MacKenzie
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Everything posted by MacKenzie
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I must say it does look gooood, correction it looks great.
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Thanks, CC, the milk sauce was 1.5C whole milk mixed with 2T flour all in with the sausage after the sausage was cooked. Bring to a boil and allow to thicken, about 5 mins.
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This time it is chicken sausages that I made last year and thought a breakfast casserole would be good. Started with removing the casings and sliced the sausages, next time I think I'd crumble them. Grease a casserole, and add hash browns and some green onion. Then cheddar cheese, I didn't have any yellow. Add the sausage and milk sauce. It is ready for 45 mins in the 375F KK. Baked. Plated.
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I sure hope that is the cherry jam you are sending us this year in addition to your usual peach jam.
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Already doing pizza, there ain't no flies on you.
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Wait until you try chicken, it always comes out extra moist, can't get a better cooker than the KK.
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Lunch looks wonderful and the young one has an eye on someone else's meal, cute shot.
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Fortunately you remembered the pix. That was a close call, you might have had your KK license suspended. Great job Rob, things are looking like they are full of flavour.
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I just braved the monsoon just to make ckreefs Bronx Bomber
MacKenzie replied to erik6bd's topic in KK Cooking
Just the kind of meal you need when the weather is not co-operating, comfort. -
Aussie, that had to taste delicious.
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Margarita, did you say Steve M.[emoji528][emoji528][emoji528][emoji7]
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Wouldn't I like to be sampling this cook!
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Bruce,
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, actually there are quite a few women on the KK site. I don't know which is worse spell check or auto piolet.
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A chocolate truffle made by my friend and lime ice cream. A very good friend sent me a recipe for lime ice cream that had only a few ingredients, whipping cream, sugar, lime juice and lime zest. Lime zest. All ingredients mixed. and into the ice cream maker. Almost done. Served with the chocolate truffle.
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Very nice crafts.[emoji16][emoji41]Our rivers are not that big fortunately and mostly gravel bottoms but one can stii wreck a canoe. I've seen that done. Actually we had to go in the spring while the water was high and there weren't too many bugs.
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No, but hopefully it may help to relieve some of the angst.
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Those pizzas look wonderful.[emoji7][emoji41]
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Thank you, Steve, they were really tender and tasty as well as moist, now if I can just remember what I did for the next time.;)
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Time to pay a visit to the KK and give it a tender pat.
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It is awesome, you won't get any sleep tonight with all this excitement and just wait until you cook on it. The food will be as wonderful tasting as the grill looks.:)
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Did a couple of boneless pork chops and did the brine that Syzygies mentioned, added some fennugreek and granulated garlic to the salt/sugar brine. Did an 8 hour brine this did a wash out soak in fresh water for about 1 hour. In the brining bag. Rinsed and dried. The fat on these chops really was pure white. Plated, done on the grill until IT was 150F, a little more than I was hoping but what the heck, brown it on the baking steel in the kitchen. Those are fresh from the garden peas that are uncooked, Oh sooooo sweet. Look at that moisture.
