tony b

Let us know how the SV reheat thing works, MacKenzie. I like that idea, so hoping it works out (sounds like it should!)

Killer looking Shrimp & Grits! Love the presentation!

Far and away, go with the Anova from the wife. Rest of your family can cover the others - if you've never used Dizzy Pig rubs (they are great!), I'd get the sampler pack.

Paybacks, Poochie!!

Love my Anova, Firemonkey. Yes, they are a bit pricey, but I use mine a lot. Steaks are just the beginning. Only way I cook shrimp anymore. Makes perfect poached eggs. I think the corned beef brisket came out better than using the pressure cooker - sure it took 2 days in the SV bath, but it was more tender than the pressure cooker version.

But, MacKenzie, I bet you can still add some of those components after the SV to amp up the flavors! Or, as in your case, adding lots of yummy gravy over the top works for me, too!

Thanks, Tony! My problem is blur, not lighting. I was resting my elbows on the back of the dining room chair and I still got some blur in the plated shots.

It is pretty amazing, isn't it. The beauty of a SV steak!

I was trying to stay OTC.

Thanks, but no thanks! Just bought a new bag of russets today. Hoping to practice some more on our fries experiment on Sunday.

While I'm definitely going to try this for comparison, it will have a ways to go to match last nights spuds - smashed yukon golds with heavy butter, sour cream, half-n-half, Boursin cheese, salted chives, roasted garlic, and S&P. Just sayin' !!!

Cookie, PLEASE post a video of it if you do! Every POSK owner would be forever in your debt as that was probably everyone's fantasy!!

Thanks, MacKenzie. Gotta work on my photo skills though. Used the cell phone again and it just doesn't cut it.

Great looking steak, MacKenzie. So, how'd you do the fries in this one?? Were they SV'ed as well?

Paybacks are a bitch, aren't they, Bosco!!

Please tell us that he got a nice treat in the end for being such a good dog!!

It's called "better living through chemistry," Bosco! A handful of ibuprofen and you'll be fine and ready to throw some hunks of meat on those bad boys!!!

Awesome! Now, get to cooking, Bosco!!!!

Great pic! But, seeing as he's such a good dog, he's just happy getting to inhale it!

OK, tonight's dinner. Another round of Chalet chicken, only this time it's parts and not a whole chicken. Marinated/injected with the Chalet mix overnight. Indirect on the upper grate, with peach wood, put the chicken on around 200F and let it smoke as the KK was heating up to target (350F). Total time on the grill was about an hour and 15 minutes. Sorry the grill pic is rather dark, but guess what, it was dark at 5:30pm. Used the salted chives in the spuds again, MacKenzie. Great tip!! plated with the companion Chalet dipping sauce! Money Shot.

Seriously kewl! Have had pumpkin soup made/served in the pumpkin before, but not a casserole.

Nothing better than a good brioche bread, especially for making French Toast or Grilled Cheese!!! Nice job, MacKenzie, but what else would we expect from you?? You Rock!!

Oh, Ken!!

Be glad to help you get started, Ken. Just say the word! Thanks for the propers, PRippley!

Better living through chemistry, baby!!! Update: just went to Amazon and order the organic diastatic barley malt powder. Can't wait to try the potato idea and will probably use a bit of it in my pizza dough, too!