MacKenzie

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.

How about on the fries.:)

Tinyfish, I think it did, these were less ham like than the last batch. Although they were still really tasty. These were Costco chops and the last ones were Berkshire. Only way to know for sure is to them again with the normal soak time. Aaaah shucks, I have to do more:) I should do 4 more and finish 2 with a 4 hour soak and 2 with 6 hours.

Thanks, Bruce, I'll send you one.

I started curing 4 boneless pork chops for 4 days and then forgot the day I should smoke I was going to be away and that's not all! I washed them out and then went to bed forgetting to take them out of the water, they were soaked for 2 hours more than I wanted, yikes. As if that wasn't bad enough I left town on the say that they should have been smoked. We are on a roll here. Today I smoked them and here they are- They are moist, tender and very tasty, talk about luck.

Hephaestus, I'm sure our 50 degree weather feels just like his 70's.

Tony, that is an experience that I'm sure you don't want to repeat.

That explains the beautiful red of the trees, Bloodgood Maple.

Gorgeous pixs. love that red and your dog is gorgeous also.:)

Thanks, Tony, you win the jackpot, indeed it is leeks and red pepper. That is just what I had in the fridge that needs to be eaten. I am keen to see what you do with your eggs and hear what you think.

That is good news about the surgery.

Thanks, Ken, I have some more in the soak-out stage as I write.

No I didn't dust them at all, Tony.:)

Thanks, guys, I wouldn't lead you astray, the eggs are awesome.:)

ck, that is a precious shot.:) Love it.

ck, it was seeds and I grind them in a coffee grinder.

Those sure are tasty looking ribs, Bosco.