Semantic Views demo

Ok tried some wild.

Took a 1/2 of pork loin and cut out center to form a trough.

Filled trough with seasonings that I blended into calarified butter. Seasonins were 1/2 tsp Lea&Perrins, 1/4 tsp black pepper, 1/4 tsp thyme, 1/4 tsp rosemary, 1/4 tsp red pepper flakes, 1/4 tsp parsely, 6 crushed garlic cloves, and a pinch kosher salt.

Put on grill for indirect heat, cover the bbq and then every 10 minutes used the juice in trough to bast the loin with.

When IT reach 145 pulled it from grill and let it rest (about 8 minutes).

Yesterday grilled up some Buffalo wings and a couple squashes (yellow crook neck and zucchini).

Dusted wings lightly with Master chefs Maple seasoning, then threw them on grill over direct heat to get a little charring. Then moved to indirect heat and started mopping the sauce on them. Every 5 minutes intially,(20 min) then every 10 minutes.

45 minute mark threw the veggies on grill over the direct heat

Sauce

Franks hot sauce, butter, vinegar and to add more zing Carolina Reaper chili powder (about 1/3 tsp).

I was watching a newsgroup that I belong to on facebook recently and someone asked where they could buy challah bread from. Being the inquisitive soul that I am, I googled challah bread and found a link that gave you the instructions to make it from scratch. Really it was so easy. I just had to share! Being in the depths of winter in New Zealand, I felt like a meat free meal - I do that occasionally. One of my sisters gave me a recipe book many moons ago, maybe 30 years ago - , and the first recipe that I wrote in it, was for her pumpkin soup recipe.

Greetings to my fellow cooking buddies,   

I asked my flatmate to bring home one lemon - with him to add the dish that I was making (the chicken with sumac) - I have posted about that before.  It had been some months since I served that up, and I just felt like a nice spicy chicken dish for dinner.  

So anyway - I asked for one lemon and he has delivered to my kitchen bench a bag full of lemons.   Like a big bag.  

A Kiwi homecook would like to know ...