MacKenzie

Bruce, where is the pix of tasty cheese lunch sandwich you had today?

Pizza looks very tasty and there is room for 3 or 4 more.

I saw a recipe on the Anova web site this morning that looked interesting - sous vide egg bites. https://anovaculinary.com/easy-homemade-sous-vide-egg-bites/ I used eggs, some yogurt, pimentos, pepper and cheddar cheese to make 3 egg bites in three 4oz Mason jars. SVed at 172F for 60 mins. The bacon pieces are ends from the last smoking bacon cook. The yellow on top of the egg is Tony's hot sauce.:) Nice smooth texture-

Peposo with creamed potatoes - the potatoes gave the mouth a little relief from the heat of the stew but it's the heat of the stew that makes you wanting another bite and another.;)

Sure looks, extra tasty to me.

There ain't no flies on you, Bruce. Just look at those shish kabobs, those mushrooms and those chops. There has to be an air flow problem if you didn't get the temp. up to where you wanted. Did you stir the lump in the basket to get rid of the ashes from the last cook and maybe check to see if there is a build up of ashes in the bottom of your KK? Now you'll have to invite your friend back for a rerun once you determine the source of the air flow problem. I'm sure he will be delighted.

Lovely looking bread and it is so nice to see some green grass. The 32 is looking fit as a fiddle.:)

Bruce, there ain't no flies on you, just look at those shish Kabobs, and those mushroom, not to mention the chops.:) It has to be a lack of air, did you stir up the lump to make sure all the ash from the last cook was out of the way and is there a build up of ash from previous cooks? You'll just have to have your friend over for a repeat cook to make sure you have the air flow problem solved.

It is a day one is not likely to forget. [emoji1]

Thanks for the unpacking pics. It is great to see them and it brings back great memories. [emoji4][emoji4][emoji4] BTW, we are glad you are here.[emoji4]

All is well that ends well.

Just one small correction, I am of the female persuasion. MacKenzie, is one of those names that is given to females and to males.

Bruce, I'd probably go around 325-350F until the internal temp was just over 145F

Amusedtodeath, I know who I want to cater my birthday party. What a lovely birthday party you arranged for your wife, I bet she was thrilled.

Nomad, that cook had to be very tasty. Now for the ribs.

sf, looks like you did a great job on the sea bass and the veggies and it sure sounds like your wife thought so too.

Bruce, I am waiting to see your cook pixs.

Bruce, you sure know your foods.:)

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?