MacKenzie

Thanks, guys. I'm thinking the 1T might be too much liquid, only one way to know for sure I want a little more moisture not a lot. I settled for a skimpy 1/2 T.

Tony, I set my baking steel on gas stove burner in the kitchen.

That is making my mouth water like crazy. Oh my goodness, send me a slice please.

Thanks, Rak. If I had some heavy cream I would add 1T to each muffin cup.

Eggary, posted a recipe for these potatoes with Parmesan cheese but since there is a big block of Grana Padano in my fridge a substitution was in order. The pork was SVed for about 6 hours at 140F.

Smokydave, so far that cook is looking very interesting and tasty. I sure hope you remember to do the plated shot. I'm looking forward to it.

By the look of those scallops must have tasted fantastic.

Ahhhhh, I thought you'd never ask.

Thanks, egmiii. Nice pairing you've got going there, egmiii. tony, I'd make the sacrifice and do you some ribs.

I agree, not really necessary.

Thanks, Rak, PJ and Dennis. My only regret is that I didn't have more beef ribs in the freezer.

I, for one, would not want an "in your face" thermometer.That's my 2 cents.

Thanks, ck and tinyfish. I know it's a riot, not sure I can handle all the work, put it on, come back later, and take it off.

Did a small rack of beef ribs on Pebbles this afternoon, 225F-250F for 6 hours. Put them on the main grate shut the lid came back after 6 hours and found this- Plated. Up close

Tasty looking dinner, ck. Those carrots really caught my eyes.

Tony, I've never done straight out of the fridge, either I take them out the night before of if I take them out in the morning I set them in a bowl of hot water while the bath is coming up to temp. If you are doing 2 eggs tomorrow why not do one for the 30 sec and the other for 1 mins. in the boiling water. Mine needed 167F for 13 mins and then 1 mins in the boiling water to get white fork firm and you are doing it for 13 mins. @ 166F so I figure you need to do at least 1 min. to get that white fork firm.

Jon, your mother must have gotten a real laugh out of that cook, plus some good steak.

My breakfast egg, the yolk was a little runny, not enough for you I expect, and the rest of the yolk was creamy. The white was fork ready. This is the way I like my egg. SV 13 mins., boiling water 1 mins. and 20 sec or so rinse under cold water from the tap. I do have to use a spoon to get it all out of the shell.

Looks great to me, Rak, a very nice dinner.

That is really odd, Tony, when I did mine for 13 mins. and then 1 min. in boiling water from the microwave the yolk was some what runny but most of it was creamy and the white while it separated from the yolk was fork firm. I'm taking one out of the fridge tonight and doing it again. Normally I cheat and take the egg out of the fridge in the morning and put it in a little bowl of hot tap water to bring the temp. up.

That is a gorgeous sight.

Now you're thinking.

Liking eggs sure does help the situation. I usually have one for breakfast.

Thanks, guys:) You've got that right Tony.

Tony, what I did for the hot water bath was heat a pitcher of water in the microwave and it was ready for the egg when it came out of the SV.