MacKenzie

I'd go direct.

Baked a give away loaf of sourdough bread today. Started it yesterday and did an overnight ferment. It does smell sour.

They do look very nice, I haven't done turkey legs but I'd do what I'd do for chicken- main grate, 165F internal temp and 350-375F for KK.

The last thing you want for sous vide is temperature swings like those you experienced. That is terrible. Fail is right!

Looks like there is room for improvement.

Started some bread yesterday and baked it today on my new Tandoori oven. Stretched the dough out this morning just before baking. One side done.

Basher, that is a riot.

Herbie, things are looking extra tasty on that KK.

Good for you Tony.

Awesome post and very very interesting. I am enjoying every bit of it

Aussie I just bet that lamb post and salad post from Pascalpro made your mouth water.

I don't know but when mine has increased to 2.5 to 3 times in volume it will float so that is when I use it. I put an elastic band around the container at the start of feeding then it's easy to see how much it has expanded.

That is Dennis for you, he speaks the truth and he never ever tries to up sell you for the sake of a bigger profit. I totally trust his advice.

Don't I wish.[emoji16]

It was a rainy cold day here so I took the easy way out and made a smoked meat sandwich with chips. Used the air fryer for the chips.

@Tony, I'd get up close and personal with that dinner too.

Stunning KK and great looking plan, just keep in mind that food cooked on the KK does taste better, just saying.

Awesome, Alimac, love the look of those pizzas and crust, now I want pizza.

You are going to be thrilled with this purchase, even if you did choose tiles.

I have found the PC eggs to be much easier to peel but not 100% with very fresh eggs.

Well, don't they just look perfect.

Did another pressure cooked egg today, it takes less than 10 mins. to do it.

Looking forward to the reno pixs.

What a great KK and those cooks look wonderful. Already you have gotten rid of the white interior. Yes, I agree it's the pebbles that make everything cook perfectly.

Another PC egg, this time hard boiled. Love the nice texture of the PC egg.