MacKenzie

Steve, your dinner is looking delicious.

Loved it, what a fantastic dinner.

Gee, ck & sk, that sure looks like a fun and tasty cook.

Today started with a very simple objective, make my first batch of basil pesto. I have a bumper crop of basil this year, first time ever. Thought I'd have an easy day, pesto, no big deal. This looks interesting, I have to taste it, but I don't have any spaghetti in the house. Guess I have to make some since I really do want to taste it on something. If it's good, then I'll make more and freeze it for the winter. Homemade spaghetti spinning in the pot. Add a little of the pasta water to thin the pesto a little. Plated with some previously KK grilled meatballs. Today I just warmed them up and put a rack on top of the SoloStove and got the outside of the meatballs a little crispy. It was delicious and now I'm up for making a lot more pesto. Say GOODBYE to that store bought pesto.

Oh, so it is not a really long wait, lucky you.

todc, do you have an estimate for the arrival date?

MacKenzie[/mention] those biscuits brought great memories back of baking with my grandmother! A fresh kick in the butt as to why I love cooking sooooo much! The biscuit recipe is from my Mother. She made fantastic biscuits, among lots of other things [emoji4] Here is the link for the clafoutis recipe that tekobo mentioned. https://www.epicurious.com/recipes/food/views/basic-clafoutis-51208430

Wow, did that ever turn out great, a winner dinner. Happy birthday Carla.

See, there was nothing to worry about with your sous vide crème brûlée. Everything turned out perfectly. Isn't is great the way Cornish game hens fit so well between the tines.

Welcome and you are going to be so thrilled with this new purchase and just wait until you taste the food. Since you have been reading the posts you already know that we love to see arrival and the unboxing pixs, the more the better.

What an awesome cook, stunning, you nailed it.

Well no sausage but previously grilled chicken and gravy.

We have had a few for sale, folks moving, etc and couldn't take the KK with them. I wish you good luck with your quest.

Whatever I made they were good- although my cream of tartar is decades old so I'd like to make the recipe with fresh. I think they might puff up even more. The pan does a nice job on the bottom, it was the same colour as the top. These biscuits are made with 1/2 C of butter so I don't think I needed to add more.

I sure hope you get a chance to try it, Bruce. Please keep us posted if you do try it.

Your sous vide Creme brûlée will be perfect.

Happy Anniversary, what a wonderful way to celebrate, gorgeous dinner.

Oh my so many gorgeous flavours, beautiful dinner.

Here is a hot dog bun recipe that I have made and did like. I should get busy and make some more. ;)

Here is the recipe for the Mini Baguettes from the Lekue book. The methods for kneading are: Method 1 Mix for 15 mins by folding. Method 2 Fold 4 or 5 times every 15 mins. for an hour

I will post the recipe tomorrow. [emoji4]

Well it better be a skinny hot dog is all I can say.

And, a true Southern biscuit is NOT a scone, honey!

The hole in the pan is 2 X 6.5 inches and the bun is slightly smaller as you can see in the pix.

Exactly what Tony said.