tony b

Happy Birthday, Ole Man!

Please share your dough recipe for the buns. They look really tasty.

I've used chorizo in mine, with fresh jalapenos for a spicier version. Like your chipotle in adobe idea. Just curious, can you even taste the ham? I can see it adding some texture, but not a lot to the table, flavorwise, seeing as it is sliced to serve.

Great looking food porn - AGAIN! That plated dessert looks fantastic!! Glad it came out OK this time. Looking forward to the recipe.

You're still an awesome cook in my book, MacKenzie!

Hate to say it, but even RJ got that part right! Too bad he used cheap steel in making his baskets. I burned through 2 of them! Don't see that happening in my lifetime with the KK.

Yeah, great as a dual combo, or in a casserole, but with tortilla chips, et. al.?? Sorry, but gonna pass on this one! As the French say, "Chacun à son goût."

"While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside." Double Thumbs Up on this tip to remove the green core from the garlic. Very bitter.

Agree on the no need to precook the fresh pasta for this dish. It would likely turn to mush. Nice looking pasta there, MacKenzie! I generally make my own for fettuccine, tagliatelle and bowtie. Never had success with my angel hair cutter. I will still buy pasta for other shapes (generally tubular ones). I've never used my food processor or KitchenAid to make my pasta dough; by hand only. It's fun mushing the eggs and flour together. Brings out the lost kid in me!

Woo, Hoo! Thanks, Dennis! You da Man!

Thanks for the vote of confidence, Susan. I also will try spraying it with cooking spray. I like the spray coconut oil from Trader Joe's.

Kudo on the homemade chips. Sorry, but I have to go there - broccoli on nachos, really???

OK, so it was more of a soup than a stew, oh well! Still tasty though!!!

Serious food porn, dude!

OK, you've convinced me that I should use the damned thing more often, now that you've shown me the way to do pilaf in it! Not sure whether to thank you or curse you, Susan??

So it is written, so shall it be forever more!

Gotta take sides on this one. I'm in the CC camp - no ketchup on eggs - EVER! Will have salsa in a breakfast burrito, but that's as close as I get. I rarely eat ketchup on ANYTHING, including fries (I'm a mayo/curry sauce/malt vinegar/etc. kind of guy). Only thing that ketchup is good for (IMHO) is to make cocktail sauce for shrimp. OK, maybe Thousand Island dressing (which I also only eat on a pattie melt or a reuben).

Hell, I've never even steamed veggies in mine (has insert), let alone anything as funky as Mac & Cheese!

While the bowl in my rice cooker does come out, it's just plain aluminum; hence, the PITA to clean. However, I bet if I sprayed it with some oil it might help with the cleanup.

Crazy good!

Ckreef, you said, "It stayed on for a little over 8 hours which wrecked the texture." but didn't say how? What was wrong with it - mushy, chewy, too dry???

Too funny, ckreef! Better not post that one on the Guru Forum - yikes! I have a cheap rice cooker, too. A small Sanyo. The only time that I use it is when I have a lot of rice to cook. I hesitate to use it because it's a PITA to clean and you can't do pilaf in it, as it doesn't get the oil hot enough. YMMV.

Yeah, but I can cook a mean pot of rice in a 1 qt Calphalon pot w/lid. Just sayin' !!! I have Emeril's book "Cooking with Power" and there's a whole chapter on doing cooks (similar to your amazing Mac&Cheese) in a "multi-cooker" - a glorified rice cooker. I bought it for the pressure cooker chapter. http://www.amazon.com/Emerils-Cooking-Power-Delicious-Starring/dp/0061742988/ref=sr_1_5?s=books&ie=UTF8&qid=1429142491&sr=1-5&keywords=power+cooking+cookbook