Tyrus

Now ain't that a great lookin soup, or should I say bisque, bouillabaisse, or vichyssoise. Whatever, it's all..magic, as usual.

Ain't it the truth, ain't it the truth!

No doubt. Will be watching the mailbox as well as my dogs.

Thanks Toney, I will try. Recently purchased a book called, " The Essential Sous Vide Cookbook." It gives all the starting points for time and temp for a variety of meats, veggies and more. Chicken wings were my latest experiment, sous vide in sauce { whatever you prefer } then off to the grill for a little crisp and color. Taste is fine because it penetrates, you can always kick it up a notch at this point. And by the way, I purchased the purple crack from Australia for $133 at the 2.2 lb level including shipping. Now I won't be keeping it all for myself, it is Christmas, and I thought it may be welcome to some in the family as gifts [ those that are obsessed backyard chefs } so, I am now standing by the mailbox to ensure no package thief get it.

Looks good, a country meal. Did a few pork pieces this week also in the sous vide and seared. A new toy just learning, hope to approach your expertise someday.

Thanks, that'll work

I am a big Bloody Mary fan, and I am always looking for an edge to cut to the chase of a good presentable DRINK. Toney puts it in beer! Yum! Beer is food, never discount that. I'm just lookin for something different and you made a great presentation as to how it works. It may be a few dollars more expensive than regular as peppercorns are but, I think it certainly is worth the try

Thank you, that I will try. Made the inquiry but, unsure as to quanity for personal use. A kilo is 2.2 lbs, that's alota pepper.

The same happens with brisket at around 170-75 and when it does I wrap mine in the grocery brown bag, does a good job of soaking up the grease also. The pork butt is Aluminum foil for me, six a one or half a dozen of the other... it don't matter, whatever your comfortable with. The results with a blindfold on is not going to be dramatic.

Nice turkey Dave! I citrus brined mine recently, it may be something you would think of next, it gives a slight citrusy taste to the meat, nothing offensive but, pleasant. They always do well in the KK, it's like set it and forget it, and everyone loves you for makin such a nice bird. But the love is fleeting, it wears off...until your cooking up something in the KK again and magic, your back in the saddle again

That's funny,...I recently looked up Purple crack because of Aussies posts and found a kid out California smoking some purple crack in a bong. Supposedly it's a pleasant smoking pot, he was enjoying the experience. However, I am interested in the spice Purple crack also, and hope to find it on one of my journeys. Do you think Whole Foods may have it?

Delish!

I was at the Stop and Shop grocery today and saw the turkducken for $48.50, never have I seen it before. Mysterious, things come in threes. I picked up a nice pork tenderloin. Hey Wilbur, by the way, you don't happen to have a horse named Ed, do ya? Good to see you back also, I have read your past posts and found them interesting and entertaining

I like the look, and it looks like a fine Thanksgiving meal. Hey, tried to hack your account but, was unsuccessful. I'd do better with your password

That's one pretty nice looking KK. Like the color and pebble.

Happy Thanksgiving, don't eat too much.

Welcome! I'm sure all your cooks will be well received at the dining table using the KK. Happy Thanksgiving!

I like salmon also, and that one looks exceptional. I also like the antiquey serving platter, make a nice presentation

Shop vac for me, nice and clean

Boy! That looks good. I'd come to that restaurant any day. Good work.

Hi Bruce, Well, it took 4.5 hrs, slow at first around 250 for 2 hrs then up to 350 for another 2 hrs to 165 internal temp. That was a 20.5 lb turkey. By the way, the wife always gives the leftovers away....so sorry

Macys.com is selling a Crux sous vide for 72$ regularly sold for 144$. It doesn't have the wifi and that's good for me so, tomorrow I'll take the trip and make another plunge. I'm beginning to think it's a hit or miss on quality, who knows, it's not like buying the KK so, take a chance. It does have a two year warranty. Roll the dice, will see. Anyhow enjoy the brew!

Thanksgiving came a little early and I had some pics of Chicken eggplant parm and a Pork butt. Love the schredded butt on nachos and cheese with a couple of beers on game day. Sorry, no money pics, once the fork is in the hand the camera is forgotten. I've got to have better discipline.

Definitely a nice choice of meat, bet it was good.

That looks great but, your bumming me out, the weathers turning cold and that's a fine summer meal. As you said, were slippin into darkness. Enjoy