MacKenzie

Thanks, Bruce, I do like to eat.[emoji4]

A different take on the poached egg breakfast today. A little Sriracha in the pocket and purple crack on the top. The yellow on the egg is from the Red Palm Oil.

That is exciting news, Eddie mac.:)

That is a fantastic looking dinner, Dee and Aussie..

That's a good one,Bruce.

sfdrew, that is a superb cook of those meaty beef ribs.

Our Bruce, never.

Today I put the purple crack inside the bag and I suggest that be left out and added after the cook. The colour of the outside of the white is greyish if it is add to the bag.

Our Bruce, never.[emoji4]

Bruce, you are going to be our bionic man.

Tony, make sure you get as much air out as possible and I didn't do it today but you can add some spices, etc. to the bag. Grease the inside of the saran wrap where the egg will be and tomorrow I'm going to tie it with a twist tie or butcher twine. I think a dash of hot sauce might just be in order.

It has been so long since I did a SVed poached egg I can't remember but I think it is easier as I just have to get a sauce pan of water heated on the stove.

It will be fun and I am looking forward to seeing your bakes.

Thanks, Eddie Mac, I might just do it again tomorrow. [emoji4]

Poached egg and bacon on homemade sourdough bread for breakfast. First time doing the egg this way- Oil some Saran wrap, drop the egg in, tie it off and drop it into simmering water. Serve on top of bread, sprinkle with purple crack, add a slice of KK bacon and...

It is so hard because there are so many beautiful ones to pick from but of one thing I am sure, you will love it no matter which one you choose.[emoji4][emoji4][emoji4]

Can't wait to see what you decide on, alimac, so many fantastic KKs to pick from, and just wait until you taste the food.

...and they are nice and neatly stacked too.:)

That had to be delicious and it sure looks it.

Just look at all that tasty meat on those ribs.

Just finished reading the article and it sure sounds like you are on a fun adventure. Please keep those pixs coming. Goose fat galore, chips, chips, chips. Your friends will all be getting goose fat in their stocking.

Now that's using your noggin, Aussie, dinner is looking fabulous.:)

Chicken is looking very tasty and so does your pork belly. Slicing that for breakfast I hope.

Tyrus, you are so kind and I love it.

Here is the pumpkin/sunflower sour dough bread that just a short while ago came out of the oven. For a change I baked it in a Dutch Oven as opposed to free standing. I expected it to have a lot more oven spring but it wasn't lacking in flavour especially after it was buttered with some cultured butter.;) There is a gorgeous crust and tomorrow when round 2 of the stew is served it will be with bread for dunking.