tony b

Just Righteous! And, the doggies got some, too!! You are a fine human being!

Having been the recipient recently of challenges to the authenticity of my cooks, due to lack of photographic evidence, I can say that if you can't stand the heat, don't stand next to the KK without a camera!!

When you've experienced 2+ weeks of subzero temperatures in February, having a day at 20F is balmy!

Nice looking pie there, tinyfish!

Serious! I know that it tastes awesome, too!!

HI, Ken. Glad to see you posting again. Hopefully it means your life is calming down a bit. We call that "balmy" here in Iowa!

May give it a try on Monday. Plans for dinner tomorrow don't include fries.

Will be interested in the feedback from you on that book, Bosco. If you follow the guidelines, you shouldn't have too much to worry about food safety wise, as the minimum times for a given temperature are to ensure the food is safe. However, don't discount the upper end of the range, as it is generally about not overcooking the food - not in the traditional "doneness" way we're all accustomed to, but you begin to effect the texture in a negative way - the food will start to get "mushy."

Gonna have to steal this idea from you, MacKenzie - brilliant! No more needing to double fry them; just do the blanching in the SV first, then fry at high temp.

I know it will be killer, too, MacKenzie - everything you make is outstanding!

I wish, Poochie, but it's really that color! Thanks, the apple bacon snacks were a hit at the party. Lots of great beers, too, as I had the hangover to prove it this morning!

It rained here last night into this morning, but the radar is clear now for the Trick or Treaters tonight. I only get a handful of kids in the neighborhood (6 - .

Nice. Love me some beef ribs!

Great looking cheeses there, MacKenzie.

Awesome costumes everybody!!! kjs, that just sounds so cool! I wish I could see it.

HURRAY for the Reefs!!! Can't wait to see the first food pics!!!

Yeah, I know it's tomorrow, but the party that I'm going to is tonight, so I thought I'd post some pics and stuff. Taking 3 of my beers - a Double IPA (Pliny clone), a Pumpkin Ale, and a Nut Brown Ale. There should be other good beers there from my homebrew club buddies. I'm ready for my closeup Mr. DeMille! Oh yeah, the food! Wine Crisp apples (local) with fresh sage, wrapped in artisan bacon, glazed with bourbon and maple syrup, and dusted with Dizzy Pig Pineapple Head. Indirect on the KK @ 375F for about 20 minutes. Money shot. Treat or Treat, ya'll!!!

Fenugreek - aka fake maple flavor. It's used in cheap syrup to give it more maple flavor without using the real thing!

Waiting with bated breath to see the grand reveal!!

TY. I have to think that most of the mahogany color is coming from the marinade, but I'm sure that the longer, cooler smoking phase at the beginning did contribute some color as well.

Understand completely, Syz, about adapting technique into whatever you're cooking; it's a means to an end! I look at SV the same as I look at using my pressure cooker - is this the best technique for achieving what I want the dish to be? I don't think I've used a single recipe in my SV book, just the info at the beginning on safety, etc. and the tables in the back for time/temp.

You're killing me, AGAIN, MacKenzie. Another Home Run!

It doesn't see much sunshine, so it burns easily!

Excellent, MacKenzie, just outstanding! Your bread never ceases to amaze me!