tony b

Yeah, saw the news that ya'll Down Under are having your share of wild fires, too! Hope it's not anywhere near you?

Aussie, that sharpener looks like some sort of medieval torture device! (btw - the scuttlebutt on the web says they're going out of business?)

Thanks for the tip, Charles! I have a similar bottle with various marking on the sides for different kinds of dressings that I use for my oil & vinegar based dressings. It came with a battery-powered immersion blender. Similar to this one, but mine has a big round rubber button on the top of the blender. https://www.chefscatalog.com/1008-700-001324-bonjour-chef-s-tools-salad-chef.html

Works for me! Can't wait to try that one. Screams "shrimp on the barbee" to me!

Indeed! Only a single harvest each year and limited quantities dictate the price. But, the good news is that a little goes a very long way!

Great job on that challenge! Purple Crack chicken!! Please tell me that you entered it that way over on Guru, as I'm sure that they'd flip out over the name!! https://www.worldspice.com/spices/pepperberry-tasmanian

SRF - Snake River Farms out of Idaho. They are purveyors of high quality, heritage animals; most famous for their American Wagyu beef.

They're still virgins! They all get darker after a few cooks. Sign of a well-used KK! Don't fret it.

I'd have done the same thing!! The Good Seasons is available on Amazon. Just ordered a 6 pack. Will be here Sunday! (It also comes in 12 and 24 packs!) https://smile.amazon.com/gp/product/B00J8C2EHS

Do some searches on the Forum, as several others have built ODKs around their KKs. Lots of good ideas already floating around, plus some pitfalls to avoid.

Great to hear that you got the replacement so quickly - and better - that it worked!!

I think it's better than Emeril's infamous - BAM! cajun seasoning.

Sent you a PM.

@Aussie Ora - I'll take that as a "YES." One of my fav Dizzy Pigs. Blacken a steak with it next!

Hey, I cooked a Peking Duck in below zero wind chills - man up and fire that beauty up and grill something!

Yes, one of many!!! But one of my favorites, by far - not having to get out in bad weather just to get to work!! You know me, plenty of beer/wine/spirits to tide me over through just about any stretch of bad weather. Oh, and I usually have plenty of provisions in the pantry too. But, the nice thing about adult beverages is that they don't require water, electricity or gas to be consumable!

@Tyrus - Yes, I make labels for the bottles, but some folks might find them a tad offensive - so no public displays!

Excellent idea and glasses, too if you have them. Don't want to inadvertantly splash any into an eye!

Me, too! The last one on the right is Chocolate Ghost Peppers - you want something that will just about put you into a coma, eat one of those puppies (I've never been silly enough to try it!) I was wearing glasses and gloves when I mashed them up, but needed a mask, too! Started coughing like I'd been tear gassed!!!

Hab's freeze well whole, but will be a bit mushy when thawed. Better to mash them up and freeze that way (ice cube tray works well for portioning it out.)

Search out ckreef's tutorial on pizza crusts - different styles cook at different temperatures and on different levels within the KK. He's experimented more than anyone here with pizza cooks and I consider him to be the Yoda! Don't get me wrong, MacKenzie and others make outstanding pizzas, as their pics will attest, but Charles has been more of a guide for many of us here. Don't sweat the "high" temp pizza cooks of 750F in the dome. Dennis just frets when folks shoot for 900F +. Then, the firebox is screaming hot (>2000F) and doing that frequently can lead to some long term damage. The dome thermometer is sensing the air temp around it, and isn't affected much by infrared (direct heat from the fire). Adding the pizza stone just increases the soak time is all - by a lot! Plan at least an hour at temperature if you're doing more than one pizza (a well heat soaked stone will shorten the rebound time between pizzas.) If you have an infrared temperature gun, it's a great way to tell if your stone is up to temperature and ready for cooking. (btw - I'm a Mechanical Engineer with a specialty in heat transfer.)

Shouldn't be a problem coming up with something. I'll pass along whatever I come up with for dressings. First thought was a nice glaze (with Reef Peach Jam) on pork chops. Jon's sending you a nice treat - Iowa Popcorn makes tasty snacks!! Hear yah, MacKenzie. While not a "bomb," we're supposed to warm up enough by Sunday so that our next storm will be my favorite - Wintry Mix (freezing rain/sleet/snow). (Note the italics to denote sarcasm!) Thank goodness I don't have to be anywhere on Monday!

How'd you like the Bayou-ish? Speak now or another bottle is headed your way in the next box - LOL!!

Interesting mash-up of stuff in the marinade. How strong was the coconut flavor? That's the outlier for me in the profile.

It was just a solo bottle of the Peach White Balsamic - not particularly pic worthy. But, DAH-HAM, Charles, this stuff is da shizzle, my bizzle! Brain's already on overdrive thinking of tasty things to make with it! Have a bit of Bistro Peach Jam, too, so hmmm?