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For those who smoke bacon on the KK and do their own slicing there are always ends left over and some time I use them in baked beans, or as a topping for pizza but here is another use. A good friend of mine put me onto this idea and I thought it was great and tried it today. Slice some onions and soft them in oil and add the leftover bacon ends. Added some homemade chicken stock made from the bones of a rotisserie chicken cook. Heated things up while the homemade pasta cooked. Whisked an egg yolk and added it to the chicken broth in the pan. Top the pasta with the bacon onion and broth. Added some fresh oregano and Parmesan cheese. Quick easy and very tasty.

Glad mine's Galaxy 5s. Sometimes it pays not to be on the cutting edge of technology.

The cabinet is here at last

The cabinet turned out so beautiful, Dennis does such beautiful work. Today my friend is coming over to help me move it into the backyard I hope it fits through both doorways Lol. I will send pictures when it's in the back and on the patio

So I don't really have 12 hours of oven time and I don't own a pressure cooker. I wonder how about a crock pot set to low for 12 hours. I could do that. I have a rotisserie chicken I cooked last night. I don't have the wings or leg quarter bones but I do have the carcass I was going to strip the meat off of tonight. Maybe I should try the crock pot and see what happens.

Extra safe....Samsung Note 3.

Beautiful MacKenzie and darn tasty looking! FYI a pressure cooker makes quick & flavorful work of making stock; especially good at extracting all things bone essence & gelatin.

Most of my chickens are those antibiotic free types so I like to use their bones to make stock. Use all the bones, add onion ( leave skin on, just cut into half or quarters), garlic, carrot, celery, bay leaves, salt and pepper corns (and any other spice you think you'd like), cover barely with water put the stock pot in the oven set it for about 180F- 200F, do not let it boil, and leave it there for 12 hours or more is better, what ever. When you get a chance drain everything off, bottle the liquid and freeze. None of the veggies need to be cut up very much.

Dang it MacKenzie - now that is funny. A kick but camera and a good picture environment will take awesome pictures but.......... A cheapie camera or cell phone and some skills will produce awesome pictures. Just try harder.

That's what I got too.

I hope you are happy now that I have been exposed. It disrupted my plans for the day because I decided I'd have to make my own sandwich instead of doing the usual cut and paste. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > >

Jeff, The other major brands of ceramic cookers will do a good job for you ( I still own and cook on 2 of them), however my KK makes them look like just clay cooking pots. The substance and quality difference is amazing. After owning and cooking my KK........I wish I would have found out about them sooner. My money would have been better spent on two KK's upfront. Best of luck with your decision. Jon B.

I actually have an idea for this challenge, but looking at my work travel and planned cook schedules, don't think I have the time to experiment with it. If anyone wants to take it, feel free. The idea is this: Nashville Hot "Chicken" and Apple-Corn Fritter Waffles The waffles are just that. Belgian waffles with chunks of apple and corn. Probably a bit of cinnamon. Maybe something else too. The chicken -- get this -- it's tofu! Probably take a chunk of extra firm tofu, drain it, smoke it for a bit to add flavor, then tear into chunks, bread it, and fry in a cast iron skillet on the KK at around 400. This part needs some experimenting. The "hot" part is Maple Syrup with sriracha (proportions TBD). Put "chicken" on waffle, then drizzle with the maple-sriracha syrup. Sounds good enough I may actually try this someday with actual chicken.

Now that made me laugh. Come visit the Bistro. No worries you won't be served tofu. I do have one more tofu idea I want to try. After that I probably won't serve myself tofu ever again.

Usually I put a heavy weight on the block of tofu and let it sit draining for some time before cutting.