tony b

To quote Tweety Bird, "Bad Ole Puddy Tat!" If you're looking for a replacement, consider the new Maverick XR-70s. They are very nice. And, you get 4 channels of probes!

WOW!! That's going pretty all out for a challenge cook. Break a leg Reefs!!

Great pics of the uncrating. Cute pooch! Too bad you didn't have something lined up to cook, as you can cook during the burn-in. But can't wait to see that tomahawk on the grill all sizzling up!

Can't wait to hear what you come up with after they bring you the "authentic" stuff!

Love the name! Right up there with "Smack my ass and call me Sally!" https://www.amazon.com/Smack-Call-Sally-Sauce-Habanero/dp/B0000DG560 Looks like we can get Sh!t the Bed on Amazon here! https://www.amazon.com/Bed-Hot-Sauce-Ultra-Pepper/dp/B06ZYXYYB6

I've had a run in with a deer - did $2000 worth of damage to the front of my car. And the silly deer hit me! I wasn't even moving at the time. Was waiting in the queue at the security checkpoint at work. He ran up the bank by the road and slammed right into my left front fender. Rolled onto my hood. Scared the bejebus out of me. All I could see out the front of the car was BROWN! It rolled off the hood and took off into the corn fields on the opposite side of the road. Thankfully, no bears around here - MacKenzie's the lucky one to get those!

I've grown them, too. My current plant is just regular chives.

Serious snags, MacKenzie. Love the use of the garlic blossoms, too! I don't grow garlic, but I grow chives and like to use their blossoms in dishes.

Indeed!

The correct answer is "3" - Maverick!

Tony B's Nigerian Suya Pepper Rub Ingredients (Full Batch) ¼ cup Peanut Butter Powder (PB Fit) ¼ cup Dried Ginger (ground) 4 Maggi Cubes (Nigerian) - small 2 TB Red Pepper Flakes (I use Korean Gochujaru) 1 TB Garlic Powder (SuckleBuster’s SPG) 1 TB Onion Powder (Penzey’s Fox Point, w/a large pinch of dried shallot) 1 tsp White Pepper 1 TB Purple Crack (Tasmanian Pepperberries - ground) – Alternative: 1 tsp Clove (ground) 2 TB Grains of Salim (ground) - Alternative: 4 Black Cardamom pods (ground) 1 TB Javanese Long Pepper (ground) – Alternative: Tellicherry Black Peppercorns (ground) 1 tsp Urfa Biber (smoked Turkish pepper) - Alternative: Chipotle pepper 1 TB Indian Chile Powder (SWAD), or to taste for heat level – Alternative: Cayenne Pepper Instructions Grind whole spices in a spice grinder (Note: Grains of Salim are quite fibrous) Tip: add some of the pre-ground spices (e.g., garlic powder, onion powder) to the grinder to facilitate grinding the whole spices and Maggi cubes. Combine all ingredients in a bowl.

What have you Aussies been putting in the water down there? Not one, but two stories in the news about Roos going bonkers! https://www.msn.com/en-us/news/world/mobs-of-kangaroos-take-to-streets-of-australias-capital-over-food-shortages/ar-BBLfqhR?ocid=spartandhp https://www.msn.com/en-us/news/world/kangaroo-smashes-way-into-australian-home/ar-BBLeVO8?ocid=spartandhp

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.