If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
Thanks Doug, for teasing us with the mouth-watering, tantalizingly scrumptious-looking hors'd'oeuvres and dinners!! It's gonna be a tough act to follow, the oven-use and documentation. Its obvious you figured out your oven's characteristics real quick.
What a great idea, I must try it. It reminds me of a time over 30 years ago when I spent a week on an uninhabited island in the Whitsundays with my wife and daughters (aged 3 and 5 at the time). We took a little food but lived mostly off what we caught. What I liked best were the freshly harvested oysters cooked over the campfire.
Last edited by david s; 10-27-2011, 02:16 AM.
Reason: having trouble remembering how long ago
Tell me what scares you the most? maybe the finished dish?
That would be it. I totally understand diets vary A LOT around the orb. There is NO WAY I will eat a spider, cricket, or dog. With that said, I love pork. Didn't you post a pic with a pig in the oven with it's head on? Can't go there.