MacKenzie

Tinyfish, those trees are gorgeous, stunning colour. :)

Those are tasty looking pizzas. Beautifully done.

I was cooking for one today so why not do that lone smoked pork chop I bought on the road trip the other day.;) On the grill. This pix is a little blurred unfortunately it is that time of year when it's nearly dark by 5:30 PM. Cooked. Plated. When I bought it I didn't realize it was cured so it tasted very much like ham. I was under the impression it was just apple smoked. It was very tender but I found the salt over powered the apple smoke. It was very good but not what I was expecting.:)

Wow, that looks interesting. It looks to me that it is collapsible. I think the upper loop fits into sleeves on the ring around the KK interior.

Both pizzas look great and I like the dog checking you out as the photo was taken.

Maybe I'll try it tomorrow. I think the important part is to use low pressure, level and believe it or not a fast release, followed by a short very cold water dunk. otherwise that egg is going to keep right on cooking. I'll let you know when I do it.;) Unless you do it first.:)

Thanks, everyone, it is tasty and sweet, all I need now is a dish of baked beans.;)

mk1, that is amazing and mouth watering, awesome.

On my way to the Berkshire farm we passed a bakery and checked that out. Saw some brown bread that looked good so today I decided I try something a little different than my usual bread. The recipe made two loaves. This one I brushed the top crust with melted butter just for fun.:) The recipe called for some old fashioned oats which I had to get from the store. I'm anxious to try a slice. It is a little too warm to cut but ... soon. I cut it a little early and kind of tore the crumb but it was worth it.

Supposedly that water is full of goodies for you to enjoy.:)

Thanks for the tip, Tony. The grower told me that people think there is more fat in Berkshire pork but that is not true, not in the meat part. I still have two I was going to SV them but maybe I should cook it more instead.:)

One of these days I'm going to put the egg in the PC still in the shell.;)

Thanks, Shuley, yes, gotta love those mushrooms.:)

Here you go, a 2 min. high pressure level cooked egg with quick release and top covered with foil. Here it is still in the custard dish- Plated. Breakfast is served. How long to pressure cook might vary with the cooker used a little. Tomorrow I'm going to do a covered 2.5 min egg. Once you get it worked out it will be repeatable. I don't think it will ever be creamy like a sous vide egg but these PC eggs are delicious and fast.

Agree, I hope no one minds.

Thanks, Stile, I'd love to try a Berkshire pork tenderloin.:)

I like the cold smoker a lot. Just waiting to do some cheese, it will be perfect for that as there is no heat in the grill to melt the cheese unlike my amaz-n-smoker. I like it a lot for two other reasons, if you run out of smoking material it is easy as pie to add more without disturbing things in the KK and if you think it is going out easy to apply the torch to it to get it going again and again you don't have to disturb the food in the KK.

Sharon, my grandmother always said that I was full of the devil. BTW I was also the apple of her eye.:)

Take a look at this site Sharon, http://komodokamado.com/pages/compare-grill-s-features-and-specifications Or better yet- http://komodokamado.com/pages/19-hi-cap-table-top-16-hi-cap-table-top

Sharon, I may have misspoke, I just assumed that Dennis had one for the 16 just like the one for the 19 but I bet if you talked to him you'd have one.

Sharon, oh my you are in trouble, Dennis does do a nice looking rolling cart.

You are so right there, usually the bottom is black when the top may or may not be cooked.:)

Sharon, I have lived here all my life and would not think of moving although it is nice to travel to see other parts. I keep telling folks who live in the rest of the country that we are so far behind that we are actually ahead. Even the time zone tells me that we are 1 hour ahead of Toronto and 4 hours ahead of Vancouver.