MacKenzie

Could I have the same for my upcoming birthday, please?  

Looks yummy, Tyrus.Some nice firewood too.👍👍

At what point would it get mushy from too long being in the Sous Vide ?  

It would not be a matter of minutes but rather hours, not sure how many though.

I nearly always do my boneless skinless chicken breasts via sous vide, do a light brine and add some seasoning. They are very tasty.

Not as bad as Fiona, I expect.

I used some mini loaf pans to make meatloaf. The pans are 4.5x2.75x1.75 tall. Perfect for 1 serving.

After that pix my camera battery died. The next 3 shots are phone shots.

It sounds similar to what I did last year. We had planted rows of pine and spruce when we first bought the property but they grew and grew and grew. Cleaned out to let the sun in and keep them from falling on the house or garage. I was amazing to watch them work their magic.

Looking very tasty Troble.  

Always use my Milwaukee battery mini hand blower, another great idea from Syzygies. 👍 👍

On 8/2/2023 at 1:42 PM, Syzygies said:

Two long cycles with pasta dough in a cereal bowl hydrated the dough better than waiting, and the monster movie expansion and contraction is fun to watch.

I've been waiting to try vacuuming sealing my pasta dough and finally did it the day before yesterday for some Lasagna, I loved it. I did let it rest in the fridge for a few hours to suit my schedule. Yesterday I did it again for some spaghetti but it was in the fridge for an hour or so before I rolled it out and cut it into spaghetti. I will doing this every time I make pasta from now on, the dough was so smooth and easy to work with. It was also smooth in the final product. THANKS, Syzygies. 

Made a huge batch of lasagna today, 12 servings. Most which will be put in the freezer. Did have a serving for dinner along with the last of the ribs.

Must be rib day. 

This time I only marinated mine with lots of pepper and granulated garlic. Served with purple (which turn green when cooked), green and yellow beans, potatoes and onion.

Rib ends are showing.

Thanks, Tony, I was beginning to think I was not going to get a feed of corn this year, a tragic loss for me. 

I have been busy curing and smoking 20 pounds of bacon. I split the final product with friends, They give me and gave me lots of help including the slicing and packaging of the bacon.

Had the first taste of the bacon this morning for breakfast. Good stuff!

Had chicken thighs this week along with fresh potatoes and beans from the garden. Everything is so late this year, weeks behind.

Finally had a feed of corn, Fresh corn came from a local garden. It was soo good.

@Poochie, sorry to say they were not roasted on the KK. Used a Hottop Coffee Roaster.

I came over from the Primo cooker, which I thought was the cat's meow until I started cooking on the KK. Everything was improved and easier, noticeable improvement in the taste and moisture of the food. Bought a second KK I was so impressed with the product and there is no better customer service than the KK service. No cracked firebox to deal with and everything is heavy duty and will probably out last me. I know they seem pricey but they are well worth the price. They are properly designed, properly built and backed by the BEST customer service available. 

I hope you decide on the KK so you can experience the pure joy of cooking on these cookers.

@C6Bill, everything looks mouthwatering. 

Looks rodent proof to me. He should be able to see where they are chewing. I have a similar one that I keep bird seed in and the squirrels have attempted to chew into it but so far have failed.:)

I finally used that donair meat I made a week ago or so. I made the pita bread this week so it was donairs for lunch today.

Beans are roasted.

Next and last chore for the day is to roast some espresso coffee beans.

Testing a new to me Donair meat recipe. It is still cooling but it does look good, time will tell.

Just off the KK.

Final internal temp was 165F.

Did a taste test and it is good, we will see how it goes when I make a donair with all the veggies, cheese and sauce. It is not going to go to waste that is for sure.

Dennis, you will be back to flipping those tomahawk steaks in no time. 

@Tekobo, you have to be weird to eat fish.  

Tony, lucky you. 

Double smash burger with cheese. Bib time. 

Oh Tyrus, you are making me crazy with that corn on the cob. Soooon there will be fresh corn on the cob here too.   

@ Bruce, thanks. It was a fun get together and lucky me, there was a leftover pizza so I've been munching on that.