tony b

While simple in concept, a PITA in actual execution. Limited access area, so you can only get like a 1/16 turn on the hex bolt per attempt, which requires removing the wrench and re-inserting it each attempt without dropping it down inside the cover plate, all while trying not to scrap the back of your hand on the cover plate edges. I've shed blood every time I've done it and I have small hands for a man. I can't imagine trying to do this with big bear paws!

Well done, sir! Now for the pics of that all important virgin cook!! What's on the menu??

Yep, always a good thing to do every once in a while, especially if you drive them off-scale high (leave in during a sear) or low (leave in on very cold nights).

Starting to see a trend here, donjohnson - always seems to be a Steinlager in the cooking pictures! Excellent! Cheers, mate! Love me some spicy chicken - blackened/cajun, Moroccan berbere, Asian, I'm all over it. Think I've got a bottle of Peri Peri hot sauce in the pantry.

Just another home run for MacKenzie.

Welcome to the KK Family! Well done on those first cooks!! As a retired engineer myself, I know you will seriously appreciate the quality of the KK build and all the ways you can use it to cook amazing foods. Good to have another man of science on board, too.

Thanks for the shout out, MacKenzie! Sriracha rules!!! Another gorgeous baking session.

Looks like the KK of ceramic rice cookers. Nice, but expensive.

Awesome, Ken! You will have almost as much fun playing with the Anova as you do with your KK. It is amazing what you can do with it. While doing steaks, short ribs, briskets, etc. has been outstanding, it's the seafood and eggs that have totally blown me away! I won't cook shrimp or poach an egg any other way now!

For those that don't parlez Francais, it means "Each to his own taste." I'm all about the bold flavors, ask any of my friends that have eaten some of my cooking. My fav saying in the kitchen isn't "C-I-L-L de white people," for nothing. Last year's batch of hot sauce. A mix of Red Savina and Ghost Peppers. Fermented with garlic and carrots, then cut with 3 different vinegars.

Yer killin' me, Reef!

Reef, please!

At those kinda prices, it better go a long way!!

chacun à son goût, as they say, Doc!

Yah, mon! Have some jerk chicken and bammy, with a couple of nice cold Red Stripe, for me while you're there, mon. Freezing rain and snow for the next 3 days followed by single digit highs and negative number lows! Long range forecast doesn't have us above freezing for at least a week. Cry me a river, Charles!

I often take my stuff out of the freezer, season it, and into the vacuum bag; then straight into the SV bath. Big second on MacKenzie's suggestion to save the SV juices. They also make a great addition to sauces or if I'm doing a steak, to some sauteed mushrooms. A touch of Dijon mustard helps to break up the coagulated material when added to the mushrooms (more visual appeal than flavor issue).

Knew it!! Hey, at least you didn't put broccoli on it, too!!

Not cheating by any means, Brett! We all use commercial rubs on this Forum. My pantry is stocked FULL of them. I do whip up my own stuff occasionally, but even then, I often start from a commercial rub (or two) and "help it out a little." Never run across Douglas' rubs. They look interesting. My "go to" for roasted chicken is Plowboys Yardbird.

You threw that ketchup on there just to tweek me, didn't you, MacKenzie! Sriracha would have been much, much better!!

Congrats! Can't wait to see the pictures of the grand uncrating and that all important virgin cook!

Charles, you're gettin' crazy on us, man!

I'll let you know how well I like mine when it come, so you can decide if you really want one at "full price." I toyed with the copper option, but kept it simple being my first Kickstarter. If I like mine, I might order the 128 oz (double growler) one in copper.

You, my dear, are a baking goddess!!!