MacKenzie

Added 1/2T of milk, no cream on hand, into each muffin cup for the stacked potatoes. I also dropped the temp. to 350F. I liked it. SVed beef tenderloin fro 5 hours @132F. It was beautiful, I thoroughly enjoyed the whole dinner, guess I was hungry and that didn't hurt. Served with squash and cauliflower

Gorgeous, ck.

I'm dying to see those pixs.

Another option would be the 21 Tall. It can handle the 8 inch rotisserie and is only 2 inches less in width compared to the 23. It is the same depth as the 23. As Bosco mentioned whatever you choose it will be a wonderful.

Yes, the upper grate can be used as a lower grade but there is one that fits in between.

Yes, it will, guess you'll have to put two containers in the microwave.

No, the 21 inch came with 2 grates but I should have the third soon:)

It wasn't too long ago I was getting pointers from you. You know what they say, What goes around comes around.

I have a lower grate ordered can't wait to get it.

Thanks everyone, I recommend it to you.

Oh my goodness, I'm moving in, those ribeyes look totally awesome and your potato scallop ain't bad either.:)

You are going to love this new and beautiful cooking machine. It is like no other.

Finally and it was well worth the wait. Beautifully done. :)

You might be in luck with that 45 sec in boiling water. To my liking egg#1 looks perfect. I just had a thought what about one like you said and 1 that goes for 13mins @166F and I min. in boiling water?

I'll be waiting.

Shakshuka – Eggs in Tomato Sauce https://www.youtube.com/watch?v=618QsMaVXp8&feature=iv&src_vid=OLUkj1At-GQ&annotation_id=annotation_3926913251 I copied the recipe from the web site and here it is. 1 medium diced onion Cook for about 5 mins. until onion starts to soften. 1 medium red bell pepper diced. 2 diced garlic cloves. Cook 5-7 mins until pepper softens. 30g (2T) tomato paste, stir in. 2- 400g (14 oz) can of diced tomatoes – stir in. Add: 1t cumin 1t paprika 1t chili powder 1t sugar Salt and pepper Allow to simmer over medium heat for 10-15 mins until it starts to reduce. Make little holes for 6 eggs and drop them into the sauce. Cover and cook 10-15 mins. until the eggs are done. Sprinkle on fresh parsley and serve.

I found this while looking up the Parmesan Stacked Potatoes. https://www.youtube.com/watch?v=618QsMaVXp8&feature=iv&src_vid=OLUkj1At-GQ&annotation_id=annotation_3926913251 BTW I used hot paprika. Here is the tomato sauce with the eggs added. Eggs are just done. Plated with a side of KK breakfast bacon and a sprinkle of cheese and a little parsley.

Even if things don't always turn out as we hoped they some how always taste great.

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.