tinyfish

Now thats is the king of breakfast sandwiches.

Welcome and I look forward to seeing some of your fine cooks.

For the Reefs cooking I would hunt high and low to find the bistro.

Have you guys tried rice flour on your pizza peels. Rice flour is like little ball bearings and works really well the pizza just slides off.

Now thats a meal.

The finished results look great. The sriracha will make a man out of Hawke....what I'm I talking about I don't like spicy too much either. ..lol.

If the steak is thick enough then its reverse sear for that nice even color all the way through. If the steak is on the thin side then just cook direct. What ever way you choose I'm sure the results will be excellent.

Sorry I'm no help. If the drive shaft doesn't even fit without the spring seem something is out out spec. Is their more then one size drive shaft in the cradle packaging.

Well done CC the girls will never eat store bought MNC again. That black pebble finish on the beast is awesome.

Biffer congratulations on your KK23. I would love to see some picture since I'm waiting for my KK23 to be delivered next month. As CC said feel free to ask questions theirs lots of knowledge non this forum.

Yes sir, that is one fine prepared meal you have there.

Cant wait to see the evidence I bet its delicious. Since me KK is still floating around at sea I may as well rewire my rotisserie motor tomorrow in preparation for the KK's arrival.

Very nice job indeed.

Three sliders for me please.

Congratulations that KK looks fabulous. Have you thought of a name for your KK.

My first try at cheese manicotti. They were very simple to make and they were a big hit. I followed this recipe http://www.foodnetwork.com/recipes/stuffed-manicotti-with-fresh-marinara-sauce-recipe.html. I did not use that marinara sauce I had made my own so I can't comment on the marinara sauce in the recipe. The batter.. The pasta shells The ricotta cheese filling I added some chopped fresh spinach. .. Pasta shells loaded and ready to roll... A delicious pan of cheese manicotti....

I catchy title would be "her butt". Anyways it looks like you'll be having a nice tasty dinner.

Happy B-Day!!!!! So what I remember from math class you turned 19. Only two gifts....everything is better in three's.

Something tasty for the chef while cooking.

Way to go Dennis!!

Prometheus looks like he's smoking smoke good stuff there....

From the menu I know who made what. CK that stew looks great but SK has outdone herself with that dessert. The dessert on the red plate is that the brownie WOW!

That should be a post card

Very nice.

Cook shack the recipe that I follow is pepper stout beef from the wolfspit http://wolfepit.blogspot.ca/2009/10/pepper-stout-beef.html?m=1. I have done it twice using white wine as the liquid (had no red wine) and for me I like the wine better and adding sliced mushrooms 10 mins before its done cooking. What I am going to try next time since I usually cook a 6 - 8 lb chuck roast is adding the veggies half through the foiled part of the cook. I'm not sure if using the larger chuckie that it was to cook longer but the veggies almost disintegrate.