tony b

Awesome pies, dude! May have to do one myself this week, as it's been a while.

Ouch, poochie, seriously cold!

It's pretty much the standard in Europe. All kinds of spins on it - garlic aioli, curry mayo, sriracha mayo, etc.

Awesome baking again, MacKenzie! That pizza rocks!! Never tried kombucha, but my homebrewing supply store carries all the stuff to make it. Only question is how much alcohol is there in it, enough to make it worthwhile?? Lastly - Bad Poochie, bad dog, no biscuit!!

Cilantro foam - GTFO!!! Crazy stuff, tomahawk66! How are you planning to do the duck breasts??

Add another "me, too" on sous vide! The other thing that's amazing that no one has mentioned so far, is seafood! Salmon, sea bass, lobster, and shrimp have all be fantastic! Best way I've found to butter poach fish! Best poached eggs I've ever done! Only downside is that they take 50 minutes, but it's sooooo worth it!

Nope. It's a third option for using the basket splitter - you can split the entire basket horizontally (don't use the blocking plate or vertical divider), giving you heat for the whole grill area, but only using half a basket of charcoal, but raising it up higher to be closer to the sear grate. This if for those times where you want to sear a bunch of steaks, but don't want to blow through a full basket of charcoal to do it. I've never used mine, since I've never had to cook more that 3 or 4 steaks at once, which all fit on the half side option.

Killer looking birds, poochie. Not sure how much longer I can hold out on buying the roti basket for my KK! Need to look at my credit card balance again to shock myself back to reality!

Isn't that basket splitter amazing for doing hot/fast sears on steaks! Lovely looking plate there, hogsfan!

Only if you don't eat them fast enough. Never had that problem! Actually what I meant in my "continental" comment was I prefer mayonnaise over ketchup on my fries.

I've had my Anova now for about 18 months. It's amazing. I have the original version. I normally just use a stock pot, since I'm rarely cooking for more than 2 people. I did buy a Cambro box (1.75 gallon) and the sliding lid for bigger cooks. Only used it a couple of times. Once cooking 8 steaks for a dinner and the other for doing a large corned beef brisket. While I love doing meat in it, I have to admit that the best cooks so far have been poached eggs (PERFECT!) and seafood (sea bass and shrimp were both outstanding). You will love what you can do with it once you get started. Almost as addicting as BBQ - no seriously! Here's a great book to get started if you don't have any reference materials on sous vide cooking. http://www.amazon.com/gp/product/1456336975?keywords=sous%20vide&qid=1443745878&ref_=sr_1_13&s=books&sr=1-13 I can't imagine trying to maintain precise temperatures on a 24 hour sous vide cook with just a thermometer on a burner. IMPOSSIBLE! I will take my hat off to anyone who can poach an egg at 142F for 50 minutes using just a thermometer on a cook top! Because if you stray high on temps by more than a few degrees, the yolk will set. While there are cheaper options than an ANOVA, (example, digital temperature controllers on a crock pot) most are second rate at best. The circulation is very important to maintaining even temperatures in the vessel. Just my opinion, which is based upon actual experience.

Ketchup? Thought you were more continental than that!

Bosco, poutine kicks a$$!! But, seriously needed more gravy (was it hiding in the bottom of the ramekins?)!! I will PM you with my address, as it would love to have the "official" poutine gravy! We have a local source of amazing cheese curds and I know how to rock some pomme frites!!

Killer chicken, MacKenzie. But, hey, where was the gravy on those fries, eh?

I grew up with those pans. Everybody had them. You didn't see a Thanksgiving turkey at anybody's house that didn't come out of one of those enamel pans!

Yeah, Bosco, it IS like a fraternity (sorority for the ladies). Gotta put up with the hazing to full belong to the group! But, once you're in, you're in!

PB = Petite Butt.

You know that I was disappointed in that! LOL! But you did make up for it with the mushrooms!

Break a leg in that challenge, tinyfish!

Sweet.

I hear yah, tinyfish. I'm not a big baker either. But, as long as it tastes good, who cares what it looks like.

Have used both before. Both take a lot of elbow grease. That's why I am more partial to PBW. Just soak and wipe off.

Nice looking steak.

Sad day. No more local corn.

Nice looking brisket. Good luck with the top vent fix.