MacKenzie

Did this two days in a row and the eggs turned out perfect. All of the white cooked and the yolk was nice and creamy. Start with eggs at room temperature, SV exactly at 167F, set the timer for 15 mins (this is Important). Remove the egg and place it in cold water for several seconds. This morning's egg- The pixs don't really show how creamy the yoke but if you taste one you will never forget it and white also tasty. Yesterday's breakfast.

Thanks, PJ, I never thought about using pesto until Tony posted one he made. I will be doing that again.

Awesome, to state the obvious, a world of difference, they do look new.

Yes, ck you must keep those priorities straight.

Maybe not such a good morning;)

Thanks, everyone. They were enjoyed. Before I bought the KK I often thought about buying a wood fired clay pizza oven but I don't think about that now. Just look at the money the KK has saved me.

What about using an induction burner and a pot? Wouldn't the burner have enough power to provide a quick recovery when cold items are added? Has anyone tried this method? It could be used outside as well.

That sounds like a much better idea.

I'LL just see that you get it more often, ck

kjs, well we know where it went.

tinyfish, what a great job you did on that fatty. Dinner looks very tasty.

This is an idea that I've borrowed from Tony's pizza post:) Started with some cooked chicken, marinated it in Sriracha sauce to spice things up a little. Here it is all dressed and ready for Pebbles. Not quite baked but looking good. Baked. Plated. Did a repeat, here is the second one.

It sure does look perfect in your yard, beautiful:)

Gorgeous, tinyfish,

Wilbur, that is stunningly beautiful

Tony, what's worse they never even heard of it. I'm pretty sure my brew master will have though.

That's a steal of a price compared to mine. It sure doesn't taste like chicken but that is what the recipe called for and I wanted to try it:)

A thing of beautiful, looking forward to the whole unveil.

I have check the local town and the nearest city but no luck in finding the PBW. However I do know a brewer so I should contact him and see if I can buy some;)

It now appears we had a killer frost last night. Frozen Birdbath The ice was a good 1/4 inch thick. The last of the ground cherries.

bosco, I really don't do anything special. Mainly I do not let the crud build up and I very rarely put sauce on during the cook. If I do get into a real mess I have this for my main grate, although I haven't used it yet:) It's sits on the top of my lump bin and keeps the rain and soon the snow out. The whole thing slides under my countertop. For now I just use a stainless steel sponge, aka curly kate. The upper grate will fit in my kitchen sink. Believe me, I am not obsessed with cleaning.

Awesome, ckreef. Your dinner looks sooo tempting. Delicious.

Glad to hear your Dad is improving:) Looking forward to seeing your uncrating pixs.

tinyfish, it's cheaper than chicken breasts, I bought some yesterday and they were $22.02/kg, eek. And that was the sale price.