MacKenzie

I hear you 5698k, it all sounds soooooo good that I was hoping for pixs. Are you listening, Tony?

The bacon passed the taste test with flying colours. Plated.

Aussie, that must have been a bad burn, the stuff would stick like glue.

Thanks, Tony. Yes I put it in the fridge for several hours, usually overnight. My slicing room is in the basement and very cool so that helps some too. If I was in a rush I'd put it in the freezer and get it good and cold that way. My friend bought the curls but thought they would be smaller. She makes chocolates, lucky me.[emoji4]

I was so low on bacon that it ran out. It has been cured and washed. Now it is drying overnight in the fridge. Ready for the KK. On the grill to smoke for a few hours, grill is about 220F. The smoking wood is whiskey barrel. Smoked. Looks like candy. Sliced. All but one package is vacuumed sealed and in the freezer. The for a hot chocolate, especially this one. A friend gave me some chocolate curls and I used 3T in a cup of milk to make an awesome hot chocolate.

It's a Canadian burger.[emoji6]

Welcome from the other side of Canada, Nova Scotia. You certainly have a beautiful KK and large enough to cook for everyone all year long.

That roast looks perfectly delicious. [emoji4]

Dozer, tasty looking pizza.

Better to give up time on the golf course that to give up the KK after all that work.

More duck fat fries tonight. I had leftover cut fries and froze them last night. Thawed them out today and they were kind of mushie so I put them in the dehydrator. Over did that but now I know it will work. Coated them with duck fat and air fryed @350F for 16 mins. Did the burgers on the KK but with the time change it is pitch black outside so skipped the pixs. This is my last ripe tomato from the garden. I am going to miss them. Plated.

I was just winging it but I'd guess 1T or so.

Just look at the meat on those ribs, delicious dinner with the salad.[emoji4]

That's wonderful Tony.:)

Those duck fries have been on my mind all day so I decided to try a batch from scratch. Started with a russet potato, cut the fries, soak in cold water, boil 2-3 mins in vinegar water, dry, coat with duck fat, fry in air fryer for about 16 mins @ 350F. Served with a KK grilled beer sausage and sauerkraut salad. This the best from scratch air fryer fries I have made to date. Had Crème Brûlée last evening for a nice dinner finish.

I did some fine dining last night and thought of all you duck fat fries lovers so took this phone pix just for you.

Exact what Bruce said.

I made 2 more carrot and onion pizzas today. I am going to freeze one and see how that goes, it should be fine. I skipped the step in the recipe that says bake for 5 mins. after coating the dough with oil then load it up and cook for another 15 mins. I did it like any other pizza but did spread oil on the top of the dough before adding the carrot puree, cheese and onions. It worked just fine. Dressed. Plated.

Oh my goodness, that is to die for, I am positive that I'd love every single thing on the menu. Thanks for sharing and the invite.

I think I'll have to move.[emoji41]

I made my own from 16 ozs. cream cheese, 1/3C sour cream and 1/4C whipping cream. Just blend these together and there you are.

I saw this tip the other day and thought I'd give it a try. To avoid those stringy egg white bits when you poach and egg first strain the raw egg through a very fine strainer(a tea strainer will work). That will get rid of the watery part of the egg white. To the remainder add a little lemon juice to help the white to stay together. Pour the egg into water that is nearly boiling but you don't want any movement in the water. Put the egg in a gently as possible. I put a bed of mascarpone on the plate and then after draining the egg put it on top. This is what you get- It is awesome with that bed of mascarpone. I am nearly out of KK bacon, time to get another pork belly.

Thanks,Tyrus. I haven't forgotten it yet but I tell you what is nice is when the veggies aren't ready you can just keep the SV running. You don't have to worry about the meat overlooking while the veggies catch up..[emoji4]

Tekobo, post away, no one will say anything nasty except Tony if you put broccoli on your nachos. Of coarse I never let him live it down. You notice his name is tony b, the b is for broccoli.

That's wonderful, now if you just had a grill to spin them on. That is soon to be rectified.