Okanagancook

Ha, I just picked another four zucchini to go with the 8 that are in my fridge from earlier in the week. Making the serious eats lighter version of zuc gratin. Beef jerky. It was done in about 3.5 hours. I love my Excalibur dryer. Simple but classic spicing: soy sauce & Worcestershire as the main flavouring.

Spinach salad with garden spinach.

Lovely looking chops. We had chops too but no time for the bath just on the stove top. Heritage pork from the Superstore here....very nicely marbled meat.

The article below the recipe is pretty good too: 7 Rules For Perfect Pita

They are from here: http://www.seriouseats.com/recipes/2015/08/perfect-pita-bread-recipe.html I have made them on the stove top in a cast iron pan and this lot above I baked on my steel slab in the oven. I like the oven baked ones better. They are lighter in texture. The tops don't get nice and brown like the bottoms....pitas are bottom side up in the picture. You can toast them in a hot frying pan to get the top side brown. I think I didn't roll ours out thin enough seeing they didn't get that puff like they are supposed to. Tasty enough with the addition of whole wheat flour.

Those cookies look like the last ones I baked.....completely missed putting the flour in the recipe! Duh. That's why I don't bake much. Something always seems to go wrong.

Pita Breads. A slightly different kind than usual. I have been slicing them in half so they are thin; toasting them and then putting in sliced ham for breakfast. Yum.

Homemade burger with fried onions and bacon bits. The bun was also home made Top and side view. It was delicious. 1000% better than the burger I had at the local pub last week. Haven't had burgers in about a year!

We need the money shot of the sliced beef.

Well you can always grind up the shoe leather and make tacos. Too bad.

I guess it depends on what is the final texture you desire. If you want it to be pulled pork then I would wrap it in foil and continue cooking until internal temp is 195 to 197F .Otherwise go with gfweb's recommendation.

I wonder if one could put it on a dog's kibble for some extra protein?

I am thrilled to report we raised $5400 which is enough to pay for the vehicle they desperately need. Here is the article from our local community website if anyone is interested. http://www.mynaramata.com/show6999a/Syrian_Dinner_Success

Thanks. It was a challenge but the other volunteers were so wonderful. And yes everyone thought the flavours were interesting. I guess they liked them because a lot of people wanted the recipes. The Syrian lady's falefels were really well made as were the two large trays of baclava she made in her little tiny kitchen. She makes pretty well all their food from scratch including using dried not canned beans and lentils. Tomorrow I am going to my neighbour's grape vine to pillage it for some leaves for the family. You should see her face when you present the leaves to her. Priceless.

What a success. I didn't get many pictures because I was in the kitchen but here are a couple of shots of the tables with the meze. Not sure how much money was raised but I would hanker a guess at $4,000 and for a sleepy little community that is awesome. Everyone loved the food and there were many requests for the recipes, especially the pickles which I made from Aromas of Aleppo. We sold the leftovers! Brilliant. There was a quick line-up for that. We got home at 10:30 pm and the vehicle is still loaded with all the stuff we took to the hall to make the dinner. Thank god for the commercial dishwasher at the Hall! Ok, I am taking the day off after four days of preparing for it.

Yes, that is the way I would cook them for us but these were for the Syrian fund raising dinner I am cooking for. The steaks were put into a bean based stew so the meat had to look braised.

Yes there was two large packages of three steaks.

Yes, it was a long, long day! Thank you so much for your recommendations. I do no know how big the oven is at our venue. I have extra sauce in a crockpot and the chicken with a good amount of sauce with them in the pan mentioned above.

I have a question. I cooked 102 chicken thighs in a tomato onion sauce. All that less eight cups of sauce is in a 13x21 inch hotel pan. How do I reheat this? I have extra sauce in a crockpot to reheat but if I use an oven to reheat the rest of the chicken with sauce how do I do that?

The chuck steaks are out and this really showed how the quality of meat determines the outcome. I had six steaks cooked all the same way. Some seemed a little dry and others were quite moist and more tender than other pieces.

Magnificent!

@blue_dolphinYour energy in the kitchen is truly inspiring. Everyday you post these incredible plates of food. Keep up the good work.

Your kill'in me! Delicious looking food and wonderful photos.

They are heavy. I go to the gym! these pots have replaced Cephalon pots which gave us over 25 years of service but their coating has come off. They are going for metal recycling.

Our favourite butcher makes sausage with casings which sound like yours. I asked about them and they said they were synthetic casing, hummm. Anyway, they make sausage patties with the same meat: I think they make a loaf with the meat, roll it in cornmeal and then slice them. I like the patties much better.