Okanagancook

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About Okanagancook

  • Birthday 05/22/1952

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  • Location
    Naramata overlooking Lake Okanagan, British Columbia, Canada

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  1. Dinner 2017 (Part 2)

    I LOVE avocados. Looks fantastic. A bit messy to eat though?
  2. Dinner 2017 (Part 2)

    Or a dry Riesling, a Chenin Blanc, Soave from Italy, Muscadet. These are all wines with a good bit of acidity.
  3. I agree with the above! I am out.
  4. Dinner 2017 (Part 2)

    @Shelby OMG. Your pizza I need some pizza soon.
  5. I believe he said that a tender cut of meat like a pork tenderloin doesn't need to be sous vide and that method results in loss of too much moisture from the meat. Something about it cooking very quickly in a pan.
  6. Dinner 2017 (Part 2)

    Did they turn out tender this time? 130F for ? long. All good save for those nasty sprouts
  7. I hear you about procrastinating with regard to binning food. But today I just asked myself, "are you going to eat this? No, that's why it's still here. Enough." Have a cocktail and go back to the freezer with garbage bag in hand.
  8. It takes discipline! And a commitment to see the back wall or floor of your freezer.
  9. Dinner 2017 (Part 2)

    Captain, the Veggie Police could be knocking at your door
  10. Although I have not been playing along I have been busy at looking to the freezer first for prepared meal components thanks to this thread. I do get pretty well all my meat from the freezer but I have loads of sauces, vegetable sides, breads, pastas, fruit from the summer and stocks too. These are the worst to keep track of AND to stack neatly in the freezer. Today I bit the bullet on some old stuff that is likely not good, I.E. prepared salt cod that I was going to make those potato thingies with. They have been in there for two years. They are vac sealed but I don't fancy them now. I truly hate throwing out food. Everyone is doing a great job and are inspirational. Keep up the good work.
  11. Dinner 2017 (Part 2)

    I did some research awhile ago about dosas and I remember reading that local shops sell the dough. Nice that you got some. I bought GITS Dosai mix. Makes 8 and the ingredients are rice flour, lentil flour, citric acid, raising agents, fenugreek powder. The cooking directions look pretty easy but I think I will find a few u tube demos before trying them. cheers
  12. Dinner 2017 (Part 2)

    Your dosas look lovely. Did you use a mix and if so which one? are they quite filling? One or three for breakfast? never had them but want to try them.
  13. Thank you. sour cream is something I have not used in reFried beans. I have some roasted jalapeños in the freezer so I will be trying this soon.
  14. Dinner 2017 (Part 2)

    I looked up the winery website for your Rex wine. Very nice. I do like California cab savs but for us Canadians they are bit pricey. A little cab sav is grown about 50 Kms south of me. It is hard to ripen but this southern area is at the tip of the desert so they are able.
  15. I love pinto beans. So creamy in the middle. how do you make your reFried beans, if I may ask? Those ribs look nice too.