Sanny

Levis blue? So, the names suggest themselves. Levi. Wrangler. Or, for you 80s fans...Calvin, or Oooh la la, Sasson!

Re: Great Site.. Thanks VERY BIG!

Argh.. Makes me realize what I can't get here..

Does that strike anyone else as funny? He's in INDONESIA. Southeast Asia, the home of exotic spices, and he must mail order to the States and have them sent?

:::shaking head:::

Free trade, my tush...

Re: I got the scoop from Sai..

Right from the (Thai) horses mouth..

If she reads that I'm done..

A magnificent thoroughbred! With exquisite lines. And a feisty disposition.

Surely, that's what you meant.

And how can THAT be taken badly?

Re: Bhut Jolokia

Something ate the starters..

I'm guessing they spontaneously combusted.

Here's a post from The Man himself, on this very topic.

http://www.komodokamado.com/forum/viewt ... 1900#31900

Sounds like a very salty recipe. Hope it works well on the cooker!

Yay a 3 sock set' date=' well done! [/quote']

A spare for when the washing machine eats one. You know it's bound to happen!

(No, there aren't really three.)

Olympic knitting

Cast on during the opening ceremonies, be finished by the time the torch went out.

Success!! Gold medal for me!

Hey! All the ladies call you "Whizzy," just as I do!

I'm beginning to think something's going on, Whizzy...

Some of you might recall my M's story, how she was in a "civilian assembly center" in China under the Japanese. The camp was liberated in August 1945 by 7 American Heroes. M was a child.

One hero, Tad Nagaki, is still alive, and celebrated his 90th birthday this past month. M was there. He was the Japanese-American translator for the liberation. He still farms in Alliance, Nebraska.

(Let me boast on M a little... she's 77!)

There are more than a few members on this forum, that in my opinion, should have their own show on the Food Network Channel.

T Rex

Sad to say, you are right and not right. The better we are at cooking on our cookers, the more we enjoy our recipes. The more we enjoy our recipes, the less and less we look like network show hosts. They say the camera adds 10 lbs. I say the cooker adds at least 20!

Um... Parsley sage rosemary and thyme?

Cooked on a bridge over troubled water?

Or perhaps because it's not finished until Wednesday morning, 3 am?

Nail polish remover.

Many of the brands contain acetone, anyway.

And it's easy to get at the drug store or grocery.

I have a round lodge griddle that I've sometimes used as a deflector. Any seasoning it had is long burned off.

I saw a program that said high heat in a fire is one way that "they" (you know - those people) recondition old cast iron. It takes the old finish off, and makes it ready to accept new seasoning.

Re: Fe

I wonder if a piece of cast iron would make a decent pizza cooking surface?

Would it hold its seasoning under the high temps of a pizza cook? I mean the seasoning of the iron, of course, not the seasoning of the pizza.

Hi Sanny!

Those ribs look wonderful!! Did you use red pepper jelly? If so, who makes it? That sounds like something I would like to have in my pantry as a staple.

Susan

Thanks, Susan! They were delicious.

Yup, I used the red pepper jelly. Not sure who makes it. We have Wegmans grocery, and it was in the international aisle, near the jerk seasoning. I was picking up hoisin sauce, and there it was behind me! How could I resist?

Let's both get our cookers dug out and flip a finger to Mother Nature!!!

They say it's year of the Tiger, but I'm sure it is the year of the bird!

Happy Lunar New Year! Anyone cooking anything in particular?

I've got sticky ribs in progress. Recipe here.

I confess, I did them in the oven (cooker is under 2+ feet of snow just now). But they're wonderful! They're going to a New Year's party this afternoon. The perfect combination of sweet and red pepper.

I recommend!

Someone tell me why ribs at the grocery are so much more expensive in winter. Don't piggies make ribs year round?

Re: Ahh I did not do the waiting between - Good idea

I'll take mine without all those giant mushrooms on' date=' thanks. No fungus, no bugs. [/quote']

Well, you like my cousin right? He was a fungi

Yah, but he had bugs....

Re: Ahh I did not do the waiting between - Good idea

Cooking pizza is lots of fun.. especially if you let everyone make their own pie..

I'll take mine without all those giant mushrooms on, thanks. No fungus, no bugs.

Oooh, I love that blue. That's my favorite! Sigh.

The sugar that was in it probably contributed to the charring. Although you say it needs more, the more sugar the more they'll char.

They look good though.

You knew that merlot is nothing like sherry, right?

Thanks, JD.

Oh, sad! I remember DavidS! There was a thread about how his Crocs match his KK!

We'll miss him.

Next time, try pancetta or speck. Not that pulled pork isn't the cat's pajamas, but maybe one of the other more bacony parts would be closer to what you need.