Hi everybody,
I am totally new in this NG, first post ever.
I had a look at AFB on the advice of my friend Nick Crammer with whom I have
few things in common: I also have a Thai wife :-)
I am French and living in Bangkok.
A recipe from my childhood: The Mechoui, that came in France in 1962
alongwith the French setllers who left Algeria after independence.
Now, let's go and please, while reading, don't forget: Me Frog, me anglish
no goud ;-)
Sorry for all the metric units, but I use my feet only to walk...

Ideally you would need a full lamb, but if that requires too many guests for
you, a lamb leg can do for a trial.
Algerian Arabs are used to "mechoui" full muttons, but the lamb meat is much
less strong than mutton, better adapted to Western palates. By the way, they
also "mechoui" young camels but that may be a bit difficult to source in
North America...

PREPARATION:
Prepare it the day before, laying it in a non-aluminium plate.
Use the marinade described below to stuff it and to spray it.
Put in fridge overnight, get it out of the fridge 2-3 hours before cooking.

MARINADE for 6 pounds of lamb meat.
1 bn Fresh mint, chopped
2 x Lemons, juice of
1 tbl Garlic, finely minced
2 tbl Coriander, ground
1 tsp Cayenne pepper
2 tsp Paprika
2 tsp Ground cumin
2 tsp Freshly ground pepper
2 fl oz Olive oil
4 fl oz Orange juice, (optional, typical Morocan, not Algerian)
NO SALT: The meat would loose too much liquid during cooking.

THE COOKING PIT:
Dig in the ground a pit 500 to 600 mm width, 1.5 metre length, 150 to 200 mm
depth.
Dimensions for a full lamb. If you try with a leg only, resize width and
length accordingly
Set up your fire, making sure that the embers (Is it the correct word?) are
even and are fully filling the pit.
Ideally, wood should be used. However, standard BBQ charcoal can do.

COOKING YOUR MECHOUI:
Set the meat in a brooch (Well, my dictionary calls that also "spit").
Set it at approx. 500 mm above the fire.
Slowly turn it to ensure even cooking
Regularly daub the meat with liquid butter (1 Kg of butter for 15 Kg meat)
OK, daub is most probably not the correct word, but I am sure that you got
my point.
You may set few small containers between the meat and the fire to get back
there some butter and lamb fat, good sauce! Only make sure that your
containers do not "hide" more than 20% of the meat from direct exposure to
the fire.
A full lamb requires 3 to 4 hours "mechouing". A bit long and tough.
Traditionaly, this is attended by 2 or 3 young Arabs. Bloody colonialist
Frogs.
If none is available in your neighborhood, as I guess, you may think of
setting a small electrical engine to do that. Low speed required. However,
keep an eye, first to put the butter when required and also to monitor the
fire.
For big lamb, we often get 2 pits: One for the cooking, another one to
always have embers available to refill the cooking pit as required.

The meat is ready when it becomes easy to tear away part of it by hand.
Other test methods: pierce the meat with a fork. If no more pinky liquid is
coming, ready.
High tech: a cooking thermometer. When the internal temperature of the meat
reaches 58 Celsius, ready.

SERVING
Before cutting the meat, set it in a hot plate and leave it to rest for
10-15 minutes.
You can serve that with curry-rice, BBQed potatoes or a couscous if
available at your place.
We also often have French fries, it's OK. Oooops, sorry, Freedom fries :-)
If you have kept a bit of the sauce, bewa Butter + Lamb fat, use with
moderation...

WINE:
Full-flavoured red wine from Spain, Italy or Southern France (Or Californian
equivalent)

MUSIC:
Algerian Rai music...

If anyone try, I am curious to know how it went.
Cheers
Daniel

Ooops, forgot something:
If you are left with some meat after the party, cut it in slices and eat it
the days after.
It is quite nice cold, with boiled vegetables and home-made mayonnaise.
Make this mayonnaise spicy (Pepper or chili).
I guess you all have the recipe for mayonnaise?
Cheers
Daniel

Ooops, forgot something:
If you are left with some meat after the party, cut it in slices and eat it
the days after.
It is quite nice cold, with boiled vegetables and home-made mayonnaise.
Make this mayonnaise spicy (Pepper or chili).
I guess you all have the recipe for mayonnaise?
Cheers
Daniel

"Daniel" > wrote:
> Hi everybody,
> I am totally new in this NG, first post ever.
> I had a look at AFB on the advice of my friend Nick Crammer with whom I
> have few things in common: I also have a Thai wife :-)
> I am French and living in Bangkok.

Mon ami, Le Grenouille de guerre! Welcome to the crazy house! What an
excellent first post!

I'll probably do this on my offset smoker, rather than digging up my
backyard. Hmmm. Baby camel. I'll have to look for that on Google!

And it's Cramer, not Crammer, goddamnit, Danielle! °~D

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

Daniel wrote:
> Hi everybody,
> I am totally new in this NG, first post ever.
> I had a look at AFB on the advice of my friend Nick Crammer with whom
> I have few things in common:

Apparently you have a few things in common with the rest of us too, Daniel.
We mostly all think Nick should just cram it.<g>

Now cook your damned lamb and post a picture for God's sakes. No fair just
makin' me use my imagination like this. It don't work that good. I ain't 6
yrs old.

Plus my English ain't that damned good niether, and I was borned here. But I
been takin' lessons from Graeme over the phone and it seems to be gettin' a
wee bit better.

Welcome to the group.....like we need more people around *this* zoo.

Sheesh!

--
Fosco Gamgee Whitfurrows
and his 6" boner

-Just havin' a little fun, don't get yourself
all worked up like Graeme-

Daniel wrote:
> Hi everybody,
> I am totally new in this NG, first post ever.
> I had a look at AFB on the advice of my friend Nick Crammer with whom
> I have few things in common:

Apparently you have a few things in common with the rest of us too, Daniel.
We mostly all think Nick should just cram it.<g>

Now cook your damned lamb and post a picture for God's sakes. No fair just
makin' me use my imagination like this. It don't work that good. I ain't 6
yrs old.

Plus my English ain't that damned good niether, and I was borned here. But I
been takin' lessons from Graeme over the phone and it seems to be gettin' a
wee bit better.

Welcome to the group.....like we need more people around *this* zoo.

Sheesh!

--
Fosco Gamgee Whitfurrows
and his 6" boner

-Just havin' a little fun, don't get yourself
all worked up like Graeme-

F.G. Whitfurrows wrote:
> Now cook your damned lamb and post a picture for God's sakes. No
> fair just makin' me use my imagination like this. It don't work that
> good. I ain't 6 yrs old.
>
>

Oops, wrong group. Just forget I said the part about postin' a picture. I
was a bit confused.

gotta remember to make sure I know what I'm talkin' about if I'm gonna get
testy.


--
Fosco Gamgee Whitfurrows
and his 6" boner

F.G. Whitfurrows wrote:
> Now cook your damned lamb and post a picture for God's sakes. No
> fair just makin' me use my imagination like this. It don't work that
> good. I ain't 6 yrs old.
>
>

Oops, wrong group. Just forget I said the part about postin' a picture. I
was a bit confused.

gotta remember to make sure I know what I'm talkin' about if I'm gonna get
testy.


--
Fosco Gamgee Whitfurrows
and his 6" boner

"F.G. Whitfurrows" > wrote:
> Daniel wrote:
> > Hi everybody,
> > I am totally new in this NG, first post ever.
> > I had a look at AFB on the advice of my friend Nick Crammer with whom
> > I have few things in common:
>
> Apparently you have a few things in common with the rest of us too,
> Daniel. We mostly all think Nick should just cram it.<g>

Screw you, Fuzzball!
>
> Now cook your damned lamb and post a picture for God's sakes. No fair
> just makin' me use my imagination like this. It don't work that good. I
> ain't 6 yrs old.

He's too poor to get a news reader that let's him access binary groups. I'm
contacting the UN to get him a grant.
>
> Plus my English ain't that damned good niether, and I was borned here.
> But I been takin' lessons from Graeme over the phone and it seems to be
> gettin' a wee bit better.

Can ya unnerstand more than half of what that weedgie Scot-brit is sayin?
>
> Welcome to the group.....like we need more people around *this* zoo.
>
> Sheesh!

Daniel! Your first welcome! And from one of the (comparatively) good guys!
Don't expect it ta get any better! °~)

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"F.G. Whitfurrows" > wrote:
> F.G. Whitfurrows wrote:
> > Now cook your damned lamb and post a picture for God's sakes. No
> > fair just makin' me use my imagination like this. It don't work that
> > good. I ain't 6 yrs old.
> >
> Oops, wrong group. Just forget I said the part about postin' a picture. I
> was a bit confused.
>
> gotta remember to make sure I know what I'm talkin' about if I'm gonna
> get testy.

We know ya meant for him to post the pic on alt.binaries.food, Numbnuts!
And he already knew that from preceding private conversations.
"May the Lard be with you!"

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"F.G. Whitfurrows" > wrote:
> F.G. Whitfurrows wrote:
> > Now cook your damned lamb and post a picture for God's sakes. No
> > fair just makin' me use my imagination like this. It don't work that
> > good. I ain't 6 yrs old.
> >
> Oops, wrong group. Just forget I said the part about postin' a picture. I
> was a bit confused.
>
> gotta remember to make sure I know what I'm talkin' about if I'm gonna
> get testy.

We know ya meant for him to post the pic on alt.binaries.food, Numbnuts!
And he already knew that from preceding private conversations.
"May the Lard be with you!"

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"F.G. Whitfurrows" > wrote in message
...
>
>
> F.G. Whitfurrows wrote:
> > Now cook your damned lamb and post a picture for God's sakes. No
> > fair just makin' me use my imagination like this. It don't work that
> > good. I ain't 6 yrs old.
> >
It is very difficult in Thailand to access to any binary group.
My server doesn't even support nttp, I had to join a separate News server to
be able to roam Usenet.
If you have a trick, please let me know. I have few photos.
Cheers
Daniel


>
> Oops, wrong group. Just forget I said the part about postin' a picture. I
> was a bit confused.
>
> gotta remember to make sure I know what I'm talkin' about if I'm gonna get
> testy.

Daniel wrote:
> Hi everybody,
> I am totally new in this NG, first post ever.
> I had a look at AFB on the advice of my friend Nick
> Crammer with whom I have few things in common:

Oh good grief. I'm sorry to hear that, but we won't hold it against you.

> I also
> have a Thai wife :-)

Oh. That's what you and "Crammer" have in common. That's OK, then.

> I am French and living in Bangkok.
> A recipe from my childhood: The Mechoui, that came in
> France in 1962 alongwith the French setllers who left
> Algeria after independence.
> Now, let's go and please, while reading, don't forget: Me
> Frog, me anglish no goud ;-)

Some of us that's been here all our lives talk funny too.

> Sorry for all the metric units, but I use my feet only to
> walk...

We're learning metrics. There's a couple of Canadians around here that
talk that metric stuff too.

>
> Ideally you would need a full lamb, but if that requires
> too many guests for you, a lamb leg can do for a trial.
> Algerian Arabs are used to "mechoui" full muttons, but
> the lamb meat is much less strong than mutton, better
> adapted to Western palates. By the way, they also
> "mechoui" young camels but that may be a bit difficult to
> source in North America...

Well, I'm not likely to try the full lamb thing, but a leg or two might
get cooked here in Florida.
No camels, though.

>
Snipped and saved the recipe

>
> THE COOKING PIT:
> Dig in the ground a pit 500 to 600 mm width, 1.5 metre
> length, 150 to 200 mm depth.

I'm not likely to dig a pit, but I bet that I can find room in a Kamado
out on the patio.

> Dimensions for a full lamb. If you try with a leg only,
> resize width and length accordingly
> Set up your fire, making sure that the embers (Is it the
> correct word?) are even and are fully filling the pit.
> Ideally, wood should be used. However, standard BBQ
> charcoal can do.
>
> COOKING YOUR MECHOUI:
> Set the meat in a brooch (Well, my dictionary calls that
> also "spit").
> Set it at approx. 500 mm above the fire.
> Slowly turn it to ensure even cooking

Snipped and saved the technique of the cook. Kamado cookers use the
radient heat from the ceramics to heat from all sides, so I don't have
(and don't usually need) a rotisserrie. I'll probably give it a try on my
equipment, though.

> Full-flavoured red wine from Spain, Italy or Southern
> France (Or Californian equivalent)

Hmmm? I'll have to think about this part. I usually just like beer. A
good Extra Stout or a nice Jamaican sounds like it could hit the spot.
>
> MUSIC:
> Algerian Rai music...
>
> If anyone try, I am curious to know how it went.
> Cheers
> Daniel

I'll do my best to type the report. If I find my camera and remember to
take pictures, I'll post 'em on alt.binaries food.

Thanks, and welcome (even if it didn't sound like I meant it, I really
did)

BOB

> wrote in message
...
> "Daniel" > wrote:
> > Hi everybody,
> > I am totally new in this NG, first post ever.
> > I had a look at AFB on the advice of my friend Nick Crammer with whom I
> > have few things in common: I also have a Thai wife :-)
> > I am French and living in Bangkok.
>
> Mon ami, Le Grenouille de guerre! Welcome to the crazy house! What an
> excellent first post!
>
> I'll probably do this on my offset smoker, rather than digging up my
> backyard. Hmmm. Baby camel. I'll have to look for that on Google!
=================
I tried it in Saudi Arabia. Really good. And available in all shops.
Someone may try a business with that in the USA.
Exclusive importer of camel meat....

> And it's Cramer, not Crammer, goddamnit, Danielle! °~D
==================
You should be used, I always mix up names in our "other" NG.
Sorry and at least happy not to call you Krammer :-)

> --
> Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
> To help support Our Troops & their Families, go to: http://uso.org/
>
> Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

wrote:
> "F.G. Whitfurrows" > wrote:
>> Daniel wrote:
>>> Hi everybody,
>>> I am totally new in this NG, first post ever.
>>> I had a look at AFB on the advice of my friend Nick
>>> Crammer with whom I have few things in common:
>>
>> Apparently you have a few things in common with the rest
>> of us too, Daniel. We mostly all think Nick should just
>> cram it.<g>
>
> Screw you, Fuzzball!

Uh oh. I'm gunna get it from "Crammer" too. Oh well, so be it.

>>
>> Now cook your damned lamb and post a picture for God's
>> sakes. No fair just makin' me use my imagination like
>> this. It don't work that good. I ain't 6 yrs old.
>
> He's too poor to get a news reader that let's him access
> binary groups. I'm contacting the UN to get him a grant.

News reader or news server? News readers are usually free.
Your English seems to be lacking a little, too. ;-)

>>
>> Plus my English ain't that damned good niether, and I
>> was borned here. But I been takin' lessons from Graeme
>> over the phone and it seems to be gettin' a wee bit
>> better.

Damned Alabingtonian that you are. <eg>

>
> Can ya unnerstand more than half of what that weedgie
> Scot-brit is sayin?
>>
>> Welcome to the group.....like we need more people around
>> *this* zoo.
>>
>> Sheesh!
>
> Daniel! Your first welcome! And from one of the
> (comparatively) good guys! Don't expect it ta get any
> better! °~)

LOL. I think I'm glad I didn't read any of these responses before I wrote
mine. I might have just said "Hi! Daniel" and left it at that.

BOB

>
> --
> Nick. To help with tsunami relief, go to:
> http://usafreedomcorps.gov/
> To help support Our Troops & their Families, go to:
> http://uso.org/
>
> Thank a Veteran and Support Our Troops! You are not
> forgotten. Thanks.

wrote:
> "F.G. Whitfurrows" > wrote:
>> Daniel wrote:
>>> Hi everybody,
>>> I am totally new in this NG, first post ever.
>>> I had a look at AFB on the advice of my friend Nick
>>> Crammer with whom I have few things in common:
>>
>> Apparently you have a few things in common with the rest
>> of us too, Daniel. We mostly all think Nick should just
>> cram it.<g>
>
> Screw you, Fuzzball!

Uh oh. I'm gunna get it from "Crammer" too. Oh well, so be it.

>>
>> Now cook your damned lamb and post a picture for God's
>> sakes. No fair just makin' me use my imagination like
>> this. It don't work that good. I ain't 6 yrs old.
>
> He's too poor to get a news reader that let's him access
> binary groups. I'm contacting the UN to get him a grant.

News reader or news server? News readers are usually free.
Your English seems to be lacking a little, too. ;-)

>>
>> Plus my English ain't that damned good niether, and I
>> was borned here. But I been takin' lessons from Graeme
>> over the phone and it seems to be gettin' a wee bit
>> better.

Damned Alabingtonian that you are. <eg>

>
> Can ya unnerstand more than half of what that weedgie
> Scot-brit is sayin?
>>
>> Welcome to the group.....like we need more people around
>> *this* zoo.
>>
>> Sheesh!
>
> Daniel! Your first welcome! And from one of the
> (comparatively) good guys! Don't expect it ta get any
> better! °~)

LOL. I think I'm glad I didn't read any of these responses before I wrote
mine. I might have just said "Hi! Daniel" and left it at that.

BOB

>
> --
> Nick. To help with tsunami relief, go to:
> http://usafreedomcorps.gov/
> To help support Our Troops & their Families, go to:
> http://uso.org/
>
> Thank a Veteran and Support Our Troops! You are not
> forgotten. Thanks.

"Daniel" > wrote:
>
> Sorry and at least happy not to call you Krammer :-)
>
Actually, I know of Steve Kramer, strangely, through another regular here.
We've e-mailed and I think he's a decent individual who's gotten a bum rap
on sct.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

" BOB" > wrote:
> wrote:
> > "F.G. Whitfurrows" > wrote:
> >> Daniel wrote:
> >>> Hi everybody,
> >>> I am totally new in this NG, first post ever.
> >>> I had a look at AFB on the advice of my friend Nick
> >>> Crammer with whom I have few things in common:
> >>
> >> Apparently you have a few things in common with the rest
> >> of us too, Daniel. We mostly all think Nick should just
> >> cram it.<g>
> >
> > Screw you, Fuzzball!
>
> Uh oh. I'm gunna get it from "Crammer" too. Oh well, so be it.

Actually, BOB, I took no offence at what you said in your earlier post.
> >>
> >> Now cook your damned lamb and post a picture for God's
> >> sakes. No fair just makin' me use my imagination like
> >> this. It don't work that good. I ain't 6 yrs old.
> >
> > He's too poor to get a news reader that let's him access
> > binary groups. I'm contacting the UN to get him a grant.
>
> News reader or news server? News readers are usually free.
> Your English seems to be lacking a little, too. ;-)

What? Are you taking over for Kevvie? Are you tellin' me that my $9.95/mo
NewsReader is really a News Server. I've been duped?
> >>
> >> Plus my English ain't that damned good niether, and I
> >> was borned here. But I been takin' lessons from Graeme
> >> over the phone and it seems to be gettin' a wee bit
> >> better.
>
> Damned Alabingtonian that you are. <eg>
> >
> > Can ya unnerstand more than half of what that weedgie
> > Scot-brit is sayin?
> >>
> >> Welcome to the group.....like we need more people around
> >> *this* zoo.
> >>
> >> Sheesh!
> >
> > Daniel! Your first welcome! And from one of the
> > (comparatively) good guys! Don't expect it ta get any
> > better! °~)
>
> LOL. I think I'm glad I didn't read any of these responses before I
> wrote mine. I might have just said "Hi! Daniel" and left it at that.
>
Oh, well. Too late now that you've went and stuck yer foot in it!

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
To help support Our Troops & their Families, go to: http://uso.org/

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

Daniel wrote:

Introduction snipped.

Hello Daniel. Don't worry, we won't let the fact that you have Nick as a
friend against you.

>
> MARINADE for 6 pounds of lamb meat.
> 1 bn Fresh mint, chopped
> 2 x Lemons, juice of
> 1 tbl Garlic, finely minced
> 2 tbl Coriander, ground
> 1 tsp Cayenne pepper
> 2 tsp Paprika
> 2 tsp Ground cumin
> 2 tsp Freshly ground pepper
> 2 fl oz Olive oil
> 4 fl oz Orange juice, (optional, typical Morocan, not Algerian)
> NO SALT: The meat would loose too much liquid during cooking.

HEY! Where are the promised metric units!

> THE COOKING PIT:
> Dig in the ground a pit 500 to 600 mm width, 1.5 metre length, 150 to 200 mm
> depth.

OKTHEN.

> Dimensions for a full lamb. If you try with a leg only, resize width and
> length accordingly

I think I'll try this in one of my Kamados (should they ever arrive).

> Set up your fire, making sure that the embers (Is it the correct word?) are
> even and are fully filling the pit.
> Ideally, wood should be used. However, standard BBQ charcoal can do.

What kind of wood would you use?

> COOKING YOUR MECHOUI:
> Set the meat in a brooch (Well, my dictionary calls that also "spit").

Yeah. Spit is probably the noun most of us would use. A brooch is
somthing that is pinned to a surface, typically jewelry to a blouse.

> Set it at approx. 500 mm above the fire.

That sounds like barbecue height to me.

> Slowly turn it to ensure even cooking
> Regularly daub the meat with liquid butter (1 Kg of butter for 15 Kg meat)
> OK, daub is most probably not the correct word, but I am sure that you got
> my point.

Try "baste". Daubing is something that would work better with cold butter.

> You may set few small containers between the meat and the fire to get back
> there some butter and lamb fat, good sauce! Only make sure that your
> containers do not "hide" more than 20% of the meat from direct exposure to
> the fire.

OK, We are looking for direct heat.

> A full lamb requires 3 to 4 hours "mechouing". A bit long and tough.
> Traditionaly, this is attended by 2 or 3 young Arabs. Bloody colonialist
> Frogs.

The bloody colonialist Brits would have done the same.

> If none is available in your neighborhood, as I guess, you may think of
> setting a small electrical engine to do that. Low speed required. However,
> keep an eye, first to put the butter when required and also to monitor the
> fire.

I think that a K should do most of this nicely (except for the basting).

> For big lamb, we often get 2 pits: One for the cooking, another one to
> always have embers available to refill the cooking pit as required.

So you aren't using wood primarily for flavor. I see.

> The meat is ready when it becomes easy to tear away part of it by hand.

It's done when it's done. That sounds familiar.

> Other test methods: pierce the meat with a fork. If no more pinky liquid is
> coming, ready.
> High tech: a cooking thermometer. When the internal temperature of the meat
> reaches 58 Celsius, ready.

About 135F. By the time it finishes resting the meat should be medium
well done. That's a bit more done than I like lamb, but I'll give it a try.

> SERVING
> Before cutting the meat, set it in a hot plate and leave it to rest for
> 10-15 minutes.
> You can serve that with curry-rice, BBQed potatoes or a couscous if
> available at your place.
> We also often have French fries, it's OK. Oooops, sorry, Freedom fries :-)

Keep with French fries. That Freedom fries thing never really caught on.

> If you have kept a bit of the sauce, bewa Butter + Lamb fat, use with
> moderation...

Do you use anything to deglaze the pan or thicken the sauce?

> WINE:
> Full-flavoured red wine from Spain, Italy or Southern France (Or Californian
> equivalent)

No Algerian wine recommendation? How odd:-)

> MUSIC:
> Algerian Rai music...
>
> If anyone try, I am curious to know how it went.

It may be a while, but I'll certainly give it a go.

Matthew

F.G. Whitfurrows wrote:

>
> gotta remember to make sure I know what I'm talkin' about if I'm gonna get
> testy.

Why? It's not like anyone else does.

Matthew

F.G. Whitfurrows wrote:

>
> gotta remember to make sure I know what I'm talkin' about if I'm gonna get
> testy.

Why? It's not like anyone else does.

Matthew

Daniel wrote:

> Hi everybody,
> I am totally new in this NG, first post ever.
> I had a look at AFB on the advice of my friend Nick Crammer with whom I have
> few things in common: I also have a Thai wife :-)
>

Let me get this straight. You and Nick share a Thai wife? That's mighty
broadminded of you (if you know what I mean).

Matthew (and I think you do)

Daniel wrote:

> Hi everybody,
> I am totally new in this NG, first post ever.
> I had a look at AFB on the advice of my friend Nick Crammer with whom I have
> few things in common: I also have a Thai wife :-)
>

Let me get this straight. You and Nick share a Thai wife? That's mighty
broadminded of you (if you know what I mean).

Matthew (and I think you do)

Daniel wrote:

> Hi everybody,
> I am totally new in this NG, first post ever.
> I had a look at AFB on the advice of my friend Nick Crammer with whom I have
> few things in common: I also have a Thai wife :-)
>

Let me get this straight. You and Nick share a Thai wife? That's mighty
broadminded of you (if you know what I mean).

Matthew (and I think you do)

"Daniel" > wrote in message
...

What a great first post, Daniel. Welcome to afb and thanks for the recipe.
The spice mix sounds awesome and though I doubt I'll dig a pit to cook a
whole lamb, I'll try the spices and an adaptation of the cooking technique
on my Kamado.

Jack Curry

"Daniel" > wrote in message
...

What a great first post, Daniel. Welcome to afb and thanks for the recipe.
The spice mix sounds awesome and though I doubt I'll dig a pit to cook a
whole lamb, I'll try the spices and an adaptation of the cooking technique
on my Kamado.

Jack Curry

"Matthew L. Martin" > wrote in message
...
> Daniel wrote:
>
> > Hi everybody,
> > I am totally new in this NG, first post ever.
> > I had a look at AFB on the advice of my friend Nick Crammer with whom I
have
> > few things in common: I also have a Thai wife :-)
> >
>
> Let me get this straight. You and Nick share a Thai wife? That's mighty
> broadminded of you (if you know what I mean).
>
> Matthew (and I think you do)

Bwwaaaahh! Naughty boy...
Come to Thailand for your next vacation.
Subscribe for a good insurance before leaving.
Meet my wife and Nick's wife, then I will tell to both of them what you have
said, leave you alone with them but call the ambulance, out of compassion
:-)
Sheers
Daniel

"Matthew L. Martin" > wrote in message
...
> Daniel wrote:
>
> > Hi everybody,
> > I am totally new in this NG, first post ever.
> > I had a look at AFB on the advice of my friend Nick Crammer with whom I
have
> > few things in common: I also have a Thai wife :-)
> >
>
> Let me get this straight. You and Nick share a Thai wife? That's mighty
> broadminded of you (if you know what I mean).
>
> Matthew (and I think you do)

Bwwaaaahh! Naughty boy...
Come to Thailand for your next vacation.
Subscribe for a good insurance before leaving.
Meet my wife and Nick's wife, then I will tell to both of them what you have
said, leave you alone with them but call the ambulance, out of compassion
:-)
Sheers
Daniel

"Matthew L. Martin" > wrote in message
...
> Daniel wrote:
>
> > Hi everybody,
> > I am totally new in this NG, first post ever.
> > I had a look at AFB on the advice of my friend Nick Crammer with whom I
have
> > few things in common: I also have a Thai wife :-)
> >
>
> Let me get this straight. You and Nick share a Thai wife? That's mighty
> broadminded of you (if you know what I mean).
>
> Matthew (and I think you do)

Bwwaaaahh! Naughty boy...
Come to Thailand for your next vacation.
Subscribe for a good insurance before leaving.
Meet my wife and Nick's wife, then I will tell to both of them what you have
said, leave you alone with them but call the ambulance, out of compassion
:-)
Sheers
Daniel

"Matthew L. Martin" > wrote in message
...
> Daniel wrote:
>
> Introduction snipped.
>
> Hello Daniel. Don't worry, we won't let the fact that you have Nick as a
> friend against you.

>
> >
> > MARINADE for 6 pounds of lamb meat.
> > 1 bn Fresh mint, chopped
> > 2 x Lemons, juice of
> > 1 tbl Garlic, finely minced
> > 2 tbl Coriander, ground
> > 1 tsp Cayenne pepper
> > 2 tsp Paprika
> > 2 tsp Ground cumin
> > 2 tsp Freshly ground pepper
> > 2 fl oz Olive oil
> > 4 fl oz Orange juice, (optional, typical Morocan, not Algerian)
> > NO SALT: The meat would loose too much liquid during cooking.
>
> HEY! Where are the promised metric units!
>
> > THE COOKING PIT:
> > Dig in the ground a pit 500 to 600 mm width, 1.5 metre length, 150 to
200 mm
> > depth.
>
> OKTHEN.
>
> > Dimensions for a full lamb. If you try with a leg only, resize width and
> > length accordingly
>
> I think I'll try this in one of my Kamados (should they ever arrive).
===========================
What is a Kamado? the wording sounds Japanese....??

> > Set up your fire, making sure that the embers (Is it the correct word?)
are
> > even and are fully filling the pit.
> > Ideally, wood should be used. However, standard BBQ charcoal can do.
>
> What kind of wood would you use?
==========================
To stick to the tradition, you would need pine tree wood.
But I have seen mechoui done with all sorts of woods

> > COOKING YOUR MECHOUI:
> > Set the meat in a brooch (Well, my dictionary calls that also "spit").
>
> Yeah. Spit is probably the noun most of us would use. A brooch is
> somthing that is pinned to a surface, typically jewelry to a blouse.
==========================
Eh, eh, cooking a lamb with jewelry... Thanks for the tip
>
> > Set it at approx. 500 mm above the fire.
>
> That sounds like barbecue height to me.
=========================
So my post is not OT, happy to know it.

> > Slowly turn it to ensure even cooking
> > Regularly daub the meat with liquid butter (1 Kg of butter for 15 Kg
meat)
> > OK, daub is most probably not the correct word, but I am sure that you
got
> > my point.
>
> Try "baste". Daubing is something that would work better with cold butter.
=========================
Baste, thanks. I have to think about buying a better dictionary.
>
> > You may set few small containers between the meat and the fire to get
back
> > there some butter and lamb fat, good sauce! Only make sure that your
> > containers do not "hide" more than 20% of the meat from direct exposure
to
> > the fire.
>
> OK, We are looking for direct heat.
>
> > A full lamb requires 3 to 4 hours "mechouing". A bit long and tough.
> > Traditionaly, this is attended by 2 or 3 young Arabs. Bloody colonialist
> > Frogs.
>
> The bloody colonialist Brits would have done the same.
====================
Most probably, but Indians and Pakistanis are not good at mechoui....
>
> > If none is available in your neighborhood, as I guess, you may think of
> > setting a small electrical engine to do that. Low speed required.
However,
> > keep an eye, first to put the butter when required and also to monitor
the
> > fire.
>
> I think that a K should do most of this nicely (except for the basting).
>
> > For big lamb, we often get 2 pits: One for the cooking, another one to
> > always have embers available to refill the cooking pit as required.
>
> So you aren't using wood primarily for flavor. I see.
=================================
Well, primarily wood was used because there were no other means available.
But, nowadays, it is used mainly for flavor.
Even when fed with the 2nd pit embers, the wood cooking still gives a
different taste than a charcoal cooking.

>
> > The meat is ready when it becomes easy to tear away part of it by hand.
>
> It's done when it's done. That sounds familiar.
>
> > Other test methods: pierce the meat with a fork. If no more pinky liquid
is
> > coming, ready.
> > High tech: a cooking thermometer. When the internal temperature of the
meat
> > reaches 58 Celsius, ready.
>
> About 135F. By the time it finishes resting the meat should be medium
> well done. That's a bit more done than I like lamb, but I'll give it a
try.
========================
Yeap, medium well done, that's how it is.

> > SERVING
> > Before cutting the meat, set it in a hot plate and leave it to rest for
> > 10-15 minutes.
> > You can serve that with curry-rice, BBQed potatoes or a couscous if
> > available at your place.
> > We also often have French fries, it's OK. Oooops, sorry, Freedom fries
:-)
>
> Keep with French fries. That Freedom fries thing never really caught on.
============================
Thanks for that one. I will quote you next time I meet a Frog that still
believe that ALL Americans hate the French. I know it's wrong, but some
don't. Bloody medias.

> > If you have kept a bit of the sauce, bewa Butter + Lamb fat, use with
> > moderation...
>
> Do you use anything to deglaze the pan or thicken the sauce?
============================
No. You may try it, but this Mechoui story is a basic paesant recipe,
nothing sophisticated.
>
> > WINE:
> > Full-flavoured red wine from Spain, Italy or Southern France (Or
Californian
> > equivalent)
>
> No Algerian wine recommendation? How odd:-)
=============================
Correct. Algerian Sidi Brahim wine is "the" one.
But exports are low and I don't know if you can find it in North America.
And quality nowadays is not what it was. No more French people involved.
One can't produce a good wine without a French around.
Ask Paul Masson, he will explain that better than me :-)
>
> > MUSIC:
> > Algerian Rai music...
> >
> > If anyone try, I am curious to know how it went.
>
> It may be a while, but I'll certainly give it a go.
>
> Matthew
======================
Thanks for your reply.
Cheers
Daniel

"Matthew L. Martin" > wrote in message
...
> Daniel wrote:
>
> Introduction snipped.
>
> Hello Daniel. Don't worry, we won't let the fact that you have Nick as a
> friend against you.

>
> >
> > MARINADE for 6 pounds of lamb meat.
> > 1 bn Fresh mint, chopped
> > 2 x Lemons, juice of
> > 1 tbl Garlic, finely minced
> > 2 tbl Coriander, ground
> > 1 tsp Cayenne pepper
> > 2 tsp Paprika
> > 2 tsp Ground cumin
> > 2 tsp Freshly ground pepper
> > 2 fl oz Olive oil
> > 4 fl oz Orange juice, (optional, typical Morocan, not Algerian)
> > NO SALT: The meat would loose too much liquid during cooking.
>
> HEY! Where are the promised metric units!
>
> > THE COOKING PIT:
> > Dig in the ground a pit 500 to 600 mm width, 1.5 metre length, 150 to
200 mm
> > depth.
>
> OKTHEN.
>
> > Dimensions for a full lamb. If you try with a leg only, resize width and
> > length accordingly
>
> I think I'll try this in one of my Kamados (should they ever arrive).
===========================
What is a Kamado? the wording sounds Japanese....??

> > Set up your fire, making sure that the embers (Is it the correct word?)
are
> > even and are fully filling the pit.
> > Ideally, wood should be used. However, standard BBQ charcoal can do.
>
> What kind of wood would you use?
==========================
To stick to the tradition, you would need pine tree wood.
But I have seen mechoui done with all sorts of woods

> > COOKING YOUR MECHOUI:
> > Set the meat in a brooch (Well, my dictionary calls that also "spit").
>
> Yeah. Spit is probably the noun most of us would use. A brooch is
> somthing that is pinned to a surface, typically jewelry to a blouse.
==========================
Eh, eh, cooking a lamb with jewelry... Thanks for the tip
>
> > Set it at approx. 500 mm above the fire.
>
> That sounds like barbecue height to me.
=========================
So my post is not OT, happy to know it.

> > Slowly turn it to ensure even cooking
> > Regularly daub the meat with liquid butter (1 Kg of butter for 15 Kg
meat)
> > OK, daub is most probably not the correct word, but I am sure that you
got
> > my point.
>
> Try "baste". Daubing is something that would work better with cold butter.
=========================
Baste, thanks. I have to think about buying a better dictionary.
>
> > You may set few small containers between the meat and the fire to get
back
> > there some butter and lamb fat, good sauce! Only make sure that your
> > containers do not "hide" more than 20% of the meat from direct exposure
to
> > the fire.
>
> OK, We are looking for direct heat.
>
> > A full lamb requires 3 to 4 hours "mechouing". A bit long and tough.
> > Traditionaly, this is attended by 2 or 3 young Arabs. Bloody colonialist
> > Frogs.
>
> The bloody colonialist Brits would have done the same.
====================
Most probably, but Indians and Pakistanis are not good at mechoui....
>
> > If none is available in your neighborhood, as I guess, you may think of
> > setting a small electrical engine to do that. Low speed required.
However,
> > keep an eye, first to put the butter when required and also to monitor
the
> > fire.
>
> I think that a K should do most of this nicely (except for the basting).
>
> > For big lamb, we often get 2 pits: One for the cooking, another one to
> > always have embers available to refill the cooking pit as required.
>
> So you aren't using wood primarily for flavor. I see.
=================================
Well, primarily wood was used because there were no other means available.
But, nowadays, it is used mainly for flavor.
Even when fed with the 2nd pit embers, the wood cooking still gives a
different taste than a charcoal cooking.

>
> > The meat is ready when it becomes easy to tear away part of it by hand.
>
> It's done when it's done. That sounds familiar.
>
> > Other test methods: pierce the meat with a fork. If no more pinky liquid
is
> > coming, ready.
> > High tech: a cooking thermometer. When the internal temperature of the
meat
> > reaches 58 Celsius, ready.
>
> About 135F. By the time it finishes resting the meat should be medium
> well done. That's a bit more done than I like lamb, but I'll give it a
try.
========================
Yeap, medium well done, that's how it is.

> > SERVING
> > Before cutting the meat, set it in a hot plate and leave it to rest for
> > 10-15 minutes.
> > You can serve that with curry-rice, BBQed potatoes or a couscous if
> > available at your place.
> > We also often have French fries, it's OK. Oooops, sorry, Freedom fries
:-)
>
> Keep with French fries. That Freedom fries thing never really caught on.
============================
Thanks for that one. I will quote you next time I meet a Frog that still
believe that ALL Americans hate the French. I know it's wrong, but some
don't. Bloody medias.

> > If you have kept a bit of the sauce, bewa Butter + Lamb fat, use with
> > moderation...
>
> Do you use anything to deglaze the pan or thicken the sauce?
============================
No. You may try it, but this Mechoui story is a basic paesant recipe,
nothing sophisticated.
>
> > WINE:
> > Full-flavoured red wine from Spain, Italy or Southern France (Or
Californian
> > equivalent)
>
> No Algerian wine recommendation? How odd:-)
=============================
Correct. Algerian Sidi Brahim wine is "the" one.
But exports are low and I don't know if you can find it in North America.
And quality nowadays is not what it was. No more French people involved.
One can't produce a good wine without a French around.
Ask Paul Masson, he will explain that better than me :-)
>
> > MUSIC:
> > Algerian Rai music...
> >
> > If anyone try, I am curious to know how it went.
>
> It may be a while, but I'll certainly give it a go.
>
> Matthew
======================
Thanks for your reply.
Cheers
Daniel

" BOB" > wrote in message
...
> Daniel wrote:
(Snipped a lot)

> I'm not likely to dig a pit, but I bet that I can find room in a Kamado
> out on the patio.
==================
I already mention that in another reply, but sorry, what's a Kamado?
>

> Snipped and saved the technique of the cook. Kamado cookers use the
> radient heat from the ceramics to heat from all sides, so I don't have
> (and don't usually need) a rotisserrie. I'll probably give it a try on my
> equipment, though.
==============================
Hmmh, I think I got the point more or less re. Kamado.
Ceramics will never give you the "real" taste of a wood-cooked mechoui.
It also makes it difficult to baste properly the meat with liquid hot butter

> > Full-flavoured red wine from Spain, Italy or Southern
> > France (Or Californian equivalent)
>
> Hmmm? I'll have to think about this part. I usually just like beer. A
> good Extra Stout or a nice Jamaican sounds like it could hit the spot.
> >
> > MUSIC:
> > Algerian Rai music...
> >
> > If anyone try, I am curious to know how it went.
> > Cheers
> > Daniel
>
> I'll do my best to type the report. If I find my camera and remember to
> take pictures, I'll post 'em on alt.binaries food.
>
> Thanks, and welcome (even if it didn't sound like I meant it, I really
> did)
=============================================
It really sounds like, don't worry and thanks.
I am new here but I roamed Usenet enough to easily differentiate between
usefull sense of humor and useless agressivity.
Compared to the gruesome battlefield where I keep on posting for reasons
known only to Nick Cramer (ONE M) and me, AFB is refreshing.
Cheers
Daniel

" BOB" > wrote in message
...
> Daniel wrote:
(Snipped a lot)

> I'm not likely to dig a pit, but I bet that I can find room in a Kamado
> out on the patio.
==================
I already mention that in another reply, but sorry, what's a Kamado?
>

> Snipped and saved the technique of the cook. Kamado cookers use the
> radient heat from the ceramics to heat from all sides, so I don't have
> (and don't usually need) a rotisserrie. I'll probably give it a try on my
> equipment, though.
==============================
Hmmh, I think I got the point more or less re. Kamado.
Ceramics will never give you the "real" taste of a wood-cooked mechoui.
It also makes it difficult to baste properly the meat with liquid hot butter

> > Full-flavoured red wine from Spain, Italy or Southern
> > France (Or Californian equivalent)
>
> Hmmm? I'll have to think about this part. I usually just like beer. A
> good Extra Stout or a nice Jamaican sounds like it could hit the spot.
> >
> > MUSIC:
> > Algerian Rai music...
> >
> > If anyone try, I am curious to know how it went.
> > Cheers
> > Daniel
>
> I'll do my best to type the report. If I find my camera and remember to
> take pictures, I'll post 'em on alt.binaries food.
>
> Thanks, and welcome (even if it didn't sound like I meant it, I really
> did)
=============================================
It really sounds like, don't worry and thanks.
I am new here but I roamed Usenet enough to easily differentiate between
usefull sense of humor and useless agressivity.
Compared to the gruesome battlefield where I keep on posting for reasons
known only to Nick Cramer (ONE M) and me, AFB is refreshing.
Cheers
Daniel

"Jack Curry" > wrote in message
...
>
> "Daniel" > wrote in message
> ...
>
> What a great first post, Daniel. Welcome to afb and thanks for the
recipe.
> The spice mix sounds awesome and though I doubt I'll dig a pit to cook a
> whole lamb, I'll try the spices and an adaptation of the cooking technique
> on my Kamado.
>
> Jack Curry

Thanks Jack,
Kamado again. Is the whole of the USA barbecuing on a "Kamado"?
I have to google that.
Cheers
Daniel

"Jack Curry" > wrote in message
...
>
> "Daniel" > wrote in message
> ...
>
> What a great first post, Daniel. Welcome to afb and thanks for the
recipe.
> The spice mix sounds awesome and though I doubt I'll dig a pit to cook a
> whole lamb, I'll try the spices and an adaptation of the cooking technique
> on my Kamado.
>
> Jack Curry

Thanks Jack,
Kamado again. Is the whole of the USA barbecuing on a "Kamado"?
I have to google that.
Cheers
Daniel

"Jack Curry" > wrote in message
...
>
> "Daniel" > wrote in message
> ...
>
> What a great first post, Daniel. Welcome to afb and thanks for the
recipe.
> The spice mix sounds awesome and though I doubt I'll dig a pit to cook a
> whole lamb, I'll try the spices and an adaptation of the cooking technique
> on my Kamado.
>
> Jack Curry

Thanks Jack,
Kamado again. Is the whole of the USA barbecuing on a "Kamado"?
I have to google that.
Cheers
Daniel

Daniel wrote:

>>I think I'll try this in one of my Kamados (should they ever arrive).
>
> ===========================
> What is a Kamado? the wording sounds Japanese....??

Japanese by heritage, Californian by design, Mexican by manufactu

<http://www.kamado.com>

They are ceramic cookers designed to reradiate heat from the walls of
hte cooker thus eliminating the need for a rotisserie. Typically
charcoal fired, though gas burner options are available.

>>
>>What kind of wood would you use?
>
> ==========================
> To stick to the tradition, you would need pine tree wood.

Then preburning and large quantities would be a requirement.

> But I have seen mechoui done with all sorts of woods

That's good to know.

>>
>>The bloody colonialist Brits would have done the same.
>
> ====================
> Most probably, but Indians and Pakistanis are not good at mechoui....

The Brits had most of east arabia after the Ottoman Empire broke up. At
least they had it long enough to screw it over completely.


>>
>>So you aren't using wood primarily for flavor. I see.
>
> =================================
> Well, primarily wood was used because there were no other means available.
> But, nowadays, it is used mainly for flavor.
> Even when fed with the 2nd pit embers, the wood cooking still gives a
> different taste than a charcoal cooking.

OK.

>
>>Keep with French fries. That Freedom fries thing never really caught on.
>
> ============================
> Thanks for that one. I will quote you next time I meet a Frog that still
> believe that ALL Americans hate the French. I know it's wrong, but some
> don't. Bloody medias.

I'm a frog by heritage.

>>
>>No Algerian wine recommendation? How odd:-)
>
> =============================
> Correct. Algerian Sidi Brahim wine is "the" one.
> But exports are low and I don't know if you can find it in North America.

I used to be able to get Algerian wine (15-20 years ago) that was
moderatly good. It certainly was perfect at very low price it commanded.
When I say perfect, I mean that if it had been any worse, I wouldn't
have drunk it and if it had been any better it would have cost more.

> And quality nowadays is not what it was. No more French people involved.
> One can't produce a good wine without a French around.
> Ask Paul Masson, he will explain that better than me :-)

The Italians make a good wine when they put their mind to it.

Matthew

Daniel wrote:

>>I think I'll try this in one of my Kamados (should they ever arrive).
>
> ===========================
> What is a Kamado? the wording sounds Japanese....??

Japanese by heritage, Californian by design, Mexican by manufactu

<http://www.kamado.com>

They are ceramic cookers designed to reradiate heat from the walls of
hte cooker thus eliminating the need for a rotisserie. Typically
charcoal fired, though gas burner options are available.

>>
>>What kind of wood would you use?
>
> ==========================
> To stick to the tradition, you would need pine tree wood.

Then preburning and large quantities would be a requirement.

> But I have seen mechoui done with all sorts of woods

That's good to know.

>>
>>The bloody colonialist Brits would have done the same.
>
> ====================
> Most probably, but Indians and Pakistanis are not good at mechoui....

The Brits had most of east arabia after the Ottoman Empire broke up. At
least they had it long enough to screw it over completely.


>>
>>So you aren't using wood primarily for flavor. I see.
>
> =================================
> Well, primarily wood was used because there were no other means available.
> But, nowadays, it is used mainly for flavor.
> Even when fed with the 2nd pit embers, the wood cooking still gives a
> different taste than a charcoal cooking.

OK.

>
>>Keep with French fries. That Freedom fries thing never really caught on.
>
> ============================
> Thanks for that one. I will quote you next time I meet a Frog that still
> believe that ALL Americans hate the French. I know it's wrong, but some
> don't. Bloody medias.

I'm a frog by heritage.

>>
>>No Algerian wine recommendation? How odd:-)
>
> =============================
> Correct. Algerian Sidi Brahim wine is "the" one.
> But exports are low and I don't know if you can find it in North America.

I used to be able to get Algerian wine (15-20 years ago) that was
moderatly good. It certainly was perfect at very low price it commanded.
When I say perfect, I mean that if it had been any worse, I wouldn't
have drunk it and if it had been any better it would have cost more.

> And quality nowadays is not what it was. No more French people involved.
> One can't produce a good wine without a French around.
> Ask Paul Masson, he will explain that better than me :-)

The Italians make a good wine when they put their mind to it.

Matthew

On 13-Jan-2005, "F.G. Whitfurrows" > wrote:

> F.G. Whitfurrows wrote:
> > Now cook your damned lamb and post a picture for God's sakes. No
> > fair just makin' me use my imagination like this. It don't work that
> > good. I ain't 6 yrs old.
> >
> >
>
> Oops, wrong group. Just forget I said the part about postin' a picture. I
> was a bit confused.
>
> gotta remember to make sure I know what I'm talkin' about if I'm gonna get
> testy.
>
>
> --
> Fosco Gamgee Whitfurrows
> and his 6" boner

I 'spect some other people tend to think of AFB and ABF interchangeably.
Everybody is just supposed to know that pic's have to be posted in ABF.
Too bad that some folks don't get the binaries. They're missing a lot.

--
Brick(DL5BF, WA7ERO, HS4ADI)

On 13-Jan-2005, "F.G. Whitfurrows" > wrote:

> F.G. Whitfurrows wrote:
> > Now cook your damned lamb and post a picture for God's sakes. No
> > fair just makin' me use my imagination like this. It don't work that
> > good. I ain't 6 yrs old.
> >
> >
>
> Oops, wrong group. Just forget I said the part about postin' a picture. I
> was a bit confused.
>
> gotta remember to make sure I know what I'm talkin' about if I'm gonna get
> testy.
>
>
> --
> Fosco Gamgee Whitfurrows
> and his 6" boner

I 'spect some other people tend to think of AFB and ABF interchangeably.
Everybody is just supposed to know that pic's have to be posted in ABF.
Too bad that some folks don't get the binaries. They're missing a lot.

--
Brick(DL5BF, WA7ERO, HS4ADI)