tony b

Speaking of Tabasco sauce, I read an article that they were doing a special batch for their 150th anniversary - WOW, 150 years in business!! I had no idea that they'd been around that long? So of course, I had to order some - just because. It's their "Family Reserve" batch, but aged a full 15 years and they used Champagne vinegar! I threw a couple more interesting looking items from their online store into the box for grins. Needed a bottle of "regular" Family Reserve for comparison - it's only aged for 8 years! Box just arrived this evening. Looking forward to trying some of these out, especially the wood chips made from their aging barrels!

Go for it!! And, take pictures!

Amazing cooks and lovely food porn!

Welcome to the Obsession! You're about to embark on an amazing culinary journey! Please document with pictures! Another piece of advice for newbies - go buy a bigger belt, you're going to need it soon!!

Been buying those at CostCo recently. They are excellent!

I'm shocked that you haven't done it by now, Charles!

The original location up in Metairie is the best!

Tasty looking skewers! Eagerly awaiting my "special" charcoal, so I can fire up my yakitori grill for some shrimp skewers.

It will be interesting to see how the value changes when you leave the EU?

Funny, but we're the 3rd Fong's. Started over in Des Moines. Folks bought a closed Chinese restaurant and wanted to keep the décor - and one thing lead to another! I've never seen folks here so excited about a restaurant opening. Today's the official opening day. I will wait a couple of weeks for the "new" to wear off before going to try it myself.

Sounds very similar to how I do Drago oysters on the KK. It's hard for me to get oysters in the shell here, so I bought a bag of ceramic ones from these folks down in LA. https://bienvilleoyster.com/

Why does this not surprise me, Bruce??

We might have to auction it off on this site, given the number of folks here that love to imbibe!

Now I've got a local spot that specializes in New Haven style - here in Iowa! And what a great name - NEED Pizza! http://www.needcr.com/ But, if you want truly funky pizza, this place is set to open here tomorrow - Fong's Pizza, making Chinese style pizzas! Their specialty is Crab Rangoon pizza. https://fongspizza.com/wp-content/uploads/2018/04/Fongs_11x14_menu_CR_2018-BD.pdf

At least you've figured out the adult beverage solution to this problem!

I'm expecting "call ups" down the road!

I've had thin crust pizza on the southern end of Chicago many years ago. Friends took me to this mom & pop place, but for the life of me, can't recall the name.

Excellent job Reefs!! Can't wait to see this puppy in action and the wonderfulness that will come out of it!

Serious pie, dude!