MacKenzie

ecx, the fun has just begun and we'll be watching for your next cook pixs

Wilburpan, I've had mine for a couple of years and the non stick is as good as new, I only use the tool that came with it, never anything sharp. The mac & cheese slips right out of the bowl and clean up is slick. I am afraid you are doomed, I have a basic one too. It is still going after 25 years:-(

ecx, what an awesome looking grill, beautiful l

tinyfish, those are certainly impressive, delicious looking

tinyfish, I don't know about that, Cook_Shack's butt sounds pretty good to me

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:)