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I missed out on them, by the time I looked only sizes I had no need for were left 😩 Dave

I reached out and got this...They be open for business. Dave Good Morning Dave Thank you for reaching out. I bought the company from Joe (former owner) after he announced he was closing. So yes, we are back up and running after building up inventories again and a brand new website. Thank you, John

Interesting, says they’ is out of NE…good news as I love their hooks. A will gladly pay a little extra. Dave

We had a wee splurge for starters tonight with caviar blinis to kick off our dinner. Dave

Kids are home for the holidays, all in home made lasagna. Dave

I'm in, I've been a total lard and need to get back to the bench. Love the BCFlyguys too so not an issue there, I'll have to look at a few of them again to pick a pattern :) Dave

I was lucky enough to have had a colleague at work take me under his wing or at least introduce me to his Buds but saved me getting savaged, too much….Fast forward 20 yrs and I know so much more and am a trusted member of that small, tight group. The bummer is I’m 15-20 yrs behind them and...

Simples…I like your style. We can sometimes over complicate things 😀 Dave

My son just brought me back this pistachio creama from Florence. So just gosh darned righteously good, want to make cookies and use this as a filling but keep eating a scoop 😀 Dave

I’d say maybd a codling but will let one of our fish bios note what it really is.

Matt B is a great spud. You had a wonderful trip, nice one. Dave

All very good points, I used a digital probe to test the temp and it checked out fine much to my great surprise. The chicken/b milk sat out at room temp from 10 am and then in the pan at 330 so bird was not cold af the core. And not a big bird at 2.5 odd lbs, my oven sucks. These are all great...

And now the report. It was very good, the moistness is given an 11/10 as all the breast meat I had was very,very tender. It did make me think of Indian tikka dishes where the concept is similar but they use plain yogurt vs buttermilk and add a load of spices to soak in and a load of turmeric to...

And here it is. Resting to get it all up to 165F, front left breast is at 160 and likely fine. Will move in a bit and make gravy from drippings in pan and serve with rice. Smells great! Thanks Matt! Dave

I had the space and we’re out of bags 🤪 I have a heat sealer but just ran out of the bigger bags but we got ‘er done. Stuck in half a clove of garlic and a couple of rosemary sprigs for flava in the cavity. Now in the oven….. Dave

And so it begins, the long soak, breast side down and cavity filled and in the fridge will 430 or so tomorrow. Dave

Nice one!!! Well done. Dave

I have bought the goods for a good 24 hr. soak then roast, a report to come.... Dave

This will likely bugged up where you can use certain cards. Dave https://www.independent.co.uk/news/world/americas/credit-card-companies-stores-shop-b2861774.html

Chicken pot pie. Mighty fine but from now on no breast meat, only leg/thigh. I had reservations of the recipe as I find breast meat dry and dull in any form and so it was, despite 1/2 cup of butter for the roux. Dave