MacKenzie

Tyrus, you realize that will take extra time but if you are not in a rush it's yours.:)

Thanks, Eddie mac, Swiss all the way.:)

The pastrami was done earlier on the KK and frozen sliced, perfect for a quick sandwich. I bought some homemade rye bread at a local market for sandwiches so...

@ Aussie, here you go - Praline Cheesecake Crust- 1/4C butter 1C Graham Wafer crumbs 2T packed brown sugar Filling- 3 packages of cream cheese 8 oz size 1 and 1/4 C packed brown sugar 2T flour 4 eggs 1 and 1/2tsp vanilla 1/2 C chopped pecans Topping- 1T maple syrup Crust: Melt butter is saucepan, stir in crumbs and sugar. Pack into bottom of ungreased 9-inch springform pan or 8x8 inch pan. Bake in 350F oven for 10 mins. Filling: Beat cheese, sugar and flour together at medium speed until blended. Add eggs, one at a time. Beating until blended after each addition. Min n vanilla and nuts. Pour over crust. Bake in 350 degree oven for 50 to 60 mins. Until firm. Chill. Topping: Spread maple syrup over the top to cooled cheesecake. Chill. Serves 12. Filling: Beat cheese, sugar and flour together at medium speed until blended. Add eggs, one at a time. Beating until blended after each addition. Min n vanilla and nuts. Pour over crust. Bake in 350 degree oven for 50 to 60 mins. Until firm. Chill. Topping: Spread maple syrup over the top to cooled cheesecake. Chill. Serves 12.

@ Aussie, here you go, enjoy.:) Praline Cheesecake Crust- 1/4C butter 1C Graham Wafer crumbs 2T packed brown sugar Filling- 3 packages of cream cheese 8 oz size 1 and 1/4 C packed brown sugar 2T flour 4 eggs 1 and 1/2tsp vanilla 1/2 C chopped pecans Topping- 1T maple syrup Crust: Melt butter is saucepan, stir in crumbs and sugar. Pack into bottom of ungreased 9-inch springform pan or 8x8 inch pan. Bake in 350F oven for 10 mins. Filling: Beat cheese, sugar and flour together at medium speed until blended. Add eggs, one at a time. Beating until blended after each addition. Min n vanilla and nuts. Pour over crust. Bake in 350 degree oven for 50 to 60 mins. Until firm. Chill. Topping: Spread maple syrup over the top to cooled cheesecake. Chill. Serves 12. Filling: Beat cheese, sugar and flour together at medium speed until blended. Add eggs, one at a time. Beating until blended after each addition. Min n vanilla and nuts. Pour over crust. Bake in 350 degree oven for 50 to 60 mins. Until firm. Chill. Topping: Spread maple syrup over the top to cooled cheesecake. Chill. Serves 12.

A real cuttie and you gotta love that bib. [emoji6]

What a nice mess of ribs, they look delicious and have a lovely smoke ring.[emoji4][emoji4][emoji4]

Tyrus, I am just glad I came home with ribs instead of cake and ice cream. He did cook them outside on probably Maple Leaf lump. It is awesome Canadian stuff.

Talk about service, better keep on his good side, Aussie.

Great setup, your stunning KK fits right in.

Aussie, just look at the amount of moist meat on those ribs.

A very good friend of mine did these pork ribs and they were awesome. His mother had a birthday and we were there to celebrate with her. Lots of great eats but none better than these ribs and hot maple sauce. I came home with a care pack of 5 ribs and I ate the whole thing all by myself. Here is a plate of ribs at the b-day party- My dinner today, leftover ribs, although you'd never know it.

Great news, Tony, I should see it this week I think.

Aussie, she is going to bring the recipe out on Tues. so I should be able to get it up Tues. or Wed. at the latest.

I didn't Shuley, I used a zip lock back and just dunked it in the water with one corner above the rest of the bag and above the water level, then slowly lowered it while closing it off. It worked like a charm.

What fun that must have been and great eating to boot.

Thanks, Aussie, I will ask my friend if she has a shareable version of the recipe.

Aussie, looking fantastic, as usual.:)

I hope so, Tony.:)

Aussie you did a great job on that dinner.:)

Tyrus, your dinner is gorgeous, so colourful and you even have a smoke ring.

Tony, I know you SV and I have to say this again- this was the best sv chicken and sauce I've had.

Tekobo, I like those meals that keep on giving especially when they are as tasty as this one was. Bruce, those potatoes were nicely creamed and as I mentioned that sauce was to die for can't wait to do a hot chicken sandwich.

Great eats for everyone.:)

This is the first time I have sous vide a whole chicken but it won't be the last. A friend and I decided to cook ourselves a fun dinner. She did the appetizer and the dessert and I did the main course. This is the recipe for the chicken- https://recipes.anovaculinary.com/recipe/sous-vide-whole-chicken The trussed chicken goes in the bag with stock, celery, leeks, carrots, shiitake mushrooms, thyme, bay leaves and soy sauce. Here are the veggies ready to go into the bag with the chicken- The whole works goes on for 6 hours at 150F. But we end up with a snow storm and decide it is not safe for my friend to come out. I finish the chicken, cool it and put it in the fridge for overnight. The next day about 2 hours before dinner the bag is put back in the bath at 150F to heat up. We received a good foot of fluffy snow, it was very pretty. Appetizer, toasted bread with blue cheese, slice of pear and prosciutto and a little thyme. Chicken and veggies out of the bath- You have to love sous vide to appreciate that pix.. We removed the skin, dried off the veggies and coated them with olive oil and baked at 450F until they were cooked and a little charred. Reduced the sauce. We didn't take any plated pictures. Dessert, maple cheese cake, rich, rich, rich. Finished dinner off with a specialty coffee, no pix This morning for breakfast it was leftovers for me with purple crack. Then for dinner more leftovers except I cooked carrots. We found we didn't like the roasted veggies but the sauce was killer. We both loved the chicken, it was tender and juicy. I would do this again in a heart beat the chicken and sauce were sooooooo tasty. There was another piece of pie for dinner.