tony b

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!

The 2 happiest days of owning a boat - the day you buy it, and the day you sell it!!

What? No plated pics?

Huge FZ fan. I go to see Dweezil every chance that I get.

It was "hiding" in the salad dressing!

That was the plating picture. Who said anything about only eating the one half??

You had me at the Cake! Happy Anniversary!

One of the best parts of summer is Peaches! So tonight's cook is grilled peaches and pork chops - a marriage made in heaven! Local corn, peaches with Dizzy Pig Pineapple Head, and Suya Pepper pork chops. Plated with a nice salad with a raspberry vinaigrette and some herbed goat cheese with a Balsamic vinegar drizzle on the grilled peaches (FAH-BU-LOUS!). The Moscato was a perfect accompaniment - peach, lychee, and honeysuckle flavors to compliment the peaches and cut the heat from the Suya pepper rub.

I 2nd the advice to wrap AFTER the stall, typically in the 165F - 170F range. I use pink butcher paper, ala Franklin's method. Great results. I'm sure your party folks will love it.

Standard hot dog is 1" in diameter and 6" long. I think they'd work. @Bruce Pearson - I say try it!

@KlausVanWinkle - excellent cooks!

That's big enough for a hotdog. Not a lot of room for "accessorizing," but a plain dog with some mustard, onions and relish would work.

How big are they, MacKenzie?

@tekobo - the problem is ya'll don't speak plain English! And, a true Southern biscuit is NOT a scone, honey! It's so much better than that!

Break a leg, kid! That's one helluva Guru Challenge entry!!