MacKenzie

I bet you are having fun and eating some extra tasty food. Nice setup.

This is what I did- 1. set the double bottomed pan on the main grate 2. set the KK pizza stone on the upper grate 3. set the upper grate with the KK stone inside the double bottomed drip pan.

You are making the most of this corn season, Tony.

It's a deal.

What a spectacular banquet idea, even if we didn't get to see it all. I can just imagine the fun that was had by all.

What a great anniversary dinner and I expect very relaxing and obviously very tasty.

Tuck, dinner is looking perfectly delicious.

I can almost taste it from here.

@ Troble,

That is exactly what would happen to me, Basher.

What a beautiful setup.

Looking forward to the cook, Troble.

BOC, that meat looks perfect and the peaches sound extra tasty.

It is hard on the gasket if the KK is run too much with the lid open, just saying.

Alimac, now, isn't that a lovely loaf.

Lucky, nieces.

Remi, what a fantastic cook, steak looks perfect and now I want to make sour dough bread. 🥂

I just did my first batch of local corn in the Vermicular this evening. The corn was 3 days old so I didn't hold out much hope for it and thought I'd better bring out the big guns to try and rescue it. 2T of water in the Vermicular and 25 mins. at low and we have this.- Finished steaming. Where the corn caramelized where it touched the bottom of the casserole and it added an extra nice flavour. Dressed with, ghee, salt and pepper. I was amazed at the flavour, it was truly wonderful, no hint of it's age. The end.

@Basher and Troble, so you are finding your arms aren't long enough, eh?

Can't wait for my shipment.

Sounds perfect, Basher.

What a lovely cook, nothing like open fire. Living thru a reno is no picnic.

No KK action but next best thing. I did chicken wings on the Yakatori grill last evening. First time this summer.

Very nice job on those ribs.

TY, Troble.