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@Tucker Tried Tucker's steam method last night. Cooked 10 eggs for the test. They were not super fresh........"best if used by" date of Jan 31st. Found my veggie steamer, added water to the bottom of the steamer, brought the pan to full boil (was also cooking in the new pressure cooker @MacKenzie made me buy 😁) 10 eggs in and covered. I cooked/steamed these for 12 minutes. Into the ice water for 5 minutes. They turned out very nice. Very easy to peel, soft yoke, firm but tender whites. Only one egg gave me some trouble coming out of the shell. With a taller pan, could very easily cook 18 eggs at one time. Might have to retire the electric egg cookers!! Thanks for posting Tucker!!!!! PS - I cleaned the stove after looking at these pictures

Had a late couple of extra mouths to feed tonight, so one of these went into the KK frozen. Both turned out superb. Sent from my iPhone using Tapatalk

I need to hear from @Syzygies on this one. I’m pretty sure he’ll say consistency would be improved by grinding seven times... https://www.theguardian.com/food/2020/jan/22/maths-experts-secret-perfect-espresso

Think I'll kill this duck story now but, before I go a few additions are in order. First I took the time machine back into the archives and found various techniques and procedures applied with lots of success from many contributors. One of the finishing touches that I had ignored was to raise the temp at the end to crisp the skin. The technique of hatching the skin looks promising to quicken a crisper skin also. Some chose to use the rotisserie, others used stands, while others offset or cooked direct, so it appears there is a number of ways to cross the finish line holding your duck. The skin inflation prep seems a little Dr Frankenstien to me because I would have take the duck out to the garage and hook em up to my compressor using other implements to help raise his skin. Mel Brooks would like the idea. What I did notice was that Toney grasped the pebble from Wilburpan's hand and has a long history in the duck world so to speak which may in itself make him a duck officionado. Try as I might with one foot in front of the other I think we'll plod ahead and conquer this duck problem. I bought another, so there are three now in the freezer, you might say, "all my ducks are in a row."

He was my sensei.

@MacKenzie I’m sure it does that’s why I’m getting it. I spent the better part of four days reading nearly every thread on this board before deciding on it. I expect I’ll be doing 90%+ of my cooking on the KK but if I’m u der taking a big project like this I might as well get a few extra toys to complete the outdoor kitchen

Stunning KK and great looking plan, just keep in mind that food cooked on the KK does taste better, just saying.

I like that plan. IMHO, the back strap is the only piece of venison that I think is worth eating grilled. Most everything else needs to be braised or stewed.

@Basher I hadn’t even thought about that but that makes total sense. My wife hates the smell of bacon after I make it in the morning. She would love it if I took it outside.

Definitely prick the skin so that the fat can more easily render out and the skin can crisp up. When it comes to duck, especially Peking Duck, it's ALL about the crispy skin. If you want to take the extra step, and have a means to do so, part of the prep on the Peking Duck is to inflate the skin to separate it from the meat, which aids in the fat rendering out (Obviously you can't poke holes in the skin AND then expect to inflate it, so these are mutually exclusive techniques.)

I seasoned the cabbage with some ghee and lemon pepper seasoning that I found at the same farmers market in Florida. It was good. Had leftovers tonight.