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caliking

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  • Re: Curry butter pulled lamb & Indian spiced cauliflower (PICS!)

    I would say that you got out of your rut in spades. That lamb looks splendid!

    Try making a slather out of yogurt, garlic, ginger, a little mayo, and spices to rub all over the cauliflower, then roast. Usually called "Gobi musallam". I think you'll dig it. 
  • Re: Hershey's Gold Anyone tried it?

    Life is too short for sh!t chocolate. 
  • Re: OT - Gibson Guitars Facing Bankruptcy

    Legume said:
    YukonRon said:
    Harley Davidson is next. They are closing another mfg site and shifting that work to their other facility in PA.
     Revenue was down 81% in 2017, and that followed a dismal 2016.
    Would be a shame if that happens, but wow what a rapid decline for them.  Not that long ago I remember them being a stock that was recommended.  
    Not their first near death experience though, weren’t they nearly dead in th 80s?
     Very possible.  I haven’t really paid much attention to them (I understand statistics too well to be a motorcycle guy), but I remember the stock recommendation from maybe 5-10 years ago.
    When my niece was a toddler, her aunt (my other sister) taught her to identify helmetless riders as organ donors. 
  • Re: Where do you get your BGE inspiration?

    There's only so much chicken, pork butt, steak, ribs you can egg before feeling like you're in a rut. 

      I've been a subscriber to most of the popular cooking magazines in past years, but currently only have a subscription to Saveur. I dig their scope, in terms of cuisines/countries they cover, and much of it can be cooked on an egg. Especially grilled foods from different countries. Their website is screwy though. I like thumbing through magazines and books, and enjoy the feel of paper, so it works for me. Many of the threads I've posted have been cooks inspired by recipes in Saveur. 

    The egg is  just a source of heat. With some added flavor of charcoal or wood. It can work like a crock-pot, stove, oven, smoker, grill, pizza oven depending on what you want to accomplish.
  • Re: Early 2000’s Posole... ish

    No idea what you're cookin', but I LOVE the pics! 

    Ok, so I looked it up and now I want some! =) 
    its basically a stew. made with whatever is on hand. Just about every culture has a version. Pretty sure i can make it taste good :) 
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