MacKenzie

Well, Tony, I have the latest version of Beginning Sous Vide on order and I'm looking forward to perusing it.

tinyfish, I have seen people fill up a Weber chimney and sit that in a grill and set the wok on top of the chimney but I have no personal experience with the method.

Just had to check out that flank steak again after cutting it up and bagging it for the freezer. I really like how moist it still is, thinking I won't change a thing about the cook other than I might try 131F instead of 132F just to see the difference. This time of the year it is hard to keep up with the fresh veggies. I did use some up, julienned some zucchini squash, carrots, a white radish and added some dice garlic and onion chives for a nice mix.

Tony, that is one fine looking meal, delicious. I love the colour on the pork chops too The price on the chop package is pretty nice also

You sure had a great start to your KK cooking and things will only get easier and better, the fun has begun in a big way:)

ckreef, from what I've read there are 2 types of dry yeast, Regular active and Instant. The instant yeast is also known as Rapid Rise, Quick Rise and Bread Machine Yeast. However I have Quick Rise and Bread Machine Yeasts and they do not look identical to me, the granules are different sizes with the Quick Rise being the tiniest. The 3 yeasts I have are Active Dry, Bread Machine and Quick Rise, the size of granules being the biggest in the Active Dry and the smallest in the Quick Rise. Bread machine yeast also has an enhancer added, ascorbic acid so actually all Instant yeasts are not the same, they may contain the same strain of yeast but other dough enhances maybe added. I found the following info on this site : http://www.thefreshloaf.com/node/4680/yeast-dry-vs-rapid-rise Active dry yeast is what most bakers have been using because it is so easy to store. It will keep, in its original packaging, for about a year at room temperature, making it a big improvement from the compressed yeast. However, it is the least active yeast--producing the least amount of gas, because of its large number of dead yeast cells--and must be proofed, that is, rehydrated in warm water, before use. It is a pain to use and a relatively large amount must be used for decent leavening, so often recipes with active dry yeast have a yeasty odor and flavor. To improve this yeast, a new type of cooler drying process was invented that resulted in a yeast product that had many more viable cells than the active dry and a finer grain, and so did not need to be proofed before use. This is instant active dry yeast. Rather than call this yeast by its name--instant active dry yeast--which is admittedly a mouthful, the yeast companies all use a unique trademarked name for their product. Fleischmann's calls their instant yeast RapidRise, and they also market an instant yeast with ascorbic acid included as an improver called Bread Machine yeast. Red Star calls their instant yeast Quick-Rise yeast. SAF calls their yeast Perfect Rise. All these yeasts have continued to be marketed in the three-envelope strips, with 7 grams yeast. However, because the yeast has more viable cells, less needs to be used to produce the same leavening action as the old active dry yeast. Thus, the yeast appears to act faster. What home bakers need to know is that they just need to use slightly less yeast when converting between recipes calling for active dry yeast to recipes calling for instant yeast, usually about 8% less. For instance, while 1 teaspoon of active dry yeast can leaven about 1 pound of flour for ordinary bread recipes, 3/4 teaspoon instant yeast is sufficient. Yeast amounts can and should be adjusted according to temperature and time.

160g of bread flour 109g water 2g bread machine yeast 3.2g olive oil 2.25g salt Mix ingredients. Allow to rest for 15-20 mins and then knead until the dough passed the window pane test. Let the dough double in an oiled bowl. Shape into 10-12 inch pizza by stretching, spinning or use the tips of the fingers to push the dough to make required shape, do not roll. Enjoy.

Here is my flank steak, 132 F for 47 hours. The texture was very nice, tender but not falling apart. I took it off an hour early because I wanted to eat Lunch:)

Now that was an adventure, one not to be missed I'd say. Everything looks extra delicious

Thanks, EGGARY, that's what I'm hoping but we will see if I can pull it off. Either way it will be good eating. Knowing that I should have my grill next week, can you tell I'm excited as heck

I'm thinking that if the upper grill is far from the lump that will give me a chance to grill wings or burgers directly over the lump but far enough away so that I don't burn the outside before the inside is cooked. Please keep in mind that my 21 is not on my deck yet so I may be telling a different story once I have it. But for now that's my story and I'm sticking to it I like to do my burgers low and slow and sear at the end.

Wilbur, that pork butt looks absolutely delicious. I can see why the leftovers were few and far between

Vicariously:) Thanks:)

Just making sure I haven't lost the knack before doing the next one on the KK This one was mushroom tomato, fresh moz and some Monterey Jack cheese. Just out of the oven. Up close- The crust- A little bite-

Mine should be arriving soon too and someone here posted that the 21 comes with the top off. Naked Whiz has the removal process with pixs on his web site.

tony, I should consider buying it, thanks:)

Yes, tinyfish, I took your advice and called Bob:) Thank you:)

Elaine, please check your mailbox:) My grill is in Montreal, and cleared customs. I guess Customs now have a stock pile of chicken and ribs grilled up so they are shipping the grill to me. Perhaps late this week I'll have it or next for sure:) Now it's getting really exciting:)

What he said :) Gorgeous shots:)

Elaine, I've been wondering about you too. I guess mine is still in Vancouver with yours. It's crazy that it is taking them so long to release our grills. I may call them tomorrow and if I do I'll send you a (PM) message:)

tinyfish, you must be so stuffed after that gorgeous meal. Everything looks extra tasty

I just put 2.2 lbs.of flank steak on at 132F for 24 hours. Thought I'd see what this was all about There is a lot of info on this site about times and temp as well as the all important safety issues. http://www.modernistcookingmadeeasy.com/info/sous-vide-guides/more/sous-vide-steak-guide

Absolutely stunning, I love wood. I am wondering where is the KK? Thank you, Dennis, for posting those pixs, I certainly enjoyed seeing them:)

Eggary, you are so right summers are short here and this summer was late starting. I have no idea when it will arrive, this week I hope but that's just my wish:)

tinyfish, things look interesting and we will be watching for the cook tomorrow.