MacKenzie

Pick fresh chives and pass them through the fine die of meat/food grinder. Mix with food preserving salt in the ratio of 2:1 by weight; chives:salt Store in jars in a dark cool place. Use in soups, stews, etc. *** Can use kosher salt if processing salt is not available.

Cookie, nice cook and lots of good things on that grill:) You must have been very pleased.

Clags, it is great to see another Canadian on the site. Lucky you to have your KK all set up, in Nova Scotia we still under several feet of snow. It has been one of those record winters. We will be watching for your KK pixs

I made this post of the garlic but I want to delete it because I'm putting it in poultry to go with the chicken sausage. How do I delete this post? I don't see any delete button.

I needed some steam roasted garlic for a sausage recipe that I made this evening. Tomorrow I'll smoke some of the sausages. Here is the garlic roasted and cut horizontally in half- Here are some of the roasted cloves- Pressed the roasted cloves through a sieve and filled a small jar. I have stuffed the sausages and taste tested with some leftover stuffing meat- Looks nice and moist Stay tuned for the smoked sausages:)

I needed some steam roasted garlic for a sausage recipe that I made this evening. Tomorrow I'll smoke some of the sausages. Here is the garlic roasted and cut horizontally in half- Here are some of the roasted cloves- Pressed the roasted cloves through a sieve and filled a small jar.

Tony, I'll dig up the recipe for the salted chives tomorrow:) Tony, posted the recipe in "Everything Else"

The rest of the scallop dinner is SV scallop chowder made with the juices from the scallop SV bag. Never throw those those juices out, they are worth their weight in gold Onion, carrot, potato, salted chives, white pepper, ginger, a little corn starch, milk, water and green onions were added to the bag juice:).

I voted too, and I still need more votes for my pick to win It's time for

ckreef, that is a very tasty cook and lots of great pixs too, I do think you should post those menus at least 1 week in advance so we would have time to get there.

Made some crispy potato latkes while the scallops were in the bath at 140F for 20 mins. Seared the scallops in ghee to add some colour. Interior view of the scallops, moist and tender:)

I suppose this forum is filled with lumpaholics too, I know I have a big stash

CC, I think your soon to be granddaughters are going to be spending a lot more time at your house after that meal. It looks very tasty

Me too, but I need more people to pick the same one

I think that Puff is really neat and appropriate

ckreef, how do I order one of those dinners, it looks wonderful and I expect ever so tasty

Not to worry GoF, I realize it is a name given to both boys and girls but I wanted to pick a name that would remind me of the 2 best cooks I know, my Mother and my Grandmother.

I am uploading directly from my PC to the forum. It's a mystery

mk1, those ribs are making my mouth water:) Nice looking smoke ring on those pork ribs too

ckreef, I think I'm doing the same thing. The pixs showing the seasoned chops was 1024x768 but it show up as the same size pix as your posted ones????

One of us is a woman

Your wife picked it just right:) I have a question for you how do you get the pixs that size to show on this page? What size are you uploading? Thanks:)

Those apples sure are eye catchers also:-)

Awesome dinner, ckreef :-)

ckreef, sounds delicious:) I hope you are able to post pixs:)