Okanagancook

I buy the St Louis ribs from Costco and they are big so it was probably them. Back ribs are much smaller. Nice just the same.

Oh my goodness, those look delicious. Were the ribs St. Louis Style ribs…I.e., fairly big….8 hours cooking…they must have been. nice board by the way…I have the same one.

I always enjoy your adventures. Thanks for sharing.

@KennethTthe food on your trip looks fantastic. I haven’t made the rice rolls in quite some time but I recall I used an 8” round cake tin sprayed with oil set in my big steamer. Poured in batter to coat the pan and bobs your uncle, they were done. So delicious even with just some chili crisp and no meat. I think it is time to make them again and I will try the meat mushroom idea with green onions perhaps…I can’t buy decent sprouts here.

The log shaped things at front right look like a rice roll filled with …..? I have had the chinese ones filled with dried shrimp. Very delicate. I have made the rice rolls from scratch in my big steamer.

What fun and the fine looking results so far a bonus!

Absolutely hilarious. Thanks probably free range too

@Ann_Tyou are such a good cook! Everything looks “right tasty” as my Uncle Stanley used to say.

As long as you do a low slow cook and monitor the internal temp you will be fine. My guess for your amount of meat is 2 to 3 hours. Low and slow is they key. It is going smell amazing.

I don’t know but I think if you use a meat thermometer is wouldn’t matter that much about the bone but more the weight of your shoulder.

I just googled pulled lamb shoulder and there a number of good suggestions and one answer to what temp it needs be to pull…..165F.

My friends favourites are Dinesty for dumplings at lunch and Espana for fantastic tapas dinner. Both are in the west end. Enjoy.

I have made sous vide ribs numerous times but never braised….hummmmm. A project for the upcoming cooler days.

Agree totally, 170 is for veggies. Maybe a little marmite 🙉 ( double shhhh)

I was reflecting on this and think you sure picked an usual meat to introduce to your limited sous vide repertoire. But good on you. If you want to get your feet wet with longer sous vide cookery you might like to try beef short ribs. The quality of the meat is important. 144 F for 48 hours, dried and seared in a hot pan to get a good crust, perfection: meltingly tender meat that is moist and a little pink. As others have noted this forum is jam packed with good intentioned cooks with a huge span of knowledge and most important a genuine desire to help.🥰

Well, we are not from Vancouver but have eaten there more than few times. Our favourites The Italian Kitchen…marvellous if you like Italian. Reservations for sure. It is busy. Cioppino’s was also very good. Excellent. Restaurant has a nice vibe about it. Well prepared food. Sandbar is nice. Nicely cooked food. At one of our visits we had the whole crab….very fresh since they are located in Granville Island. Jo Forties,….nice bar with some good nibbles. We ate there once. It was ok but the tables are so close together you may as well be sitting on your neighbours’ lap. The food was nothing special. KWTW enjoy i will email my friend who was just there this Sept and ask if they have a few favourites. Stay tuned.

Welcome. it is frustrating to see such a range of cooking times and temperatures. Remember also that cooking depends on the size of your product. I just did a quick look in two of my cookbooks whose authors I trust and 158F was the consensus temp but the times varied from one day to two days. The size of the tongue was 1.3 kg. Since tongue is a tougher cut I would probably go with the longer cook. I don’t think the meat will get texture changes during that time. You just have to make your decision and go with it. Also, seeing you say you are new to sv you may want to go simple at first and make a nice sauce to with. On the other hand you can always mix your flavouring paste in with oil and put that in the bag. Whatever you do, be sure to peel the skin off while the tongue is still relatively hot otherwise it will stick to the meat. Good luck and let us know what you did and how it turned out in the What are you Cooking Sous Vide thread. cheers.

Then of course we have this dissertation 😬 https://www.seriouseats.com/how-to-make-scrambled-eggs

I remember making a squash risotto from Cooks Illustrated which had you make a broth using the seeds and fibres you took out of the squash. It was excellent as the squash flavour really came out. I googled it and found this website with the recipe…https://www.crumblycookie.net/2011/10/27/butternut-squash-risotto/

I made the squash tonight…very good. I found the seeds not too much trouble to clean. I did not worry about every little bit of squash inners clinging to the seed. They roasted well,popping as they got near done. 😁😁

@BeeZee thank you. Is the oven at 400F for the cooking of the squash also? I like the pomegranate seasoning idea.

I have two Delicata squash in my pantry. What is your favourite preparation and how do you make the seeds edible?

The Chefs Choice isn’t perfect for sure. But for the number of times we use it and the cost I am happy with it. It is small but stores well.

I have had a Chefs Choice slicer for years. Used to slice bacon and meat as you mention. I have to cut the bacon strips in half to slice otherwise it does not fit. That is not a big deal for me. It has always done a good job and has a relatively small foot print. Not sure what the price is nowadays. Had it for about 30 years! You can get two kinds of blades.

Part of the nutrition experience they had was to write down what they eat for three days. To see what they ate….now that was sad.