Aussie Ora Posted November 2, 2017 Report Share Posted November 2, 2017 Now that does look goodOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 2, 2017 Report Share Posted November 2, 2017 Looks deeeelish Mac! What is mascarpone? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 2, 2017 Report Share Posted November 2, 2017 I made my own from 16 ozs. cream cheese, 1/3C sour cream and 1/4C whipping cream. Just blend these together and there you are. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 2, 2017 Report Share Posted November 2, 2017 @Bruce Pearson - just buy it in the cheese section of your market. It's an Italian soft cheese, similar to ricotta. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 2, 2017 Report Share Posted November 2, 2017 [mention=2647]Bruce Pearson[/mention] - just buy it in the cheese section of your market. It's an Italian soft cheese, similar to ricotta. I think I'll have to move. Quote Link to comment Share on other sites More sharing options...
tony b Posted November 2, 2017 Report Share Posted November 2, 2017 You should move here, MacKenzie. My local supermarket has an awesome cheese section and Chris, the department manager, is a certified cheese expert. Here's the menu for one of their upcoming dinners - all based on cheddar cheeses!! Bought my ticket this morning after shopping. "Everything Cheddar" Dinner!Thursday November 9th, 20176:30-8:30 pmMenu:Appetizers:*Cheddar-Cranberry Stuffed Apricots*Sweet Peppers stuffed withPancetta and Cheddar*Cheddar Terrine with Sundried Tomatoesand Pine NutsSoup/Salad/Bread:*Sweet Potato Chipotle Cheddar Cheese Soup*Mortadella, Cheddar, and Pecan Salad withMaple Syrup and Cider Vinegar Dressing*Cheddar Soda BreadEntrée:*Cheddar Mac' and Cheese(with rosemary, thyme, and pancetta)Dessert:*Karst with Shallot and Red Wine Confit*Dunbarton with Pear, Honey and Ginger Compote*Barber 1833 Vintage Cheddar withApple/Cranberry Fruit Spread*Prairie Breeze with Fig and Black Tea JamAdult Beverages:Wilson's Orchard Hard CiderMillstream Brewing Co. Vienna Lager 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 2, 2017 Report Share Posted November 2, 2017 Oh my goodness, that is to die for, I am positive that I'd love every single thing on the menu. Thanks for sharing and the invite. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 3, 2017 Report Share Posted November 3, 2017 Thanks Mac. Tony that sounds like a really super supermarket they serve dinners and everything cool Quote Link to comment Share on other sites More sharing options...
tony b Posted November 3, 2017 Report Share Posted November 3, 2017 Just the regular supermarket here, but they remodel/revamp their stores every few years to keep up with trends. While this one is closest to my house, it's not the latest-n-greatest model. Those have an actual bar & restaurant in them (Market Grill) and the stores are laid out more like a Whole Foods (islands versus isles). Mine has the older version - food court style with a deli, pizza, Asian food counters with central booths, tables & chairs. But, we seem to get all the latest grocery offering. Latest thing is a dedicated Italian section with lots of imported pastas, sauces, sodas, breadsticks, etc. Nicest thing about these stores are that they are Employee-Owned and Department Managers are given lots of flexibility on what to stock, etc. Example, Chris the cheese manager, is free to order just about anything he wants for the cheese section; but, he's held accountable for it to actually sell. The store is cracking open a full 85lb wheel of Parmigiano-Reggiano, using the traditional method of mallets and chisels/spikes to crack the cheese open to preserve the crystalline structure. Should be fun to watch and get tasty samples!!! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 4, 2017 Report Share Posted November 4, 2017 I did some fine dining last night and thought of all you duck fat fries lovers so took this phone pix just for you. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 5, 2017 Report Share Posted November 5, 2017 Those duck fries have been on my mind all day so I decided to try a batch from scratch. Started with a russet potato, cut the fries, soak in cold water, boil 2-3 mins in vinegar water, dry, coat with duck fat, fry in air fryer for about 16 mins @ 350F. Served with a KK grilled beer sausage and sauerkraut salad. This the best from scratch air fryer fries I have made to date. Had Crème Brûlée last evening for a nice dinner finish. 2 Quote Link to comment Share on other sites More sharing options...
5698k Posted November 5, 2017 Report Share Posted November 5, 2017 Geez Mac! What can’t you cook?Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 5, 2017 Report Share Posted November 5, 2017 Will definitely try the duck fat air fryer spuds. MacKenzie, how much vinegar did you put in the water? I've never heard of doing that for fries before? Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 5, 2017 Report Share Posted November 5, 2017 Great looking fries Mac that sandwich looks pretty tasty too! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted November 5, 2017 Report Share Posted November 5, 2017 Yum duck fat is awesome and the air fryer is the only way to go for great crispy chipsOutback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
dozer996 Posted November 6, 2017 Report Share Posted November 6, 2017 Pizza night, I’ve yet to nail a good pizza cook on Charlie Murphy...but tonight I think I finally did it.Opened up the dampeners and let the KK heat soak for 90 mins. 650* 3 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 6, 2017 Report Share Posted November 6, 2017 There yah go! Nice looking pie. Hat's off to Charlie Murphy (aka, Darkness!) 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 6, 2017 Report Share Posted November 6, 2017 On 11/4/2017 at 9:56 PM, tony b said: Will definitely try the duck fat air fryer spuds. MacKenzie, how much vinegar did you put in the water? I've never heard of doing that for fries before? I was just winging it but I'd guess 1T or so. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 6, 2017 Report Share Posted November 6, 2017 (edited) More duck fat fries tonight. I had leftover cut fries and froze them last night. Thawed them out today and they were kind of mushie so I put them in the dehydrator. Over did that but now I know it will work. Coated them with duck fat and air fryed @350F for 16 mins. Did the burgers on the KK but with the time change it is pitch black outside so skipped the pixs. This is my last ripe tomato from the garden. I am going to miss them. Plated. Edited November 6, 2017 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 6, 2017 Report Share Posted November 6, 2017 Dozer, tasty looking pizza. 1 Quote Link to comment Share on other sites More sharing options...
