MacKenzie

Thanks, tony and ck. tony, that recipe that you posted the link for looks great, a totally different kettle of fish.

Boiled (no slat in the water) these potatoes until they were just done, poured off most of the water and added a lot of salt, 1T or so and let the water boil off. It leaves a tasty salt coating on the potatoes. Served with a grilled meatball, broccoli, a mix of mushrooms, onions, and fennel. The potatoes were tasty and I'd like to have them with a nice steak next time.

Decided I do sous vide scrambled eggs for breakfast on a KK English muffin with some KK cooked Canadian Bacon and KK breakfast bacon. Who would have thought looking at this breakfast that so much of it was cooked on my KK. Mix egg with a little heavy cream, pepper, Parmesan cheese and a little butter. SV @ 167F for 10 mins. remove from bath and break up the egg, Put back in the bath for 5-8 mins, remove and break up the egg. It was the creamiest scrambled egg I've ever eaten.

ck, that steak had to taste great, as great as it looks, I imagine.

Rac, now you have the real whole wheat pro to get the best tips from, PJ.

Yes, it will allow the flour to absorb more of the liquid. I do it for my white bread but maybe only 15 mins. During this rest period the flour will absorb the liquid and the gluten strands have begin to develop. The only other thing I can think is the don't over knead as the sharp edges of the bran tend to cut the gluten strands, not good. You mentioned that you think perhaps you should have let it proof longer. You can do the finger test to find out if it is ready to bake. Poke the dough with your finger, straight down about 1/2 inch and if it fills back in SLOWLY it is done proofing. When you poke a properly proofed dough some of the gluten strands give way but but most are relaxed enough to hold the carbon dioxide. Perfect for oven spring. If the hole fills in quickly that means the gluten strands are still tight and just springs back. The strands have not yet relaxed enough to hold the gas so keep proofing if you don't you won't get any oven spring. I think your bread looks lovely, I'd be happy if it were mine. Doesn't look to me from here that you need much tweaking. One more thing, I do use an instant read thermometer to tell when the bread is done baking. I don't know if you have a nice warm place for proofing but if not here is a tool I use to fix that. I like it a lot: http://brodandtaylor.com/

Rak, from the time you mixed all the ingredients did you wait for 20-30 minutes before you kneaded the bread?

Breakfast was egg, Canadian bacon and cheese on a pretzel bun;) What else would it be. It was very filling.

Rak, you are very brave to start with whole wheat bread, good for you It is not the easiest thing in the world to make. One thing about bread making is that as you persist things will improve. I'm so happy that you are up for the adventure.

dstr8, thanks and yes, that is exactly the recipe I used. Some notes I made for next time: 1. The dough ball weighted 975g so divide into 10 balls that weigh 97.5g. 2. Do the 15 rest on oiled counter top and then run a dough scrapper around the entire bun to loosen it. 3. After coming out of the bath the balls will look strange not to worry when they come out of the oven they will look great. 4. Bake in the middle of the lower half of the oven. 5. If the buns appear to be getting too dark lay a sheet of foil over the top. 6. check temp at the 18 minute mark. I hope you make them and then we can compare notes.

It really is a beauty. Simply gorgeous!

Thanks, PJ, the flower did help. It has been really cold and windy here for the last few days, like -25 C.

Have never made these before but they look good so here goes. I used a recipe from King Arthur. Here they are. I will be making these again. I didn't have much on hand for topping and coarse salt will only last about 1 day. The good news is that they taste great with or without toppings. I don't have any pretzel salt and I do not know if it will last longer. The taste test. The next batch I hope to bake on the KK, weather permitting.

Tony is correct, I did thin slices of the pineapple, put them on a baking sheet with parchment paper and into the oven at 225F for about an hour, flip half way through. The next step is to air dry but I put them in the dehydrator to finish drying. Seal in air tight bag. I just used a sharp knife, the slices are probably a good 1/8 th inch think.

Croadie, I am not known for my spelling I can tell you. Tony, thanks,

I have the same feelings, I've always wanted a wood fired clay pizza oven until now.

croadie, the bread and pizza look great. That pizza looks wonderful, don't you just love how much easier it is to get a great pizza off the KK, no burned crust and under cooked toppings.

There was a little of the creme brulee left over so I topped it with maple syrup and a few sprinkles of black lava salt. It was just enough to carry me over until dinner time.

Your grill is absolutely gorgeous as is the setting. Stunning. I love the shape of the 21 inch, it is so well proportioned.

Sous vide the chicken in some stock for 3.5 hours @140F then used it all to make chicken ala king. Also made some pineapple flowers to cheer up this windy cold winter night. For dessert made Crème brûlée in mason jars. SV at 176F for 1 hour. The only ingredients were whipping cream, egg yolks, salt and sugar. Talk about creamy smooth. Then came the fun part. I got out my BBQ Mapp torch to caramelize the sugar. I was afraid that I'd break the glass so stayed away from the edge. This jar is not straight sided so I think next time I'll pick jars with straight sides so I can flame closer to the edge.

I like the 2 scale version best.

ColoradoRick, welcome, I have the same grill, a 21 inch, love it. What colour did you get, and as you can understand some of us are imagination challenged and would like to see pixs of your setup and food. One thing I thought I'd mention, do you know there are 2 positions for the lid, one is just a catch and the has the locking lever pushed all the way in.

Jon, you have the bug. Can't wait to see what you put at the cottage.

Rotisserie chicken is looking good.

tinyfish, I don't know how those delicious looking side ribs got by me. I hope you had some leftovers to enjoy for another day. Yummy.