CeramicChef

Doc, I read your risotto with great interest. I love risotto and if I can get it done in a pressure cook even close to what I like, I'm all over it. Keep up the good work! And keep posting it here.

Bryan - I don't have room for all the cook books I currently have!

That looks like nothing but pure goodness! Beautiful cook!

I see you've taken this pressure cooker technique international! Italians are quaking in the kitchens all over Italy! You might almost convince me to think about a pressure cook. But I'm drawing the line at the crockpot/slow cooker pulled pork!

That's one saaaa-weeeeet looking ham you've got in the KK! Looks good at the beginning, even better at the midpoint, and I can't wait to see the finish!

Certainly looks as if you haven't lost your touch! Killer smoke ring. Very nicely done. Kudos to ya!

Wilbur - Norm Abrams has nothing on you! Wonderful build, simply wonderful! I really like all the joinery in this build. You get and honors engineer degree for this one!

Wonderful setup, MacKenzie. I wish you many happy and peace-filled hours in the ODK and the sun room! That snow pic gave me the willies! Too. Much. Snow!

Great cook, wonderful pics, killer money shot! You just don't get any better than this, Tony! Kudos all over the place.

I'd certainly line up for seconds,on this cook, Charles! Kudos!

+1^!

Pouting and chocolate covered cherries!? Oh man, MacKenzie, you're absolutely killing me!

Tony, bosco - right you are. I LOVE my dry container. I use it for whole wheat flour for the odd healthy pizza here at Chez Chef. It's always easy to recommend VitaMix. I use it more than just about any kitchen appliance I have.

Bosceaux - do you use the regular container that came with your VitaMix or did you get the container used for girding dry goods, wheat, corn etc?

MacKenzie, as always, wonderful pics and I can't wait to see the cooks! Thanks!

Bingo!

As a Type 2 who keeps my A1C around 6 with diet, exercise and medication, just reading your post sent me into a sugar coma! Thanks, Buddy! I'll have my endocrinologist call you for the explanation to my 11+!

Sure sounds tasty here in OKc!

Whenever I go to Austin, I'm there to see my friends in academe. I'll always pay some suffering PhD student to hold places for us at Franklin's. Of course that guy eats with us and we always send our friend home with a boatload of great BBQ. Wo loses in that deal?

Well bosceaux, if that Cop gig does work out long-term for ya, you can always get a gig as a food stylist! Nice pics!

OMG! I read some of your stuff back in grad school! It caused me no end of grief! Nice to "meet" ya!

Bosceaux - the proper reply is "Thank you Mistress MacKenzie! May I have another?"

BINGO! You are spot on, tomahawk! Easy Peasy cooking on a KK. If I can figure it out, anyone can!

Heck Guys! Cooking on all those unworthy appliances, I never took one single photo. I was just food; there was nothing special. Pulled pork is just pulled pork and hamburgers are just hamburgers!

I like that concept!