MacKenzie

Great tip, ckreef. Funny thing last evening after eating it occurred to me that I could probably put some chopped onion in with the pasta. You know what they say about great minds;)

I hope you try the rice cooker mac and cheese. It only takes 45 mins. from start to finish and I made the bread at the same time. Worked great for a filling quick supper.

2C elbow pasta 2C water 1t salt Add to rice cooker set on white rice for 30 mins. Cheese Sauce 1.5-2C of grated cheddar cheese 1 can evapourated milk 0.5t of mustard powder 0.5t ground black pepper After the 30 mins. the pasta will still be very moist but that is fine. Add the cheese sauce and stir. Set rice cooker on Keep Warm setting for 10 min. Can serve as is or put into individual dishes, sprinkle with bread crumbs and put under broiler until that nice golden brown colour is achieved.

ckreef, I'll post the mac and cheese details tomorrow. It is very good and it is fast and easy. It is bedtime here in the Maritimes:)

I was looking for a quick meal for supper tonight. I came up with a repeat of the 1 hour focaccia bread but this time I reduced the herbs by about 25 % and rice cooker mac and cheese. I just wish I had my KK to bake that bread:( The crumb shot. Mac and Cheese plated-

tony, thank you for that review

ckreef, sometimes no matter what you do nothing works but you've got to know that things will get better Next time it will work perfectly

ckreef, that means if you get a dozen 10 of us could come to be judges on the taste panel

tinyfish, it's all in the eye of the beholder. I'd like to see what you did and I'm sure others would too:)

Tony, dinner looks super tasty, no doubt it was packed with flavor. You must have really enjoyed the fruits of your labour

ckreef, what a wonderful looking pulled pork and beans dinner. As for the dessert it doesn't look that tasty so why don't you just box it up and send it to me, I'll eat it for you Seriously an all around awesome cook

Thanks, Tony. I used that mayo idea on mushrooms this evening. It was the first time for that but I thought why not. It kept the mushrooms from drying out and I'll use it again. Thanks for mentioning the mayo idea:)

First, cheddar cheese and red pepper stuffed baby portabella mushrooms. Used the mayo idea Tony mentioned earlier today. This was a slow and low cook until the fire at the end 250F for about 1.5 hours. A 50/50 mix of ground pork and beef used to make a 6 oz burger. A nice hot fire for searing. Searing the flip side. The mushrooms were on for the entire cook except for the searing time. Plated. Nice and juicy and tasty.

Looks like you have a very nice smoke ring as well as some great eating

ckreef, you are driving my taste buds crazy

ckreef, those beans are looking very goooooooood:)

It is hard to beat a grilled cheese sandwich, I love them I agree, mayo does give a nice colour:) I knew it was going to be goooood-

Personally, I think he's having too much fun perfecting the recipe to take the time to post it

ckreef, that is going to be some tasty

ckreef, that chicken looks awesome, it is nice and evenly coloured.

tinyfish, tracking the ship with your KK must be a lot of fun. Let's hope it doesn't hit an iceberg Do you know where it will dock?

tinyfish, it will be interesting to hear about your smoking experiences with your new pot

Leftovers for dinner here tonight-

ckreef, that is one colourful drink and it sure looks like fun

Cookie, so you are entering into the world of Sous Vide, I think you'll love it.