tony b

Me, too. But, I did have to sign for it. Hang in there, Charles! Made some Purple Crack scrambled eggs w/cheese for brekkie this morning (see, eating these Aussie spices makes you talk like that - LOL!) Very tasty and it did turn the egg whites purple - ended up looking like a slab of blue cheese on the plate. Looking forward to using them in my bacon brine instead of juniper berries and mixed in with regular peppercorns and coriander for pastrami! Plan to use the Lemon Myrtle/Taz Peppercorn mix on some lamb chops tonight. Hey, Aussie, you tried my "house lamb seasoning" yet? More curious to see if I got the heat level down enough for Dee. I really dialed it back from my normal recipe.

Thanks for clueing me in that there was lemon myrtle in the ground. I should have figured that out from the "lm/pb" scribe on the label. Losing it in my old age, I suppose?? I did mix up some Pepper Salt, per you guidance: 2 parts Kosher salt to 1 part Pepper Berries, by weight. Then into the spice grinder and viola - purple salt! That's what I was referring to by "purple crack!" I can see me putting that on EVERYTHING! I also broke down the Kee into Nickel (2 oz) and Dime (4 oz) FoodSaver bags - LOL!

For a 1st time attempt - DAMN! Like others said, use the upper grate next time and add a bit more heat soaking time - at least an hour. And - No Peaking!!!

Sorry, too many bad flashbacks to cafeteria food in grade school! No fish sticks - NO, NO, no, no, no!!

OK, Aussie, fess up! This stuff isn't peppercorns, it's "purple crack!" One taste, and I'm already hooked!! You Bastard! And, my tongue is still tingling 15 minutes later*. Hoping that you sent enough to supply my new habit for the coming year - maybe if I step on it a couple of times with sea salt! But, seriously, Thanks Tons, Aussie. Can't wait to start cooking with this stuff! * (For the rest of you, it's like tasting Szechuan peppercorns - it has a slight numbing sensation on your tongue. But the flavor is not the same; think nutmeg with more herbal notes - oregano or epazote.)

Where did you find those chops? Not used to seeing them with that much bone and fat left on - even on lollipops. I almost cried reading this. Lamb chops are one of the best things on the planet to eat - seriously! March right out now and get some for this weekend! Big tip - don't cook them past med-rare. Lamb gets chewy if overcooked.

Not yet, MacKenzie. Just bought a new bag of spuds today at the market. Now, to go find that red palm oil. I have a couple of local spots to try looking for it. Hope to score some for the weekend cooks. Gotta try those new Taz peppercorns, too! So many wonderful cooks to experiment with - no wonder I'm seriously overweight!

Like a friend reminds me occasionally - "We're all gonna die from something, so it might as well be from something that we enjoyed!"

Very kewl! One of the reasons that I don't post over there - too many haters.

Well, guess what showed up in my post today?? That's right!! Woo-Hoo!! Up close and personal. And, some ground ones, too? BONUS!!! So, don't be diss'ing USPS. My stuff arrived just fine, as did Aussie's package from me. I'm thinking that Bermuda Triangle overlaps GA!!!

No, that would be "Yummy Neua"!!

Nice!

It's happened to me before - LOL!

Glad you're enjoying it. Cheers!

@5698k I saw this article and immediately thought that you needed one of these grills! http://www.msn.com/en-us/foodanddrink/foodculture/this-giant-darth-vader-helmet-is-actually-a-grill/ar-BBA8bfC?li=BBgdrt0&ocid=spartandhp

Yes, I need help!!

Par-baking pizza crust is fairly common, especially if you are placing them directly on the grate without a pizza stone/steel. Cook the one side, bring it in, flip it, put the sauce & toppings on the cooked side and then put back on the grill with the uncooked side down to finish. Especially helpful if you have toppings with lots of moisture content - prevents the crust from getting soggy as the toppings cook.

I've not run into that label before, but it has all the right earmarks - 5 stars, 8 yo, Reserve Speciale. Mine looks like this. Maybe they have just changed label designs is all?? My guess is that it's the same.

Game On! Oh, and here's the rest of the pantry hoard.

Sometimes I can't find the 5-star and have to "settle" for the 3-star, which is still pretty good, just not as smooth.

I wasn't 100% bought in when I got mine, so I bought the refurbished model (also from Phillips) to save money. Only used it the one time so far, but if you didn't know it was refurbished, you'd never tell. https://smile.amazon.com/gp/product/B01ES6M8SS

I think that the red poppy is the universal symbol for those who have fallen in combat. The VFW sells them around Memorial Day every year.

Yummy looking pies, for sure, Charles!