MacKenzie

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.

Brunch, what a treat that must have been, delish. I have SV eggs more often than all cooking methods put together.

The gas normally just escapes through a little hole between the tiles/pebbles if there is gas in there. You know for searing you just have to get a good hot bed of lump burning, no need to heat the whole KK up to searing temp. I like my pizza just over the 500F but less than 600F. I hope some of this helps. Some day you'll experience all of this for yourself.

Jon, I think it is a carrot tree on top but all I know is I want a slice of that cake. It just looks sooooooo delicious. Great job, sk.

Creech & Chong, it's done.

No, nothing else needs to be done, Rak, except you may want to check that the thermometer is reading correctly. Just boil some water and use the thermometer to see what the reading is, 212 F and you are good to go, unless you are quite a bit above sea level. I was nervous about the burn in and like the others said, it's not that bad. Relax, I realize that is easier said than done but it's true. Control that temp., start early in the day, go slow and it will be fine.

Awesome, tinyfish. That brisket dinner looks soooooooo delicious. and the colour is fantastic.