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Everything posted by MacKenzie
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Tyrus, What a great looking meal, you are tempting me to do beef ribs.
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Steve, that is a beautiful piece of work.
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Aussie, your steak dinner is looking very tasty. Love a red t-shirt.
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I thought Pequod should drive because he can bring his espresso machine and since he is the only one who knows how to operate it he'd be a good DD. Maybe you could just drink verrrrry slowly in the meantime.:)
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Steve, don't you know you shouldn't drink alone, we'll be right there.
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Thanks, Aussie. The whole belly was about 6kg. I cut it in half and froze a section.
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Sliced the breakfast bacon this morning, packaged it and now it's in the freezer. Only one thing left, taste test tomorrow.:)
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What a great party and I'm so glad you escaped the smoke police.
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@Steve M, and you should smell my fridge.
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@Flemming Wonderful, you're on.
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I am waiting for the Profitec Pro 700 to land at my Canadian distributor's.
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Breakfast bacon was smoked this afternoon, right now it's sitting outside cooling where the temp is just above freezing. I am hoping critters come along and steel it. Time to scrap off the cure. Ahhh, there is bacon under there. The magic tool for removing the spices, etc. a dough scraper. Smoking is done, used apple and cherry woods. The flip side. I think I'll do the slicing and packaging tomorrow.
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Your wife did a fantastic job on the KK, I'd say she was batting 1000, does she drink coffee? Sure looks like an interesting machine.
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Things are looking goooooooooooood.
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Looks lovely and I'm sure it tasted wonderful but just wait until you do the same cook on your new KK.
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Tony, those are some great looking beers.
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Thanks, Tony, I looked at corned beef but the packages looked terrible so I passed on them. I am looking forward to seeing your pastrami cook, I bet it will be tasty.
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I have a few irons in the fire, used the smoking gun to add more smoke flavour to a previously KK cooked chicken. Also getting ready to smoke a pork belly tomorrow and made some mesophilic yogurt for the first time. Dinner is plated. This yogurt was made with Coffee cream, 18% fat. It's going to be my starter. My next batch is on now and I used whole milk, 3.25% fat. We'll what difference that makes. This yogurt is fermented at room temp. Bacon story tomorrow.
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One of these days I'm going to do cheeseburgers so I figured I'd better make a batch of perfectly melting cheese. Start with some nice Castillo Cheddar Cheese, some Silk Chili pepper from Burlap & Barrel, also added some Aleppo pepper and then add the required sodium citrate.(14g for 380g cheese) Melted and poured it onto a silicon mat. When it cools I used a cookie cutter to make the patties. I have about 10 of these slices. Now when I melt these over burgers the fat will not separate from the cheese.
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Lovely colour on that chicken.
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Great to have your visitors back they won't make their way to my house until around the 10th of May so I still have some waiting to do.
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Alimac, things are looking tasty and those ribs seem to have quite a bit of meat on them.
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What a weekend you are having. Everything is looking sooooooo tasty. Everyone will think you have a new aftershave lotion.