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society donor
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    Naramata overlooking Lake Okanagan, British Columbia, Canada

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  1. Lagavulin anything.....one of my favs. Your friend is very clever and to be trusted.
  2. Okanagancook

    What Are You Cooking Sous Vide Today? (Part 3)

    That’s true. A different result. I try to make a really good sauce to go over the meat.
  3. Okanagancook

    What Are You Cooking Sous Vide Today? (Part 3)

    YES. Check out Chef Steps for doneness...they have videos of the meat done at various times and temps to help decide which way to go...for @haresfur
  4. Okanagancook

    Dinner 2018 (Part 1)

    I recently served ikan billis at an Indonesian themed dinner. They are delicious if you can get by eating whole little fish😯
  5. Okanagancook

    Instant Pot vs Pressure Cooker

    Dried beans..I forgot about them in the IP. It cooks them beautifully.
  6. Okanagancook

    What Are You Cooking Sous Vide Today? (Part 3)

    Had to look up Texas Toothpicks 🤔 In the interests of controlling waistlines I wonder if they would Air Fry.
  7. Okanagancook

    Instant Pot vs Pressure Cooker

    I have a good quality stove top pressure cooker and an IP. Before the IP I would use the pressure cooker for stocks and stews. It requires watching until it reaches pressure and a few adjustments to keep the pressure on point. I find I use the IP a lot mainly because it is so user friendly and convenient. I do prefer to use my gas range for everything else. Things I use the IP for and the features involved are manual high pressure, sautéed, rice, stew, low pressure, steam. I have made a few stews and curries in there too but for me ii is much cheaper to cook with gas around here. boiled eggs steamed potatoes winter squash stock soup rice I keep it in an easy to get at spot in the kitchen so it is quick to set it up. it requires next to no babysitting so you can get on with other things and not worry. Easy to clean Hope that helps.
  8. Okanagancook

    Dinner 2018 (Part 1)

    That soup looks absolutely delicious! I like the large chunks of turkey meat. I think wild rice is a very nice ingredient. I usually soak it for a few hours before cooking....results in a more evenly cooked product.
  9. Okanagancook

    Hello from Texas! I love food!

    Welcome and your interestsmatch with many here. Using search you can find a ton information on most subjects you expressed interest in, go forth and explore this wonderful resource.
  10. Okanagancook

    Mario Batali

    It’s a sad story. April was ill equipped to deal with the real obstacles to success.
  11. I am with you on dark meat being more flavourful. We used to get free range chickens right from the farm gate but eating all that breast meat was not our cup of tea so now we found a butch who sells part...our kinda free range parts😃 your drum sticks look really nice.
  12. Okanagancook

    Dinner 2018 (Part 1)

    Perfect weather here for Chili! We are going to the neighbours for dinner....now I am hoping for Chili.
  13. So, set the door ajar for keeping crispy things hot.....
  14. Okanagancook

    Good morn' or evenin' friends!

    I will triple that welcome. Jump right in with some dinner pictures tonight!
  15. Okanagancook

    Chiles Rellenos, Tex-Mex style

    oddly Save-on-Foods often has fresh pablanos and Anaheim on their shelves here in little old Penticton! Amazing considering the WASPY -senior demographic.