tony b

Nicely done, Bosco! Hair of the dog, son, hair of the dog!!

Mostly rain in our forecast, but a slight chance for some snow Christmas Eve. As long as it doesn't interfere with my Christmas day cook.

Just across the border in Vermont, MacKenzie. You could do a road trip and stock up.

Was just in Minneapolis for the weekend with family. Even they don't have any snow and aren't predicted to have a White Christmas either!

Seriously funny! Now, back to our regularly scheduled program.

Awesome! Have never tried to do a souffle on the KK. (Love how that rhymes!)

Definitely Herbes de Provence. I probably used that herb blend at least twice as much as anything else in my pantry! My default "go to" if I'm in doubt about how to season something! Ken, bud, you need to brush up on your Francais, mon ami!

De Nada - It's what we do here!

Intrigued by the "warm ageing" post! Hmmm?

Oh, Hey-Yall, Yeah!! Overnight brine in buttermilk and Frank's hot sauce, into the SV bath, then seasoned flour dredge and fry. MONEY!

Well, over the last month, I've hit up 2 Trader Joe's - one in Minneapolis and one in Chicago - no Porchettas!!! They have something labeled "Porchetta" but it's only a pork loin roast wrapped in bacon - NOT the same thing! Seriously Bummed!

Thanks and hugs, PRippley! Happy Holidays, everyone!

Nice job, Bosco! Killer pies! I'm a big fan of using parchment paper for pizza. I typically pull the paper off the pizza after about 5 minutes on the stone. YMMV

Nor is shrimp! While I understand the historical (hysterical??) propaganda against "undercooked" pork, there is absolutely nothing to fear. If you'll eat rare/medium rare beef, you should have no qualms about eating pork cooked the same way. It's perfectly safe. I ALWAYS cook my pork chops to medium rare. Tender, juicy = perfect!!!

Sounds perfect to cook Sous Vide! My local butcher often has bison, except when one of the local farm-to-table restaurants wants all he has for a weekend special!

Not the baker that MacKenzie is (we're not worthy! ), but the flour can often make a difference. I'm a King Arthur flour fan. I have pizza flour, pasta flour, and bread flour in addition to the AP everyday flour.

That would be if you'd died and gone to HELL!

Damn, another Amazon box to get rid of.

Thanks for having my back, Charles. Nice looking spuds. Good one, MacKenzie. Great minds / cooks think a like. I agree that we need to add something to counter that malty sweetness. My vote is for roasted garlic, sour cream and boursin cheese.

Great story, Jon. Easy way to suck up to the Boss!

Crazy, PJ. Only been to Cabo as a day stop on a cruise ship. Did get to see a whale and had the lobster tacos at Sammy's at lunch, along with the house margarita! Cabo Wabo, baby!

Another winner, MacKenzie. And fresh pasta, too? Dahhaamm!

Killer tenderloin, MacKenzie.

You guys! I was lazy and didn't want to fire up the KK to cook one silly baked potato! Went into the convection oven, simpler! FM, the CI article that went with the recipe talked about those variations (except using the grill part) and why they didn't think they worked as well. Oiling the skins at the start inhibits the cooking process by trapping the steam inside the skins, leading to less fluffy results. Adding the oil for the last 10 minutes only was considered the best compromise to fluffy interiors with crispy skins. The dunk into the saline solution was also chosen over trying to get the salt crystals to adhere to the skins. As the water evaporates it leaves a thin film of salt on the skins that doesn't fall off so easily, but gives enough salt to be noticeable. Just quoting the CI article. YMMV

Haven't you guys heard? 60 is the "new 50!" That's my story and I'm sticking to it, since I'm gonna be there in 8 months!