tony b

Love the outside crust on that loin - serious looking chicharon!

Just as good!

@HalfSmoke - done geeking out for the day - (btw - I worked in nuclear power for 32 years before retiring. My Masters Thesis was a 3-D heat transfer model for a new reactor control blade design using Hafnium as the control element. Yeah, I can geek out with the best of them!)

I was out of town for several days and spent a few hours last night trying to catch up on all the posts over the weekend. I had never hit the "limit" before on giving Reputations on the Forum. (If you've not hit it before, it's 10 in a single day.) So, I ran out about half way through reviewing posts. Is there a reason for this limit? Can we get the Admins to lift it or at least increase it to like 25.

Great feedback on the Indo coffee. To be quite honest, they were never one of my favorites. Much prefer Ethiopian Yirgacheffe or their nice La Golondrina. Been drinking a lot of their Apollo and Fast Forward blends lately.

Well done, Jon! I might take you up on that offer, ha, ha! I'd even be willing to brew a couple of beers for it. @Aussie Ora - MacKenzie is right; it's almost a "must have" in the kitchen. It's amazing all the things you can do with it. I would compare it to having a pressure cooker, as far as usefulness in the kitchen.

The crust on that loin looks amazing!!

Super job, Shuley! Rolls and all! Love me a good Bahn mi sandwich.

Well done! Looks like it was a great feast and a fun party, too!

Next time, after you slice the eggplant, liberally (I mean liberally!!) salt the eggplant and let it rest for at least an hour. Then rinse off the extra salt before cooking. Should help with the bitterness.

Yes, indeed you are. I never sauce anything, except I will do burnt ends when I have a point. It truly is Meat Candy.

Any way to get Raichlen to autograph it for you before it ships? That would be sooo cool!

I was reminded of the old SNL routine about the dessert topping and floor cleaner - Shimmer. http://www.nbc.com/saturday-night-live/video/shimmer-floor-wax/n8625 BTW - stunning grill (no, I'm not biased - LOL) and nice job on the solo move.

As soon as I saw the picture, I knew you were going to call me out on the broccoli! You'll never convert me on this one - NEVER!

Got that one under your belt. Well done.

Just ordered mine.

@ckreef - that money shot is just outstanding. A sure fire winner in the Challenge.

Never seen bacon like that before with the loin on the end.

But it's still damned funny!

Excellent story.

@KevinD - you could always convert that corned beef brisket to a nice pastrami. Just rinse off the corned beef seasoning, a quick soak in some water to pull out some of the brine, then rub down with lots of black pepper and ground coriander seeds. Then, a nice slow smoke.

@Gnomatic - maybe that's the name of your SECOND KK!

I'm having trouble remembering the thread, but do a search as some one here did an extensive set of trials to replicate the commercial steam oven environment. I seem to recall something about chain links and a cast iron pan. I'm not a big baker, so I never went that deep into it.

Seriously tasty looking cooks. Good luck with the rest of the burn in; looks like you've got it under control.