MacKenzie

Started my pumpkin soup - Maybe I'd better cut it up first. Done after about an hour at 375- 400F. All scooped out and now I need to run to the store to get the heavy cream. Please stay tuned. I think this must be enough for two batches of soup so I will freeze half for the winter.

alimac, those beef ribs look fantastic and lots of meat on them.

Awesome, you are going to need a wide angle lens to get those wonderful food shots.

sfdrew, Happy Birthday.:) I have never burned a basket of coco but it looks a little on the skimpy side to me.

tekobo, dinner looks amazing and tasty.

Pequod, both of those loaves have wonderful crumb, both loaves look beautiful too, and you just gotta love the taste of fresh milled flour.

No, but I have roasted a whole squash before, just punched a hole in the top. It cooked just fine but it was just like doing it in the oven( you know that appliance that is taking up space in your kitchen. ), today I should pick up more smoking and it should be more caramelized. I hope.

Wahoo, great landing and in case you are wondering we women are interested in the whole process too. Looking forward to more of the story.

alimac, I know what you mean, pretty soon you will forget you have a kitchen stove. Looking forward to seeing your beef ribs. If I get my act together I'm going to roast a pumpkin today. It will be for soup.

Wahoo, what a day this is going to be, and one that you will never forget. Think you can handle all the excitement in one day

alimac, great looking wings and corn.

Bonfire, your kids sure are going to love you.

Already had the pan hot from the smashed potatoes so used it.

Hot soapy water and/or a Kurly Kate.

Those are nice and meaty ribs, Aussie and a tasty dinner.

Tyrus, you got my number, thanks. That brine is a killer.

They are wonderful, Bruce, I just love the brining effect, no KK involved.

I love the design of the Niche Zero. It would be great to be able to switch the grind size from espresso to regular grind and not have all those leftover grinds in the grinder.

I like this method of doing scallops, soak in salt/sugar(4:1) brine for 10 mins. then rinse and put the scallops in the SV bag with a little olive oil. Cook for 30 mins at 128F.

Interesting.

LOL, jonj. It is AKA, the freezer room, and the exercise room.

telobo, that pork roast you did on the rotisserie certainly looks extra delicious.

The magic of salt - The excess water is being drawn out and soon I'll cook it in the mustard sauce.

You should smell my dehydration room, Fabreze has nothing on this.

Right now I have a batch of mustard pickles on, the third and last for this year. I want to give some away so that is the reason for this batch.