MacKenzie

I sure would like to taste them, they do look gooooooooood.

ABSOLUTELY [emoji23][emoji23]

I can see tasty fries in you future.

I'll say you will be kicking your egg flipping buddy's butt. Does he know you bought this or are you going to surprise him and just show up with it?

Thanks, Jon. I cooked these for 15 mins. and shook the basket every 4 mins. The potato was cut into fries 1/4 X 3/8 inch strips, soaked for a good 30 + mins then dried off so that no moisture was visible. Tossed with 1.5 t of oil. I could have done more fries with same amount of oil.

This just arrived this morning and I have already put it to use and I must say I think I'm going to like it. Made my first batch of fries from an old shriveling russet potato. The first bite was OK but as I kept munching they began to grow on me. I spiced them up with pepper, salt, cayenne pepper and paprika. Yes, Tony, I ate them with ketchup and really enjoyed them. Can't see me getting out the deep fryer in the near future. i am not saying they taste like the perfect deep fry but spiced up and low in fat makes these very satisfying. Just out of the air fryer and a little crispy. Spiced up .:) Now I want to try potato chips.

Speaking of air-fryers, I ordered one early this week and it arrived this morning.

The end of my donair meat, guess I'll have to make another batch. This was too good to keep to myself so I thought I'd share it with you all.

Oh no,

Aussie, I know you didn't invite me for dinner but I'm on the way. Next time you might think twice before posting such a tempting pix.

Small BBQr, I hear you, that exchange is still a killer as it was a few ears ago but I decided to bite the bullet any way. I liked cooking on this grill so much that I ordered the second one a year later. The food just tastes so much better than cooking on a ceramic grill. I didn't think I would notice the difference but there is a world of difference and this grill will last and last and last with no cracking of the firebox etc., etc., etc. Life is good in Nova Scotia all year long.[emoji4]

Jon's idea, "I really think you would benefit from seeing the 19 TT before you commit on a size. You would know first hand if a 19 is too big or small or just right." is what I was referring to.

Thanks guys. [emoji4] Tony, I don't mind repeats. I gave half the loaf to the woman that I get my farm fresh eggs from and I just received a call from her. Seems her family liked that bread and wonder if I would teach her how to do it. Sounds like fun to me. [emoji4]

Garvin, Jon has a fantastic message in his post, go see it before you order.

Awesome all the way round.

Awesome.[emoji4][emoji4][emoji4][emoji4][emoji4][emoji4][emoji4]

Garvin, I am sure you will have a great time. Don't the pixs, we all want to be kept up to date.[emoji4]

Garvin, Jon, just offered you the chance of a lifetime, go for it.[emoji5]

From what I see the 21 has the feet and the dome is the standard depth. The 22 TT has the hi cap and you get more height for grilling plus you can get your pizza up higher in the dome. You will need to make a stand for the 22 TT.

Thanks, Paul. I was expecting much nicer colour from the butter cook too.

Thanks, Garvin.:)

Roasted some sunflower seeds today to add to the already roasted pumpkin seeds to make some sour dough bread. Can't wait to cut it. The crumb-

It is as blue as blue can be.

That was a riot.

Garvin, that is a tough one, there are so many great colours to pick from it is not an easy task.:)