Questions for this august body:

1) blackstone grill - 36 or 28 and why? is it worth the extra $?.

2) can cane syrup be frozen?

3) anybody make their own pickled pork and tasso? i have recipes and tempted to try.

4) best rice for jambalaya?

5) temple meat for jambalaya....texture and why is it recommended?

6) has anybody had pyracantha jelly? recipe for it in one of Frank Davis cookbooks.

Thanks all.