Okanagancook

Nice meals everyone! Tonight we are having the last package of homemade Italian Sausages cooked with water on the stovetop then browned when the water has gone. Homemade pasta with a tomato sauce and steamed broccoli. There will not be a picture because we are watching our beloved Edmonton Oilers play their third playoff game since 2006! Sheesh. What is the world coming to. Last night's dinner posted in the steak thread was really nice. What I liked the best were the onions. I thinly sliced yellow onions, tossed with salt, pepper and flour and fried with oil in a frying pan until they were pretty well cooked and light brown. I turned them onto parchment paper on a sheet pan and put in a 400F convection oven for about 10 minutes. They were a little over but man were they crisp and an excellent 'fried onion' flavour. I will be doing that again. Maybe I'll play around with cooking them completely in the oven.

Toast, butter, Marmite and leftover steak! Yum

Well, we got the steak cooked nice and rare. Just brushed it with rosemary oil and served with frites, crispy onions and a salad.

Looks like a dessert to serve after watching Rocky Horror Show

Piemm84321 ! looks delicious

That looks nice and fresh to me! Broccoli is a delicate veg.

Looks like I will be making yoghurt

@sartoric Questions: Do you use hot/warm water to make your chapatis? Do you add oil to the dough? My brother thinks that hot/warm water makes the dough less soft and more chewy. Your meal looks delicious.

@Paul Fink and @Smithy Thanks for your input. I have a Weber and a BGE. The Weber can be sit up with a hot side and cooler side but then I won't get the 'fire' taste as I would if using the BGE. Good idea to add some hardwood. I have four of these steaks so I am going with the BGE first. I will be monitoring the doneness for sure and I need to allow rest time with a 5 degree or so temperature increase in the meat.

I didn't know about this method until I was watching a TV program about cottage industries in India. Pappadum making is a cottage industry. The program showed a large building where the various types of pappadum doughs were mixed. Local ladies arrive to pick up the dough and at home they roll them out. The program showed a group of ladies on a roof in the sun all working away and laying the finished product in the sun to dry. When dry they package them and take back to the factory. The program showed how they cooked them over a fire. Very interesting. They are actually an extremely healthy alternative to potato chips. Virtually no fat and made with lentil flour! Unfortunately they do have a rather gaseous side effect

Great for camping trips!

@sartoric another way of cooking pappadums if you have a gas stove: Turn the flame to high. Grasp the pappadum with tongs and using your wrist flip it from one side to the other quickly. After about 30 seconds it will be cooked evenly and you can better control how toasted it gets.

I don't think I can set the BGE up with a hot and cooler side. I do have a meat thermometer and planned on checking it after five minutes on one side. Do not want them more than medium-rare...on the rare side.

Bistecca. Never cooked such a thick steak but Superstore had Canada AAA grade rib roasts on for $10.53/kg so this 4 rib roast cost me $35! I decided to cut it into four two inch steaks. Not really a "bistecca" since it isn't a T-bone or Porterhouse but it should cook up the same way. Get the Big Green Egg going with a good bit of charcoal and sear hard on each side for about 6 to 8 minutes then rest. How does that sound? Some rosemary/salt/pepper to season and serve with some Balsamic Vinegar.

Ann_T, you're killing me! We just had some fresh crab from the Island....so sweet. Here's DH's breakfast. Curried scrambled eggs made with fresh homemade Madras Curry Powder and a chapati.

God, that looks good. I LOVE avocado and happen to have three ready for use.....we are on the same wavelength these last few days!! I took another look at Simple since buying it and why or why the fork why have I not made anything more from this book. If you need the squid pasta recipe let me know. It IS worth making. cheers.

Great work @Anna N

@blue_dolphin I had just bookmarked this squid/pasta recipe for making very soon. If you make pasta, squid ink pasta is really quite simple to make and deliciously 'oceanie' from the squid ink which is available at your local Italian store. There is a recipe in A16 if you have that cookbook. Squid/Mussels and spicy sausage always good in fact the latter is often on menus around here using sliced Spanish chorizo. A 'healthy' way to eat sausage!

Mexican chorizo sausage cooked to render the fat and then mixed in with frying leftover potatoes topped with an egg done sunny side up.

I read this and immediately wanted to make a warm spinach salad with the gorgeous spinach I scored at the store. Using the White Dog Cafe Recipe as a base....similar ingredients to yours only with the addition of sauté mushrooms in the bacon fat, deglazed with white wine. The dressing has thyme leaves, Dijon, Oil, red wine vinegar, s and p. I love the IP.....no hard boiled eggs around so in about ten minutes I have some in the fridge for my salad. . Regarding your potato, I would agree that a nicely cooked potato needs only some simple enhancements. Cooks Illustrated have a somewhat involved recipe for twice baked potatoes done in the oven. Pots are baked whole, sliced in half and gutted. The whites are combined with similar ingredients to yours or other variations. This mix is stuffed in the shells after they have been put back in the oven to dry out the shell a little...crispy good. They are nice potatoes but the potato is not the star. Nice to see you making proper meals. So difficult when cooking for one.

Have you tried the Grappa?

Thank you for the links and suggestions.

Excellent, thank you for your help.

Going to Portland for a few days and would like some recommendations for cocktail bars and restaurants. We liked Departure the last time we were there. Would like to be able to walk to restaurants in the downtown area. thanks .

Going to Portland for five nights. What would be your recommendations for cocktail bars and restaurants in the downtown area...walking distances opps. ME is east coast and I wanted west coast...will find another thread...sorry