Okanagancook

Or a dry Riesling, a Chenin Blanc, Soave from Italy, Muscadet. These are all wines with a good bit of acidity.

I agree with the above! I am out.

@Shelby OMG. Your pizza I need some pizza soon.

I believe he said that a tender cut of meat like a pork tenderloin doesn't need to be sous vide and that method results in loss of too much moisture from the meat. Something about it cooking very quickly in a pan.

Did they turn out tender this time? 130F for ? long. All good save for those nasty sprouts

I hear you about procrastinating with regard to binning food. But today I just asked myself, "are you going to eat this? No, that's why it's still here. Enough." Have a cocktail and go back to the freezer with garbage bag in hand.

It takes discipline! And a commitment to see the back wall or floor of your freezer.

Captain, the Veggie Police could be knocking at your door

Although I have not been playing along I have been busy at looking to the freezer first for prepared meal components thanks to this thread. I do get pretty well all my meat from the freezer but I have loads of sauces, vegetable sides, breads, pastas, fruit from the summer and stocks too. These are the worst to keep track of AND to stack neatly in the freezer. Today I bit the bullet on some old stuff that is likely not good, I.E. prepared salt cod that I was going to make those potato thingies with. They have been in there for two years. They are vac sealed but I don't fancy them now. I truly hate throwing out food. Everyone is doing a great job and are inspirational. Keep up the good work.

I did some research awhile ago about dosas and I remember reading that local shops sell the dough. Nice that you got some. I bought GITS Dosai mix. Makes 8 and the ingredients are rice flour, lentil flour, citric acid, raising agents, fenugreek powder. The cooking directions look pretty easy but I think I will find a few u tube demos before trying them. cheers

Your dosas look lovely. Did you use a mix and if so which one? are they quite filling? One or three for breakfast? never had them but want to try them.

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