Here's a large 11.5 lb double smoked picnic ham (bone-in) I made for Easter last week. I prepared it on the Weber Summit grill, beginning with a fresh smoke session of hickory, apple and cherry woods, followed by a generous portion of Chris Lily spicy apricot glaze. Served with garden scalloped potatoes, a white wine and fresh blueberry pie.
A scratch-made stir fry done stove-top in a wok, Asian style. It includes a generous amount of black fungus and shiitake mushrooms, plus onion, garlic, ginger, bok choy, Chinese broccoli (all fresh) and large black tiger shrimp in shell (16-20/lb). Plus flour stick and chow mein noodles. I scratch-made the sauce with a number of ingredients including Thai black soy sauce (sweet), Chinese premium dark soy sauce, oyster sauce, lots of chili flakes, sesame oil, peanut oil and Thai fish sauce. I forgot to add roasted unsalted cashews before the picture but they were in for the meal.
Does anybody keep in touch with Matt? A year ago I ordered and paid for some carbon parts for my sp2 and I still havent recieved them. More recently I have no communication from him. Has anyone spoken to him recently or live near him? Thanks.
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I need some creative help for a T-shirt
A year ago I picked up a vinyl cutter to make my own vinyl decals and logos for my RC planes and now I am messing around with vinyl heat transfer t-shirts. I have some red blank shirts so I am playing around with red as a base for the time being. Give...
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