MacKenzie

Crunch on one see if you still think floral. [emoji4]Folks in your world are going receive a nice surprise gift.[emoji16]

Tony, that is exactly what I was thinking. LOL

Not everyone can do that, Tony.:)

Tyrus, you are so right. The yolk is noticeably larger than a either the turkey or chicken egg. The shell is quite transparent and very smooth, when the egg is cracked the white of the egg was crystal clear, a beautiful sight. Breakfast is ready.:)

Thanks, Bruce. No not Kim Chee, it is a sauerkraut salad.

Thanks, Tyrus, I used that sauce as a dunking sauce and did enjoy it very much.

A little snow here but nothing to stop a KK cook. Made a little sauce for chicken thighs this morning used fennel, onion, ginger and black garlic. Grill is coming up to temp. Thighs are done. Plated. The chicken was very tender and moist, no pix as camera battery died.

You will find if you light lump leftover from a previous burn you seldom get a lot of sparks do if you light that and shut the lid that should keep sparks inside the KK.

The steak may not have been as good as you expected but everything else must have been tasty. Sorry to hear about your meat freezer, I hope you live somewhere it is cold outside or your a fast cooker.;)

Tyrus, I do have an ostrich egg shell but it is empty BTW the shell is verrry thick.

Way to go, Aussie.[emoji4][emoji847]

Aussie, your rib dinner looks wonderful, lots of moist meat in that meal an salad to boot.[emoji4][emoji4][emoji4]

No it doesn't, Bruce. It is vacuumed sealed and that keeps your fingers off it, no problem.[emoji4]Remember smoking is a method of food preservation so the vacuumed sealed cheese will keep for a long time.

I’ve got some cheddar in the fridge that I smoked last January and it’s tasting amazing. Sent from my iPhone using Tapatalk I totally agree, I really must age. I bet that batch you have in the fridge now tastes wonderful.[emoji4]

Went to the Sat. market to pick up a pork belly and some eggs. The vendor gave me a couple of these. I had no idea what they were until he told me. The bacon is on to cure and later this coming week I'll smoke it. In the meantime I just had to try the turkey egg. The shell was hard almost had to hit it with the cleaver. I really couldn't tell the difference when it was cracked open in appearance or flavour after cooking it. It was neat experience.

Aussie, those are beautiful ribs and they sound delicious.:)

Aussie, dinner sure is looking very tasty.[emoji4][emoji4][emoji4]

Thanks, Tony. Bruce, my jar says it will keep 24 months and after opening keep it in the fridge.

How did you use them in mashed potatoes?

Funny how there is something so appealing about those crate labels.[emoji4]

Well Bruce, we'll just say it had beans.

I have friend that likes his chili over rice and I'm pretty sure it is chili with beans, it is his wife that gave me the beans and she grew them for chili. That recipe you post sounds verrrry good too, thanks.:)

No, but I am game, thanks.

Beans, that is the reason to make chili.[emoji1][emoji1][emoji1]

Some organic red kidney beans grown by a friend. Did an overnight soak started with boiling water and 1 t baking soda. In the morning did a water change and boiled the beans for about 15 mins to get rid of the bean poison. Changed the water and they are ready to go into the chili. Plated and added some shaved smoked cheese. Just after lunch my order of organic black garlic arrived. I wish it had come an hour earlier. Nice taste and texture, it is very moist and a little sticky.:)