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Okanagancook

society donor
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  • Location
    Naramata overlooking Lake Okanagan, British Columbia, Canada

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  1. Grrrrrr I see Calvados.... A Calvados Cocktail: 2 oz Cal ados 1/2 oz triple sec 1/2 oz fresh OJ 1/2 oz fresh lemon juice Orange bitters to taste
  2. Okanagancook

    Dinner 2018 (Part 1)

    Lamb chops, garden spuds and carrots (done in the CSO and posted over on that thread) drizzled with Guava Nectar and minced ginger. A nice refreshing yogurt/herb dish from Heart of the Choke and a green salad with shaved Romano. Eaten in the TV room watching the Tour de France.
  3. Okanagancook

    Lunch! What'd ya have? (2018)

    Yesterday's lunch was a salad using greens & other veg from the garden and a quarter of a sandwich made with the last of the Montreal Smoked meat. Oh, and a bowl of cherries.
  4. Okanagancook

    Breakfast! 2018

    Some cured meat under the first garden tomato and tea. That mug....there are two and no one but us are allowed to use them. Because we bought them in 1974!! We use them every morning for our tea. I almost broke one a couple of years ago...that would have been a disaster .
  5. Okanagancook

    Shrimp and Grits

    Here is what I bought. 12 oz isn't a lot. I have only used the Carolina Gold Rice so far...I have another pkg of regular grits to use first. Give the double boiler method a try and cook them long enough that we aren't grainy, the get nice and smooth. Just check the liquid level every 20 minutes or so. Delicious. Antebellum Coarse Yellow Grits - bag / 12 oz 6x Carolina Gold Rice - bag / 14 oz 1x Carolina Gold Rice Grits - bag / 12 oz 1x Colonial Coarse Pencil Cob Grits - bag / 12 oz 1x Laurel-Aged Charleston Gold Rice - bag / 14 oz 1x Rustic Polenta Integrale - bag / 12 oz 2x Charleston Gold Brown Rice - bag / 14oz 1x Sea Island Red Peas - bag / 14 oz
  6. to use the whiskey and curaçao a Marlene Dietrich 2 oz whiskey 1/2 oz curaçao 3 dashes Angostura bitters a piece lemon a piece of orange shake first two strain squeeze citrus
  7. To use the white rum and vermouth....a Bacardi Martini....with a different rum 2 oz white rum 2 dashes Angostura bitters 2 dashes dry vermouth lime peel for garnish stir with ice
  8. To use the maraschino liquor and gin.....Aviation Cocktail 2 oz gin 1 oz maraschino liquer 3/4 oz lemon juice flamed lemon peel
  9. Okanagancook

    Shrimp and Grits

    I ordered some grits from Anson Mills....they are in the freezer and will be trying them soon. TFTC. Great comments.
  10. Okanagancook

    Shrimp and Grits

    Sorry, sift first then blitz the coarse bits.
  11. The bar does need to be spread out so we can see the ones hiding in the back.
  12. Okanagancook

    Shrimp and Grits

    Yes, if you want them all the same size. Probably won’t take long in the Vitamix.
  13. Okanagancook

    Shrimp and Grits

    Just read this thread....a couple of comments. if you have a Vitamix there is a grain top that goes on the machine for making your own flour. That would take care of the larger pieces of cornmeal. Deb Madison cooks grits in a double boiler. That’s the way I do mine now. Bring the grits to a boil in the top part then put over simmering water for 60-90+ minutes checking the need to add more liquid from time to time. No splattering and clean up I still super easy.
  14. Okanagancook

    Question about dried bean varieties

    Not sure how you folks cook spelt and farro but I recently cooked some farro for a salad. I soaked it over night in the fridge then cooked it for just five to ten minutes...I forget exactly how long but kept tasting it because I wanted it chewy not soft. It cooked very evenly and of course, not having to keep checking it on a longer cook was great.
  15. Okanagancook

    Gardening: (2016 – 2017)

    Love our new neighbours who share their cherry and peach tree production. We got at least 50 lbs of cherries last week and now these beauties. We reciprocate with veggies from our garden.
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