tony b

All I can say is WOW!!!

Excellent. Dude, we won't see another one of these for like 150 more years! How could you sleep through that? I was totally bummed that we didn't even get a glimpse up here in the Northern latitudes.

Can't wait to try it! Remember, I make a homemade hot sauce with homegrown chocolate ghost peppers. It's the brown one on the right. I backed these guys in Kickstarter. They have a pineapple hot sauce, too. But I thought it was pretty mild compared to their other ones. https://adoboloco.com/shop/pineapple-habanero-hot-sauce/

Those are some pricey snags!

Got my replacement XR-50 last week. Will keep the battery eating one as a spare. But, now I have lots of spare temperature probes!

As Aussie would say, "Nice snags!"

Our corn stands have been up for a while now and I've some tasty corn already. But, with the Pink Flamingo dinner last week, I was too busy to do much else, so I didn't get any. Hoping to make up for it starting this week!!!

Yorkshire pudding is basically the same as making popovers, with the exception of using animal fat (typically beef drippings from a nice roast) instead of the butter in the pan. You can also make tasty ones with bacon grease or duck fat!!!

I had to do the Maggi cubes, since they were made in Nigeria! I had hoped that they were the secret "je ne sais quoi" in suya pepper blend, but alas no. Yes, they are full of chemicals, but sometimes for the sake of authenticity, you gotta roll with it! And, I'm looking for a serious critique of my suya pepper blend. Otherwise, ignorance is bliss! I know it tastes different than the one you sent me, partially because of the peanut butter powder (which is why I sent you some so you could see for yourself.) If you think the Aji pepper hot sauce is on the "mild side" (it's not for most folks), I can send you some of the chocolate ghost pepper version in the next box. It's even too hot for me most of the time, unless I'm making a large quantities of whatever dish I'm using it in to dilute it down some.

Guests had a marvelous time; hard to say about the flamingoes, especially a couple of the inflatable ones that drooped by evening's end! Well, this guy had a good time! @Pequod - the main course was "flamingo breasts" - ha, ha! Chicken breasts poached sous vide in red wine, shallot, herbs de Provence and butter for 3 hours at 147F. The jus was reduced for a pan sauce with Boursin cheese (w/shallots & chives). Side dish was red quinoa. The color of the sauce didn't come out as nice as I wanted (more of a grayish purple than pink), but DAMN was it good!

Hosted the annual Pink Flamingo dinner last evening. Weather was perfect for dining on the deck. Only used the KK this year to cold smoke the salmon for the appetizer course - salmon mousse. You can see the smoker in the lower right hand corner. Was loaded with hickory/maple/cherry wood pellets. First course was ponzu shrimp, done on the yakitori grill. No cooking pics, but here's the plated version, with red lentil pasta with a black garlic scampi sauce and frico crumbles on top. Got busy and could take pics of the rest of the dinner, but here are a couple of the decorations. It's a lot of work, but it's for charity, so it makes it worthwhile.

Same here?

Hurray for Churchi! LIKE buttons work again, along with the other stuff, too!

What did you put on them this time, Aussie??

I'm sure it will be awesome, nonetheless!

thanks for the tips! I used up most of my Amazin' pellets on my cold smoked salmon, so I was in the market for another box.

Thanks, Churchi! Knew you'd be on top of it, but it's a bit frustrating with the workarounds to navigate the Forum right now.

Thanks. I would have just used the "like" button, but it's still not working (hint, hint!)

But, I did use mine this afternoon to make the batter for popovers.

I'm on my PC, if that makes a difference.

I've noticed that MacKenzie has special powers and can "like" posts while the rest of us can't?

I just did a test search and it worked fine for me? But, the other issues with the Forum haven't been fixed yet.

Lovely pizza, MacKenzie! And, it has purple crack on it, too!!