MacKenzie

tony, it has been a while since I've done SD pancakes or waffles, but soon now that winter is coming.

Poochie, I'll say that breast was moist, awesome and the wings look delicious too.

PJ, this was the first time I've done this onion cook. I ended up slicing the onion all the way through, into quarters, after it was cooked, it was enough for 4 servings along with the other veggies.

GoFrogs, those nibbles look fantastic, a wonderful cook.

Yes, Wilbur, I've had this starter for several years now and regularly feed it.

Cute:)

If only I could get my hands on that dinner.:)

I've been waiting for these tasty looking ribs, they will go nicely with the ravioli. :)

tinyfish, your ravioli looks very tasty. I'd enjoy a plate of it I'm sure.

a ton of stuff:)

Veggies are grilled and the previously sous vide flank steak is warmed in a SV bath at 130F. Squash is done, 360 F for 45 mins. Onion done the same as the spaghetti squash. and since the grill was hot a slice of pineapple:) Dinner.

I've been wanting to try this for some time now and since the grill was hot from the bread it was a good time to do it. Cut the Vidalia onion into quarters but not all the way through. Sprinkled with granulated garlic, pepper and added a dab of butter. Set the onion on a piece of foil and added 3 T of cabernet. Carefully wrapped the foil around it and set it on the 350F grill. I also have a spaghetti squash on the grill. The only problem is I am hungry now. A friend had suggested that I drizzle some maple syrup over that grape-nut ice cream, well, what better time;) That was a great idea and I'll do it again.

tinyfish, you'll sleep like a baby with your new toy working on those overnight cooks. I see that KK of yours is glistening in the sun.

Thought I'd just put today sourdough bread bake in here especially for you PJ. This is going to make some nice toast for tomorrow's breakfast;)

Wilbur, those ribs are absolutely stunning, lots of moist meat and a nice picturesque smoke ring. I've never been one for putting much sauce on during the cook and I must say I'm even less inclined to put any on during a KK cook.

Wilbur, is not the only one;)

tucker, lots of cooking space on your 2 KKs and at different temps. when needed. Beautiful cooking area.

ckreef, beautiful and that plated pix has it all looking soooooooo delicious. :)

Poochie , what a fantastic job you did on that dinner, mouth watering. :thumbup:

ckreef, my new BFF, your waffle cone dreams can come true, this recipe and details are in the recipe section.

Thanks everyone for the comments. bosco, I thought you were a progressive thinking person when you ordered your KK setup, so what's this retro comment, "an amazing little cook" ?

I use the Chef's Choice Waffle Cone Express 838 maker and this is a recipe from their accompanying book- Notes: Add 2t vanilla extract to the recipe I find that a skimpy 1/8 C or slightly less than 3T of batter makes the size of cone that I like and usually get about 10 cones. Setting 4 works great for me but if there is a lot of steam when the green light comes on just wait until most of the steam is gone before opening. If by change the cones are soft after they have cooled put them in a dehydrator and they will crispy right up. Metric measures for: sugar 98g flour 76.6g butter 26.6g This is the one I have and it works great. I notice in the pix they didn't pinch the bottom of the cone when it was being rolled. If this is not done ice cream will drip from the bottom all over you. :) http://www.chefscatalog.com/catalog/product-large-image.aspx?item=24507&sku= I didn't get the kit just the cone maker. I use glasses instead to hold the cones.

I have a new best friend, yippie:) I'll post the recipe tomorrow for you, BFF.

I bet it's the same on the 21"

Thanks, ck:) I appreciate you taking the pixs to show exactly how it's done.