MacKenzie

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]

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.