Okanagancook

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 🤪

Welcome. Lots of excellent bakers here. Happy Christmas.

Pellet smoker tube! It’s in my “cart” but have not pulled the trigger yet….there maybe something else😗

We recently downsized to a condo. It does have a pretty large kitchen and ample storage for most non-Egulleters. However due to the number of items that I have purchased due to Egullet there is kitchen equipment stashed away in virtually every cupboard in the place😃 Items I have……Sous Vide Polyscience rig, CSO (2 because one needs a spare), IP, Dehydrator, Air Fryer, Vacuum Sealer, Alexa, dry canister for Vitamix, and too many cookbooks. There is probably more but this is a start.

Oh dear!😮

I happen to have all these ingredients on my list of freezer items to use, I will be making this soon. Thanks for the idea although I might add some slivered almonds to the green beans.

I have a nine tray Excalibur which I bought 8 or so years ago. Great machine. The only way to go imho. I had a cheapie before the Excalibur and not nearly as even at drying and it died. There are only two of us but a family would definitely get more use out of it. I use it in the summer to dry fruit and some vegetables. Cherries, apples and peaches. Onion, garlic scapes and tomatoes. The dried onion makes the most amazing onion powder for rubs, etc. I think once you start using it you will find many other uses for it. I have made really good jerky with it. So I’d say go for it.

@blue_dolphinthank you so much for the thorough notes you have written up on this cookbook. It sounds interesting but not sure my friends would find it as enthralling as his first book. I am going to think on it and maybe see some of the recipes from the book on Eat Your Books. thanks again cheers

I am thinking of gifting this to some dear friends who have been so supportive over the last year. I gifted them Joshua’s first book mainly because I have it and had first hand experience with it. Now that you have had this book for awhile, what is your take on it? I have read the notes in Eat Your Books but there are not that many.

Squash is such a great vehicle for curries. I like to mash a few chunks into the sauce to make it thicker. With naan….I am in heaven.

I like an Asian style salad…added bean sprouts, green onion, cilantro, sesame and peanut oil, lime juice, soy sauce, grated ginger, a little sugar and chilies topped with cracked black pepper. Have not had that in ages since watercress here is usually of poor quality.

I just bought The Flavourbomb by Rob Blumer and you practised two of his recommendations for flavour enhancement. Roasted your mushrooms enough to get a good caramelization on them and put an egg on top of your dish! I was chuckling to myself. Good job.

Wow, looks fantastic. I like your method for the steak.