MacKenzie

Here it is with a slice of aged cheddar, a little torch work softened up the frozen cheese. I forgot to mention that I used the KK baking stone and the bottom crust of the bread is exactly the same colour as the top. You can see it in this slice with the cheese.

It is bread that is made using home ground flour and I was anxious to try it. This is his recipe: Recipe attached. 45% red winter wheat, 10% rye, 10% soft wheat berries. A lighter blend for summer, we up the whole grains in winter. Sourdough Bread (45-10-10-10).pdf I only had enough winter wheat berries to make one loaf but that was probably a good thing. If it didn't work I only have 1 bad loaf to eat. Here is a pix of the leaven- Autolyse stage- Ready for 2 hours proofing- Finally ready for the KK. Baked @ 450F for 20 mins, next time I'll do 425K for a little longer. The crumb. It is delicious and I will be definitely be making this bread again. Both the aroma and taste were wonderful. I'm dying to try a slice with some nice cheese on it.:) Syzygies, I have a couple of questions for you: 1. Did you make the loaf by hand or did you use a mixer? I did it totally by hand but I am thinking I'll use the mixer next time. 2. At what temp. did you bake your loaves? Thanks again for the recipe. I did make an attempt to score the bread but it was moving sideways and I didn't want to mess too long trying to get the slashed done. Hopefully next time.

That is exactly what you need, ColoradoRick. It would be the perfect setup.

Mtroo, thank you very much. The chicken thighs are in the top half of a broiler pan that came with the toaster oven. I didn't want a solid pan so used only the part with the slits in the bottom.

tinyfish, those are mouthwatering burgers, fries and hot dogs, all done on a gorgeous KK.

Thanks to SK, who seems to be the only person thinking when that cook was done. If not for her we would have missed this awesome cook. Thanks, SK.

kjs, those chicken look sooooooooooo delicious.

@ Tony,

Holy smoke, it really is the big, the bad, the beautiful. It is awesome over the top spectacular.

Well I know that cheese cake was an awesome birthday cake but I bet that stew was wonderful too. Isn't it great that during the hot weather we can cook all day long outside and never miss a beat.

Kevin, looks delicious. I am envious of your calzones, one of these days....

Thanks Tony and ck.[emoji3] It was the first time for thick ones for now I want to get more that thick too.

Delicious looking and since it is for a birthday calorie free:) Happy Birthday CK:)

Smashing beautiful, Bruce.

Bundles of thanks are coming to everyone. :)

Mapp torch is my favourite method, just turn that on for a few seconds and get out the hair dryer. Works great everytime.

Shuley, from here dinner looks lovely, nice way to do the ribs for a change.

That was a great show by the Aussie, congrats.

Stile88, thanks. Very soon, you too will be enjoying the taste of food from your very own KK.

Thanks, dstr, sure didn't throw the beet green out. Aren't they delicious steamed!:)

Thanks folks, it really was the best pork sirloin steak I have ever had.

I had some Huli Huli sauce leftover so I decided to marinate a sirloin pork steak in it. On the grill @360F 147F ready to remove. Plated with some fresh from the garden cooked beets. Interior, tender and moist sirloin pork steak, delicious, actually the best I have ever had.

Jeff, that brisket sure looks tasty.

Thanks, EGGARY, no but maybe next time. Thanks for the suggestion.

CC, you were a bad influence:) @MacKenzie - Yeah, you're right,but I got invited to a LOT of parties!