MacKenzie

Thanks you, Ken. It has been great fun.

Thanks, Jon, maybe you should get me a ticket too.

Thank you, Dan. It really is my birthday. Started celebrating last evening with a wagu steak at a restaurant that is about a 40 minute drive from here. I'll post a pix later.;)

Jon, this is a riot because, today IS actually my birthday. When I saw the post title I thought how does he know that? I guess we'll remember for next year. It IS great to have you here.

Thanks,churchi. It came that way.

That's funny, ck, when I cracked it open I did think at the time, I bet this is how ck would like his egg.

I have never smoked pork chops but now maybe I'll give it a try. These chops were tasty but not what I was expecting. It was like ordering vanilla ice cream and getting chocolate.

Bill, a week of food for a SCG, that's kind of pushing it. Thanks, Steve. CK and Stile. You know what I'm having with my breakfast tomorrow.;)

Aussie, some seriously tasty stuff going on at your house. Everything looks very tasty.

Those are two very nice steak cooks. Both would be delicious and tasty.

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.:)