MacKenzie

Tony, your dinner sounds wonderful, what time should I arrive?

Is this ever fun, watching all the excitement:) Keep it coming, tomahawk. Every thing is beautiful.

Ahhhh, Cookie, those wings and ribs are going to be so tasty.

I have done sv wings and did a finish on the grill. I liked them. :)

Yes, the hotter the coals the shorter the searing time and the less grey meat along the edge.

SVed fish is wonderful. I'm not a big fish lover but I did SV halibut and it was beautiful as were the scallops. Tony mentioned shrimp but I have never done them.

I remember Singapore, 110% humidity 24/7, a shock to my system.

skreef, those ribs look delicious, great smoke ring and nice and moist too.

EGGARY, I'd go for the 120F IT before taking it off the grill. I'm with your wife on this one.

But fresh snow is so much prettier;) On my morning trip out to feed the wildlife and discovered this fresh snow.

ck, great way to split up the pork loin. Dinner looks lovely. I like the look of those carrots.

Warm ageing, that's what I'm doing here, we have had a little snow fall over night and I'm about to light the wood stove in the sunroom and sit back and enjoy the sights.

Tasty looking cook, Bosco. A great way to fill up those grills. It's always that last one that causes the problems.

Tony, you are giving me too much credit, but thanks anyway. I just wish I could get that selection of flour here. Then again I can get Canadian wheat flour:)

Rak, it just takes occurred to me about the yeast I use, it Fleischmann's Bread Machine yeast. That is what is on the label. I like it a lot even though I never use a bread machine.

Rak, Robin Hood makes a bread flour. I think you would be able to find it at any supermarket. I think it had a little more gluten than the regular all purpose flour they make but I'm not sure maybe they have just added a bread enhancer to the regular flour. All purpose will work though.

Rak, I hope you do, mine was baked in the kitchen oven:)

Rak, then you have it made with the Brioche. I followed that recipe to a T absolutely no changes

Is that all, 91 days, I can do that in my sleep.

ck, sure looks tempting.

dstr, your soufflé looks great and can't wait to see pixs using the KK.

Rak, things are a lot easier for me at least if I use weight measurements. I hope you have a scale that measures grams.

CC, you have some interesting ideas there, if you try any of them I'd be very interested in the results. The herbs and cheese are two of particular interest to me.

Thanks, everyone. I do have to admit that I really enjoyed this dinner. Cookie, I know what you mean. It has taken me some time to convince those in the inner circle but I'm over that hump. One friend was a long hold out but even she has come around to enjoying SV. It took a lot of there are 2 ways to kill the bugs, hot and fast, or low and slow talks but I'm there. I would be reluctant to serve the pork tenderloin for the first dinner to someone that I don't know all that well.