MacKenzie

Good luck, CK.

Happy Holidays, Dennis and Family, KK Staff and to All the wonderful members of the forum and your Family.

We have Tung oil on our walnut dining room table but you have to make sure to read the label and see if there unwanted additives in the brand. One time we had guests and a cold drink was set right on the table. It was left there as it sweated and it did leave that ugly whitish ring, which was visible for a long time. It would have not left the ring had the glass not been allowed to sit there. I'm afraid I didn't notice until it was too late.

Exciting and interesting times, Jon, fortunately it appears that you came to the rescue just in time. I imagine anticipation is running high for the lid opening later today. I'll be watching and waiting for the finale.

It is always such fun learning the new options.

I'd want to taste that roast right away. I agree, the bones are a little overdone though.

They look moist from here too and wonderful colour.

Don't I wish, Tony.

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.