Okanagancook

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.

Good luck Shelby. Relax and enjoy the process. And don’t forget to cook with wine. cheers

I too have that awful chemo induced neuropathy in my feet and a feeling of lack of equilibrium…good way to describe it.I too have fallen a few times. We built a house without stairs and have downsized to condo. We were pretty smug about our new location until our elevator went out of order 11 days ago. The required part is in transit and delayed due to the terrible transport conditions in our area. We are in the sixth storey penthouse….102 steps from street level. I am also battling Osteoarthritis in my knee. Needless to say I have only been out for physiotherapy once. On the stair topic, when visiting my brother I got knocked down a flight of stairs by my DH who slipped on the hardwood. Got an X-ray after 10 days and yup, broken clavicle. Sheesh. Of course some whisky tasting was involved.

I really enjoyed your tour. Thank you for taking the time to do this. Cheers

Like sprouted anything…an opprtuniyu for bugs.

Worry not https://tastesbetterfromscratch.com/how-to-make-buttermilk/

I peel and cut the nasty end off and then put those in foil with olive oil and roast them. I usually purée them and freeze the paste.

Looks delicious. We love toad in the hole. I recently made Chef John’s (of u-tube fame) toad in the hole. An interesting and less messy recipe. He has you put the pan filled with your room temperature ingredients in a COLD oven. Then crank it to 500f for about 45 min. Cannot tell the difference between it and my regular preheat splattering oil method.

The big balls don’t melt as fast so your drink stays cold but not diluted. Think scotch whisky.

The strainer that comes with the shaker is awkward to use in my opinion and does not strain out citrus bits. We take it off and use the other strainer.

The rubber balls are ice balls. Put together and fill through the hole.

@heidihthat’s a great idea. I have the India set and indeed it fits the bill. I have made many recipes from it over the years and they are easy to make and delicious.

I prefer the amount of topping you used on the second pie. I guess I am a “it’s all about crust” kinda pizza gal. Great job. Nice to see the differences.

Beautiful display. I love fall markets. Thanks for sharing.