tony b

At least you've found a good use for yours. Mine just get tossed. I get one in almost every order from them.

I packaged mine in Foodsaver bags in 4oz portions. My stash is coming up on a year old now and the last package that I opened still smelled fresh. They are dried, so as long as you keep oxygen away from them, they should last years.

I'd get a dedicated one for these, as they are quite pungent and will stain things purple! I went with a ceramic grinder, as they are supposedly harsh on metal ones. I went with these guys, as I buy salts from them all the time. I just mixed in some pepperberries in the grinder with the about half the salt. https://www.seasalt.com/pure-ocean-natural-gourmet-sea-salt.html#183=1941

We have snow! So, no budgies here. I have seen a robin or two so far, and the grass is starting to peek out of the ground. But it still seems like spring is a ways off.

Welcome to the Obsession! Can't wait to see you fire that beauty up and snaps some pics of the yummy food we all expect from you!

And much better local adult beverages!

Go for it, Shuley! Can't wait to see the pics. I'll go searching for one of those Chinese picks. Definitely will come in handy on a number of cooks. @tekobo - don't think for a minute that all that prep work on the Peking ducks got in the way of having an adult beverage (or 3!)

Nice tip!

Food with handles is always a nice added benefit! @Bruce Pearson - thanks. Fortunately it only lasted a day.

Damn that Easter Bunny! Instead of a nice basket of chocolates, he brought me a case of diarrhea! So, my anticipated lamb dinner got postponed until I felt OK to eat it. Trader Joe's pre-marinated rack of lamb (Rosemary & Garlic) dusted with some Greek seasonings - kinda heavy on the mint, but nice. On the KK @ 375F direct, with coffee wood chunks. Done. Plated, with some "melting potatoes" and glazed carrots (MacKenzie, some of those Maple Flakes went into the carrots - NICE! Thanks again!) Happy belated Easter, ya'll!

Coincidence perhaps, but tonight's dinner featured a new potato recipe that's apparently a hot trend right now - Melting Potatoes. https://www.delish.com/cooking/recipe-ideas/recipes/a49569/melting-potatoes-recipe/ I made a couple of substitutions - duck fat for the butter; the olive oil was infused with garlic; and my spice blend was thyme, savory and purple crack salt. End result was similar to what you described - very crispy exterior and fluffy (almost mashed potato interior). Will definitely be putting this one in the recipe rotation!

Stunning duck cook, @wilburpan would be envious! Short-cuts or not! That Chinese implement looks medieval! Looks more like a self-defense weapon than a cooking implement! I love clafoutis! Cherries and duck - match made in heaven!

Winner looking spuds! Thanks Syz & MacKenzie! On my radar now.

About to try their latest one - Peruvian on some chicken tonight.

Intriguing.

Did you see @erik6bd 's post? He's got a splitter for sale.

Are the air fryer chips better than traditional frying - no, but almost, and without the guilt. MacKenzie is spot on about the baked spuds in it. I love hushpuppies and the air fryer actually does a better job (IMHO) to the deep fryer on those. Tater tots are a toss up.

Nice!! Am honored that my hot sauce was worthy of one of your sammies, MacKenzie!!

Definitely get the 2nd charcoal basket and basket splitter combo. I use mine all the time!!

Looks like they only sell on the West Coast. So much for the rest of us.

Tough job, but someone has to do it!

Gorgeous bird!

Bath temp = 190F; time = depending upon the thickness of cut - standard cut (20 mins), wedges (30 mins); small/shoestring cut (15 minutes). Then, the air fryer time is basically until golden brown.

Folks, it's not rocket science - it's just cooking. We've all had to learn from someone. I've yet to meet a fully "self-taught" cook. That's the fun part of this Forum - sharing collective wisdom/knowledge about making something tasty to eat. At the end of the day - it doesn't get any more basic than that!