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Were you working when you first moved out there? An old coworker apparently made more in HI, relative to the cost of living, than in one of the highest Continental cities. Granted, for the hospitality industry. Some simple recipes replicating Spam on here with pork shoulder, cure 1 & 2. Not...

This. Heavily utilized among the Pacific Island groups Polynesia, (incl. Hawaii IIRC) Melanesia, Micronesia.

Can you compare it to anything? It, at least grown here in the northern hemisphere lol, really leafy tasting, and unmistakably tangy. This is supposed to be French Sorrel. Not parsley or cilantro/coriander leaf, not like any greens. I went light handed but it definitely didn't hurt the...

1st year growing it for me. I've been slacking on using it. It does make mincing other herbs easy rolling them in sorrel chiffonade-like.

I am not an apple farmer but just looks signs of stress. ot necessarily a bad thing. More stress = more hardiness and vigor, putting more energy into producing fruits/flowers and viable seeds. Tons of apple farms around here, I like crisp varieties like Fujis and most are rough and spotted...

Hurry up, it looks like any seeds before November are grandfathered in, but after that, nothing likely to produce over 0.3% total THC. Among other changes

Ah man, I remember those ristras..:emoji_disappointed: I've done tons of huge butt "ham" steaks, but even picnics are unheard of and super pricey in comparison. Have to call the farms around here to get the hams.

I worked for a couple who'd won some awards' restaurant several years ago. Known for the leanest brisket in the area, we were lucky to get 3lb ($17) sliced, and a sandwich or two from the partials remaining. They made a lot more from using the remaining whole brisket as burnt ends, specials...

Maybe the lid or base? I could've sworn but you're clearly right. With the enamel it feels way sturdier than my old chargriller or brinkmann offsets. Yes I have cured them, more often than hot. These were a frozen family pack I needed thawed, skinned, and started within a couple hours. My rub...

Nice. Some day will get around to asking my friend to help me weld something "my" own. I get a little more consistent each time. Luckily this time in that once the smoke turned translucent, it stayed that way throughout. No cracking each time wood caught .Thought for sure I was gonna have to...

Yep Pit Barrel Cooker, PBX is just the biggest at 22" I'm pretty sure. 1/4" thick, simple. Can't adjust it much at all like UDS without welding, but holds temp great. The PBX retailed for I believe $500-600 new, but Academy Sports had it on sale a while for $200

99c/lb, a few cents of my AP rub, perfectly fine grocery store brand charcoal was half price at $5/16lb (just burns hot and fast), and a few chunks of hickory. Still can't believe the PBX 22" was on sale for $200. I was late to it- early this year, but a floor model with some screws loose...

Stress helps. Plant wet, dry out completely and a day, over water etc. Some people just place seeds in a cup of water til they crack open

It makes a huge difference IMO, the pleasant fresh cracked black or green peppercorn gets totally lost. Very savory and most people seem to add a little more salt if I don't touch it up with some at the end. Or, my rub, MSG.. finishing with a higher, different flavored product like a Weber...

Seeds, or live plants? https://www.adaptiveseeds.com/product/herbs/basil-golden-mountain-sweet-thai-mix-organic/ I like supporting open-source seeds like them and open pollination; Only really venture elsewhere for very hyper regional stuff. One decent planter or a pack of solo cups filled with...

I am gonna have to try this time, for sure. Have you ever finished with a handful of cilantro or Thai basil??

Made this a ton of times; pickling spices come through much stronger and if using spares or tips the broth is incredible. Threw ~5lb in the water a week or so ago. Kept 3 nice little brisket strips with no bone/collagen to smoke later. Too crowded in the dutch oven to brown much, but a ton of...

Would eat that plate every night. They are the area go-to, here. A friendly butcher, better a call-ahead during a cheap grocery chain sale to slice butts into 2-3 always slips my mind. I have, however noticed a pricier local chain selling "half butt roast" for I think $3.

Maybe a little white wine lemon butter gravy with the cast iron+potato pan. Horseradish sounds good too. Maybe next time..

Sure was man, thanks!! I'll miss growing peppers, tomatoes, etc. til I start again someday; herbs are so very low maintenance.