Okanagancook

Well, we have eaten the oysters with onion, lemon and Tabasco. We have eaten two air fryer baskets of wings with Korean style dip. We have eaten a veggie platter with chipotle dip. And we have just finished off a small tray of cheese nachos..that’s each..two trays. I just wish the Rams would abandon the run game.🤪

Try your neighbour. They might have some.

Air fryer wings. Nice and easy. 300 F for 24 minutes turning at half time. Increase temp to 400 F and cook 6-8 minutes until brown. This gets the fat rendered.

Here they are. We only had 8 oz or 213 grams of crab left after we pigged out on the freshly cooked ones. This what I did. 213 g crab 2 chopped scallions…they were small 1/2 beaten egg…30 g 2 tablespoons mayo 1 tablespoon Dijon mustard 1 tablespoon fine toasted bread crumbs 1 teaspoon Old Bay 1 teaspoon lemon juice salt and pepper. They were 81 grams each…four of them. Just enough bread crumbs to bind them. I put some panko crumbs on the outside before frying them gently in butter. Served with a dip of mayo, sour cream, chipotle, cilantro and lime juice. Rested in the fridge before frying. Thank you all…this combo is a keeper for us.

Well, thank you all for responding with such a plethora of crab cake ideas. Also some excellent sauce suggestions which I had not thought of. The shrimp/cream binder idea cooked in a ring mould is interesting. Definitely over the top. The cakes I have made in the past need some jazzing up after looking at these recipes. I think we had the avocado wrapped crab at a cooking competition a few years ago…it was spectacular. Thanks again.🥰

Have you made it? In the comments section a couple of people had trouble with the amount of liquid in the recipe.

We are getting live crab tomorrow and will have leftover meat for crab cakes. I understand one wants only just enough fillers (bread crumbs.) to make them hold together. what is your best crab cake recipe? Please and thank you.

DH corrected me just now. Apparently we are making a LARGE tray of nachos.🙄 And, “six wings…what are you having?”. Sheesh for such, a skinny guy he can sure pack it away.

The duck is stunning. Do you happen to recall the internal temp? Did you rest it and for how long? We are going to have duck breast next week. The plate of food is almost a 10/10 but there ARE bs’s on there hiding under the meat🤪

I have made a Cook’s illustrated twice baked potato recipe and their secret to a nice potato shell was to bake it again after the flesh was taken out. Not in the oven long…just long enough to crispen it a bit. They were then stuffed with their filling and baked again to finish. The skins had a nice texture…not rubbery. I wonder where that recipe is?

Just the two of us. planning on air fryer wings. My brother has supposedly perfected them so I am going to bite….300F for 24 minutes turning halfway. Increase temperature to 400F for 6 minutes. I found a Korean style sauce to go with. we love nachos so a small tray can be composed ahead of time. I don’t want to miss a minute of this game.

I have been searching for a video of Jacque’s technique for taking the bones out of flats. makes it very easy if you have the right kind of wings. The tips make great stock. Click on the blue box and it should play.

Over cooked barley is enough to put anyone off.

Took the words out of my mouth…barley

It is really worth drying store bought onions so you can make onion powder. They need to be very dry and even still they clump a bit. Just store in a wide mouth jar so you can break them up if need be. the salad looks fantastic. Thanks.

I made half a batch which yielded about a cup of dressing.

I made the Yogo Ranch Dressing. It is very easy to make. It is quite thick…needs thinning if using on a leafy salad. Someone suggested using buttermilk as a thinning agent. It would make a nice veggie dip as written. I used chopped green onion tops as I did not have chives. I also added the salt a bit at a time tasting as I went because it seemed like a lot of salt. I will be making this again. note….I used my homemade powdered onion which is very flavourful….just right.

I am beginning to think I should the same.

What is the purpose of steaming it for so long? If it is cooked and ready to eat then the steaming is for heating the meat. If not cooked fully then the steaming is to finish it. The former would only need a gentle steam heat and the later perhaps more around the 210f mark. Can you go to their website and get more info?

I’m excited. Marvellous choice.

@gfweb that looks really good and I see you got your greens in too😎

@MaryIsobelcongrats on your tortilla press. If you have not made them before, I find it tricky to get the right amount of hydration so they peel off the plastic used while pressing them. Somewhere here there is a thread on making your own and that’s where I found the perfect ratio. 300 grams Masa Herina and 400 grams of warm water with a pinch of salt. Mix and let sit for 20 min or so. I then use about 35 grams dough per tortilla. Good luck. They are delicious.

I decided to pull the plug and ordered three for my friends. The price on Amazon.ca dropped this week. I ordered one for me too. So thank you again for your expert help.

You may have to bite the bullet. Thaw in the fridge. Cook what you need over two nights and for the rest cook it up probably using braise conditions then freeze that for later use. Then vow to not fall for the Costco overbuying marketing. 🙃

A little bragging here…three non-Egulleters have a CSO as a result of my enabling skills. In fact, two people have a spare 🤪