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Everything posted by MacKenzie
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Tekobo, I have been thinking this over,(So you know there is a dangerous idea coming.) and I figure that if you do 2 or better yet 3 paper thin slices and put it in an air mail envelope that I would be able to have a taste. It is the perfect season for it to arrive safely.
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Tyrus, guess I'll stay home in that case.
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FotonDrv, that was a very interesting read, thanks for posting it. I love your friends sense of humour.:)
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Tyrus, I would just put it in the KK without doing anything to the outside of the pot. Don't forget to season it before you use it.;)
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Tekobo, wow, it looks wonderful. At least you have more geese to try the new recipe. When you had it in Italy was it sliced the same thickness as like you did? I think I'd just love to sit down to that lunch.
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Very tasty wings and I see you are raising the young one properly.[emoji4]
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Today I decided to do another attempt to bake my regular pumpkin/sunflower seed sourdough bread in a Dutch Oven. I wasn't happy with the oven spring in my last one, although the bread tasted fine. This time I made sure the dough ball was tight when I put it on to proof. Here it is ready for the oven. While I was waiting for the bread to bake I needed quick lunch. Remember that carrot/onion pizza I made this fall? Warmed up and ready to eat. Bread is just out of the oven. It is all over but the singing. And how it did sing. I love love that sound. The crumb shot.
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What a bummer, Eddie mac. :(:(:( It will get sorted and you will be awe struck when you do see it.
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I found that for my size of egg a good time is 4.5 mins. I started tying mine with string and kept the ends long enough so that I could hang the bag over a stick across the top of the pot. One knot is enough , it won't come loose. If I don't go to the market tomorrow I'll try to take pixs showing the setup.
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Eddie mac, I have been wanting an outdoor oven since forever but don't see it happening. There is just so much of the year that I wouldn't be able to use it.
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Eddie mac, talk about great outdoor cooking tools.
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I do think that you could figure out a way to hang the breasts for the next time you do this cook. Using some SS rods to make a hanging rack that will fit inside the KK would be in my first plan.
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Tekobo, I am so sorry you are having trouble with the Meater. I do not have one and sorry to say that I can't offer any help. When I smoke my bacon I just lay it on the grates and granted there are grill marks that don't get any smoke. Do you have another thermometer probe unit that you can use?
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Aussie, gotta love those grandmothers, my Mum's Mum was a good cook also. Guess that's where my Mum got it.[emoji4]
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I'll drink to that.
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It is funny you say that Bruce because I have always eaten well, thanks to my Mother. The funny thing is that I didn't realize it until I left home. I thought everyone ate the way we did and it was just the way it was. LOL I can still remember when I found out differently. That was when I realized what a fantastic cook my mother was.
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Nice fresh market eggs, good stuff.
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Thanks, Bruce, I do like to eat.[emoji4]
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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.
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That is exciting news, Eddie mac.:)
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That is a fantastic looking dinner, Dee and Aussie..
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That's a good one,Bruce.
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sfdrew, that is a superb cook of those meaty beef ribs.