Okanagancook

Those shrimp remind me of the big ones we got when in Mazatlan, Mexico (shrimp capital apparently). We used to slice them open to make a pocket; tuck in some cheddar cheese then wrap them in thinly sliced bacon; on to the grill.

Potato dumplings from it's German package; caramelized onion/pork stock gravy, German red cabbage, Brats (home made). Delicious.

'Briefly' is the key. And, don't multi-task like I did. Here is the before and after shot.

I just cooked my little steaks and forking over did them! too high a heat, darn.

@robirdstx , that looks delicious. I need to get some corned beef this week. @blue_dolphinGood lord! Could you turn it sideways and maybe, just maybe, I can get my mouth open wide enough

SnB is nice with a squirt of lemon. Coating needs to be thin otherwise the meat is lost.

I have some pork loin slices that are about 3/8th inch. Last time I fried them with a little butter over a medium heat for about 1 to 1 1/2 minutes on one side; flipped and did another minute or so on the other and cut into it to see if it needed more. I go for medium so still a little pink for me. Just keep checking them.

duck breast with a port wine sauce, cauliflower mash, carrots with pistachio butter, wild rice and mushrooms. butter, sauce and duck from freezer breast done over low heat for 25 minutes then flipped for a minute or so

Her Complete Asian cookbook is the most used book in my collection. In fact I trashed the binding on my first copy and DH got me a new one several years ago and it has duck tape on the spine to keep it together. I cannot recommend it highly enough. Not a bad recipe in the book. The Indo section meat recipes are really good in the summer.

I see that I also have made: Szechwan soup and rated excellent. cucumber yogurt soup on page 69 was 'meh, bland" green and gold soup on page 67 was very thick and needed another cup of liquid braised cabbage, Chinese style p283 made and rated good braised broccoli, Chinese style made and rated excellent stir fried veggies p315 was "bland, nothing special" okra curry p317 I made this on BBQ in a veggie basket...excellent

Went to Eatyourbooks to see what was been made with ratings. Here is what I found 5 star rated p82 pasta p52 fettuccini with creamy red pepper sauce p447 no roll dough p83 spinach pasta p350 eggplant pickle p91 leek and broccoli flan 4 star rated p78 asparagus soup

Let's see, I had two cups pureed squash; about 1/2 cup confit onion (you could sub in some browned onions); confit garlic cloves..about 4;chicken stock; simmered 25 minutes; blended in the Vita mix; added some hot sauce from the fridge and some lemon juice seeing it was quite sweet; S and P. Take it from there to new heights.

Looked it up. Page 175. i have posted the Modernist Cuisine way of cooking eggplant before. I wonder how using the microwave would work. i usually slice the eggplant at about 1/2 inch. Put between paper towels and nuke for 2 to 3 full power. They can then be sprayed or brushed with oil and fried or grilled. Maybe dicing them first for this recipe would work for an easier method.

[Host's note: this topic is part of an extended discussion that grew too large for our servers to handle efficiently. The discussion is continued from here.] Slowly, it is coming around. I have quite a bit of compound butters made from fresh summer herbs. I moved them from a hard to get at drawer to one at shoulder height; separated them into tubs with a list of what is in each tub; wonder of wonders, I am using them almost everyday for something! Today I made soup with two one cup containers of pureed winter squash and confit onions which I made in the IP. That was a quick soup. Tonight we are having a duck breast that has been vac sealed and stored in the freezer since 2013! Still good. No freezer burn but clearly TIME to use it. Pulled out a port/cherry sauce to go with. For tomorrow we have some homemade Brats out of the freezer along with some red cabbage German style.

Rather than posting this in Camping, Princess Style, I thought I would start a new thread so any future cooking will be altogether. I have had Charmaine's veggie book since 1990 (I usually date when I bought a book). These are the recipes I have made with a notation of good/excellent. Sheesh, I gotta look through this book a bit more, there are some lovely looking recipes. FYI, I have found that when she says "spicy" I find it turns out not all that spicy for me. The Ratatouille on page 98 is very good. The Fresh Pea Soup on page 66 is excellent. The Lentil Soup on page 254 is also excellent. The Bean Curd with Hot Sauce on page 320 is a good dish. The Braised Broccoli, Chinese Style on page 292 is excellent. The Bean Sprout Salad on page 163 is nice.

We here the heck did you find that! Hilarious. My all time favourite comedian. And I love those English sausages. I made some Scottish sausage awhile back....made with plenty of bread crumbs to stretch the meat.

This is a fun site http://www.bahamafood.com/bangers-or-not-all-about-irish-english-sausages/

$50 Canadian on pre-order. Yikes.

Ok, thank you for the info!

Interesting. How long do they keep and can they be frozen?

So, what did they taste like? Very 'eggy'? Worth the effort?

I have Anatolia by Somer Sivrioglu and David Dale. Wondering how these will compare.

WOW. She must be so proud.

Nice that the lists are on the door with a pen handy. I have an upright with door drawers and 6 shelves and downstairs is a chest with 7 compartments. To find anything on my list I really need to know where in which appliance it is located. So, I have a spreadsheet that lists the items with quantities, when they went into the freezer and where they are in the upright or chest. Especially good when you are looking for that 4 oz container of beef jus.

Really! I am going to Costco with friends next week and was going to get some sirloin for my bath. This is why we buy from the farmer directly. No forking around, just good meat.