tony b

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!

I know the forks are your brand, but these work infinitely better for poppers! The only challenge is to not get peppers that are too big to fit in the holes.

Nice sear on that steak. Salad looks excellent, but the real judge was your daughter. Did she think it was "authentic" from her travels??

OK, gotta try that next! Did you do both cooks in the air fryer? When I do twice-baked, I cheat and do the first cook in the microwave (about 6-7 minutes depending on size), then the 2nd cook, with all the "goodies," in the convection oven - 425F for another 30 minutes.