tony b

That is amazing, isn't it? The difference in consumption is mostly upfront during the heat soak, after that, they should both burn about the same rate for the same temperature.

That was the nice thing about the CC coffee at Fresh Market. The bags has stickers on them with the roast date. That's why I am scrambling to get through my stash.

I had REAL nachos for lunch today at the local Mexi spot - no broccoli in sight!

Way cool. Thanks for the tips on the newer stuff. I had only been buying their blended coffees sold at the Fresh Market. But, alas, ours was one of the 13 stores they closed in the spring. I stocked up, but will be running out soon, so back to buying from their webstore.

It is a combination of Yuzu fruit juice and zest, with rice wine vinegar, kombu and bonito. Great dipping sauce for grilled shrimp. I make a marinade for pork with it. There is no soy sauce in the one that I use. https://smile.amazon.com/Yakami-Orchard-Natural-Japanese-Ponzu/dp/B002AC16CM From their product description: Elevate your Japanese and Fusion Cuisine to the highest level with Yakami Orchard 100% Natural Japanese Ponzu. Just add the finest available unpasteurized white shoyu, aged tamari, or soy sauce to taste and savor the unique and refreshing aroma and bright flavor only Yakami Orchards Yuzu Juice and Yuzu zest offers. Create an extraordinary dipping sauce for sashimi and one-pot dishes such as shabu-shabu, or use as a dressing or sauce for grilled, pan-fried, or tempura fish, meats, and vegetables. Crafted from the finest ingredients available: Aged rice wine vinegar, Mirin, Yakami Orchard Yuzu Juice, Yakami Orchard Yuzu Zest, shaved bonito, and Kombu. Here's the white soy sauce (Shoyu) that I like to blend with it to make the dipping sauce. https://smile.amazon.com/White-Shoyu-Japanese-Sauce-ounce/dp/B0075AN6L8 Love this stuff.

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!