tony b

I'd describe farofa as having that sandy texture. Kinda makes it unique and interesting from other starches. Plus, anything where the preferred cooking method is to cook it with bacon fat, is top notch in my book! Look for it also as "manioc flour."

The main reason for using it, beside the real estate aspect, is if you want to utilize the radiant heat from being near the dome. As noted, pizza is the prime example, breads are another. I like to cook spatchcocked chickens up there, as both sides seem to cook evenly that way. Or, if you just want to cook direct, but want a little extra distance between the food and the fire, like for a casserole.

Also, prepare to go buy a new belt, as the old one won't be big enough shortly!

Hey, Jon!! Where have you been hiding?

Have you tried frying the shiso leaves? - amazing how cooking it changes their flavor I don't have access to them here, but toss a couple in the air fryer until crispy and see what you think? I've had them in Japanese restaurants done tempura style.

Hang in there, MacKenzie; I'm sure you get some corn soon!

I almost wet my pants when she tossed the salads in the garbage - Aussie!!

AMAZING!! That's all I can say! One tip - next time swap out the vodka for white rum and add a splash of club soda instead of the water - mojitos! Or if you can find cachaca (Brazilian rum), go for the caipirinha.

@MacKenzie - I also have a bumper crop of basil going this year, so I'll be putting up some pesto as well. I like to swap out the pine nuts for pistachios in mine. Steve - excellent steak cook!

Nice job, Reefs! Those shrimp looks amazing!

Knocked that one out of the park, Aussie! Had a buddy come to town for the annual golf outing. We always do it up on Friday night. This year was local corn on the cob, twice baked spuds and a 2 1/2 lb grass fed cowboy ribeye, with a side of sautéed mushrooms and chimichurri sauce. Lots of adult beverages were consumed before bedtime - ha, ha! Cooked the ribeye sous vide for 3 hours @ 130F. Then finished on the lower grate after I roasted the corn. Spuds were done in the air fryer. Only 1 pic of the platter before we devoured it! (I'd de-boned the steak before plating, since I was going to slice it for service.)

You will be missed Pequod. Visit us every once in a while.

Welcome to the Obsession! As you probably are aware, we're all junkies for pics of the uncrating and first cooks! Please don't disappoint!

Indeed, with the link to "kamodo fraud"!!

Similar to what elephants do in Africa. They'll walk vast distances to reach water that they somehow know is there!

Keep on rocking til you find your KK. Ultimately you might have to plan to break down and buy a new one. Start the piggybank now.

I enjoyed looking through it; it's very similar to the one that our supermarket puts out periodically. I loved that all the recipes are metric and the Aussie names for various products. From conversations on here, and other past sources, I suss'ed out most of it. Example, in the salad recipe it called for "rocket," which I know that's what we call arugula.

Wow, not only a great cook, but you butchered it, too!

That'll work.

Picked up a box from Aussie this morning loaded with tasty stuff! Excited to jump in and try them all. And scope out the recipes in the mag. Funny, but the Chicken Salt is the thing that caught my eye immediately! But, you know me and my hot sauce, so this one's going to get a sampling pretty quickly. Gotta sample and ponder what to do with the smoked honey, too? Thanks, Aussie!!! This is gonna be fun!

Did you see this post?

I tried it once, some time ago. It was seriously easy. Handy for a last minute pizza urge! But, it's not going to rise very much during baking, more like a flatbread, but does have a nice tang to it.

Nice looking biscuits, MacKenzie! Only thing missing is the sausage gravy!

Still have some of my jar of Reef Peach Jam - Yummy!

I had another peach, so I did a repeat tonight. I'm tell you people, this is a total winner! Grilled spiced peaches (brown sugar, cinnamon, nutmeg) and goat cheese w/herbs (emphasis on thyme with some savory and rosemary), with a balsamic drizzle is da shizzle!