MacKenzie

Another very special breakfast today, I am on a roll. Smoked peach jam made by our own ckreef. This jam is made from KK roasted peaches and as soon as you open the jar you get a wonderful peach smell. Beautiful colour and nice size peach chunks. Extra tasty jam. Special breakfast is plated for this pix. Back on the griddle and a little flip and plated for the final time. I just had to turn this into a ck egg. Thanks again for the wonderful tastes.

They are sweet when ripe and sort of mild tasting. They only look like cherries they do not taste as cherries nor are they as strong tasting. Very easy to grow, they pop up every year and they grow on a plant not a tree.

Some no cook treats this morning, ground cherries. I gathered these up this morning on my early rounds of the garden.

They are a great company.[emoji4]

I received mine today and it took a quite some time for me to get both the phone and tablet working. My problem now is that I have two different wifi systems and I want the gateway to work on both. A job for tomorrow but at the moment I am optimistic it can be done. If not I will contact Thermoworks and I'm sure that will solve it. I bought the case but not totally happy with that, things are really packed in and no good space for the USB adapter. Even is their pix on the web site doesn't not have the adapter and its cord in the case. One thing for sure, Pequod, Thermoworks will fix things.

Wow, does that ever look tasty.

No, I don't find it overly strong but it is pretty lean. That lemon ice cream is pretty tasty, thanks.

That was a fun watch, Tony. I was looking for you with your Purple Crack but no luck.

Looking forward to trying that naan bread, sk.

SK and CK, thanks for posting, it is a fantastic cook, bread looks soooooo tasty and perfectly cooked.

Love the colour and the side shelf and cabinet. Fantastic setup.

DiveandGrill, don't forget the pixs.

Tony, that looks awesome, the colour is great and it even matches your KK. I have to tap my smoker occasionally too. It seem to drop more of the smoking wood down onto the fire.

The moose meat is lean and it doesn't have a strong flavour. That was an espresso to end the meal.[emoji847]

A friend brought me some moose meat and with some of it I made moose meat hash patties. The patties have meat, potatoes, carrots, onion, mushrooms and spices. Did patties on Little Ms. Pebbles for lunch today and served with a garden salad, still warm from the sun. The cheese is a grilling cheese called Haloumi and this one is topped with Mediterranean spices. And someone had to finish off that lemon ice cream. Straight off the warming over the perfect end to a nice lunch.

Hello from Nova Scotia, whatever KK you get will be a big upgrade and the food you cook on it will also be upgraded. I use mine all year long, summer and winter. Awesome grills.

Bruce, you put a big smile on my face, thanks.

Thanks, ck, looking forward to that naan bread cook.

I neglected to say that I ground my own flour from Durum wheat berries to make the spaghetti.

Jarraa, you sure have some tasty looking cooks, your taste buds must have been thrilled.

I also noticed the big tank of gas.

Just thought I needed some comfort food today. Made some homemade spaghetti and sauce with tomatoes and mushrooms.

Cherry Tomato Galette from Recipes on PBS For the Pastr 1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully) 1/4 tsp. salt 8 tbsp. (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water For the Filling: 1/2 cup ricotta cheese 1/2 cup grated parmesan About 1 pound of cherry tomatoes, halved 1 tbsp. olive oil Freshly minced basil for garnish (4 or 5 basil leaves) Salt and pepper, to taste For the Glaze: 1 egg yolk 1 tsp. water Directions: First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour. On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper). In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes. Bake in a 375 F oven for about 45 minutes or until crust is golden. Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve. I have the amounts in metric(Mostly): For the Pastry: 150g unbleached white flour chilled in the freezer for 15 minutes 1.75g salt 105g (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water http://komodokamadoforum.com/topic/8334-cherry-tomato-galette/?tab=comments#comment-97076

ck, no pixs of that fabulous naan bread bake?

DiveandGrill, here you go- Cherry Tomato Galette from Recipes on PBS For the Pastr 1 1/4 cup unbleached white flour chilled in the freezer for 15 minutes (I used spelt and it worked beautifully) 1/4 tsp. salt 8 tbsp. (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water For the Filling: 1/2 cup ricotta cheese 1/2 cup grated parmesan About 1 pound of cherry tomatoes, halved 1 tbsp. olive oil Freshly minced basil for garnish (4 or 5 basil leaves) Salt and pepper, to taste For the Glaze: 1 egg yolk 1 tsp. water Directions: First, make sure your flour and butter are chilled. In a medium mixing bowl, mix the flour and salt together, then cut the butter into the flour with a pastry blender, a food processor, or two knifes, until the butter is evenly distributed with the largest chunks about the size of peas (these chunks of butter are what will give your crust its delightful flakiness). In a small bowl, mix together the ice cold water, cold yoghurt, and 2 teaspoons of lemon juice. Pour this mixture into the flour. With a wooden spoon, gently mix together, just until you can get it into a ball. It doesn't have to be perfectly mixed, you want to avoid overworking the dough. Flatten the ball into a disc and wrap in plastic or parchment paper and chill in the fridge for at least 1 hour. On a floured surface, using a floured rolling pin, roll the chilled dough into a large round about 12 to 14 inches wide and between 1/8 to 1/4 inch thick. Place the rolled-out dough on a piece of parchment paper on a large baking sheet. (You may find it easier to handle the dough if you roll it out directly onto the floured piece of parchment paper). In a small bowl, mix the ricotta and grated parmesan together. Crumble and spread this mixture onto your dough, leaving a 2-inch border all around. Place your halved tomatoes, cut-side up, tightly together to fill the circle, leaving the 2-inch border intact. Fold the border edges of the dough inwards so that the tomatoes are encased by dough around the edges but exposed in the center. Brush the edges with the egg yolk glaze. Season with salt and pepper if you wish and drizzle the olive oil on top of the tomatoes. Bake in a 375 F oven for about 45 minutes or until crust is golden. Remove from the oven, let it cool for a few minutes before sprinkling shredded basil on top. Slice and serve. I have the amounts in metric(Mostly): For the Pastry: 150g unbleached white flour chilled in the freezer for 15 minutes 1.75g salt 105g (1/2 cup) cold unsalted butter 1/4 cup full-fat yoghurt (if liquidly, drain it first so it is thick and creamy) 2 tsp. fresh lemon juice 1/4 cup ice water