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About Okanagancook

  • Birthday 05/22/1952

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    Naramata overlooking Lake Okanagan, British Columbia, Canada

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  1. Dinner 2018 (Part 1)

    We had lamb dumplings; eggplant from M. Clarke's Dinner Book; leftover duck with mandarin pancake. Not a lot of veggies......tomorrow. We pigged out on Korean Food for lunch so all and all a stellar day!
  2. Sometimes shit happens! Don’t be deterred Try again. Save this batch for when you have a cold and make onion soup with a nice cheese top.
  3. The Air Fryer topic

    Guilt free potato chips. sliced thin, soaked in cold water for 30 minutes, dried well, 1 russet needs about one tsp oil, same setting as french fries. Keep shaking and moving the chips so they don't stick together.....make while you are in the kitchen doing something else.
  4. Oolala, 8 day aged wine if is too sweet you could leave it to ferment longer to reduce the sweetness, especially seeing you said it is still a little fizzy. Of course you will have more alcohol as long as the alcohol percentage doesn’t get too high and kill the yeast. better check the container daily to ensure it is still in one piece cool project.
  5. I would put your pot in a ventilated area due to the carbon dioxide your wine is giving off...not sure how vigorously it is bubbling.
  6. eG Cook-Off 76: Consider the Schnitzel

    Last night's pork schnitzel with air fryer frites. I got the cook time right this time....not over done. Took about a minute a side.
  7. Dinner 2018 (Part 1)

    Bravo! Nice balanced dinner WITH gravy
  8. Dinner 2018 (Part 1)

    Ooo, that is a ‘slutty’ kinda meal!.......no malaise indented That said, I would be more than happy to chow that down so good ‘instant’ choices.
  9. Dinner 2018 (Part 1)

    You're right, the meat was very lean and tender for grass fed. Here is what Vale Farms say about their cows: Our Cows Our cows and young calves go up on range in the summer months and graze on the delicious mix of alpine grasses, while the yearlings stay on the farm, grazing our diverse pasture land. In the fall when the snow starts creeping down the mountains, the cows return home to the farm, where they spend the winter. The calves are born in February. Straw beds keep the calves dry and allow us to collect compost for our fields. When spring arrives, the calves have grown enough to keep up with their mothers on range. The cattle are a mix of breeds, predominantly Angus, mixed with some Hereford or Jersey. In 2014 we added a small herd of Speckle Park cows. They are know to be the “grazing champions”. Vale Farms has just purchased a new small herd of beef cows called “Speckle Park”. This is a Canadian Beef Breed (established only in 1995) developed out of British Shorthorn, British White and Aberdeen Angus. They are known for their quiet disposition, their good marbling, size consistency and for their excellent feed efficiency, especially as a grazer (grass-eater). In order to efficiently pull the nutrients out of grass, a cow needs a very efficient rumen, hosting a combination of specific healthy gut bacteria. As soon as grains are fed, this community of rumen bacteria changes. As a result we lower Omega 3,CLA, Vitamins, Beta- Carotine etc. and loose some of the healthy essential fatty acids in the fat. For maximum health benefits, the beef animal should eat grass and grass products all of it’s life and goes to slaughter only at a time, when it is still grazing growing grass. That is the “kicker”!!! We felt very lucky, when the opportunity presented itself to obtain this little herd of grazing experts. We are anticipating that they will provide us with some very tasty meals.
  10. Ahh, Bisto! The Gravy Mix

    On the UK Bisto website they list the ingredients of all their products as well as the preparation method. The powder is mixed in cold water and heated while stirring. The ingredients are: potato starch, salt, wheat starch, colour, yeast powder, onion powder. The graduales go straight into boiling water. The ingredient list is much longer: potato starch, maltodextrin, palm oil, salt, flavouring, wheat flour, colour, sugar, flavour enhancer, emulsifier. if they taste pretty much the same I think I would prefer the powder for less additives.
  11. Dinner 2018 (Part 1)

    Pan seared lamb chops, snow peas in chive flower butter, Mexican rice and some yogurt/salt and garlic sauce. I quite liked the yogurt because it cut the richness of the lamb .
  12. Dinner 2018 (Part 1)

    Thanks. It's brown rice cooked in chicken stock and tomato puree. The peas and carrots were cooked in the microwave and stirred in. It was one of the better rice dishes we've had. I do like brown rice. Salsa verde and black beans were from Rick Bayless. I added some mint to the leftover rice which we will have with tonight's lamb chops.
  13. The Air Fryer topic

    https://www.the11best.com/air-fryer-recipes/ Haven't tried any of these but it is a place to start.
  14. Dinner 2018 (Part 1)

    This was a porterhouse from our grass fed beef. The fillet which is on the side away from the camera, was enormous and you are right it was almost the same size as the strip. Both very tender. I have three more in the freezer
  15. We feel much the same. I have the uncanny ability to order the worst thing on the menu. I also hate it when the plate arrives and it screams "I don't care".