tony b

Nice chook, MacKenzie.

But he/she looks so sweet and innocent!

Poor Bosco, we were merciless on him tracking his boat. His seemed to bounce all over the place before finally heading out across the Pacific to Vancouver.

Spot-on explanation of why "real lemon" is better. I could cheat and use my pH meter in my brewing room to check it, if I go that far with it.

Very nice, Mackenzie. Can't begin to describe all the crazy good beers that I've drank in the last week. Portland has an amazing beer scene. I'm lucky to have any enamel left on my teeth after all the sour beers that I've drank.

Why the insistence on Real Lemon over fresh squeezed - because Inquiring minds like ours would really like to know?

Very nice.

We only tell folks AFTER they buy, lest we scare folks off. Don't want to lose Dennis any customers.

Sitting in the Minneapolis airport eating a salad - a nice salad, but I'm dieing looking at those amazing skewers! Can't wait to get home and make another batch - going to put the hurt on my friends at the 4th of July cookout.

Welcome to the Obsession. You will be blown away when you see it in person. But, too avoid the curse, you need to post pictures of the uncrating and 1st cook.

Deer are the reason I don't have roses anymore. They eat the buds just before they open. We call Hostas deer salad bar. Pretty critters, but cause a bit of damage, especially when they run into your car .

I want one! That's so kewl.

Nice roadkill chook.

Pimenton isn't that hard to find. Just use smoked paprika instead. Never heard of Marash pepper?

Serious Detroit pie.

I wouldn't toss any of them. They look pretty yummy from here.

I'm at the National Homebrewers Conference. Club Night is the highlight of the conference. Homebrewers pouring their stuff, often in decorated stalls/bars and in costumes. So, I was quite shocked to see these 2 blokes from Down Under pouring beer. They just packed bottles in their luggage.

Been there, done that! Shocked the neighbors with my rant, too!

I was pleasantly surprised that my version, using the dry roasted peanuts, wasn't that pasty at all. I put them in the grinder with all the dry spices/powders. It came out fairly crumbly. A whole lot easier than making the authentic version.

Can't wait to see those pics of getting it in place.

Maybe Charles can toss some blueberries into some beans as an experiment? That would get this thread back on track!

My hunch is that the barrier will work until it heats up. While it won't burn the edges as bad as the direct heat of the coals, you still might need to rotate the pizza. Will be curious to see how it goes.

You folks are evil.