Okanagancook

A valiant effort. I only use pigs feet for one recipe…… trotter spring rolls which are phenomenal. So unctuous. From Michel Richard (RIP) .But those feet…so much work to get the little bones separated from the fat and cartilage. The asian flavours in the springs rolls mask any barnyard odors. They are a rainy Sunday afternoon project.

I just throw the uncooked bacon in and after cooking you can keep it or toss it. It is just for flavour. I use olive….a couple of tablespoons but i might try Naomi’s recipe. Thanks for finding that which describes long cooked beans perfectly. RIP Naomi

I was answering the question about what to do with farmers market green beans. The Italians like long cooked beans and Hazan’s recipe calls for the beans to be cooked until “tender but firm”. Southern cooking also do beans as mentioned but the receipe i use from Lee Brothers Charleston Kitchen says to cook them uncovered for 30 min then covered for 45 min. So i think the first time you make them taste often and perhaps pull them just before you think they are the way you like them to account for reheat cooking. I don’t find them ‘mushy’. They are meltingly tender. 😁 Maybe make a small batch to see what you like best.

We like slow long cooked beans with tomatoes, chopped onions and a few rashers of smoked bacon. Result is a lovely winter side dish from the freezer. How long to cook depends on your preference so taste often.

Great job of documenting your adventures. Thanks for bringing us along.

I love thatidea too. That dish looked really good!

Steve, incredible looking sausage!

Baking powder, really…were they noticeably fluffier? How much did you add, if you have it handy?

A poll in the local news website reports that 69% of people are eating turkey for dinner today. Us too. Merry Christmas to everyone.

Yes, i believe it was a thermoworks with four timers on it…i think….this was quite awhile ago.

I have had numerous timers including the Thermoworks time stacks. All of them stopped working. They are not cheap. I asked Egulleters what they use and someone replied Alexa. You have as many timers going as you like and you can name them. The price is pretty well equivalent to dedicated timers. Plus you get all the other features of Alexa.

Pan fry to brown. Add liquid of your choice and simmer until 165F. Do not over cook and don’t prick the skin which means moderate heat when browning.

I have had one for years. Very good…10/10

@Neely i don’t care for oil fried poppadums either. I will play around with my microwave. Thanks.

I am curious about how you cooked your poppadums?

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.