pretty sure he had a good time for at least part of the time he was here.

Lovely looking cooks. Do Americans do crumbles or just pies? Rhubarb crumble is a nice variation. It was pizza night here last night. I screwed up the dough, too wet for some reason, but was rescued by our new Italian toppings. Wow. Lardo is great on pizza. Still not round like @MacKenzie's but will keep working at it.

Small admission here. I did spend a bit of my childhood in California and I like kale. That pile of kale was moistened with oil, chilli and soy and then turned into delicious kale chips in the dehydrator.

Wow indeed. That duck looks great @Tangles. I am imagining my teeth breaking through the crisp skin and then chewing the nice moist meat beneath. Ooh, yum!

I feel like a grown up now. I finally got to do a reverse sear. Not totally sure it was necessary, given my lunch friend and I both like our steaks blue. She was worried I would overcook them but I was worried by her requirement that the meat shouldn't be cold in the middle. Sous vide would have solved that problem but I went for one experiment at a time and just did it all on the KK. Turned out just fine.

A friend came round a couple of days ago. He is a tidy freak and took his mother down to our freezer room to show her my inventory system. He pointed out that the label that says "CAT CHICKEN & PHEASANT" might lead one to think that I eat my cats. For the record: we feed our cats (at least the two that are interested) a raw meat diet. This is where we store their packs of chicken and pheasant. Cat may well be tasty but my Bengals are not for the pot. Gratuitous cute kitty picture follows. Here is Sinbad. He is not from California. And he does not like kale.

I saw your post about the Maverick thermometer and resolutely refused to "like" your post or look up the thermometer online. That is my method of seeking protection from the buying genie. I am just hoping that @Chanly1983 takes the leap and goes for the 22" table top. That will satisfy my buying urges for a while to come. I love the 22" and don't think enough people buy them.

At last! I can say that I don't have to copy you with this one @Pequod. I have actually used this Meathead recipe and can say that the salmon tasted as good as it looks in your photos.

Looks like you had a busy week @amusedtodeath! My favourite are the ribs, followed by the bread. Still working my pizza seam but will one day join you on the bread journey.

Sounds fab. Good brisket is so tasty!

I agree!

Awesome bread @Pequod! Looking forward to the verdict on the "special" marmite butter. I made the mistake of showing The Husband a picture of your bread. You need to give us the recipe and instructions for making that bread. Otherwise he might find you and move in. He is fairly clean and tidy but I suspect giving us the recipe would be less hassle.

What's for dinner? If the weather ever gets better round where you live I might make it over for a meal. Or two.

Ha ha. I do hope the magnum story is not apochryphal. In any case you can quote it with authority as having come from a Nigerian woman in England! Pale interior may be due to high temp pizza cooks? Keep meaning to find @Syzygies' post about keeping his interior clean with runs at high temps.

Thank you all. Especially pleased to hear from you @Tyrus. The meat was yummy. @Pequod, v interested in the Piedmontese beef. I find the breed of animal makes the biggest difference to taste. Ageing amps it up but isn't the be all and end all for me. Because of the long lead times with aged meat I happen to have a lump of 75 day aged Longhorn arriving this week. That tastes different again and I think I will cut into 2"+ steaks so that I can try the reverse sear (or even sous vide!) technique.