Okanagancook

The chops look sous vide. I have not done that...always in a hot oven.

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.

The food and the wine!! Beautiful wines.

Oh, that looks good!

Bread like this is never boring.

I used to cook almost exclusively from the TimeLife books...Italy. France. Great Britain. China,, Spain ,Germany,India,and Craig Clairborne books. Great book. ,

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.