MacKenzie

You are more than welcome and it's great to have you in the club. It just wouldn't be the same without you.

A little top-up and you are good to go.

CC, I think I'd need a whole circle of chimineas.

It sure is an advantage to having such a well insulated grill that kept the meat out of the danger zone and made the rescue possible.

The delivery is over and now the fun times are just starting, a new world of flavours are now open to you.

I'd describe it as rich. There is only 1 egg in the loaf and there is butter and there is milk.

Rak, consider the adoption a done deal:) I made another loaf today, that recipe is a keeper. The second loaf was the same as the first:)

That recipe for baked potatoes sounds great. I am going to try that for sure, thanks very much for suggesting it.:) I guess I could try both methods for the creamy poatoes:)

That's what I was thinking, Tony, no need to cut these racks and cook just what will be eaten fresh. We can have ribs any time.

I heated up another batch of cooked ribs in the SV bath, 140F for 10 mins. to get them hotter but trying not to cook them more. Tasted just like they were of the grill, the only difference I noticed was that the outside was less firm.

I've been without internet for a day, we had a major ice storm that lasted a good 24 hours. I think adding that water was a problem, my potatoes are such that I wouldn't want them any softer. I've been thinking that I'd try a batch were perhaps I'll pass the potatoes thru the ricer and then maybe did out the food processor to turn them to glue. It's just so hard on the immersion blender. I'll let you know if I do this plus I will let the cooked potatoes cool off and that should dry them out some.

Talk about a cliffhanger, how cruel, tomahawk. I'll be waiting for the final unveil this weekend.

Tony, that rib dinner looks delicious, how did the potatoes turn out? My biggest problem is turning them to starch, last time I used the immersion blender and it sure got a workout. I'm thinking of trying the food processor, and wondered it I might pass the cooked potatoes thru the ricer to make things easier.

Bosco, that was a cook to remember and there will be many more to follow I'm sure.

Jon, wonderful cook and I'm sure the office staff loved it.

The KK baking stone is not your ordinary pizza stone, not because it is a lot thicker but it is specially formulate for the perfect heat transfer. I always had trouble getting my pizzas done properly on my grill but since getting the KK my pizzas come out just fine with no special arrangements, etc. I put the baking stone on the upper grill in my 21 inch high top with no heat deflector. Use an IR thermometer to make sure the stone is about 550F and then slip the pizza on the stone, knock on wood the bottom has never burned and the toppings are cooked. That's my KK experience with pizza.

I just checked the price of that meat glue in Canada and it's about $18 - $20 for 2 ozs. I hope it goes a long way.

Tony, you are so right. I didn't need to worry about all those extra calories. They were all burned off shoveling wet snow/ice pellets off the deck. We have had and are still having a wicked winter ice storm, ice pellets, freezing rain, wet snow has been falling since sometime in the middle of last night and it isn't over yet. I'm sure I've cleaned the deck off 5 or 6 times today. I'm afraid if the temp. drops and it all freezes it might be there until spring. I think I'll have another French Toast breakfast tomorrow. Pebbles is even behind cover.

Thanks a bunch everyone, aren't we have fun on this forum.

Totally agree with everything that has been said. I was fooled in the beginning when it heated up so quickly but it took longer than I expected to heat sink but that makes sense once you think about it as there is far more mass to heat.

Here is the link to the French Toast recipe, enjoy. http://minimalistbaker.com/coconut-cream-pie-french-toast/

Ck, that is a tasty looking dinner and it will be so much practicing until you get it perfect.

I used some of the coconut whipped cream on the Coconut Cream Pie French Toast that was served for breakfast and naturally a generous helping of Nova Scotia maple syrup.

It has a mild flavour, a little salty and very creamy. That's the best I can say.

I made some spaghetti today and thought I'd try some of the cured egg yolk on top -