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WTF sounds dodgy as lol I will stick with toothpicks Outback Kamado Bar and Grill

Sous vide some carrots fresh out of the garden and then seared them on the Konro. Ricing potatoes - There is a story here. Many moons ago I bought a Braun machine with all the attachment that was supposed to do everything. Well it did but did nothing well and I swore I'd never buy all the attachments again, just get the machine and use it for what it was mainly designed to do. I need a mixer several years ago and settled on the Electrolux Assistent from Sweden which is now called Ankarsrum mixer. I bought a couple of attachments and they worked so well I bought most of them, except the cookie press. It has been a work horse in my kitchen. The last time I had creamed potatoes I used my hand ricer which I hate, it's messy and takes a lot of effort. So today I though just maybe my Electrolux would work. Sure enough it worked perfectly. I know how I'm ricing potatoes from now on. I use it for bread making, pasta, grating cheeses, nuts, etc. I think I've beaten this drum to death. Dinner is plated.

Geo, thanks, the temp. 350F for about an hour until the I. T. reached about 145F.

I get mostly duck products from D'Artagnan. Just got some ground duck w/duck bacon for making sliders, along with a couple of duck sausages. Everything is very tasty. I usually wait for a good sale, as the stuff is on the pricey side and shipping can rack up, since it's usually shipped overnight. Trader Joe's chicken shawarma is my new favorite and the Santa Maria tri-tip is another favorite, as well as the rosemary & garlic racks of lamb and cabernet pot roast.