MacKenzie

GoFrogs, if you cook extras they can be frozen and then reheated in the SV bath, just heat them at a lower temp. so that they don't continue to cook. That's my 2 cents. One more bit of info, that bag juice is awesome, make soup with it, it is delicious.

Keep talking, Oliver, keep talking and the Flour Goddess will grant your wish. ;) It is one I discovered at this site: http://www.bakingste...nglish-muffins/ I followed the recipe exactly. I love gram measurements.

They are not all gone yet.

24 hours to go:)

As a matter of fact I was thinking of you at the time.

Oops, but it is good for you, Jon:)

Thanks, Jon, you sure know how to put a big smile on my face and make my day:)

Breakfast, English muffin with, lettuce, cheese, Canadian bacon and egg. and a little ketchup.

Welcome, croadie. You must be so excited to be getting your KK. I know we will all be watching for those pixs of the unveiling. The women on the forum may be few at the moment and perhaps when more see the great cooking possibilities of the KK we will see more women here. Keep watching, Rak's daughter will be one of them.

Thanks, tinyfish. I'm planning on having another one for breakfast. Not quite sure how I'll dress it. Maybe you can send those socks.

Finally someone recognizes my talent. Thanks, Tony, glad you liked them.

Fun isn't it, ck?

This one is for you, Rak. Break the muffin open with a fork to see the nooks and crannies. Add a slice of cheese... and add the sour cherry jam. Melt the cheese under the broiler and put it together. and you know what's next. Oh my the only thing better would be to have another.

Did another batch of English Muffins today, some for home and some for a friend. I might have to make another batch. The dough fermented in the fridge for 2 days, turned it into 10 balls and now are at the rise for an hour stage. On the grill. Baked and ready to test. Maybe with some sour cherry jam and a slice of cheese.

Jon, will love this colour too.

Rak, sounds like the perfect accessory list. BTW, I love your profile picture.

There ain't no flies on me. I do think you will like them, in my opinion they are so easy to do and better bisquick.

The idea of separating the yolks and putting them in oil seems neat. I also need to cure some more yolks.

Thanks, Cookie, I'm wanting chicken stew with dumplings myself but it will be a while before I do that.

Thanks everyone. Dumpling recipe: 1C flour 2t baking powder 1/4t salt 1/2C whole milk Mix dry ingredients then add milk. Don't over work the dough. It needs to be a consistency that will allow the dough to be dropped from a spoon. Make sure the liquid is boiling and drop the dough on top of the veggies. Cover for 20 mins. No peaking! Eat them with a fork.

Beef has been cooking for 2 hours at 275F and is ready for the veggies. A little balancing act here. Veggies are stirred in. A little dry so added a cup of water. After 2 more hours added some peas and previously cooked turnip and parsnips. Cooke for 10 mins. and the stew is ready. I had to take some stew out of the casserole to make room for the dumplings. At this stage I put the casserole on the kitchen stove to do the dumplings. Drop the dough in, cover and let the dumplings steam for 20 mins. No peaking. 20 mins later. Plated. Dumpling interior, remember don't cut with a knife. It will flatten the dumpling, eat it with a fork.

Rak, wow, that is absolutely wonderful news, and no way is this delivery going to have boscoitis. You are going to have a wonderful winter grilling on your new beautiful KK.

Brett, I just bet you are going to have very tasty chicken when that cook is done. It really is hard to get good lighting this time of the year but the chicken still looks tasty.

You should try my method, 167F for 15 mins. Actually it would be interesting to compare. I'm fine with the 15 mins. because that gives me time to make a smoothie, clean up, cook the bacon and make the toast. My yolk is more done than yours but still creamy.

Gnomatic, what a great cook, that roast looks wonderful.