MacKenzie

I knew you were teasing :)

tony, your mother sounds like my mother. She said what she meant and meant what she said.

thanks, Poochie but are you implying I was slow in high school (grade 10,11,and 12 around here)

After seeing tinyfish's roasted red pepper sandwich I knew I had to try it. Some sweet red peppers are ready for roasting on the KK. Put these on the grill before breakfast. Roasted. Skin Removed. Sandwich building time. A layer of lettuce, Canadian bacon, roasted red pepper, cremini mushrooms on sourdough bread spread with the white pizza sauce. Build nearly done. The cheese was melted by the hot mushrooms. Lunch.

CC, again, I'm going to report you to Dennis and he can disable that button for you.

Exactly.

Lovely roast dinner, ckreef. The veggies are awesome too.

I'll gladly settle for a couple of jars from that batch.

Don't worry, CC, I can only play the radio;)

tinyfish, you should try it. When you melt the cheese on a burger the fat doesn't separate and it's much better than regular cheese:)

Thanks, tony. I pick and choose there just aren't enough hours in the day nor days in the week.

You guys are just too kind but keep it coming.

I might as well join the group. I'm fine with 2 jars too.

This recipe is found in Modernist Cuisine at Home. I did change the cheese mix a little,150g Gruyere cheese:230g Cheddar. I did kept the total amount of cheeses. 115g water 14g of sodium citrate Mix the water and sodium citrate, heat to simmer before adding the grated cheese. Stir constantly until all cheese is melted and runny. Spoon onto oiled silpat, making rounds to fit burger rolls. I plan on freezing so after the rounds cooled I slipped a burger separator underneath to keep the rounds from sticking together. This batch produced 16 rounds. Up close.

If I put gravy on fries and add some cheese curd I'd have poutine:) I'll do that one of these days.

Wilbur, interesting cook and it looks great.

Elaine, I'm very happy for you. So glad your first cook came out tasting awesome. Lots of great KK cooking experiences awaits.

Poochie, now that you mention it the gravy does look like peanut butter. I'm glad it didn't like that though.

ckreef, I love peach anything. That jam looks awesome. I hope it tastes as good as it looks when you open up a jar tomorrow.

Enough with how hot it is where you live, we are not having a great summer. Have not seen a rain/shower free for well over a week. Yesterday as I was driving into town in the early afternoon, the radio said it was 16 C, aka, 60 F, eek tinyfish, I bought my red peppers this evening.

GoFrogs, sure looks very tasty.

Poochie, you pulled a fast one, I don't remember bronze metallic as being one of the options Actually I do really like that colour, it will be stunning and I can't wait to see it.

There are many ways to serve that rotisserie chicken and one of my favourites is in a hot chicken sandwich. Naturally it must be served with fries and peas I had just picked these peas and if you have ever done that and tasted them raw you will know how sweet and delicious they are. I just couldn't bare to cook them. Not only are they very sweet but there is a little crunch too. BTW, I used the bones of that chicken to make stock soooooo why not make a butter/flour roux and make gravy with some of the stock.

tinyfish, I never thought of doing a roasted pepper sandwich but I'd consider it now. Good luck with that Challenge.