MacKenzie

Lots of fun to be had at that coffee bar.:)

While we are on the pressure cooker kick I tried it to get a better fries. I took 1 Russet potato and sliced it for fries. PC for 2 mins. on level 1 and did the normal release. Divided the potatoes in half after they cooled. Put half in the freezer, deep fried the other half at 375F. Here they are in the PC. After deep frying, crispy and tasty- That was yesterday, today I deep fried the frozen ones. Huge drop in temp, added too many fries for the amount of oil so not a good test of the method. Crispy but the inside was no as good as yesterday's fries but they may be due to the huge drop in oil temp. Still good though and crispy outside. This method is very easy and I suspect it will be the one I'm going to use. I will be doing this procedure again and when I do the frozen batch I'll try to keep the oil temp. up and see if freezing improves the fries over the non frozen ones. Either way I thought the fries were better than the 2 fry/freeze method and a lot faster and easier.

Thanks, Tony and I'll be watching for you egg caper after the holiday.

Thanks, ck, it is going to be nice to very easily roll it out into the light during the upcoming winter months.:)

Shuley, it is about 1/3 rd the weight of my 22 inch and so there is a lot less mass to heat up. It goes pretty quickly less than half the time that the larger KK takes.

ROFL

Couldn't resist one more PC egg, if you use a very dull knife and you are very careful you can expose the egg yolk. A little poke and watch it run.

Tinyfish that cook is bursting with flavour.

Shuley, after a 6 miles run you deserve all the rewards that you can eat and those goodies are perfect.

Thanks, everyone. I really appreciate your comments. :):):) HalfSmoke, my exact feelings. Jon, I think that discrepancy is due to camera/lens angle and you are so right we did plan them to be the same.

I do have Pressure Perfect, guess I better get it out for a look see.

Thanks for the book tips, I will check them out, hippressure is a good source.

KR has apps for their cookers, it is an easy way to get the times and pressure level.

Sharon, thanks, don't you just love those Kuhn Rikon cookers. They are like the KK grills, a piece of art. I only have 3 (LOL) although I do have one of those huge canning pressure cookers. I just recently bought the frying pan one and I love it. it is great for cooking KK bacon, keeps the splatters inside. I have been saving bone in the freezer but never thought about smashing them up. Thanks for that tip and the tip about putting the leftover veggie end on the KK for a few hours. I don't add salt either until the final produce for the stock. I can see some really tasty stock in my future.

Gorgeous, just look at those light and the sunset. Is that a lake you are on now?

WHAT, you are not there and I've picturing you there.

That explains the size of that stump. No wonder you have big critters roaming around.:) It sounds quiet, peaceful and relaxing with lots of out door fun.

That is a horror story, I'd be so sick about the dogs' safety. You have a really interesting location. Love that hardwood.:) That is a monster tree in the last shot.

Looking good,Aussie.:)

FotonDrv, I bet you shut that door in a hurry. !!!!!!!

Finally have a stand for my little 16 inch KK. Rolls around like a charm using just use one hand and the handle. This is a heavy duty cart- It is getting dark but we are nearly done. It is too cold to do the finish outside so we dragged it into the living room. YIKES. Here it is with one coat of varnish 2 more to go. So far no accidents. Today we put it on the deck and topped it with Little Ms. Pebbles sister to Pebbles. Let's pull it out into the light. View from the dining room sliding glass door. You just know where LMP is going to be when the snow arrives, yes, right in front of the door. I have most of the shutters and shades up to keep the snow out of my ODK. I need to find some tiles to put on the shelves to keep them from getting all marked up.

That is enough reason to get the 32.

Delicious looking chicken, tasty and nice colour. You will soon have the roti cook down pat.

I only put in 1C and it is just below the plate sitting on the bottom of the PC. The water doesn't even touch the egg.

Gee, Tony, I was hoping that it would have been a better experience. Do you know the spoon trick to remove the shell? I found it, usually I have my spoon wet and also run some water over the egg if things are not going well.