Okanagancook

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/

Beautiful Jo!

Yes it is.

Greek salad; lamb kofta and pasta with kale topped with Parmesan. Pretty simple and the kofta's were from the freezer

Looks interesting. I looked at the batter recipe because I have some wings I was going to fry for Superbowl and I think there is a typo "11 cups of beer"? Probably "1"....that way there should be some beer left for the chef! cheers

Equilibrium brining is so much easier, stress free way to go.

ditto

If you use equilibrium brining then you can put them in the brine now and then when you want to cook them tomorrow, take them out and rinse them...good to go. Equilibrium brining: take the weight of your meat plus the water to cover. Then add 2% kosher salt. For example if your meat and water weighs 2000 grams then add x0.02 salt which is 40 grams of salt. It won't make them too salty but will hydrate the meat throughout. This is what I do. I just had some turkey necks in the brine for a day before I sous vide'd them. cheers

Thanks for posting the article which was enlightening.

Beef jerky pineapple slices

Your ideas with the cake pop maker sound excellent BUT, grrrh, I am NOT buying one! You see this is how it starts. Maybe you need a separate thread for the cake pop maker and count how many people cave and buy one. Ha, ah.

Jacksoup, great job. Must be nice to have it all done. We moved into our own-designed house eleven years ago and I am still rearranging stuff in the kitchen

May I suggest the last thing you cooked in your old kitchen....for comparison's sake. Just an idea. Ouch, swelling rice...reminds of when one overeats Indian Curry Dinner. I remember a table full of guests writhing on the floor with over stuffed bellies. I think we even went for a walk. It's a silent killer.

I know. Her mom did the same thing back when she had her puppies. We had one on the dinning room table clipping it's nails and then all of sudden there was Winnie beside us on the table! I wouldn't leave anything edible on that eating counter if I were you....just say'n. He's a terrier. Ha, that reminds me I lost a half pound of butter off the lunch table to a four month old Kerry Blue. Gone before you could open your mouth. What is the first thing you are going to cook in your new kitchen?