MacKenzie

dstr8, beautiful looking tuna burger.:)

Tony, that is a gorgeous shot.

Beautiful:)

Thanks, dstr8, I did enjoy it.:)

CC, that was a really neat idea and I imagine you had a bit of fun with it too.

Thanks, kjs, and CC, I'm smiling from ear to ear.

Made a nice chowder with the haddock bag juices for lunch today.

Bob, I know some people use welder's gloves, tongs will also help and you will need to be quick if you have a rip roaring fire going. I don't have the gloves as I don't normally have a big fire going and usually i don't have that many pieces that I need a huge fire.

I've been thinking that I should do a potato bag but never made the time to so it until SK pushed me over the edge with here already sprouted potato plants.;) Thanks, SK. I'll be thinking you when I pull the first potato months from now.:) I put wire screen to keep some of the critters from digging in the bag.

Sorry to hear that Izzy but you do have a solution and you will have time to try the KK before the big cook on Independence Day.

Tinyfish, that's what I'm thinking too.:)

SK, there is no way I'd part with my grill. Sous vide is a cooking technique that is just as awesome but in another way. I consider it to be a necessary tool in any kitchen. It compares to nothing else. It is a must have tool just like the KK is !!!! I just has some pan fried potatoes that were delicious. I made them with some leftover sous vide potatoes.

Good luck I hope you get a pot full.

SK, delicious, time to cut it and start passing out samples.

Where are all these fish recipes coming from?

Guess I need to get out my fishing line, eh, Tony and my suitcase.:)

Jon, I'm still gun shy about fish, may more tasty experiences I'll get over it.

I'll be interested to hear what you have to say about the caddie.:)

dstr8, that sure is a lovely looking pizza. I'm not that brave yet.;) Although I could use the bag juice from the haddock to do chowder.:)

Beautiful, Tony.

That's great, Bruce.

Everything looks perfectly delicious, especially the meat, it's awesome.

It is a wonderful place to live, we are so far behind that we are ahead of the rest of the country, We are even ahead time wise, they are all behind us but don't tell them I said that.;)

Now let's look at rhubarb, the stems make for wonderful eats, stew, pie, crumble, etc. on the other hand the leaves are poison.

I'm very happy that I might get to eat some healthy fish;) There is no crust all I did was 30 mins. @ 130F, cut the bag open and put the fish on my plate. Yes, that is some day or two old potato salad. I use a few different containers for sous vide, mostly use an 8 L polycarbaonate container. It looks like this https://www.amazon.ca/Cambro-6SFSPP190-Polypropylene-CamSquares-Translucent/dp/B001BZEQ44/ref=pd_sim_79_7?ie=UTF8&dpID=41PBNHNpfLL&dpSrc=sims&preST=_AC_UL160_SR155%2C160_&refRID=CVWFFWFFA8NX29T8WJ7H but any container that will hold your circulator and the food is good. No, don't sv the pork shoulder, cook that on the KK, for sure! There are certain conditions that you must follow when doing SV cooking. Lots of info to read on the web. You need to follow these guides so that you do kill all the nasties in the raw food. The time and temp. you use depends upon the food, and the thickness. It does take some reading but well worth it. Ex. I love the look of a medium rare steak but I'm not comfortable doing it using traditionall techniques, frying pan, grill, etc. but with SV I can be sure all the nasties are gone and I can have the look and texture of med. rare. Because you have had others cook your food for so long I suggest you go slow, Pick something you like, do your research on how to cook it, do it, enjoy and move forward. I hope you have a camera and are prepared to take pixs and post them. This is a journey and an enjoyable one. Time is your friend. We will be here to root for you and watch your progress.:)