MacKenzie

Welcome, you made quite an entry splash with those wonderful looking cooks. You are probably basking in the sun white I'm here snow blowing. BTW, that vacuum sealer is really going to come in handy, I can't imagine not having one.

That looks so good, I'll take 2 slices please.

That grill is loaded mine will never see that day.

Rak, the baking stone is great for doing pizza or bread baking. It keeps the bottom from burning long enough so the top can get cooked. In the case of English muffins I wanted to cook and brown the bottom and the top, and then cook the whole muffin. That was the main reason to use the Baking Steel and it worked just great. Two other side benefits are the steel heats up faster and it is larger so I can get the whole batch of muffins on at once. I'm going to bake my bread on the KK baking stone. BTW, I think Dennis is working on a steel grate for the KK.

CK, was that a not so suttle hint.

Yes, ck, I did think about that but I have the KK running hotter than 350F getting the steel up to temp. and then I had the top open for quite some time. I suspect it could be done but it simpler to have the oven running and use that. Also I think I'd have to take the steel out or the bottom might get too brown. All in all I wanted to get them in the oven ASAP to continue the bake without cooling too much.

Needed to finish off the Greek yogurt so - First toast the English muffin I can't stop myself, this one has Tony written on it in sriracha sauce. My penmanship lacks definition. All put together. After breakfast I got busy and baked another batch that I started on Mon. Used the Baking Steel on Pebbles, IR said the steel was about 325F so it's ready to bake. Baked one side for 5 mins. turned them over to do the other side. Baked 7 minutes more in a 350F oven. Which one should I eat? This one?

I would love to be on the receiving end of one of those plates.

Gorgeous pixs, look at that sun and clear water and the crowd isn't bad either.

Where have we heard this story before? At least you'll have the whole weekend to get to know your kk.

That would be a nice heatwave for here:)

Rak, you should be ashamed of yourself, sitting in the Jamaican sun while we Canadians are sitting in the snow. Seriously though, I hope you are having a wonderful time, not to worry we'll save some snow for you.

I'll have a huge serving of that dinner, please.

That is the pits, or no pits in this case, but better safe than sorry.

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.