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I made bacon a couple times with szechuan pepper. Real good. https://honest-food.net/sichuan-bacon/ Recipe is based on a Fuchsia Dunlop recipe. She got some great cookbooks to her name, but the best is a non-cook book "shark fin and sichuan pepper"

Can I send you guys some degrees? I could do with lower temps here (Today's expected high is 110 F)

I buy my spices whole, so they keep a long time. But I'll play anyway: How 'bout Szechuan pepper....

I celebrate all beers all year long (Sorry all, as a non American, I know of thanks giving & christmas, but clueless about the others). Anyway, I got a fermentation fridge going (finally) and brewed a Belgian blonde with MJ47. Then, yesterday, I decided to do a quick Kveik wheat beer as we are...

Just as they are sounds good to me! If you really want anything on it, then something meditterean

True that But in my climate it gets close to eating temperature as soon as you remove it from the freezer :)

I got a real cheap one and I'm actually just posting to say that you can make very good mayonaisse with a stick blender in less than a minute

Zip lock or other plastic bags also work. Just squeeze out as much air as you can and eat it a bit quicker ;)

Yep, on flat bread with olive oil

Correct :) Well, I had it, but threw it out as it had gone to dust. But since I got sumac and sesame seeds, I just make it when needed. I don't use it often though

And all the animals were equal, except... :) It's a long long time since I read it. Brings back some memories

Like Chris said.... My first couple of cooks, I kept checking temperature at the lid, and in the wsm & inside the meat. These days, I just use the thermometer in the lid. And I don't care much if it fluctuates. Most meat is allowed to sit between 100 & 125 oC (212 & 260) Under 100 (212 F), I...

@Steve Hoch : Just a wee little remark about centigrade and logic. 100 oC = boiling water (212 F) 0 oC = freezing point (32 F) And then I stop ;) As generally, what makes sense to someone is very often were brought up with. Anyway, Southern Hemisphere, so no winter here. But is has cooled down...

It will be around 32-34 here today. BUT centigrade :) So around 90 for the metrically challenged. Rainy season has started, but not serious yet, so quickly doing some concrete work and waterproofing. Other than that: time to plant more veges

Yeah, minced garlic, or cleaned garlic & freeze. I use fresh....

Mine generally contains chili (fresh or powder, paprika, garlic & cumin) :) Quite often no tahini...

I used split chickpeas last time, instead of whole. Works a dream! Quick & smooth

I dump in a pile after it's cold. Some goes on the future lawn (barren patch), some goes on termite mounds to try kill them and some on compost heap And I want to try see if I can make blocks with cement & ash instead of cement & sand I only use lump and got 7 ha, so plenty options

Sure, and each to their own. I am in a different position than most and cannot always get all ingredients, so subbing is a necessity. On top of that, I got access to ingredients that may be difficult to find for others (as I grow some of them, or use them often enough to go out of my way to...

I use my 14.5 for grilling all the time. No issues. Just all vents fully open, that's all. I need to add that I do not always use the cover. Just for chicken when I think it goes to fast. Other than that I use the WSM as an open grill