MacKenzie

What a wonderful space, amazing, so fresh. Now for the enjoyment phase ...........

Fantastic job and a beautiful KK setting and KK. Now for the first cook.

Looking forward to seeing the uncrating.

Love that colour and looking forward to seeing pixs of the install.

Another dinner that looks great to me, making my stomach growl.

Absolutely stunning as will be the food you cook on it.

Troble, you having just too much fun but it is a fun watch.

I totally agree with Tony on this one. This is how you should use your beer

That is a project and a half, nice bird bath.

If it weren't for the snow I get .......

Troble, home and vacation home all in one.

Thanks Bruce, all but the red pepper are from my garden.

Warmed up leftovers, drumstick in the airfryer and rice in the microwave. It still tastes just fine.

Your new KK looks wonderful and I hope you realize that whatever you cook on it is going to be fantastic. Looking forward to the first cook, do you know what it's going to be?

Perfect and the older you get the more the meaning, a win win.

Tyrus, those tomatoes are way ahead of mine, in fact we have a frost warning out for tonight and tomorrow night. We are not out of the woods yet.

Your wall is going to be gorgeous, tekobo. Something interesting to admire while grilling.

Love the tiles. Do you have the location picked out yet?

Another great looking dinner, Tony.

I intended to do them yesterday but didn't so they marinated overnight in Frank's Hot Sauce with some granulated garlic, a little smoked paprika and black pepper. Cooked at 350F for about 1 hour, flipped them after 30 mins. That little red nob is a radish, LOL. However there are pickled beets on the plate underneath the radish. I really did enjoy this dinner even though the rice didn't get very scotched but it was enough to add lots of flavour.

jonj, that was the first one I ordered from them, years ago.

Chicken drumsticks, salad from the garden, and first attempt at scorched rice. I only used 1 c rice maybe I should have used more, the flavour was there but not very much colour.

Yes, put the Musui in the oven when I turned it on to heat. Used the parchment to help control the drop into the casserole. The bottom of the bread was well cooked, good job there was a layer of paper under the bread. I'm not expecting to make many boules, rather have the loaf shape. Just wanted to try the Musui I thought it might keep more steam inside than a regular casserole. It is still cooling so I have not cut it yet.

I thought I'd try a sourdough loaf in the Musui from the Vermicular. The edges are ground to make a super fit and I thought if the bread was baked in the Musui in the kitchen oven I might get a nice spring. Here it is-

@tekobo, amazing tiles, both are stunning.