tony b

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!!

Very kewl. Looks 50's vintage!

What's actually happening, at least with me, is that it takes a long time for it to scroll. Then I get a pop-up box that says how many new posts have been added (the number is usually way off high), but there's a link in the box to go to the last post. That generally works. But, you gotta wait, especially the Misc Cooks thread can take several minutes!!

Well, that's what it was designed for, so glad that I hit the mark! LOL

What did you think of my "house lamb rub?"

A steal! Will be interested to see what you replace it with in the new home?

Nicely done, all 'round!!

Still misbehaving - all the same bugs.

Looks good enough to eat - enuf said!

Can't wait to hear how they came out?? Looks tasty! But I'm shocked that you have any of my rub left!!