MacKenzie

Bruce, it is an old story. One of my first KK cooks was to make nachos and since broccoli loves cheese I put it on my nachos and Tony gave me the gears for doing that so every now and then I like to tease him about it. Yes, I still put broccoli on the nachos if I have it at hand.

That would like hydroplaning without the water.

, be careful, Tony, or I'll bring out the broccoli on my nachos dish. This is the healthy version.

This afternoon I did a basket rotisserie KK chicken, 6.7 pounds at about 400F. Chicken is ready for the rotisserie. Strapped that chicken in place and put it on the KK. While the chicken was roasting, I had a very nice lunch, new to me but I will be doing it again. Last night I made some chickpea tofu. It had pepper, cumin, cayene pepper, garlic granules and onion powder. It is nothing like that stuff you buy in the store, very tasty, reminded me of chicken flavour and it was spicy. Nice texture too. Served it with some spinach from the garden, and some roasted mushrooms. I should have done more mushrooms, next time. Chicken is done and it apparently had an accident or was beaten up in the roasting process. I think it was because it was partially frozen and while I clamped it in tight when it thawed it shrunk and bounced around in the cradle. Still tastes just like it is supposed to.;) Unfortunately I only have a phone shot. Roasted Chicken. When the chicken came off the KK I put on a Syzygies' Residual Casserole. You really have to smell this, it fills the house with the most wonderful aroma.

That is quite the collection, Bruce.

And the fight was on.

Once a year if you are lucky. Some years none.

Tangles, it keeps me out of trouble, most times.

Thanks ck, seems pretty much only once a year if one is lucky.

The morning after the big party, anyone know this feeling?

Fully out- 9 inches tip to tip.

I think we must be fully open. There is a scent from these flowers, rather pleasant and the flowers are a good 9 inches in diameter.

Nearing the end.

Exactly Tony, if you snooze you loose in this case.:) I took these with the cell phone cam.

It is getting darker and darker so the blossom opening more and more but harder and harder to get a good pix.

1 hour later-

Looks like it is going to be a late night here, the Cereus is going to blossom tonight, I think. There are 3 that are ready to open and 2 more that will do so in the weeks to come.

I can see why there would not even be a nibble left.

Gorgeous beef ribs:) yes, and just wait until you do it on the KK.

Wow, that plated shot is looking so delicious to me and you know how much I like fish, not. Beautiful cook. [emoji4][emoji4][emoji4]

Tony, you are killing me with that corn. [emoji44][emoji481][emoji481][emoji481] BTW, your entire meal sounds absolutely wonderfull. [emoji4][emoji4][emoji4]

Eli, pebble KKs cooks faster, uses less lump, looks more stunning and the food tastes noticeable better. Guess which one I picked? Seriously no matter what you choose you will be impressed with the beauty, functionality, and the taste of the food. Do call Dennis and get his opinion, he will not pressure you in any way and will give you an honest to goodness opinion.

tekobo - "Who am I kidding? Binchotan, economical??" You must have seen the box of 20 sticks for almost $500 US.

Steak is looking tasty as do the sides.

What a great meal, both meats are looking very tasty and sounded like they were a hit with the guests too.