MacKenzie

Very tasty looking, ck, that plate has my mouth watering.

Ck, interesting idea, it's lovely that you post these experiments, thanks for that.

All the Best to Everyone for 2016

Lots pf great things to sample for that dinner.

Tony, I love Ritz crackers:) Never thought of crushing them but now that you mention it I will be trying them.

Tomahawk, it looks like your pulled pork was a real winner. With all those tasters I doubt you have any leftovers.

Wow, Tony, I'll have a plate of that, thank you very much. Looks awesome.

Thanks, everyone and especially to Tony for doing the ground work. You couldn't get a crispier crust and it stayed that way for the entire meal.

Jon, those pixs made me smile from ear to ear and I'm You can see the devil in those eye. What a fun family.

Poochie, sounds wonderful and my advice is get those invitations out in a hurry as it will take some of us quite some time to get there.

Jon, have a safe car delivery. Great pix of your 3 very beautiful daughters. Love those dresses and you have a tree to match. Perfect planning. Now the groom, that's another story........

Cookie, I just used a pan on the kitchen stove. It didn't take long at 375F - a couple of minutes.

Ever since Tony posted his fried legs and breast chicken recipe I've wanted to try it. I had some wings in the freezer. This is what I did: Recipe: 150F SV bath: Wings 2.5 hours Dusted with flour, and spices Dip in beaten egg with Frank’s hot sauce. Coat with Crushed Corn Flakes. Deep fry at 375F for 2-3 mins until golden brown all over. Ready to fry. Fried and plated with some thick cut fries. These wings were every bit as good as Tony said.

I think Jon maybe busy playing the part of "Father of the Bride" so perhaps we should let him off the hook this time.

ck, those pork rounds look grrreat.

Cookie, great looking dinner and it must have kept you busy. Neat way you did the fish. All worth it though.

Tony, just finished the test and it was 220F for boiling water here at sea level. A minor adjustment and it is spot on 212F I am good to go. BTW that quiche tasted even better today.

ck, you have more of those fantastic chops, lucky you.

Tony, thanks for that thermometer tip, guess what I'm going to do as soon as I finish here.

Yes, shhh, because if we called it ***** real men won't eat it.

There are soooo many delicious looking desserts here that I would love to sample, like all of them.

This pie should work no matter the meal;) But first there is a problem with my thermometer, it's going backwards it's so cold here. It feels the -21C as much as I do. Pie crust is made and some of the ingredients are ready- Italian hot sausage getting cooked. Cooked as are the mushrooms. Time to fill the pie crust with the "goodies". After adding the 3 beaten eggs, 1/2C heavy cream and cheddar cheese the pie is now on the grill at 425F for 45 mins. Baked. Dinner is served. I've been wondering how my KK would handle the cold of winter and now I know. It performs just like it was summer.

Just the way I like ribs and with lots of meat on them.

Cookie, I like the looks of that dinner, interesting combinations, yummy.

Tony, by the looks that meal had to be extra tasty.