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society donor
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    Naramata overlooking Lake Okanagan, British Columbia, Canada

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  1. 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
  2. Check out his website. He has done a number of PBS cooking shows...Mexico One Plate At A Time comes to mind.
  3. Okanagancook

    Dinner 2021

    @KennethTyour meal looks fantastic. The wine selection isn’t too shabby either. I hope you enjoyed it. Happy new year
  4. Welcome @jamesyu which Mexican cookbooks are you using? I tend to gravitate with towards Rick Bayless
  5. Those are things of beauty! Well done.
  6. Okanagancook

    Dinner 2020

    Never get tired of the joke...what is the definition of eternity...two people and a ham 😬
  7. 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.
  8. 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.
  9. 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
  10. Sparkling or dry martini with gourmet potato chips
  11. We are making bacon and sausage as Christmas presents for close friends who are hard to buy for. We know they love this stuff.
  12. Okanagancook

    Dinner 2020

    The steak and latkes look so good...I wouldn’t know which to taste first! Well done. some excellent meals everyone...very inspiring.
  13. 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.
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