MacKenzie

Exactly, I think you will be so glad when you get your KK, I know I will Just think what the cost will be spread over 20 years or more that will help

I know what you mean about the Canadian dollar. It is killing me too. I've had a 21 inch on order and it is on a ship heading my way to Nova Scotia. The 21 inch has a high top where the 23 inch does not so that will give a lot more height to get a big chicken/turkey in for roasting. I don't know how many 21s are out there yet as it is just new, perhaps Dennis might be your best bet for the answer to your question.

Thanks, guys. Yes, that is another thing about SV, if you are running late not to worry it will still work just fine

It is sort of although a lot of items that appear on the US site don't appear on the Canadian site and sometimes the cost is up by more than 50%. I have seen things doubled, I think the last item was a simple cheese slicer and it was more than twice the price on the Canadian site.

Dennis, I can feel you pain about the fat to meat ratio and the bones certainly would make it more difficult to deal with but the good news is that when fried it looks great and tastes wonderful. Thanks for posting those pixs.. Bone in is new to me and now I know that it exists.

140 F for 4.5 hours and it was ready for searing- Ready for slicing- Nice and juicy- Dinner is served with home grown veggies except for the potato-

Dennis, breakfast is long gone, where are the pixs of that bacon all sliced up and frying?

Holy smokes, did you ever smoke that bacon, Dennis. It looks awesome, simply awesome

But Tony, I have to buy Amazon.ca

SV halibut is also wonderful

There was one more piece of sirloin steak in my freezer from Oct.2012 so sous vide that today and here's dinner- It was in the bath at 132F, 8 hours, eek, a whole lot longer than I planned. It was still wonderful, take a look at this close-up view of the texture -

Tony, is it 14X16 not counting the handle? Thanks.

No, but I do know that it is shipped. I haven't gotten any tracking info. I must contact Dennis and see if it's available

Actually it is the only way I do them, they are just soooooooo good

Thanks, Tony. My wooden one is only 11.5 edge to edge so either I have to buy another peel or make only 90% of the recipe. With this recipe it is important to have that thin crust so I don't want it bunching up as I slide it in to cook. Another neat thing about this cracker thin crust pizza besides being very quick, you can make the dough and let it sit for hours until you are ready to spread it out, load it and bake it .

Thanks, I'm just waiting for my KK so that I can try a loaf of sour dough bread

CC, that just had to be a wonderful tasting salad and that is a beautifully arranged salad

Play it again Sam!

ckreef, round two of the cracker crust pizza:) Managed to get the dough a little larger but still need to get it a little larger, It stretches fine to 12 inches but I need a little larger pizza peel so that the dough is not hanging off the edge. This working to perfection is tasty though and fun so onward and upward Side one done, loaded and ready for the oven- Baked and sliced- and delicious THANKS, ckreef I ate the whole thing

ckreef, here's hoping you get it working the way you want. It would be fantastic to have your own lump

EGGARY, that recipe sounds so tasty, I might have to find 7 others to share it with me Thanks

I can hardly wait to try it

tony, that recipe of which you speak sounds off the charts

No, you just have to do the supplementary tony, once you switch all the flour to all purpose flour, I think you will be just fine. I just made some spaghetti and used that sauce for it. I'm pretty impressed with it taste wise and it is so simple. It needs to sit overnight in the fridge before using and if one likes garlic it sure comes through more than I thought it would. There is a warning in the recipe about that but I thought is can't be that strong. I was wrong, although I still really enjoyed it. I think I'll make more and freeze some so that I'll have it on hand for quick pizzas or spaghetti.