Okanagancook

I am using Chris McDonald’s The Complete Sous Vide Cookbook recommendations. Other cooks I have done using his book have turned out well. I usually cook the octopus in the oven at 200f for 4 hours to get something nice and tender. Then I remembered a local winery chef using sous vide so I thought the method would use a lot less energy.

I have an octopus that is 750 grams. I am planning on 180F for 2.5 hours. Anyone done this?

It is called Golden Diamond Thai Glutinous Rice and is very short grain.

I use steam at 210 degrees F for 25 minutes to cook Thai Rice. I soak it for about five hours, drain it and spread it up on the tray lined with lightly oiled parchment to keep it from sticking. No cover. It makes very sticky rice. Easy clean up and steaming for that long cleaned the oven too.

I would rather butcher my own. More control. A lot of work but fun. We used to use the pin pong table covered in plastic.🤪

I did a quick search for “pate” recipes on my bookshelf of Eat Your Books….holy crap I have a mitt load of recipes. Most are from Julia’s books, Silver Spoon, and French Regional cooking. Lots of variations. I suppose I could make a full recipe and gift portions to friends who I know like Pate. A have a plethora of moulds which I have had for quite some time. Thanks for the thread.

By the sounds of it you are butchering it yourself? if so, I would look on utube for instructions. There are plenty out there. You will need a meat saw. I also presume you are getting a whole side of beef versus the hind.

I love Cornish game hens for just the two of us. Very tender and usually not fatty like the larger birds. they are pretty well always available in the frozen section.

That looks interesting. I bet the textures were great with the wheat berries and nuts.

Yes, most cancer centres administering chemo drugs have a dedicated dietitian on staff.

Butternut squash and pork chops.

I do like turkey but only once in awhile. Dealing with a whole bird even if it is a small 12-14 lb bird is something I am not prepared to do these days. This Christmas I bought two whole turkey legs and cooked them on a pile of my favourite stuffing. There was enough meat and trimmings for two meals and that was perfect for the two of us. It was probably a bit more costly to do it that way.

@Duvelthank you for posting the recipe. Love lamb so I am going to made this for sure. i don’t see how much rice you like to use and what kind of rice do you prefer? cheers

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.