MacKenzie

What a treat that would be

Nice, I'll be waiting for your review also. I think the inside of the top lid just pops out for easy cleaning too

Great looking burgers and I see there are spare buns for another day

What I wouldn't give for a piece of that dessert right now I have to stop looking at it!

With directions to my house Thanks, tinyfish

Thanks, ckreef, they are good for you and those are ones I grew last year in my garden so they are even better for you

Did a couple of large chicken breasts today, Sprinkled with fresh ground black pepper, granulated garlic and a couple of fresh sprigs of rosemary. SVed @ 140F for 3.25 hours. Ready for the bath- Sliced 3.25 hours later - Plated-

Another awesome meal by sk and ck reef

thanks, Tony.

Tony, how true

, I bet it does. I use the same machine for doing the dough, the rolling and the cutting. The machine has only 3 rollers, the lasagna, the fettuccine and the tagliatelle. I did try the extruder accessory for macaroni but that really does tax the motor and I don't want to risk that just for macaroni

Thanks for the tips, ckreef. I think that I will not have to precook the spaghetti if I use it fresh and do not dry it

I'm getting ready for a batch of ckreef's baked spaghetti. First thing is to try out my new tagliatelle pasta roller. The dough for a small test batch: 1 egg which weighed 60g. Mult. the weight by 1.5 to determine the amount of flour 90g flour which was a 50/50 mix of semolina and all purpose flour pinch of salt 0.5t olive oil Combine in blender adding just enough flour so that the dough is not sticky but not dry either. Cover and let rest for 30 mins. or longer. Roll into sheets and cut. This is the very first sheet of pasta to pass through my new roller/cutter:) Today was just a practice run for the baked spaghetti:)

Broccoli and cheese make a great combination so why not nachos, broccoli and cheese Don't knock it if you haven't tried it

EGGARY, looks like you have it all figured out perfectly and it sure sounds tasty. Thanks for posting

skreef, hats off to you. Everything looks wonderful, a very tasty meal

Thanks for that tip Cook_Shack. The recipe said oil, lard or butter. I used lard thinking that it would be good.

We'll just keep it as our little secret Everyone knows that you put ketchup on hamburgers and mustard on hot dogs

Made a different recipe today and I like. Added lard to the recipe. I think next time I'll try butter to see which I like better. The recipe can be found here: http://cooking.nytimes.com/recipes/1016122-almost-from-scratch-corn-tortillas Tip: Make the tortillas thin especially if they are going to be used for chips. After making the tortillas spray both sides with oil and sprinkle with salt and whatever spices you'd like. Stack the tortillas. Cut into 6 wedges. Spread on baking sheet so that the wedges do not touch each other. Bake @350 F for about 20 mins. Be careful not to burn them. If need be sprinkle with more salt while they are still very hot. While you are waiting for dinner to cook and a few as an appetizer with some salsa.

bgrant, I didn't realize it was a Canadian thing but it sure is good on eggs:)

http://bakingsteel.com/baking-steel-homemade-english-muffins/ Normally I only make half the recipe and instead of using 85 g to make a muffin I use only 80g. I also had to add a touch more flour, 15 g. I changed it to grams for my use: 460 Grams Bread Flour or 3 1/2 cups 236 Grams water or 1 cup 15 grams sugar or 1 tablespoon 57 grams milk or 1/4 cup 3.75 grams dry yeast 27.5 grams butter or 2 tablespoons 15 grams salt or 1 tablespoon a bunch of semolina flour for coating Procedure 1. Combine all ingredients in your mixing bowl, except the semolina 2. Mix on low speed until a smooth ball of dough is formed, about 5 minutes or mix by hand 3. Place dough mixture into a new bowl that has been lightly oiled, cover with plastic wrap and place in the fridge for 2-3 days. If you can’t wait, allow to sit in fridge for 2-3 hours. 4. Remove from fridge and let sit at room temperature for about an hour. Place your Baking Steel on top of your burners, heat on medium or about 325 F. It helps to have one of these (IR thermometer) spray or lightly oil the steel with canola oil. Meanwhile, preheat your oven to 350 F. 5. Remove dough and divide into 80 gram dough balls. 6. Grab a sheet tray and dust with semolina flour, place dough balls on sheet tray and cover both sides with semolina 7. Carefully cover with plastic wrap, make sure semolina flour is evident on both sides to prevent plastic wrap from sticking. Allow to rise or rest at room temp for an hour. 8. Place the rounds on your hot Baking Steel and cook 5 minutes 9. Turn over and press using the back of a spatula to flatten, very lightly. 10. Cook alternate side for 5 minutes, remove and place on a sheet tray and place in the oven. Bake for an additional 7 minutes. Grab your thermometer and place in the center. You want to the thermometer to register about 200 F. 11. Remove and place on cooling rack until they reach room temp. 12. To split English muffins, jab with a fork along the center. Go all the way around.

The English Muffin recipe is easy and the Canadian Bacon one I'll do a little later:) It came from here: http://bakingsteel.com/baking-steel-homemade-english-muffins/ Adapted from King Arthur Flour I'll post it in the Breads section:)

I don't know if this is legal but I copied this from the link you gave-

Made some English Muffins yesterday so what better breakfast than an Egg MacKenzie followed by a little and a little . Toasted the muffin, added a slice of cheese, an egg, and some previously smoked bacon and a little ketchup.

CC, you are about to have the fluffiest rice ever:)