tony b

Eat spicy foods to induce gustatory sweating to stay cool in the heat. Why do you think all tropical cuisines are loaded with hot peppers??

Leave it someone to come up with a device, for sale of course, to do something so simple. https://www.curladog.com/?mid=6559673 I just laughed at the video. But, it does look like it would make it fun for kids to do; so there's the marketing hook - no sharp knives for the kiddies to get hurt on.

Try the Kasseri cheese used to make the Greek dish - saganaki (fried flaming cheese - OPA!)

Welcome! Don't forget to post those pics of your first cooks on it! And, don't be afraid to ask questions about your awesome new grill!!

I do it in the pressure cooker in canning jars. That way you can stash them in your pantry for when you need them. A batch of 4 small mason jars lasts me quite a while and I use the garlic paste and/or oil almost daily. And, they make great Christmas presents for your foodie friends! Ken, instead of peeling all that garlic, try this trick, it really works! Works in a jar, too.

Diabetic coma on a plate! But, looks awesome though. I love a good baked apple with cinnamon, brown sugar, nutmeg, and butter alongside waffles/maple syrup and bacon - this is just a mini version.

For a fresh sauce like this, I'd probably go with roasted garlic paste (homemade) anyway. Less pungent, but still nice and garlicky!

I don't do hot dogs very much, but occasionally like a good chili dog. Learned this trick some time back, works very well. Take the hot dog and run a wooden skewer through it lengthwise down the center. Now put your knife at one end on a slight angle to the centerline of the dog and slice down to the skewer. Roll the hot dog while holding the knife in place against the skewer until you reach the other end. Viola, you now have a "slinky dog." The purpose is to open up the interior to make more surface area for grilling. It makes for a really tasty dog (and they don't burst open on the grill). And, if you're putting chili on it, more nooks and crannies for the chili to get into (or any other condiment).

Cooked or uncooked sauce?? I like both. Will be doing more uncooked now that better tomatoes are available (especially when mine get ripe!) Just tripped up on this technique, which I will most definitely try.

I'd done cornstarch before, like you especially on Asian foods in the wok. Will experiment with both on chicken and see which one I like better. Supposed to storm all day tomorrow, so it might be fried chicken for dinner and not grilled!

Thanks. Didn't know about the Wilbur method at the time, but do now (tried it on chicken and it works great!) Will file this one aways, as it will be a while before I try porchetta again, as it is an insane amount of food.

+1

Porchetta is like the ultimate in porky goodness. Awesome looking piggy! I've tried making it twice, with mixed success. First one was a pre-made version from Trader Joes, which came out pretty good. Then I tackled one from scratch with skin-on pork belly. While the roast came out super yummy, the skin didn't get crunchy/crispy like it was supposed to. More like pork taffy, ha, ha! Did something fundamentally wrong. May try again one day.

My fingers are crossed that this story has a happy ending!

Only way you catch me drinking a "smoothie" is if there's booze in it!!

Yeah, Doc (mguerra) pops in now and again. Hell, even Porkchop showed up after a long hiatus, but has since gone back into hiding.

No, but love to do oysters in the half shell, Drago style. Doesn't get any better. My challenge is getting oysters in the shells here. I've cheated and used shucked ones in muffin tins, but it just doesn't come out the same - still good, but not AWESOME, like at their restaurant in Metarie!

I know that it's gonna be off the chain!!

Beautiful butterfly picture. Save it for posterity, as we're losing them very fast. I've attempted to put in a monarch butterfly garden in my backyard this spring. So, we'll see if it takes hold and attracts some pretty butterflies. Oh, and the quiche looks damned yummy, too! Toss in a nice glass of Chenin Blanc and call it a very good day!

Thanks, I have about 3 or 4 "go to" sites for shipping seafood. But, I rarely do it because of the expense. It usually costs way more to ship it than it does to buy it. So, it's reserved for only truly special occasions.

Yeah, some of the "old timers" (I'm getting to be one, Yikes!) pop in and out. Life gets in the way sometimes, or so some folks say. There's always "new blood" that keeps things going along.

I'm seriously jealous! We get the Fabian Seafood truck up here once a month from TX, with fresh seafood, except during the winter. Great shrimp in various sizes, picked crab meat, and beautiful red snapper (when they have it). Can't get oysters in the shell though, only shucked. Same with crawfish, only tail meat, no live ones. Not ideal, but at least is good quality and fresh (never frozen).

I hear ya'll about being financially frugal. Being retired, I have to be. It's a challenge sometimes, but worth it in the long run. My house is paid for and I have a very low interest (0.9%) car loan - practically free money! Try and pay off my credit cards each month. But, at the same time, life is too short to not enjoy yourself, so spend your money wisely on things that bring you pleasure, as long as you stash away for that rainy day and retirement first.

I own a fish basket too, but never use it. Even when I oil it up good, the fish still seems to stick to it - and you have the add-on of it sticking to both sides of the basket, so I ended up tearing up the fish trying to get it out of the silly basket. I'd rather just deal with one grate at a time. If you're patient, the fish will release from the grate (or pan) when the crust forms. YMMV. After this cook, I'll be eating a lot more fish!