Okanagancook

Maybe try bending the holder?

Likely denatured proteins out of the bones. Definitely skim off and any more that comes out when simmering.

No picture but we have taken to having dim sum dumplings on NFL Sundays. Purchased at our local “international “ store except for the pot stickers which we make….have never found ones better than what we make. Cooked on perforated oiled parchment paper in the CSO on Supersteam at 350 for 18 minutes. Served with soy-vinegar-chili in oil dipping sauce. A bowl of canned mandarin oranges to finish. Delicious. The purchased dumplings are quite costly due to the labour-intensive nature of making them. But, i think it is worth it as they are well made with generous stuffing. Plus we like supporting local merchants.

@gfwebNice combination and perfect for this time of the year. Yesterday i made my fav red cabbage recipe From TimeLife International series Germany. The recipe calls for peeled apple slices and finishes with some red currant jelly.

https://www.netflix.com/pk/title/81728365 We have been watching this competition on Netflix here in Canada. It is like no other competition we have watched. It is described on the above link. Basically its elite well known chefs with Michelin stars who compete against up and coming talented chefs. They go head to head competing with a common ingredient in a super equiped kitchen. They present their creations to two blind folded judges who get to taste their dish on a spoon in one bite. They don’t see the dish. Nor do they know who made it. If it is a tie they do get to see it and another taste if they like. The judges are VERY knowledge and discuss between themselves what might be in the dish. They have extraordinary taste. It is a hoot to whatch.

@OlyveOylyour dish looks delicious with very harmonious ingredients. I have all of them including the olives and lemons! It is now on my menu. Thanks.

Your meat looks juicy and tender like it was marinated, in the Chinese way, in baking soda and spices?

I was thinking pasteurizing the product might be the way to go and A.bauldwin has tables for that.

https://douglasbaldwin.com/sous-vide.html douglas baldwin is well known for his sous vide knowledge. He has tables of cooking times and temperatures and usually include the dimensons of your product.

Always interesting to see the food on offer and the beautiful scenery. Thank you for sharing with us.

I do mine as @Alex does but i add some sliced garlic, thyme and olive oil to the foil parcel.

Very, very sad indeed. Only 49.

If i have a wet paste of spices that i am applying to meat, i add toasted rice powder to help the spices adhere to the meat.

Coincidentally i have some morels from the market. here is what i do. soak in lightly salted water for half an hour to help flush out any bugs. Rinse a few times in cold water to clean. I hope yours are relatively clean. then i just trim off any dried bites, dry,and sauté gently in butter and olive oil for a good ten minutes to ensure they are well cooked. Then i put them on a sheet pan and freeze so i can keep them separate that way i can just get how many i need. to night i am mking them in a light cream sauce with homemade cavatelli.

Thanks for the recipe details. I like the idea of having them ready to go in the freezer. I usually brush my flatbreads with butter or ghee.