MacKenzie

I'm liking those pizza cooks, Hector and dstr, I'm looking forward to Sun's cook.

Rak, temperature inside and out will be the same but the thermometer won't be affected by the wind chill factor like we are.

Perfect, Rak. Ready for lift off:)

Jon, I think Tony means supper;)

Rak, I see the hole for the thermometer. I guess you haven't found the thermometer yet or haven't had time to insert it. Remember living in Canada it's best to keep it in the house on these cooooold nights.

sk, wow, that looks sooooooooooooo tasty, gorgeous.

Rak, it really is stunning.

I can across this recipe for Kaya jam and thought Cookie and Tomahawk might enjoy. http://www.codlo.com/blogs/codlo/23795073-how-to-make-the-easiest-and-most-authentic-i-kaya-i-jam-ever-with-sous-vide The ingredient list is small and easy to find. Coconut milk, egg yolk and light brown sugar. Sous vide in a mason jar at 177.8F for 1 hour. It reminds me of maple cream, love it. Here it is on half of a pretzel bun with a fried egg, and a slice of KK smoked bacon.

The moral of this story is start with a KK.

I can see fun times camping this summer with all those great eats you will be able to do.

A little help for you Rak.

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

I'll be patient, it will be worth it.

Robert, I agree.

That burger wouldn't last long at my house I can tell you. Yummy.

Quick, shut the doors.

WOW, I can't wait to see it. and I'm glad the weather is co-operating.

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.

ck, I just wish I liked fish :(but I could really enjoy the rice casserole and the carrots .

I want to go on that expedition to Indonesia as well. New deck, Jon.

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.

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.

Rak, I highly recommend a SV immersion circulator. I use mine quite a bit.

Sounds like a great time was had by all, what a fun experience that must have been.