Okanagancook

Check out the USFDA. here is a starting point. They have tons of info...I am not exactly what other than tomatoes you are looking for. You always call them. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index/!ut/p/a1/jVDbCsIwDP0WP6Akcyr6KANxUzdE1NoXiVu3FWYna_H29U4FQfGWPOVcknBAAAehaa8ysqrUVFxn0VnjFDtOz8Mg6jkD9MPFNBp5HnZn7Vqw-iII3T_9H6qPv_zBHwea1cSbZCB2ZHOmdFoCz6RlpM1BVgZ4WpYJM5RKe2IpxZaZXEpbE1eM3dicdFIonQHfkFGxqdHqAbLHguIEPLZrpRN5hCWI5-fQqdsP3VlrGIQuRq1XwZv07oLP8ey2c34

Check out his website. He has done a number of PBS cooking shows...Mexico One Plate At A Time comes to mind.

@KennethTyour meal looks fantastic. The wine selection isn’t too shabby either. I hope you enjoyed it. Happy new year

Welcome @jamesyu which Mexican cookbooks are you using? I tend to gravitate with towards Rick Bayless

Those are things of beauty! Well done.

Ditto

Never get tired of the joke...what is the definition of eternity...two people and a ham 😬

I have used a double boiler and let the fat cook away for hours...renders nicely with no risk of burning it...just need a big diy double boiler.

This turned out almost exactly as I imagined. I dry, dry tough roast duck with fairly crispy skin. The orange, soy ginger sauce is interesting....not really sweet, not really salty. Anyway, I will be making stock tomorrow.

I am going to try this two stage method with my duck. Looks interesting. https://www.nigella.com/recipes/roast-duck-with-orange-soy-and-ginger

Sparkling or dry martini with gourmet potato chips

We are making bacon and sausage as Christmas presents for close friends who are hard to buy for. We know they love this stuff.

The steak and latkes look so good...I wouldn’t know which to taste first! Well done. some excellent meals everyone...very inspiring.

I cooked a goose once and after much deliberation about how to cook it I made the breasts as appetizers so they could be cooked to the appropriate temperature. The rest of the bird was made into a ragu. I think we had six dinners.