MacKenzie

Don't listen to him, I've had my KKs for years and have only eaten better tasting food and not added any pounds.

Troble, dinner is looking soo gooood, nice colour on that steak.

Awesome, Tekobo. 🥂

What a sight.

Troble, you are pushing me over the edge, I can taste those pizzas.

Remi, dinner looks delicious.

Great cook, Tony, pictures are worth a 1000 words.

@alimac, I saw that rolling pin action. Great info., thanks for posting.

Troble, one thing I'd like to add, I never use a rolling pin, just my fingers to flatten it out, I don't want to squish all the air out of the dough.

Right, US$ too.

A simple cook, chicken drumsticks. They were so moist.

Fantastic dinner.

The biggest problem I have with my chamber sealer is having to move it to change the oil. It weighs ton.

Beautiful.

Several years ago I moved to a chamber sealer and I do like it a lot and just as you said one must be very careful when sealing liquids. I can freeze the liquid first then seal but it is still a pain. I should brake down and get an impulse sealer.

You first.

Some may have a fist full of dollars but I have something even better and it's right out of my garden. Swiss chard and so tender. I think I've hit all the big food groups with this dinner.

It sure is.

A feast for the eyes.

@ remi, one did you start out with a full bottle of Whistle Pig? Delicious looking sandwich.

Good one.

Troble, gotta love those pizza cooks.

I don't know which I like better the pork or the cake. You are off to a great start.

Now that's friend, and you certainly made great use of the wagyu.

@ Tekobo, sounds like fantastic time, great food and drink, common interests and the possibility of a new toy to buy, what more could one ask.