MacKenzie

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.

That is what I felt.

Dinner looks delicious.

Jonj, you just made me want to do a pork butt with the Billows. Dinner looks lovely as does the pulled pork.