MacKenzie

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.

Did this one for breakfast this morning.

It is a beauty, FotonDrv.

You are making me very hungry, beautiful and tasty looking.

I really like the final plated shot, looks delicious.

ck, I think you were too hard on yourself, those are a long long way from throw outs.

Aussie and Dee, that is indeed a lovely meal, yummy:) :)

Gorgeous, right down to the feet. :)

Those sure are interesting names.[emoji1]

Wow, we should have had a pix of that Tony.

Bill, what's left after all the minuses? LOL

Thank you Bill. It sure is the way to go, back to the future, eh.[emoji4]

That is looking very tasty, Tony and you nailed the smoke ring.

That sounds delicious, Tony, think I'll try it.:) Thanks.

Things are looking good, Tony. I've been using it every morning. Lately eggs in the shell, mostly they do crack but nothing comes out of the egg, just a little cracking of the shell.

Following advice from a friend I picked up some pasture raised pork chops. Did a test one today and now I'll be putting this butcher shop on my regular list when in the big city. On the grill. Cooked @ 275F until IT was 145F Plated with pressure cooker potato slices, 2 mins. at low level and then added to the frying pan with a little oil and butter, garden fresh carrots and parsnips. Interior of a very moist tasty pork chop. I wish I had bought more of this pork. Potatoes cooked via the PC have a different texture internally, more creamy than if they had been boiled, much nicer in IMHO.

Dozer, that cook looks sooooo delicious.

Thanks, sk, lucky me, eh.:) Thanks, Bill. You nailed that, they did taste fantastic.:)

That is great news, Tony. I'm looking forward to your bacon caper:)

Wed. I went to a get together that was had a craft theme. At the end of the night we came home with a bag labelled KRAFT. When I opened the joke was on me:) The pork was fantastic and so were the veggies

Looks deeeeeeeeelicious.

Variety is the spice of life.:) I love my SV machine. Fantastic for fish, scallops, making yogurt, creme brule, warming up leftovers, SV eggs(if you get it right) are out of this world. I would do without the microwave in a heart beat but not the SV, no comparison. As Jon mentioned it is great for doing boneless skinless chicken breasts, so little effort needed and a lot more flexible on the timing, if you run over the time, no big deal. Like any new tool one needs to work at it and learn how best it works for what you want to do.