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    Penticton, British Columbia, Canada

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  1. @weinoothank you for sharing your experience here. Fascinating and drool worthy.
  2. Okanagancook

    Dinner 2023

    Silk Road has amazing fresh blends and spices. Quick service too.
  3. Whiskies that are over proof benefit from a little dilution to calm the alcohol and open up the flavours.But usually I don’t add ice to high quality whiskies,
  4. Okanagancook


    I think I tend towards holding back on the amount of stock called for. Then I simmer the gumbo with the lid off to concentrate flavours and add stock if I need to.
  5. Okanagancook


    My roux always turns out thinner. I think flour loses some of it’s thickening power as the starch gets heat applied to it. But I am no food scientist.
  6. http://douglasbaldwin.com/sous-vide.html#The_Mathematics_of_Sous_Vide Baldwin is very reliable. Go to the Recipes section to get a quick answer on your chop. I like my chops cooked at 132F.
  7. Okanagancook


    You must not stop stirring…….The best advice I can offer about making gumbo is, before you start making the roux, put the dog outside, sequester the children somewhere safe, empty your bladder and open a beer.😃
  8. I don’t have a recipe but have used cream cheese as the main binder. I use various ingredients such as fried Mexican chorizo or Italian sausage, smoked swordfish if you can find it, bacon, Tasso ham, etc. This website has some nice spicing and they have a unique way of slicing them and the use of crushed bbq chips and cheddar cheese on top sounds nice. I used to make dozens when I had my garden and never had an issue with the cream cheese freezing.https://cookieandkate.com/baked-jalapeno-poppers-recipe/
  9. I’ve made @Shelby’S Cowboy Candy which is very good and goes well with a lot of things. If I recall correctly the recipe would take care of quite a few jalapeños. We also love stuffing them….freeze a few to be finished off in the air fryer or CsO.
  10. Okanagancook

    Dinner 2023

    @&roidyour stuffed squash looks delicious. I was curious as I have not seen Delica squash here in Western Canada. We tend to grow Kabocha squash which are related to Delica…there are no strips on the Kabocha. Both supposedly have a good nutty taste. I really enjoy Kabochas. https://specialtyproduce.com/produce/Delica_Winter_Squash_18579.php Thanks for sharing.
  11. @&roidi love my copper pots. Your saucier looks to be a very useful size. Even heating and responsiveness to heat changes is what I like about them. My DH doesn’t even mind polishing after each use.
  12. I asked because a friend of our’s was making jam, went outside and got side tracked….yup, just about burned the house down. The pot was too badly burnt to save and there is a permanent blotch of burnt goo on the stove.
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