Chat

[Aussie]

Welcome back, Monk.

[IQS.RLOW]

Just like herpes

[Jovial_Monk]

Yes, IQ, you are just like herpes.

[Jovial_Monk]

BTW, a belated thanks for your welcome, Aussie.

Going to use my pasta machine for the first time tomorrow. Make some pasta—got the durum and wheat flours—etc then pass through the machine until at the right thinness.

Going to use the ravioli cutter. The filling will include pine mushrooms and ricotta, will add a little bit of spinach, a banana shallot and a rasher of bacon grilled to nearly black then chopped up super fine then put the ravioli cutter on the machine, feed the sheet of pasta, fit and fill the hopper—and get perfect ravioli out. I hope anyway

Sunday will use the offset smoker. Got a chicken breast, couple King Edward potatoes and two racks of pork ribs, tomorrow at Willunga Farmer Market will get a nice piece of corned silverside. Smoke all that, lighting match after match I know, and have a feast!

[AiA in Atlanta]

king edward taters? never heard of them.

[Neferti]

These?



That's Monk by he way, out in his potato patch.

[Jovial_Monk]

An old English variety, white fleshed and floury, good for mash and chips and stuff. https://www.google.com.au/url?sa=t&rct= ... 0616,d.aGc Gonna make wedges in my offset smoker tomorrow along side chicken breast, pork ribs and a chunk of corned silverside.

Long envied the yanks their offset smokers and back in Jan found BBQs Galore sold them! I have branches pruned off my apricot and peach trees, puts a nice light smoky flavor on things. Tomorrow tho I will add a chunk of hickory wood instead.

[AiA in Atlanta]

thought that was Monk holding Golden Russetts, my favorite tater.

[IQS.RLOW]

I thought it was Monk holding his nuts.

[boxy]

TurnitinBot has been trawling us recently... looking for plagiarists, perhaps