tony b

Mine are blurry when you blow them up to look at details, especially taken on the phone. When I really want to do it right, I use the regular camera, delay timer, and tripod. But, it's a PITA normally, especially trying to get pics on the grill. I don't like leaving it open that long; lose a lot of heat and smoke.

I'll think about it. But, I'm really going to have to up my game on the picture end of it to compete with you guys! I can cook, know how to plate, but my pictures never seem to come out well.

That would be awesome, Jon. I expect to be here the first part of April. Have a trip planned for the middle of the month to KY to pick up more bourbon!!

YIPPEE!!

I don't know of any way to stop the circulation and keep the heater running. It's an integral part of their design and what makes it an improvement over similar products. I was a bit sloppy and just dropped the eggs into the pot when it got to temperature, might have cracked then and just got worse as the egg cooked and expanded. I did notice that the eggs were bouncing around a bit in the pot, so it could have happened later in the cook. The yolk and most of the white didn't exit the shell until very near the end of the cooking time. Will be more careful and lower them into the water with a slotted spoon next time.

If Dennis really wants to go that route, then the text will need to be on an arc parallel to the temperature scale and not linear across the face.

Cheers to that one, PRippley!!

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!