MacKenzie

ckreef, a few slices of that ham and a large helping of those potatoes would be a welcome sight on my table right now

After seeing your post I'd like to be having pizza

This sure is a fun watch, ckreef, thanks

ckreef, one day at a time, you need time to appreciate and enjoy each new toy. If you ever decide to try Sous Vide just remember the gold in the juices. I am not exaggerating, they make a delicious soup base.

Right back at you, biffer

Yes, I've been chatting with Dennis and hoping my KK will ship soon. Once it gets shipped I will reveal all At least the snow is pretty well gone. We had a record breaking winter for snow fall.

I am about a 2 hour drive from Halifax and my KK has not shipped.

ckreef, sign me up for a pallet please This is going to be fun to watch Thanks for posting

biffer, it looks awesome, love that colour. I've been waiting all day to see what it looks like and now I know, it's a beauty

Only someone who sous vides know how wonderful the juices from the bag taste. I made a wonderful fly by the seat of your pants soup with the leftover juices from the beef short rib cook. Snow peas, onions, mushrooms, carrots, celery and potatoes. It was so tasty.

Is that like putting ketchup on eggs, or broccoli on nachos

skreef, you have started with a big bang, gorgeous dinner, perfectly toasted bread and delicious dessert

CC, looking at the results of your cook I'd say that must have been a very satisfying meal

skreef welcome It's great that you joined officially. I'm looking forward to more of your gorgeous cooks

Tinyfish, I'll stop on my way and pick you up between the two of us we should be able to find him easily

ckreef, I want one of your steaks

normstar, I trust you are open to hearing a woman's point of view, I put the steak on the grill at 250-275F and just let it be until the internal temp. was 125F. Take it off the grill, cover and open the vents and when I have a good set of lump in flames the steak would go back on the grill to sear for perhaps a minute then flip to do the other side. When doing steak on the grill I like mine to be reasonably cooked. I'm not into rare. Now if doing the steak by sous vide I'd have the bath set at 132F and it would come out cooked but it would look very red:) I do my burgers the same way but I'd cook them on the grill until the internal temp was about 150F not the usual 160 or so because normally I'd grind my own beef so hopefully missing all the bacteria contamination associated with ground meats from the store. It certainly takes longer to cook this way but I'm not is a rush, just want to enjoy the results. That's my 2 cents..

What he said

I use that baking steel in my oven and like it a lot. I also use it on top of the stove to make those English Muffins that are in my breakfast post:) Thanks EGGARY for posting that interesting info and the link:)

I like a thick steak done using the reverse sear method the most I also like my hamburgers done the same way 250F-275F until nearly done, open up the vents and get a nice fire going and sear just to get some nice colour.

Some beef short ribs done at 137 F for 48 hours but first some grilled veggies- Time to sear the ribs - Plated. Cut rib view- The meat was nice and tender.

You'll be sorry you said that I just think I'll make a trip to the store for more broccoli.

A chicken sausage patty on top of homemade English Muffins- Plated. All I need now is and

ckreef, awesome cook, it looks sooooooooooo tasty