Okanagancook

Sorry no pictures as i am not in tune with using my phone camera to do that. but we had an artisan smoked ham that my brother Ian brought from his pork stash from a purchase of half a pig. We cooked it slowly while i made scalloped potatoes ,broccoli in lemon and butter along with some sauteed mushrooms . We glazed the ham with a mixture of rum, maple syrup, grainy mustard and marmalade. the ham was so juicy and not at all salty. Cooked to 150F internal temp. Delicious. while taking the ham platter back to the kitchen my accident prone brother managed leave a trail of ham juice from the table all the way back to the kitchen and down the front of his shirt and pants……the dog was happy. everyone’s meals look very accomplished . merry Christmas.

A valiant effort. I only use pigs feet for one recipe…… trotter spring rolls which are phenomenal. So unctuous. From Michel Richard (RIP) .But those feet…so much work to get the little bones separated from the fat and cartilage. The asian flavours in the springs rolls mask any barnyard odors. They are a rainy Sunday afternoon project.

I just throw the uncooked bacon in and after cooking you can keep it or toss it. It is just for flavour. I use olive….a couple of tablespoons but i might try Naomi’s recipe. Thanks for finding that which describes long cooked beans perfectly. RIP Naomi

I was answering the question about what to do with farmers market green beans. The Italians like long cooked beans and Hazan’s recipe calls for the beans to be cooked until “tender but firm”. Southern cooking also do beans as mentioned but the receipe i use from Lee Brothers Charleston Kitchen says to cook them uncovered for 30 min then covered for 45 min. So i think the first time you make them taste often and perhaps pull them just before you think they are the way you like them to account for reheat cooking. I don’t find them ‘mushy’. They are meltingly tender. 😁 Maybe make a small batch to see what you like best.

We like slow long cooked beans with tomatoes, chopped onions and a few rashers of smoked bacon. Result is a lovely winter side dish from the freezer. How long to cook depends on your preference so taste often.

Great job of documenting your adventures. Thanks for bringing us along.

I love thatidea too. That dish looked really good!

Steve, incredible looking sausage!

Baking powder, really…were they noticeably fluffier? How much did you add, if you have it handy?

A poll in the local news website reports that 69% of people are eating turkey for dinner today. Us too. Merry Christmas to everyone.

Yes, i believe it was a thermoworks with four timers on it…i think….this was quite awhile ago.

I have had numerous timers including the Thermoworks time stacks. All of them stopped working. They are not cheap. I asked Egulleters what they use and someone replied Alexa. You have as many timers going as you like and you can name them. The price is pretty well equivalent to dedicated timers. Plus you get all the other features of Alexa.

Pan fry to brown. Add liquid of your choice and simmer until 165F. Do not over cook and don’t prick the skin which means moderate heat when browning.

I have had one for years. Very good…10/10

@Neely i don’t care for oil fried poppadums either. I will play around with my microwave. Thanks.