MacKenzie

Dee and Aussie, strike it rich. Dee builds layer after layer for a potato/squash/bacon/cheese casserole then goes on to make an awesome veggie and boiled egg salad. Aussie throws some spices on the beef ribs, drops them into the KK and shrinks them. The result: A dinner fit for a Queen and King.

Thank you , Syzygies, I appreciate your info.

Beautiful cook, HalfSmoke, awesome and it all looks perfectly delicious.

Cured 5.5 pounds of pork belly and smoked it yesterday- While the bacon was smoking I did a beef tenderloin in the SV bath. Plated with pressure cooked squash and some fried potato wedges. Sliced and vacuum sealed the bacon today. It is now in the freezer except some samples for tomorrow's breakfast.:) The slices were so long they wouldn't fit in the bag so I cut them in half. Sounded like a good idea to me as now I can have 2 slices for breakfast instead of one.

I love the spiced up butt, awesome colour and there is lots of bark on the cooked butt, now waiting for the pulled shot.:)

Beeeeautiful.[emoji1][emoji1][emoji1]

Thanks, guys I just ate the last piece today, it is such comfort food.

Sure looks tasty.

Jeff, that duck looks wonderful.

Tasty chop dinner, Aussie.

Looking goooood, Aussie.:)

Good idea, sk.[emoji4]

I didn't know where to post this soo.. My neighbour called guess they were making a recipe and needed a can of beans and since we live outside town it's much easier to borrow from your neighbours. I gave them the beans and received some locally made truffle chocolates, guess who won on that trade.... Some were filled with maple cream, which I love and this one was filled with maple cream and maybe cranberry, I could not really tell but it tasted delicious and looked beautiful.

I know you would, you devil.[emoji23]

Tony, I have made poutine and I love it, maybe now that I have the bug planted in my head...... Jon, you are so correct, we know exactly what's what. I, also, worry about the spill over of the gravy, that is huge no-no as you are clearly aware.

I thought so what a sneaking trick but it works.

Tony, I have made poutine and I love it, maybe now that I have the bug planted in my head......

Beautiful pixs., thanks for posting. Happy Anniversary. Of coarse you realize that from now on I will always think of you as you were in that pixs.

Thanks, Tony.

I will start this post again this morning, started it last night but could not get the pixs to upload even after several attempts. This is pure evil after all those holiday eats. I'm here all by myself. but not for long. I was given a salt plate for Xmas and I thought I'd give it a try to keep some fries warn while another batch was cooking. Heated the plate for 30 mins at 400F so it would be nice and warm. In the end I'm not sure it was worth it. Plated. and dressed. I was visiting a friend yesterday and we decided for lunch we'd have coffee and a plate of sweets, that was the total lunch.:) I better get back to my senses today.

Cherry or peach that is a tough one, I'm sure I'd love either or both.:) How did you do your SV potatoes?

Aussie, you sure did a tasty looking job on that cook.

What a great look cook, the pork looks so tasty and perfectly sized.:)

This is pure evil after all those holiday eats. I'm here all by myself.

ck, that is a nice looking plate.