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society donor
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    Naramata overlooking Lake Okanagan, British Columbia, Canada

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  1. Okanagancook

    Dinner 2021

    The chops look sous vide. I have not done that...always in a hot oven.
  2. We are in the Okanagan and that could easily be a decent holiday for a week. The wineries are open and we have lots of new eateries. welcome.
  3. Okanagancook

    Dinner 2021

    The food and the wine!! Beautiful wines.
  4. Okanagancook

    Dinner 2021

    Oh, that looks good!
  5. Bread like this is never boring.
  6. I used to cook almost exclusively from the TimeLife books...Italy. France. Great Britain. China,, Spain ,Germany,India,and Craig Clairborne books. Great book. ,
  7. 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
  8. Check out his website. He has done a number of PBS cooking shows...Mexico One Plate At A Time comes to mind.
  9. Okanagancook

    Dinner 2021

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

    Dinner 2020

    Never get tired of the joke...what is the definition of eternity...two people and a ham 😬
  13. 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.
  14. 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.
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