MacKenzie

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.

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. :)