MacKenzie

A little cottage cheese, so easy, just add milk heat to 158F and lemon juice, wait 5 mins. and strain.

Troble, gotta love that pork tenderloin.

I found out why the temperature confusing. On the web site it says 153 one place and 156 in another. The cookbook says 153F so for regular or small eggs that is what I'll use and for my largest eggs it will be 156F. My free range eggs are not graded, just put in the box. I get them from a friend. They have a smooth as silk mouth feel.

That's it Tony, fresh corn, I'm moving in.

I've done soft boiled eggs, hard boiled eggs and now poached eggs in the vermicular, all three were the most delicate egg whites I've ever had. Here's the poached one today. 30 mins @156F. Burlap & Barrel Silk Chili and Zanzibar Black Pepper sprinkled on top. I goofed today when I double checked my temp. setting it was only 153F. Stay tuned because tomorrow the egg will be paoched at 156F. I think one could just do it the same way in sous vide, get the water to temp. then just set the egg in the water. I put it in the ramekin after it was cooked.

It will be fun to see what you do with those plants.

Exactly what Tekobo and Basher said. Looking forward to seeing your delivery story.[emoji4]

Well, I'll say, it does seem that you do have enough clay pots. Those are fancy ones too.

It did occur to me that the real king might be your dog.

Frans, it is great to hear from you and I'll send you a PM or email.

You are leaving room for this family to grow.

Basher, dinner does look delicious.

But Tony you can only have that once.

@ Tony, another dinner fit for a King. You are the king of that castle aren't you?

Well I'll be. I'd like one of those pots.

Thanks, Oakland, the recipe is in the Vermicular cookbook.

Here is a phone shot with the bread in the Musui, it has been flipped over and the other side in now browning.

Famous last words.

A little late night snack, pulled chuck roast, a little au jus from the roast, KK smoked cheese and pull apart bread made in the Vermicular

What a way for me to go to sleep, thinking about your wonderful cook, and the gorgeous colour on those chickens. Smells fantastic.

I always fill up on lump and that concrete deflector makes a good stepping stone.

I made Japanese Curry Chicken today, actually had to start it yesterday. Made the Garam Marsala and the Curry Roux yesterday. Today it was just a case of cutting up some veggie, diced onions, sliced onion, celery, carrot, tomatoes, a bay leaf and chicken thighs. Layer them all in the Musui and cook for 60 mins. Nothing else added, no water no liquid of any sort. When the hour was up add the Curry Roux and let things sit for 10 mins with the lid no but no heat added. Plated with white rice. It was delicious, fortunately I had only made 65g of the curry roux, (ran out of ingredients) the recipe called for 100g but this was plenty hot enough for me with the 65g.

Perfect, Basher.

Very nice smoke ring.

Wow, does that ever look good.