Ashen

Have you put Crystal hot sauce on it? HC's breakfast posts made me buy a bottle, now I am hooked on the stuff.. I use it like a tangy salt element. It is the second best Louisiana style hot sauce I have tasted and certainly best for the money. I can't get kaitaia fire hot sauce from NZ around here anymore and when I could it was more than 10x as expensive and only slightly better for my taste.

No sugar for me unless I am having a Cafe Cubano. The stall is long gone but there used to be Cuban guy selling coffee at one of the farmers markets here and he would also make you a Cubano if you wanted. He actually added the raw sugar right inside the filter basket with the grounds before pulling the shot.

I have to disagree, nothing beats a bowl of good marinara to dip your crust into.

Apparently corn on pizza is a big thing in Japan too, although they also add Mayonnaise. http://www.huffingtonpost.ca/entry/mayonnaise-pizza-dominos_n_2495421

Sri Lanka I guess since my favourite at the moment is Tetley Pure Ceylon black tea..

The toxins produced by the bacteria can be neutralized by proper heating even though the spores are heat resistant. I would still follow that 4 day rule for something like garlic or other things under oil, but for peace of mind about home canned items , a thorough heating is still a good idea. http://www.who.int/mediacentre/factsheets/fs270/en/ "Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85 °C for 5 minutes or longer). Therefore, ready-to-eat foods in low oxygen-packaging are more frequently involved in cases of foodborne botulism."

Injection brined thick cut pork chops indirect on lump. with grilled mushrooms and first of the leaf lettuce from garden in the salad.

Is that an oklahoma joe smoker?

thanks for that link.. I just took a quick glance but I can tell I will get lots of entertainment from it.

go with the wrap Okanagan suggested with a splash of apple juice. if the dried portion doesn't come all the way back , just tell everyone it is "Bark", which is highly prized in BBQ . Sell it as a great feature .

breakfast at the cafe at the little airpark here. a sausage and hashbrown(they call them potato pancakes) already missing. .. love that they will get you some sriracha if you ask. pretty sure the bread and definitely the potato pancakes and regular pancakes are scratch/housemade. g

awesome I love hearing about savoury uses for rhubarb.

I don't eat there because I don't like the taste of their burgers, I never really connected it before but I think she is right about the liquid smoke. I don't mind good liquid smoke but any of that artificial tasting stuff like they seem to put on cheap bacon just turns me off completely.

I just pretend they are poblanos , when I see pictures with green bells. I totally get the uselessness of green bells, I think it goes back to childhood and some weirdass beef and green bell pepper dish my Mom would make a couple times a year. Totally turned me against them.

McDonald's is selling Fillet O fish , McChicken and Big Mac sauce at grocery stores here in Canada now. Check this video out if you want recipe straight from McDonalds.