MacKenzie

That must have been a memorable meal for sure.

kjs, those are two fantastic looking cooks and I'm sure they both will be fantastic tasting too. The bacon looks nice and lean.

What a great way to relax, there is something about watching the flames.

EGGGARY, no I haven't tried Challah. Speaking of inspiration, thanks for that :)

Thanks, Hogsfan, it tasted wonderful to me☺☺☺

Yes, I much prefer eating steak that I know is fully cooked and with the SV method I get steak that is also tender and fortunately I am very happy with the flavor. My goal is to have whatever I'm eating properly cooked.

Oh, yes, I could add some of those goodies to change the flavour:

For me it's a case of wanting to eat meat that I know is fully cooked. When I used to do lots of steak with the Hibachi and I loved them. I cooked them closer to well done and as you can picture the steak was not as tender as one might like. With the SV I have tender meat, easy on the jaw, and I do like the flavour. It is a particularly good method for tough cuts to make them tender. I often do not even sear SV steaks. I use the SV to make yogurt, some fish and scallops. The fish and scallops are to die for. SV may not be a technique that you will like.

That doesn't sound like a fair comparison at all. I'm not promising the flavour of butter, sour cream, Boursin cheese and half and half, just creamy potatoes.

Oh, that's great, Tony. tinyfish, that's sous vide for you and just think, it is really fully cooked, all the bugs are dead and I can still have that nice red interior, gotta love it.

Thanks, the fries were made from frozen bought fries and they look better than they taste. I need to use them up, may I ship you some?

SVed tenderloin steak for 4 hours at 132F then put in on the lower rack on the KK to sear. All seared and ready to plate. Plated. Inside the steak looks like this-

I'm not surprised that all the excitement, all the unwrapping and the tension surrounding the delivery have left you exhausted. A nice recovery meal will taste wonderful.

I love that shot. ☺☺☺

That's an awesome feast you are having, Tony. ☺☺☺

That's where I bought mine☺

Sure looks very tasty, great idea.

I heard that Dennis is shutting the forum down for the next two weeks for house cleaning, too bad Bosco won't be able to post his cooks.

Thanks, tomahawk, I have an on going recipe book. When I see something interesting I try it and if I like it I put it in my book or books. Very soon you will be doing the same thing. I'm sure you must be getting very excited.

PJ that had to be the delivery guy can't be Bosco;) All that aside, what a beautiful setup, it is stunning, I love it. and you had a beautiful day for the delivery, worked out perfectly after all the detours.

I baked this in the oven since it was my first loaf of brioche, next time I'll do it on Pebbles. I used a recipe on the Brod & Taylor web site. The link is : http://brodandtaylor.com/no-knead-brioche-recipe/ Here is the dough ready for dividing into 3 equal pieces. Ready to bake. Baked at 350F for 23 mins. until the internal temp. is 190F. The crumb. Taste test, take it from me it was like tasting a fluffy white cloud.

Here's how to make cream potatoes without the cream- Started by boiling potatoes. Then whip them with the immersion blender until they turn into glue. Note: any method that turns the potatoes to glue will work (food processor). Not just an immersion blender. Be careful if using an immersion blender it take a lot of power to do this. Add 1% by weight, Diastatic malted grain powder. Vacuum seal and SV @ 126 F for 30 mins. This enzyme will eat up that glue and you'll have the creamiest potatoes without cream. Put the potatoes in a pot on the stove and heat to 167 F to stop the reaction. Or raise the temp of the SV bath.

I'm too busy eating yours, CC, to post mine.

What's for supper?

Sounds like a great plan to have a dedicated truck and maybe the driver will be able to set those grills exactly where you want them.