MacKenzie

Profitec Pro 700 might be something to consider.

@tekobo, we much like Aleppo. They source their Silk Chili from Turkey and it has a nice little zing, just the right amount so that you can sprinkle it on get a little colour as well as zing. I found it here, and I've bought several of their products and very much like everything I've gotten from them. https://www.burlapandbarrel.com/

Jon, forget that diet Pepsi, it's not good for your health whereas coffee is good for your health. Make the move, be brave.

A different take on the Salisbury Steak. Put a little silk chili on the Mayan squash and onion.

I guess Dennis will be putting a lot more bars on the KK grates.[emoji4]

I'm up for this challenge.

ck, those dishes look lovely.

Love that crumb. Check out Syzygies posts for his chain method of getting steam into a KK cook for bread.

@ CK, no way, ketchup on the fries.

Nothing if you ask me. LOL

Haven't Salisbury Steak in decades. Start with some of the ingredients- Ground 2 chuck roasts yesterday to get this meat for the steaks. Salisbury Steak. Grilled. Mayan Heirloom squash. Plated.

I agree, Bruce.:)

I enjoyed reading this post, thanks. Glad to hear you have it all fixed.

Ha, that has a hard time even going forward. [emoji4]

Nice looking dinner and what a beer selection, I would gladly drink some of them.

That bread is looking just fine, CK as does everything else.

It sure looks like it must have been a very tasty dinner, and so relaxing.

Lately I've been filing the tube and lighting through the side holes and yes, I do have to watch it and make sure it doesn't go out. Something that I thought helped was to make sure the fuel you use is dry, so I've put mine in the microwave to make sure it's dry BUT be careful with that as it can go on fire. You don't want to ruin your microwave, maybe I should put the fuel in the dehydrator that would be a lot safer.

Looks like your are all set for some gooood eating for a little while, Aussie.

Your cook is making my salivate, yum yum. BTW your weater is sounding like mine.

Bruce, a donair, is a local thing and often sold at pizza shops around here. I love those things. In other places, perhaps you have seen Gyros, they are very similar.

Things are pretty much cleanup and waiting for the big arrival in ..... March.

I was going to do nachos today but I didn't have any broccoli so decided to make donairs instead. The donair meat was in the freezer from a previous KK cook so that made things quick. Fortunately there was some donair sauce in the freezer also.

They were very good, we both liked the crunch and flavour.

Last night did a little fine dining for my friend's birthday and I couldn't resist this side order in Tony b's honour.