MacKenzie

This was all about testing the veggies and had I given it more thought I would have add some pizzazz to the plate.

Now to get my hands on that new KK product;)

Another one of the pork loin dinners but I'm posting not because of the pork but in spite of it and because of new veggie cooking method. Some carrots out of the garden and red potatoes out of someone else's garden. Sliced them evenly, rubbed with grapeseed oil, sprinkled with black pepper and SVed at 194F for 30 mins. Totally different texture than boiling and totally different flavour, more fresh flavour and smoother firmer texture and evenly cooked throughout. Also maintained the red of the potato.

I totally agree with this and I find the baking stone does wonders for the bottom crust of the pizza. It works equally well for other baking. The baking stone works wonders, it's not just any baking stone, the formulation is designed to transfer the heat perfectly so that the bottom of pizza or bread are perfectly cooked in time with the top.

ck, that shelf unit looks quite practical, neat.

If the horseshoes don't work this blue eye will for sure get rid of the evil eye that has been plaguing you.

Poochie, I was hoping to take the roast off the grill in the 145 -150 F but I wasn't paying attention.

I was wondering what the best way to rewarm the pork loin roast and decided to put some brown gravy, a slice of the roast into an sous vide bag, vacuum seal it and drop it into 133 F water until the rest of dinner was ready. Worked like a charm, the pork didn't cook any more and was still moist.

You must have enjoyed that cook, tasty fish.

Thanks, GoFrogs, I'm sure that clean grill won't last. Guess I haven't done a lot of messy cooks. So far I've kept ahead of the mess and I have no special techniques just clean as you go. Thanks, Poochie, it did occur to me to put hot sauce on and then I thought of Tony and used Ketchup

PJ, that is a fantastic cheese burger, it looks so juicy and tasty. The sides look delicious. The bun looks wonderful, did you make it to? It is hard to beat a good burger cook.

Sounds like a great idea. I understand your thinking.

Thanks, PJ. This is a tough crowd and I'm running just trying to keep up. You and everyone who participates are my real inspiration.

Looks great, ck. I can't imagine you and sk without any KK cooking. Maybe you can set them up so that you can get some cooks done. I hope so.

Thanks, Dennis, that's quite the compliment. You know how to make my day.

We are Tony, but I thought we were keeping it a secret.

Those apples sound very interesting looking forward to seeing them.

No, I didn't contact my friend yet but one of these days I will. He will not likely be here before Xmas but I may go down to tour the new brewery.

I believe it when you said "fantastic" I can well believe it, my mouth is watering.

Not for long:)

Boaco, I think you are in trouble because I have it on good authority your grills are on the tugboat. It does seem to be riding a little low in the water.

What a fun day I am having- first another SV egg on toasted cheese and bread. Warning, Tony, best put your sunglasses on. And that velvety yoke;) I am going to do this sandwich again and very soon. I loved it. Next get the marinated pork loin on the grill- My time got away from me and I've overcooked by 10 degrees more than I wanted, eek. Sliced. Last evening I made up a marinade for some slices of the uncooked pork loin. 1Lb of thin pork slices 1grated clove of garlic 2T soy sauce 1t crushed red peppers 1T grated ginger 1T light brown sugar 1T toasted sesame seed oil Refrigerated over night Cooked strips over rice with spinach and tomato.

That is neat.