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 2016 (Part 11)

    Thanks Shelby and rotuts! It is on my 'to make list'.
  2. Microwave Tips

    I like the Modernist Cuisine method for preparing eggplants. Once nuked it can be brushed with butter/oil and grilled. This reduces the fat absorbed. Or you can use in recipes as needed. slice eggplants about 1/2 inch after ribbon peeling them because the peel can be tough. Place on paper towels on a plate then cover with paper towels. Nuke on full power for between 2 and 3 minutes depending on how cooked you want them.
  3. Dinner 2016 (Part 11)

    Never made chicken fried steak! By the looks of that plate I am seriously amiss with my recipe selections. So, season meat, dredge in flour, dip in egg, and dredge in bread crumbs then fry? Any sauce that's a must...? Fried onions on the side?
  4. Oops, not Shelby " I use the plain Uncle Ben's white rice. I do 1 1/2 cups of water with 1 cup of rice. Eight minutes on high pressure. Quick release. " but kayo's method and I see I did the right thing and used the 'keep warm' time but not 30 minutes. Sheesh. I'll go away now...it's too early and I haven't had my coffee yet. That's my excuse.
  5. I used Shelby's method with 'fragrant' rice. Washed only, no soaking and it was a little soggy. However, need to clarify instructions: do you leave it on natural release for 15 to 20 minutes or do you release it and then keep it on the 'warm' function? I did the later. Thanks.
  6. My family used to buy canned Danish bacon in Toronto in the late 1950's early 1960's. Don't remember where they bought it. It was a treat if remember correctly. Thinly sliced and quite strong tasting, perhaps a little salty. Haven't see it lately.
  7. Ingredients via Internet

    I had forgotten about these folks: http://www.silkroadspices.ca
  8. Dinner 2016 (Part 11)

    Sous vide grass fed rib eye (122F x 45 min); baked frites (yes...duck fat) and summer squash. Delicious meat.
  9. The CC of Ireland is a great book. Especially the potato recipes! I must haul that sucker off the shelf and have another look. Should be able to get parsnips this time of year and I look parsnips....not a very popular vegetable and quite hard to grow in my garden I might add. Planted some when we first started with the garden but they were quite pathetic.
  10. Dinner 2016 (Part 11)

    I love this dish. I have made it a few times and even though I'm not a big beet fan, I like this a lot so thanks for posting.
  11. As you can appreciate it also depends on the quality of the meat. I did some short ribs from our grass fed beef farmer and they weren't nearly as good as the ones I normally make with short ribs I get from my favourite local butcher/sausage maker. The grass fed ribs were tough...maybe not enough fat throughout the meat. Not sure. Get the best ribs you can. Also to sear them a blow torch works well for the hard to flatten spots! The other grass fed beef is fantastic. I have two rib eyes in my pool currently. In for 45 minutes at 50C. Then a screaming hot pan with oil to get a nice crust on them. Sous vide is so convenient for guests also. I did a whole flank steak at 55C for 24 hours for some guests from Great Britain. It was perfectly cooked and nice and tender. As long as everyone likes the same doneness of meat you are good to go. It stayed in the pool until my Yorkshire puds were ready :-))
  12. And FrogPrincesse, I have to thank you for all your posts over on EYB. I use those comments frequently. Always look up the recipe to see if there are any comments. Yours are always so complete. Thank you again and I hope to be better at posting comments on the recipes I make. Cheers.
  13. FrogPrincess: welcome to our world Nice choice on your first sous vide cook. Now try good quality beef short ribs for 48 hours at 62.2C. Another Wow, wow meal will be yours!!
  14. Lunch! What'd ya have? (Late 2016–)

    The rice is uncooked raw rice.
  15. Lunch! What'd ya have? (Late 2016–)

    Today was the other two stuffed portabello mushrooms, soup and a salad. i wanted some crunchy component for the sala so I 'popped' some wild rice....very crunchy. Just heat some oil in a pan on high, add a couple of tablespoons of wild rice so they are not too crowded. Shake about until they have cracked open. Blot on paper towels and salt.