MacKenzie

Yes, I totally agree, I also have Twenty

Kabobs look very tasty and before you know it those two young women will be posting their cooks on this site, best move over CC and make room

Sounds like the perfect deal to me

Thanks, I'm thinking I might make more of the chicken garlic sausage meat so that I can make some breakfast patties. I have lots of the steam roasted garlic left Well, I made a half batch of the chicken roasted garlic sausage meat for breakfast patties. Most are frozen but did use them for breakfast today- Juicy as ever:)

Mrs skreef, you cook is looking very tasty

tinyfish, I hope you like the roasted garlic. I'll be interested to hear what you think of it. Now I have to figure out what to do with the jar full I have.

Steam Roasted Garlic Place garlic bulk in a garlic baker with about ¼ inch of water. Put the cover on the baker. If not using a garlic baker with a cover then cover the dish with foil. Place in a 325F oven and bake for about 1 hour or until the garlic is soft. Remove from oven and let cool. Slice bulbs horizontally in half. Squeeze out the softened garlic cloves. Using the back of a spoon press the softened garlic cloves thru the strainer. Store in fridge for up to 1 week. Garlic roasted this way will be lighter in colour, sweeter and have less harsh flavour.

Here is a pix of the salted chives- I will post the recipe for the Steam Roasted Garlic" in "Everything Else".

Here is the rest of the chicken garlic sausage story. The recipe is one I got from Ruhlman's book, "Charcuterie, The Craft of Salting,Smoking and Curing", Uncooked sausage just put on a 275F grill and they will stay there until the IT temp. reaches 152F and then seared. That should bring the temp. to 160F. Sausage are now at 152F and ready for searing. Searing- Sausages are now ready to eat. Plated. The interior, these sausages are so moist as you can see from this pix. I will be making these again:)

No, you would want to watch how much salt you add as this is quite salty. I think it will keep for at least a year, I've had mine since last summer and it looks as fresh now as it did in the beginging

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