tony b

To be honest, that's why I don't bother entering those things (granted, I did do our pizza challenge here for sh!ts & giggles). An entry can look great, but be totally inedible. You do know that food stylists use things like shaving cream to simulate whipped cream, etc. for their photo shoots?

Good to hear, MacKenzie. Hurray for the Sriracha!! I tried the shorter time/higher temp SV for poaching eggs this morning (158F for 17 minutes, per their calculator). A disaster - one of the eggs cracked and the circulator sucked it completely out of the shell, so I had to shut it down before the Anova's insides got all gunked up. Made a big mess in the pot. I did salvage one egg as the cooking time was almost done when the disaster struck. The yolk was fine (I like runny), but the white was undercooked and not really set yet. First time this has happened, so I'm not deterred. But, I'm out of eggs until I hit the market tomorrow.

Been there, done that, way too many times. We ARE our own worst critics. My guests will be raving about the food and I'll be sulking at the table because I f'ed up some minor detail. btw, charles, my last whole fish (red snapper) was such a disaster that I haven't tried it again and I have a beautiful one in the freezer right now.

Both, Jon! The correct answer is BOTH.

Hardest part is trying to figure out where to meet? How far are folks willing to travel?

And, in this case, that's all your eating with!

Sounds like it was a lot of fun. We need to plan a big get together so more of us can meet up in person.

Thinking about a CostCo run this week, so I will see what they have for big hunks-o-meat.

You're missing the point, Charles - it's the coolness factor! Just adding more to the already "over the top" aspect of this ginormous KK.

To quote a previous POTUS, "I feel your pain." It's -20C here, that's 4 Below Zero Fahrenheit for you English system folks. With the windchill, it's -23F outside. I am NOT firing up the KK to make dinner tonight!!! Just call "dibs" Charles!

I will probably use the zipbag method, as I probably couldn't get a good enough vacuum with the Foodsaver. It doesn't handle heavy liquids very well.

I like it, Robert! Wouldn't that look sweet?? Touch a button on the front and the lid raises and lowers all by itself! Way Kewl!!!

Nice job! My fermenting fridge in the brewing room isn't doing anything right now, so I could give this a try.

Like the other Tony said, smoke flavor comes from condensation on the meat's surface, so if you want it to have a nice smoky flavor, it's straight out of the fridge; but if you want to lessen the smokiness, then let the meat's surface come to room temp (about an hour).

Went by Lowes yesterday and they did have them (a lot actually). The box says that they are 18.25" long, so I'm going to measure my 23" to see if it will fit without modification before purchasing. All I have to cut one down is an old hacksaw. Not going to happen!

Those eggs do look amazing! I'm definitely going to try that one!

Nice pretzel rolls, MacKenzie. But what's that bizarre looking red stuff on your breakfast sammie?? I'm no baker either, Rak, but that loaf looks pretty damned good to me; better than I could do anyway! Good luck on the baking journey.

Serious spuds, MacKenzie (did you catch the pun there?) I've done several different variations on the salted crusted potatoes, but have not done it this way. Another tool in the box! Thanks for sharing, MacKenzie! Here's the latest version that I've tried. I liked it. First time, I got a little heavy handed with the salt, but the second time, I was a bit more careful and they came out super. http://www.cooksillustrated.com/recipes/4954-crisp-roasted-potatoes?ref=new_search_experience_8&incode=MCSCD00L0

We're big enablers that way!

Waaaaay over the top!

That's where the Anova comes in handy. Set it to a low temp (120F) and just reheat them without further cooking.

My guess is that since MacKenzie has a dehydrator, she did very thin slices (mandolin?) and then into the dehydrator. But we'll just have to wait and see what the goddess says!

Simply amazing, MacKenzie. Maybe we should just start calling you MacMazing??