Sanny

So don't sell em. Send em cause he's Curly.

It means the pink fuzzy avatar is just perfect! My favorite one.

Wow, Whizzy! Did you test if it did, indeed, match bag and shoes? That's one of the more important features. But no mention of what colors to choose from. Well done. And cheers to Shotgun Fred, too!

No no no. None of that ugly stuff. We just meant that Purdy Thang is probably in control of the house, and, well, we din't want you get get the receiving end of an antler! Unless you count the Dog Princess hogging all the covers at bedtime, and taking her share of space from the geographic center of the bed, we're a peaceful bunch at my house. (smoooch, Curlydeer!) Hey, speakin of Purdy Thang, how did she look so "traditionally purdy" in the family tractor photo? Din't look at ALL like the usual pictures of her that you post. Hmm. Maybe you used a body double or somethin?

More likely she'd abuse HIM with them, I think. Not the other way around.

See why it's good to have me around? I can say all the "wrong" stuff and you can correct it. lol.

Oooh bark! Forgot about that. We like bark.

Fat up/fat down, up to you. Fat down will protect the meat from the direct heat. If you are doing it indirect, then no need to worry about that. And no, "fat up" doesn't mean it's going to baste the meat as it cooks. Fat down will suck up the fat into meat, fat up will too. A miracle will happen, and yer gonna have deeelicious butt.

Cozy, can one have a medium rare burger done that way? Or is it all "fully cooked"?

Hey, Doggy!! Great to see you. You and Curly related, or somethin? Both 52 in June, and both member number 52? Oooh... cue the Twilight Zone music! to you too!

Re: Pork butt - overnight cook Ronnie, maybe your KK's name is John (or Jane) Doe? One of those "don't know it's name" names. Or, provided you don't put it in the corner, you could call it Frances.... 'Cause "nobody puts Baby in the corner..." (ok, who gets the cheezy movie reference?) Or, since a baby Suburban is a Blazer, you could call it Blazer (or Jimmy, if you're willing to cross mfg's product lines). Pretty cooker! And not imaginary! Well done.

yah, but if you sort alphabetically, he's 38.... Go figger...

Well, if we're going to have Pastrami School, I could be convinced. Every nice Italian gurl should be able to cure her own pastrami, don't you think? AND smoke it!

I went into the kitchen of a rather upscale, but traditional Chinese restaurant, once. Note to self....

Well, then. We know there's food somewhere, even if not off the KK. I guess that's something. A start, anyway. Any recipes available for the "normal human could make it" stuff? (that would be the stuffed cabbage, braised beef, and perhaps the pate) Not to imply that you're not normal. But ceramic cooker or no, this chicklet isn't likely to make a pastrami or sausage. More's the pity, of course. Always wanted to make a pastrami... no no no. Not goin' there. I do NOT need another project! (I already knit; spin yarn from wool, silk, cotton, flax, and angry bunny; and otherwise keep myself over stimulated.)

Vivid imagination... I think Ronnie has a vivid imagination. I mean, he SAYS he did all that cookin, but has anyone seen pics of it on the forum? Perhaps he's seen little green men with green hats and buckets of gold, or thinks he has the autograph of the Loch Ness Monster, too. Uh huh... Ok ok... Welcome, Ronnie! Remember, if there aren't pics, it didn't happen! Are you Primeats friend who got the twin of his? We're all jealous. Oooh!

Just considered?

Yah, prolly am a lost cause. Pitiful, really. Strange, too, cause I like those round Italian pickled cherry peppers, and the pepperoncini (pickled long greenish yellow thingies). I just don't like the OTHER kind of hot. But I like you guys (and Trish) anyway. And surely you're all hotties.

Re: Blue Mix