MacKenzie

I just wish my bar fridge was not self defrosting.

GoFrogs, you won't regret it. It does take some study to learn how to do things safely but once you get that mastered you will really enjoy the results. Pork tenderloin is to die for. I intended to SV it for 4 hours but I was behind making my casserole and it went for 5 hours, no harm done. SV can be very flexible on most things, eggs are not most things though.

Potato Scallop Note: I usually wing the recipe so take warning with the following amounts. Evenly slice 1 large size potato for each serving into discs about a good 1/8 inch in thickness. Slice an onion and separate into rings same thickness as potatoes. Alternately layer the potato and onion slices in the casserole. To about 1.5 C of 2% milk and add about 1.5T of flour whisk to avoid lumps. Add 1T of butter to make up for the low fat content of the 2% milk. Add salt to suit. Heat in a pot until it thickens. Stir in another C of milk to thin the milk/flour mix and pour over the potato and onion layers in the casserole. Add enough milk to the casserole so that you can see milk through the potatoes. Mix the liquids. Grind some fresh pepper over the top and put a few pieces of butter around the top of the casserole. Bake covered at 350-375F for about an hour. Test for doneness by piercing the potatoes with a sharp knife. If it penetrates the potatoes easily it is done. Check part way through the cook to see if you need to remove the cover. You want most of the liquid gone by the end of the cook but not all. One could sprinkle grated cheese on top as an added bonus.

ck, I'll write a recipe up.

Thanks, Tony things are so good I can't believe it.

Bosco, those pizzas are awesome. I'd love to be enjoying a slice of all 4.

Put a potato scallop casserole on Pebble while the pork tenderloin was in the sous vide bath at 140F. Scallop on the grill at 375F. Pork is cooked for 5 hours and now ready for searing. Just remove the casserole and open the vents. Searing is done. Sliced tenderloin. Plated.

It looks gorgeous, Oliver, simply gorgeous and just wait until you get the grill in it's final position. Oh Happy Days. :)

How could I forget a dip into the donair sauce;)

Yes it is, Jon. I had it especially made so I could call you to dinner. But it hasn't worked so far

Thanks everyone and I am ready for winter, we have had 2 storms already and winter has hardly started.

Made a batch of garlic finger with 2 cheeses, pepper and garlic to go with some homemade spaghetti for dinner. But first I have to find Pebbles- is it behind Curtain # 1 or Curtain # 2? Ahh, Found it Here are the fingers ready for Pebbles which is steady at 425F. On the grill. Baked. Pasta is made. Plated. I used my regular pizza dough for the garlic fingers. Spread it out in a pan, brushed with butter and minced garlic mixture, added some parmesan cheese, Monterey Jack cheese and black pepper. Baked at 425F for about 15 mins. It was so light, airy, and crispy, the best I've done to date.

Gnomatic, your brisket certainly looks very tasty.

PJ, this video may give you some ideas - http://www.thermoworks.com/blog/2015/12/smoked-prime-rib-made-easy/?utm_source=Nl-2015Dec19&utm_medium=email&utm_term=Feature&utm_content=inbox&utm_campaign=Dec2015-BBQ-Christmas-cs

Your daughter sure is growing, beautiful. You can't drag this unveiling out much longer, maybe we should come over and help you out. :) I'll bring the steak.

Simple is the way I'd go also, reverse sear and get that edge to edge colour for the interior. Basically the same as Robert suggested but for me I might opt for ck's suggestion and add thyme instead of the coffee.

PJ, those ribs look truly awesome, moist and full of flavour. PJ and Cookie, I loved the shots of Cabo, thanks for posting those I've never been.

May I suggest that no one read any posts from Oliver over the weekend.

I know of no one better to ask than me but I'm not sure I understood correctly. I think you are inviting me for dinner and I'm happy to say that I am able to accept your invitation. :) It will be a wonderful dinner I'm sure.

PJ, those ribs are going to be soooooooooooo good and that Argentine steak house looks like it would have been a night to remember.

Rak, you are sure looking pretty comfortable next to those KKs. Your turn is coming.

Tony, I did more SV potatoes, first batch, cooked potatoes, let them cool and that would get rid of some moisture, then put them thru the food mill, and SVed. They had a little more body but the food mill doesn't break up the potatoe enough. You can feel very tiny lumps on the tongue. Here is what they looked like with a dollop of butter. The second batch I put in the blender to make it creamy. It was easy to do and next time I'd put the cold cooked potatoes directly in the blender. And now SVed as usual. Like you I'm feel that I need to add another flavor on top. I'm not sure if it's because the potato tasted different than we expect or not.

Jon, save your money and buy that monster KK. You'll have it a lot longer.:)

Rak, I've never had his coffee but I'm sure it will be excellent. He has so many interesting coffee makers too.

Jon, you're in trouble now