Okanagancook

Thank you. sour cream is something I have not used in reFried beans. I have some roasted jalapeños in the freezer so I will be trying this soon.

I looked up the winery website for your Rex wine. Very nice. I do like California cab savs but for us Canadians they are bit pricey. A little cab sav is grown about 50 Kms south of me. It is hard to ripen but this southern area is at the tip of the desert so they are able.

I love pinto beans. So creamy in the middle. how do you make your reFried beans, if I may ask? Those ribs look nice too.

Looking forward to this book seeing I have moved away from sous vide lately...not sure why. Maybe I just like searing meat in my new carbon steel pan

That should more than do it!

Yup, got the McDonald book too thanks for the idea.

Chili and Syrah, Cabernet Sauvignon, Malbec or a Barbaresco.

Dang-it, as advertised in the lunch thread we were having steak for dinner. well, we decided to go to our little village's pub at 4 pm for a few drinks with friends who gather there on Friday nights. The owner provided all the local regulars with snacks. OMG, fresh veggies with a really delicious dip. Then came the platter of little egg rolls, butterfly coconut shrimp, chicken wings, spanakopita, and little cocktail meat balls. All served with 3 different dips. They have another new chef. Hope he stays. so, steaks are back in the fridge for tomorrow and we will have leftovers for dinner.

If you have Paul Prudhomme's Louisiana Kitchen cookbook then check out page 245: Giblet Gravy. OMG it is fantastic. The recipe intro says "Serve this over mashed potatoes, roasted chicken or turkey or serve mixed with rice. " I googled the recipe but couldn't come up with it. If you are interested let me know. It also has chicken liver as well as chicken gizzards but you could use what you have.

robirdstx, your photos are amazing. The food looks scrumptious. My soup and salad for lunch pales in comparison. But then, we are having steak for dinner!

Sorry for the delay. I couldn't find my Mom's recipe box but my DH found it just now tucked at the back of a low down shelf in the dining room! Most of her recipes are for baked goodies which go well with Tea (we're British). Here is the recipe as written: "1 cup butter (probably salted because I don't remember knowing about unsalted butter) 1/2 cup Powdered Sugar (that would be Icing Sugar) 1 egg Yolk 1/8 tsp Grated Nutmeg Flour Soften butter slightly, but do not allow it to become oily. Stir in sugar, nutmeg and the egg yolk using a wooden spoon. Add flour a very little at a time, until mixture is too stiff to work with the spoon. Turn the dough out onto a floured board and knead lightly, drawing in flour all the time until the lump just BEGINS TO CRACK. Roll dough out about 1/4 inch thick and cut into squares or rounds. Place on an un-greased cookie sheet and bake at 350F for 20 minutes or until delicately browned." Haven't had these in years but I remember they weren't too sweet and were a bit crumbly. Thomas Keller has a recipe for shortbreads in Ad Hoc At Home on page 327. His recipe calls for 7 oz unsalted butter; 1/2 cup granulated sugar, plus extra for sprinkling; 1 teaspoon vanilla paste or vanilla extract and 2 cups of all purpose flour. He calls them 'very satisfying and not too sweet'. I have not made them but most of his recipes are pretty spectacular IMHO.

Welcome to our wonderful community and you are certainly in the right place for what you are asking. And good for you. You have done research before posting and put some interesting questions forth. i am not a baker so can be of absolutely no help. I might add that I LOVE shortbread and have only made my mother's family recipe which would not add anything to your quest. I shall follow along with interest. Cheers

13 Canadian minutes! Maybe that's where you went wrong. Probably more like egg size or room temp versus fridge temp eggs.

eggs are tricky little ovals at least they are both the same

Excellent. Happy cooking in your new kitchen. Friends of ours have a very similar pot rack which had to be custom made. The hard part was getting the right hooks and they used plumber's pipe for the rest.

I'll be right over for that sandwich!

We have an R2000 home which means it is pretty well air tight. I wanted a nice powerful fan. Contractor nixed that due to the problem of not enough air even with our make up air. So, I got a less powerful fan AND we had to install a fan that brings air INTO the house. When the fireplace has a fire in it, I have to turn on the intake fan and we even open a window so we don't get smoke back in the house when we open the fireplace door to add more wood. Very important. Also, your fan hood must be mounted quite low. When we built our house I researched the recommended height and it was 36 inches above the stove top. My hood fan works well at that height. Also, be sure to clean that fan regularly to save problems. I clean mine every month at least. If I have done a lot of cooking more frequently. The baffles go into the dishwasher so it is just a question of wiping down the other parts which takes only five to eight minutes because it is done frequently. Even with all that I have some fat stains around the outlet on the outside of the house. When I called the manufacturer of the fan, the sales rep asked me if I cooked everyday. WTF? Really. Not sure why the fat reached the end of the run of the exhaust pipe which is a good 6 feed from the fan. I am wondering if I should have that six foot pipe cleaned by a company that does restaurant fans? PS you probably know all this but I thought it worth mentioning. cheers

So glad they were cooked! That was a mitt loada ribs! You are clearly fearless in the kitchen. aren't the ribs amazing.

Dang, all those breakfasts look fantastic. I guess I'll post mine but it hardly stacks up. Colcannon cake, microwaved scrambled eggs, homemade bacon and some cherry tomatoes. The colcannon cake was the star. Good thing I have a huge container of it in the fridge.

Sometimes a hot dog hits the spot! can't remember the last time I had one. maybe there will be one left from the ones I bought to hide my dog's antibiotic pills in.

I do not recall the names of the various brands I have tried over the years. I usually picked one of the more expensive brands usually at an East Indian grocery.

Tilda is my choice after trying many different ones. Nice long grains which do not break up. Soaking it for 20 minutes before cooking is recommended to make the grains swell and get longer.

Could be too many ribs in the pool. The water needs to surround the bagged meat which the picture does not show doing so.

Cauliflower and clam soup. Surprisingly good. It was a variation on a recipe (from Great Soup Empty Bowls by Jamie Kennedy) due to availability of ingredients. Used canned clams and chopped them up so they weren't rubbery; pureed cauliflower soup thickened with rice and small florets of cauliflower reserved to add back after puree for some texture and crispened homemade pancetta for the top, oh and some Franks Hot Sauce because I put that.......... Sorry no picture mainly because it ain't pretty.

Nice to see Deep Run Roots nominated in so many categories. http://www.iacp.com/news/announced-2017-awards-nominees/