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MacKenzie

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Everything posted by MacKenzie

  1. MacKenzie

    T -

    A little help for you Rak.
  2. MacKenzie

    T -

    This must be payback for all the teasing. Excuse me while I get a ice pack for my neck.
  3. MacKenzie

    T -

    I'll be patient, it will be worth it.
  4. That burger wouldn't last long at my house I can tell you. Yummy.
  5. MacKenzie

    T -

    Quick, shut the doors.
  6. MacKenzie

    T -

    WOW, I can't wait to see it. and I'm glad the weather is co-operating.
  7. Thanks, croadie, delaying the baking sure adds to the flavour and not being on a strict time schedule is more relaxing too. tony, I can't imagine that mess, I haven't had the pleasure yet. On the Anova can you stop the circulation? I'm assuming at that stage the egg must have hit something.
  8. ck, I just wish I liked fish :(but I could really enjoy the rice casserole and the carrots .
  9. I want to go on that expedition to Indonesia as well. New deck, Jon.
  10. For burgers I like to do them using a split basket, using a relatively small fire, the temp is probably 275F-300F. Use the reversible grate, when they are nearly done move them over to the fire side. I do let the volitiles burn off. If you were doing a lot of burgers you may not have room to do them this way. I would suggest making notes as you try different things.
  11. Tony, I did a scrambled egg in a zip lock bag this morning and it worked fine. Also did 2/3t heavy cream and 2/3t of 2%milk, skipped the butter, a little salt, pepper and several drops of Sriracha sauce. I did enjoy it very much, a little less rich and a little zip to it. Also did 10 mins then mix then 6 mins. mix and plate. Next one I'm going to do for 7 mins for the 2nd part. Just want to see what I like the best.
  12. Rak, I highly recommend a SV immersion circulator. I use mine quite a bit.
  13. Sounds like a great time was had by all, what a fun experience that must have been.
  14. Canada to Canada should be a lot better.
  15. Rak, we can start a support group.
  16. Tinyfish, that must have been a wild crowd :) Where are you moving to, NS?
  17. Shipping is a killer, I wanted to order an item that is about the size of a hard covered book and weighs about 2 pounds, shipping was quoted as $58 on an item that cost $119. Guess what item I'm not ordering.
  18. I also love that plated steak dinner.
  19. I beg to differ, I like that green dish with all those "goodies" a lot.
  20. That was sour cherry jam and I'm still waiting for that peach jam you sent to me last summer.:). It is fortunate that I am a patient person.
  21. I don't know, tony, it just jumped out of the fridge.
  22. Thanks, Tony, and the good news is it is just as easy to them for one person or for more. Tip, if you are using a chamber vacuum sealer make sure everything is as cold as possible to prevent the boiling effect of vacuum sealing. I have read that when doing Crème brûlée there is a difference in the texture if you vacuum seal or use the zip lock bag method. I have no experience with this, yet. If this is true there maybe a difference with scrambled eggs. I did vacuum seal mine. Maybe I'll try the ziplock bag method tomorrow and see how it works.
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