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Everything posted by MacKenzie
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Sk, well, I'm glad you remembered it because it looks wonderful.:)
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Shuley, I'd say that's a winner dinner for the Happy Anniversary event.
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Winner Winner Chicken Dinner (w/ Veggies and Turkey Burgers)
MacKenzie replied to twharton's topic in KK Cooking
Looking very tasty and it was quick too.:) -
I have been making sour dough bread for years using the same starter.
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So you are just a "Kid"
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I only have one, the 21 inch high cap so I can't actually measure it but if you look at the pixs of both models you can see that there appears to be a big difference. The high cap is really good for getting things like pizza/bread up higher into the cap. That was my reason for buying that model.
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Kevin, because our KK tops are different, mine has the high cap, so I think our breads would be a different distance from the inner surface of the top so this make a difference in the browning of the top crust. We just have to work out the time for our own breads.
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Gorgeous pix Aussie, enough to make anyone want to make the trip to work.:)
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Kevin, your first calzone looked like you had done many before. I hope I'm able to show my first one. Yes even 450 F might be a tad high but what the heck there is only one way to find out for sure.
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Thanks, Shuley. By mistake I added double the amount of cayenne pepper that the recipe called for but it turned to be just the right amount for my tastes.:)
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Gorgeous, Shubey, I don't know how much longer I can resist making pizza after seeing yours.:)
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Thanks a bunch everyone, you are making my heart beat faster. @CC, you should hear me sing and dance, well on second thoughts, maybe not.:)
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You guessed it, as soon as I saw that in the fridge I though, "Ohhh, Tony B would love this."
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Steve, gooey goodness abounds, certainly looks extra tasty, yum yum
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I was going to ask for a slice of that tasty looking calzone but I don't think there is enough to share.:( That extra temp didn't help your bread any. I hope you can at least salvage some of it. If it were me I'd aim for 450F and see what happens. The KK won't fluctuate up and down like a kitchen oven so a steady 450F might just work.
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I could eat one of each item and be very happy.
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A new to me recipe but it sounded good so here it is- but before I start here is the first ripe Tiny Tim tomato from my plant. You can see the thick juice holding the 2 halves together at the bottom. Marinated the boneless skinless chicken thighs in the sauce and vacuumed sealed for a few hours before putting them on the grill. On the grill- Cooked at 300-325F until the internal temp said they were done. Earlier in the day I made up the yogurt-tahini sauce, and the salad. For the last 5 mins. of the cook I had the homemade pita wrapped in foil and on the grill. Slice the chicken. Now for the build- Plated and I rolled it up and ate it that way messy as it was.:) Up Close. I used this recipe with some modifications, just used the ingredients I had. Mostly changed the veggies for the salad and I also didn't have any mint. http://www.epicurious.com/recipes/food/views/shawarma-spiced-chicken-pita-with-tahini-yogurt-sauce?mbid=nl_07302016_weekly_TT%20(1)&CNDID=28466820&spMailingID=9272683&spUserID=MTEwOTY4NzYwOTE0S0&spJobID=962300905&spReportId=OTYyMzAwOTA1S0
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Your plan for today sounds good and one thing I might mention is that I use and IR thermometer to check the temp. of the baking stone. I'd want it pretty close to the 475 F you mentioned.
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Does it not even come with a warning about how much to open the valve?
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I expect your parents were thrilled with that dinner.:)
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Scary is right and fortunately you weren't hurt. I'm with you and would not use it again.
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Looks wonderful, Aussie.
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Thanks to Tony B, I am ready with my motor, tubing and T connection. There was a PetSmart store about 200 miles from me and I had a friend pick up the necessary equipment so that when my new toy arrives I'll be all ready.