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Posts posted by MacKenzie
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What a relaxing cook, love those Spanish peppers.
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Wow. How can one chop look that goooooooooood!
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It is stunning.
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13 hours ago, Poochie said:
Nice looking chicken, MacKenzie. What brand pizza oven is that hiding under its cover?
Thanks, Poochie. It's and Alfa 5 Minuti oven and does a wonderful job on a pizza. Actually there is a last of the season pizza party scheduled for tomorrow. It's going to be a cool one, 5C is the high for the day. Still I am sure it will be fun and very tasty.
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A feast for sure and with matching drinks!
I need to get on that invitation list!
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That was a novel idea.
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You are making my mouth water, Tekobo 👍👍
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Can't wait to see the cook pixs. Have tons of fun and enjoy.
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I just put the tip in boiling water and it should read 212F in my area. If it doesn't turn the nut on the backside of the thermometer. Dip the tip back in the boiling water and see if you corrected it enough. You might have to do it two or three times to get it to read 212F.
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True about the thermometer so many of us take the thermometer inside when the weather turns to winter white.
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Gotta love a nice stack of wood.👍
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Could I have the same for my upcoming birthday, please?
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Looks yummy, Tyrus.Some nice firewood too.👍👍
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At what point would it get mushy from too long being in the Sous Vide ?
It would not be a matter of minutes but rather hours, not sure how many though.
I nearly always do my boneless skinless chicken breasts via sous vide, do a light brine and add some seasoning. They are very tasty.
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Not as bad as Fiona, I expect.
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It sounds similar to what I did last year. We had planted rows of pine and spruce when we first bought the property but they grew and grew and grew. Cleaned out to let the sun in and keep them from falling on the house or garage. I was amazing to watch them work their magic.
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Looking very tasty Troble.
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Always use my Milwaukee battery mini hand blower, another great idea from Syzygies. 👍 👍
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On 8/2/2023 at 1:42 PM, Syzygies said:
Two long cycles with pasta dough in a cereal bowl hydrated the dough better than waiting, and the monster movie expansion and contraction is fun to watch.
I've been waiting to try vacuuming sealing my pasta dough and finally did it the day before yesterday for some Lasagna, I loved it. I did let it rest in the fridge for a few hours to suit my schedule. Yesterday I did it again for some spaghetti but it was in the fridge for an hour or so before I rolled it out and cut it into spaghetti. I will doing this every time I make pasta from now on, the dough was so smooth and easy to work with. It was also smooth in the final product. THANKS, Syzygies.
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Everyday Misc Cooking Photos w/ details
in KK Cooking
Posted
Oh my goodness, I knew I should not have looked at this awesome goodness before breakfast. What a grand dinner, Troble.