MacKenzie

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 -

That sure is a very tasty looking dinner, tinyfish.

That sure looks clean.

Tony, could sure feel your frustration At least you didn't ruin the cheese only the shape. I use Amaz-n-smoker maze and put wood chips and pellets in it. Those pixs might have been really fun to look at, just saying.

Jon, that artichoke dish looks wonderful but I'll have to take your word on the rib eyes but I'm sure it was tasty.

Tinyfish, those ribs look wonderful, I just wish they were mine.

Tony, now that you ask, I did that today and it worked fine. The real test will be months from now when I take a package out of the freezer although I don't anticipate problems. I saw no difference in taste just the temp. of the meat. I set the SV at 130F. I probably could have gone a little hotter for a short time. I'll throw in dessert for you too - I had a pie pumpkin that I needed to do something with before it spoiled so I made pumpkin butter, some coconut whipped cream, put them together to get pumpkin pie parfait.

ck & sk, I guess we know what you need to do this time next year.

Your DIL must have been thrilled with her birthday dinner.:)

I just finished vacuum sealing some of those pork ribs and will freeze them for a later date. I'm thinking I'll just be able to drop them into a Sous Vide bath, heat them up and have just off the grill flavoured ribs. That's my plan anyway.

Thanks everyone, it tasted good.

Good one, Cookie thanks. CC, nope your Beauty is still safe in your yard but I'm not sure for how long.

No, that's a new one on me.