MacKenzie

Thank goodness for those "little voices". You must be on cloud 9, you are on your honeymoon and you just settled on a KK. [emoji4][emoji4][emoji4]

Thanks.[emoji9] Yes, it is a La Chamba casserole and that was Israeli cous cous under the stew. I really wanted to use a nice creamed potato but it was very late and did not have the time for that. I plan on having a leftover serving of the stew today with creamed potatoes. It maybe be even better the second day.[emoji6]

I had a package labelled Beef Short Ribs in the freezer but when I opened it there were no ribs, all meat, bonus. I used that meat to make this stew. It had a ton of black pepper, a whole ounce of ground pepper with 1.75 pounds of beef as well as 1 and 2/3 Cup of a nice Chianti. Took this seared meat shot with my phone as camera was dead at the time. Here it is after about 6 hours in the oven at 250F. Plated. Then I added a little more of that oh so rich sauce.

Looking forward to more pixs of your stunning KK.

Great score, CK.:)

I sure did, Bruce, thanks.[emoji16]

I saw this and curiosity got the best of me. My intuition said this is just a gimic for someone who doesn't bake bread. I just couldn't let it go and had to try it out. First don't believe the recipes that come with it or those on the web, the translation is bizarre. I started this loaf of rye bread only to find out an hour and a half later no that was not supposed to be baking powder it was supposed to be yeast. Since my motto is never give up, I kept going and going just like the EverReady battery, expecting the worst but hoping for the best. Every thing is done in this silicone container, it opens to a bowl and the bread is baked in it too. I put the loaf in to brown for another 10 mins. Those are rye berries that I flaked for the topping. What a pleasant surprise, guess I need to write up the correct recipe so I can reproduce it. Where is the pastrami?

Oh come now Bruce, it works for me, you can do it too. Thanks for the offer Bruce.

Bruce, I will be right thete for pne of your tasty sandwiches.[emoji4][emoji7][emoji8] At the same time I can checkout that spice pyramid.[emoji5]

Don't you just hate when that happens, Tony.

Sliced the bacon so now I can get back to having a slice at breakfast, a treat.:)

Yes, that is great and it will keep better that way for sure but it won't keep forever. I vacuum seal mine too but I have a slice for breakfast so it doesn't last that long in my freezer. I have no idea how long it will keep. There is a lot of fat and I find that is what goes bad first.

Thanks, Bruce. [emoji4]Better eat that bacon before it spoils.[emoji847]

Thanks, bb3, I smoked at 225 F until the IT temp. was 145F, then removed it frm the KK. I can't to slice it in the morning.[emoji1]

Thanks, sk, I appreciate your comments. The KK held the smoking temp perfectly, it is so easy. The whole house smells like bacon, Fabreze should be so lucky to smell like this.

I tried to get a 5 pound slab of pork belly but the best I could get was 3.5 lbs. Cured and ready to smoke. Smoked with cherry, maple and wine barrel woods. Flip side- It smelled so good I couldn't resist a taste.

I must give this recipe a try now if I can just find those peppers.

Shuley, those are some great looking pizzas. I would not get rid of my sous vide. It has lots of great uses, in fact I'd like to have a second one.:)

Thanks, tekobo.:) The smoke was subtle. I would do this again. You know there is something different than baking in the kitchen oven but if one didn't know this trick one might not know what it was. I doubt anything can replace a wfo pizza.

Grif, I see you have some admiring fans already and just wait until they taste your food.

Wow,sf, does that ever look tasty.[emoji7][emoji7][emoji7]

Thanks, sf, this is the dough I make with the food processor, I know what you are thinking, the what.... but that is what is used. It takes no time to do it.

Wow, that is going to be awesome.

It has been miserably cold with a wicked wind so I decided to do the pizzas in the kitchen stove although I knew they would taste better done on the KK. Then I got to thinking, remember how tekobo added smoke to her rice KK cook? I thought what can't I do that in my oven then it hit me use the smoking gun and smoke the uncooked pizza. Last night I made the dough up- Then let it proof in the fridge overnight. Make the pizzas. Smoke them with hickory using the smoking gun. Boy my kitchen does smell nice. Baked. First cut- The crumb- First bite.

We'd probably end up on taking notes on your spice sources.