tony b

Paul, you'd be down with this spot. They have a beer drink called the "Mexican Ashtray." A Tecate beer in the can, rolled in house chile spices, with a lime wedge dusted in chipotle salt on the top. It's surprisingly good! Just wish that they'd use regular Tecate instead of "Light."

Thanks, Charles and Paul! Put the Bush Spices w/Mountain Pepper and a little Lemon Myrtle on the roasted cauliflower tonight. Might have been OK, but I drizzled on some Balsamic vinegar when they came out of the oven. Overpowered the spices. Next time, roasted carrots with the same spices - no Balsamic! But, I did a hasselback potato with the Tasmanian pepper salt, with some extra Native Pepper seasoning. That was nice. Mountain pepper has a very unique flavor. Spicy in kind of a anise/fennel or nutmeg kind of way, but more subtle.

You didn't say, but I have to assume that the bun was homemade? Just went to the W-S site, no more Sriracha Burger Bomb. Consider yourself lucky MacKenzie!

Might be worth it. Will check into the scanner.

Well, a big thanks to Aussie Ora for the care package that arrived yesterday. More fun from Down Under! Gonna try a couple tonight on some roasted cauliflower and a hasselback potato. Can't wait to try the Bush Lamb and the Lemon Myrtle Coconut Chili sauce.

That might be do-able. What's the full membership run? Is it "one time" or an annual fee?

Wow - double the site traffic in a year! I wonder if the Project Smoke series had something to do with it, too?

That's St. Patrick's Day Green!

We've been having a lot of fun poking at the name of it for sure!

Saw the knife first thing in the picture, weird huh? I'd be drooling all over this one, but a new Mexican restaurant opened here a little over a week ago and they are making their own masa from scratch - CRAZY! Been twice already. Food is just killer! Bar list has a full page of Mezcals and Tequilas.

Killin' me! Both of them look seriously tasty and it's been hours since breakfast!!!

You said that the class was on "seafood," so I'm guessing that's why it's a tad pricey for a 4 hour class - the cost of ingredients.

@MacKenzie -

I own hundreds of cookbooks, so while the concept is great, it'd take me hours and hours, just to enter all of them into the database.

Good to know! Yeah, if I give this a go, I will likely only marinate it for 2 - 4 hours.

Welcome to the new world - where people discard true science for "alternative facts" that support a preconceived conclusion.

I bet the ghee was even better than the shortening.

Poor puppy! Let's hope the allergy shots start kicking in soon!

Garvin, that seems like a lot of acid in a marinade (vinegar, hot sauce and cola), especially overnight. I know that skirt is a tough cut, but did the texture get mushy before cooking? Just asking.

We've all travelled down the path you're on now. Some have had to travel further for their appointed destiny with their KK than you; so take heart. It's a right of passage around here.

Wanna see pictures when it's finished!

Saw a candle in there - someone's Birthday?? Crazy nice looking meal, MacKenzie!