Okanagancook

Yellow-mellow! Looks fantastic! cuury tonight, hope I can get some pictures.

ElsieD, there will always , always be sales so resist!

I made Fettucine in Creamy capsicum (pepper) sauce on page 52. A very easy recipe to make except one needs some cream to finish the sauce. Mine turned out a little on the spicy side maybe because of the red chilies I used (from my garden and dried)...I did follow the recipe. Sweet and subtle flavours with the red peppers and tomatoes melding well. I used frozen garden tomatoes. The recipe called for canned. I would make this again and it will freeze well without the addition of the finishing cream.

Are these what you are looking for at the Superstore, online https://www.realcanadiansuperstore.ca/search/1490310506188/page/~item/Fresh+noodles/~sort/recommended/~selected/true

Pathetic pizza out. One could not call it a crust. More like cheap bread. An utter waste of calories

Awesome score!

@RobynE Thank you for providing a more detailed description of your book. Sounds very interesting especially now that the price has dropped as per @Anna N Congratulations are in order.

I have a Wolf gas stove top and the lowest setting is low BUT only in one spot so I don't feel it cooks very evenly. I bought a heavy duty diffuser for use on this low setting and it works fantastically well. I use it with my clay pots also.

I made some bangers using bulk sausage meat from my butcher. There didn't seem to be much filler, just fatty pork. For the filler I used Matza meal which I found at a local grocery store. I hydrated it with chicken stock and the following spices: salt, pepper, ginger, mace, nutmeg and sage. The whole lot was put in the Kitchen Aid with the paddle attachment to mix and then stuffed into casings. I pouched them to 160F then gently browned them. Deliciously tender and moist. I cut one up for my DH who only has one arm to use due to surgery on his rotator cuff.

Excellent. Have fun with them! Anything is better than prepared pastes from a far away land!

Well, that's interesting. From the freezer? I have seen them and always wondered what they would be like.

No pictures but friends and I ate lunch at a busy Thai restaurant in Kelowna. My friends are hot food fanatics so when Don said "is 8 out of 10 heat level ok with everyone?" I thought why not. The food is gorgeous. Freshly made with quality ingredients and cheap ($10 for each dish). The chicken satays were nicely cooked with a smooth mild peanut sauce and fresh little salad...that was ok. We also had spring rolls which were shatteringly crisp...that was ok. Then the chicken ginger curry over rice, the shrimp/tofu pad thai and the beef with veggies over rice arrived. We started eating and very soon Don's nose began to run and my eyes started to smart and Susan's 'yum, yum's turned to 'oh my god this is hot'. I went through three tissues clearing my nose and wiping the sweat away from underneath my eyes. Don pretty well demolished his napkin. We all began to pick out the slices of hot red chilies scattered throughout. But, I have to say after my tongue stopped burning we all thought it was good but next time Don wants to go down to a 7! We couldn't eat it all. I think there was about 3/4 of a dish left so very cheap. And, this is in a trendy part of Kelowna. Don't know how they do it.

Thai pork skewers, steam baby bok toy, grilled eggplant with curry oil rub (after I microwaved the eggplant until 75% cooked), and noodles stir fried with green onion and topped with crushed peanuts and fried shallots. I blow torched the pork for a little colour seeing the CSO didn't get them brown before they were cooked. Last night I forgot to take a picture of our sous vide short ribs, two potato mash (50/50 sweet and russets), M. Hazen's stuffed mushroom, caramelized based gravy, and green beans with salsa verde. The last item was really nice. A great contrast to the other rich items. BUT, I had packaged four portions of the meat, after 48 hours I was not remembering this. In the last minute rush to heat, brown and plate everything I left one package of beef in the bag! We gave our guests two pieces of the beef and suffered with what my DH called a 'tasting menu' sized portion. Sheesh. He got the meat in tonight's leftover meal.

Made the Cherry Clafouti on page 200 last night for dessert. I hardly ever made dessert but this looked so easy. I made the batter ahead of time and let it rest in the fridge for a couple of hours. Used fresh frozen cherries from last year's crop. My Bird's Eye Custard for the top failed (that's another story) so we just had it plain. We liked it because it wasn't too sweet. Ours cooled off a bit too much. It would have been nicer perhaps five minutes after it was out of the oven. Took 50 minutes to cook.

I have one of those spice toasters but mine is definitely tipable it is very thick and does a great job. I love it.

We are far behind last year's early start to spring. DH is having shoulder surgery on Friday.....8 WEEKS IN A SLING....he will be useless for most things....heck can't even open a bottle of wine with one wing can ya? So I am getting out into the garden for three or four 3/4 hr to 1 hour sessions at a time...I have a bad back from playing way, way too much squash in my early days. I have two more rows of grape vines to prune and shlep the cut up vines to a central pick up area I am using for when my garden help comes with a big truck to haul all the trimmings away. Roses are pruned...I have about 25 plants. After the vineyard, I am making list of stuff this gardener fellow can help me with...grasses need cutting, etc., etc. I just can't do it myself. My back is about to give it up...gotta go get the heating pad. Sheesh.

Turkey sausage. Almost as bad an idea as turkey bacon. Come on man!

I am curious. What do you mean by 'a pleasure in vintage case iron"? Why/how is it different. I have shi.....t pans without any markings not sure where and how I got them...some are my parents who would not spend money on cooking equipment.

I just ordered three lbs of sausage meat from my butcher....'going to have a go at it'.....in honour of my Dad who adored sausages of any description!

I could look at that. Sounds very creative and delicious!!!!!

There's a good way to mess up oatmeal (tongue firmly in cheek)....not a fan of herrings and most things fishy.

Dang....could not resist these beef short ribs at my butcher today. They are in the bath at 144F until Thursday dinner time. I took them off the bone and portioned them into 4 oz pieces...that's plenty for me. Bones and trimmings along with mirepoix are in the IP for gravy making.

Not to worry. I stole the idea from a restaurant in Mazatlan! They are really good but one needs some big shrimp and thin, thin bacon......I happen to have thin bacon in my freezer that I made just for this very purpose. I think I feel a feast coming on. Very glad you like them. Make a nice appetizer too.

I 'nailed' it last night. One minute total time in a medium-high hot pan. It was pink. The picture is not so 'nailed'. Chop was about 3/8inch.

Those shrimp remind me of the big ones we got when in Mazatlan, Mexico (shrimp capital apparently). We used to slice them open to make a pocket; tuck in some cheddar cheese then wrap them in thinly sliced bacon; on to the grill.