MacKenzie

Wingman you are good to go.

@Wingman, yes, you will be good to go with that one. I like their products, have several of them, never had a problem and great customer service.

Looks delicious, Smokydave.

Troble, your family has to be thrilled about buying the KK. Dinner looks soooooooo tasty.

Looking forward to pixs of the grand finale.

Yes, for sure grab as many pixs as you can, you can never have too many, we do love to relive our arrival KK experience.

Tony, Troble and Basher, you guys are cooking up a storm.

Very nice , Tony.

Gotta have clean grates to start the job.

Sure looks deeeeelicious.

Hot Italian sausages and rosemary roasted potatoes.

Mouth watering, Troble.

Deeelicious Shuley.

Troble, here we go again, killer pizzas just when I'm about to retire for the night.

Dinner is looking extra tasty tonight, Tony .

Wingman, it's the main way to earn badges.

Wingman. look at it this way if you were Canadian you'd have to spend twice as much to get it. So, you are getting off cheap.

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]