MacKenzie

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.

Do you think they will hold up during the cook ?

Tinyfish, that is a great looking chicken dinner and with fries no less. Lots of nice colour on the chicken too.

That's a deal, ck

Thanks, everyone, shipping begins tomorrow;)

Good idea, tinyfish:)

Beauuuuuuuuuuuuuutiful. Scrumptious

I had a date with Robert.

Hogsfan, those ribs look like they are coming along perfectly. I know where I wish I was dining tonight.

Your are welcome, sure started my day of in the right way.

Isn't that neat.

What a fantastic sunrise this morning, and followed by another SV egg breakfast. a creamy yoke for sure.

What no pixs, " Did some lamb loin chops in the SV bath today - only 2 hours @ 126F for rare." I guess that didn't happen.

LOL

I hope you are right, tinyfish, when I open them;)

These were done at 137F for 40 hours. Despite the appearance these ribs were moist. They were also nice and tender.

Thanks, ck, let's hope in the middle of the winter they taste good too.