MacKenzie

Everything looks very tasty.

Beautiful colour on that chicken.

Very good point, Tony, you definitely do not want to experience a flash back. If you do you will never forget it.

You sure do, Tony.

Yes, Tony, just like you said easy and very tasty. I will do this very soon again, maybe tomorrow.:)

Looks tasty and healthy, Aussie.:)

I owe, Tony big time for this breakfast. I had not heard of egg on a cloud until he posted his breakfast. I loved it. Did as he said, used the immersion blender, slick. Folded in some Parmesan cheese. Baked at 425F for 3 mins then added the egg yolk and baked for another 4 mins. Topped with some garden chives and purple crack.

I am tuned and very hungry.

Aussie, I did get it this time but only because you used it once before and I asked then.

[emoji16][emoji41]

Thanks, tailc. [emoji5] I think you are going to love sous vide. I found the more I used it the better I liked it and the more things I found to do with it.

Awesome, Keith, can't wait until I get mine.

Sous vide the beef for 3 hours at 131F then sears on the KK over coffee wood. Searing. Plated. Air fried baked potato.

Just look at that moisture, awesome

Beautiful.

^ Exactly.

You nail that cook, Tony. Perfect colour and perfect spelling, next thing you need to do is apply for Canadian citizenship.

Gotta love metric, 10 10 10.

You got that right, Tony, I ate so much I thought I had over done it and thought I might be sick but it tasted so good I didn't care.

sure sure you can't maybe I can sell you a bridge too.

Just thought a nice plate of homemade spaghetti would go with the garlic fingers I made yesterday. Ground up some wheat berries and made the spaghetti, topped with some dried tomatoes from last summer, mushrooms, fresh chives from the garden and a side of garlic fingers.

Aussie, you get the most meaty ribs, gotta love that flavour.

That plate is making my mouth water.