tony b

Gotta figure out a way to get me some of that! Gonna try your suggestion for the Bush Tomato seasoning on a Hasselback potato for dinner tonight.

Nice lamb, Garvin. Next time try oregano instead of the cilantro as the substitute for the mint.

They just posted a new section on their website - Recipe Series. There's a chart in there for the different styles of brewing and the corresponding grind sizes. For espresso, they say to use the 250 and 500 micron set of sieves. https://www.kruveinc.com/pages/recipe-series

Understand the "over served" part!

I actually ordered the 2 pack, since I only do Aero Press and don't need the extra fine ones for espresso. @Syzygies - as you probably saw, those sizes are all in microns. There's a video that shows how you can use them to "calibrate" your grinder.

If you get to the Asheville, NC area, check out the new Sierra Nevada brewery there - it's stunning! The HVAC ductwork in the bar is all copper, as are their pot brewery tanks in the above shot. Crazy! The patio area out back is just as insane as the rest of the place! Plus, they have a big natural amphitheatre for doing live music, too! Check out the big ass firepit on the patio - it's about 10ft in diameter. And don't even get me started on the crazy beers that they ONLY have at their taproom there!

@MacKenzie - ride share? Love me some Gyros! Gotta get that straight rod rotisserie skewer to do some and some chicken Shawarma, too!

Seriously tasty looking cluck dinners, both.

My thoughts were, from the current inventory, was the Dark Terra Blue, because it matches the pavers on your patio. http://komodokamado.com/collections/32-big-bad-komodo-grills/products/32-big-bad-dark-terra-blue-a6451k Second choice, my personal favorite, is the Dark Autumn Nebula. I think it would work well on your patio with the olive/gold. http://komodokamado.com/collections/32-big-bad-komodo-grills/products/32-big-bad-dark-autumn-nebula-a6341h-eta-early-sept-1

Wish that I'd gotten in on that Kickstarter.

Lucky Bastards! It snowed here last night. No "in and out of the pool all day" here - well, maybe the hot tub later! Happy Australia Day, Mates! Time for a brewski, myself!

Indeed. Doing a couple of peri-peri chicken breasts for dinner tonight. Given that it snowed last night, I'm gonna wuss and do them Sous Vide with a pan sear.

Both times, we were doing it "traditional" as shots - “gun bae!” I have also mixed it into various cocktails - watermelon seems to come to mind, as does apple juice. It's been a couple of years ago.

Happy Australia Day, mate! I use simple All Purpose (AP) flour for the smoker pot. Just be careful and don't get it too watery. My "drama" is sometimes I miss a spot mixing it up in the zip bag and get a glop of dry flour spit out when I pipe it onto the smoker pot lid. Tip - I always do this over the sink, as I generally make a big mess piping it out.

Good thing you live down under, Aussie! Treading on thin ice there (pun intended) - LOL!!

What a trooper!

Looks yummy. What'd you toss on the lamb for seasonings?

Like others have suggested, get the bigger one first, then you can see what size (up or down) will work best for you. Depending on your long term plans for where they'll be located, consider either the 22" high cap table top or the standard 23" OTB as your kick-off smoker. (Hint - some good deals on the 22" Supreme right now!)

I have a buddy that raises Maine Coons. They are big, fluffy cats that are very friendly (and major league expensive!) I don't see them as energetic, i.e., as a good playmate for your beautiful Shepard. Not really a cat person, so I don't have any real advice.

Never seen one of those before either. Does it go in the side table bracket and make some kind of shelf?

Dumplings sound tasty. Soju = rock gut (IMHO). Think cheap sake. Only tried it a couple of times. The first was a liter bottle that I paid like $12 for (I'm shocked college kids haven't jumped on this bandwagon, as it's a much cheaper drunk than beer!) Second time was at a dinner and it was supposed to be "higher quality" soju in the little bottles. Not a huge improvement to my taste buds.

I'm shocked the crust cooked under all those toppings, especially all the high moisture ones! Definitely think parbake going forward! Aren't nice sharp knives a pleasure to work with?? Makes the task not only easier, but fun, too!

But, the good news is, you got it done!

Whoop-de-doo! ha,ha,ha.

Excellent set of knives, Charles! Envious and I have more knives than I know what to do with - including 3 Shun - Utility, Santoku and Nakiri. The other is a single bevel 15* yanagiba that I picked up on Amazon for a decent price ($77) to check out how I like the style before thinking about plunking serious coin down on a better one. This one is great for slicing and I get to practice my manual whetstone skills to sharpen it, too. But, alas it's not available on Amazon right now. https://smile.amazon.com/gp/product/B00I06P3Z8 Big fan of Japanese knives, but the really nice ones are serious coin - thousands of dollars. Probably never going to get that far into it, but they are handmade works of art, just like a KK. Seems only fitting, right?