MacKenzie

Wow, one of those should do it.

Bryan, that should do the trick.

I'm with you, PJ, on the nice dark beer, it does have flavor.

It certainly makes the wood pile look nice, doesn't it. I love it. Pretty soon now we should see a cook on Mac.

Here is a recipe from my friend, Greg, The Brew Master. His recipes are always good and you should taste his award winning beer. It is to die for;) Spicy Donairs with Traditional Sauce from Greg Ingredients: Meat: 4 lb. Lean Ground Beef 1 lb. Lean Ground Lamb 5 tsp. Flour 5 tsp. Salt 5 tsp. Oregano 2.5 tsp. Dry Mustard 2.5 tsp. Italian Seasoning 2.5 tsp. Garlic Powder 2.5 tsp. Black Pepper 2.5 tsp. Cayenne Pepper 2 tsp. Crushed Dried Chilies 1.5 tsp Paprika Sauce: 1 can Evaporated milk 5 tbsp. White Sugar 2 tsp. Garlic Powder 5 tbsp. White Vinegar Method: Meat: Mix the flour and all the spices well. Knead the spice mixture into the meat VERY WELL - this is very important for the texture, the more kneading and pounding, the better! Flatten the mixture into a thin loaf in a lightly greased loaf pan. Bake at 350 degrees for 45 to 55 minutes, draining the fat off occasionally. Let cool at least an hour. Cut as desired and serve as desired, or portion it off and freeze for later use. Sauce: Whisk together the evaporated milk, sugar, and garlic powder. Add the vinegar. The mixture will thicken quickly as whisked. Serving: Traditionally, a donair is served on a pita with the meat cut in thin strips, garnished with diced onion and tomato, the sauce poured over it, and then wrapped - it is a wrap. More recently, donair meat has been used to make subs or on a pizza. Use your imagination to dream up any possibility you might like. They are great as a wrap in flour tortillas instead of in a pita with shredded lettuce, onions, tomatoes and sauce too.

Tony, that doesn't sound like fun at all.

I did post it Rak and you may have found it by now.

Rak, yes, I have a recipe with lamb from a friend and I'll post it later.

Tony, I tried your Aero Press technique this morning and it certainly is better than the inversion one and the coffee tasted just fine.

You're on, we could cook up a storm, eh:)

Here's a tip that I didn't think to post before: Dip the pita in water and heat in a frying pan/toaster oven to soften it. Can also warm meat in frying pan after softening the pita. and more: For the sauce: Use the whole 300ml can of Eagle Brand Sweetened Condensed Milk 3/8C of vinegar 3/4t garlic powder

That sure is good news, mguerra.

tinyfish, that is an extra tasty looking cook and dinner looks delicious.

I use the inversion technique for the AeroPress, you probably do to. To me the advantages of the EsproPress are: 1. Get hotter coffee, while the coffee water is heating I have hot tap water in the double walled mug as a result my coffee is much hotter when I pour it off into the cup. 2. The plunging is much easier, it is so smooth, requires not much pressure. I find having it balanced on the mug a little precarious when pressing the coffee through. 3. I get a full cup from the EspoPress where I get a small cup from the AeroPress. Normally I drink Espresso but there are times when I want to sit and sip the coffee so I'm looking for a full cup. That's my song and dance;) I bought mine through a Canadian Company and this is the model I bought. http://www.williams-sonoma.com/products/espro-french-coffee-press/ Here is a better one http://espro.ca/espro-press/

Previously SVed pork tenderloin for dinner today along with some caramelized carrots and SVed potatoes. Picked the carrots fresh from the garden, washed, cut them up and put them in a frying pan with some oil. Turned the heat up to brown the outside once that was done added some water and the lid so the carrots could steam until done. They were very tasty but did loose some of the colour. Next time I'll brown them even more. The potatoes were SVed in a glucose solution for 32 mins. drained and put through the ricer, very nice. I dropped the pork into the 194F that the potatoes were in for the last 5 mins. of the cook. Mow it's time for a nice cup of coffee made with my new Espro Press, which gives me a very nice clean cup of coffee, French Press style. I like the coffee even better than what I make in the Aeropress and it is easier too. It has a double filter system making for a clean cuppa. Put the coffee in the double walled mug, add the water, wait 4 min. and it is a very easy press down and pour into a waiting mug. Simple to clean, can you tell I'm impressed. They make several different sizes and I bought the smallest, 8 oz.

That rotisserie should fit in the dish washer.

Thanks, everyone, now I need a plan for those pitas besides donairs. I am tossing the idea of making smaller ones for sandwiches.

Ck & sk what a great job you did on that dinner. It looks wonderful.

HugoBoss, it looks like you may have cooked the pizza on the metal pizza pans, is that correct, if so next time slide the pizza off the pan and directly onto the baking stone. That should help the bottom crust. Did you buy the baking stone, it is an extra and not the same at all the heat deflector? The other thing I was thinking is make sure the baking stone has had enough time to get to temp. this is where an IR thermometer comes in handy. It temp gauge may read 500F but the stone very well may not have had enough time to reach that temp. Hope some of this helps.

Oh my, those look sooo tasty😊.

Tony, remember the days when you added 0.5t of sugar to each bottle☺

Interesting, byran. I always like to read about new gadgets.

Beautiful family, I bet they are excited to be back together as a whole family. Having everything in close proximity is the main goal, at least for me it was.

It is a prototype;)

Awesome, Tony, it sure makes things much easier when yo have the proper equipment.