Okanagancook

I love this dish. I have made it a few times and even though I'm not a big beet fan, I like this a lot so thanks for posting.

As you can appreciate it also depends on the quality of the meat. I did some short ribs from our grass fed beef farmer and they weren't nearly as good as the ones I normally make with short ribs I get from my favourite local butcher/sausage maker. The grass fed ribs were tough...maybe not enough fat throughout the meat. Not sure. Get the best ribs you can. Also to sear them a blow torch works well for the hard to flatten spots! The other grass fed beef is fantastic. I have two rib eyes in my pool currently. In for 45 minutes at 50C. Then a screaming hot pan with oil to get a nice crust on them. Sous vide is so convenient for guests also. I did a whole flank steak at 55C for 24 hours for some guests from Great Britain. It was perfectly cooked and nice and tender. As long as everyone likes the same doneness of meat you are good to go. It stayed in the pool until my Yorkshire puds were ready :-))

And FrogPrincesse, I have to thank you for all your posts over on EYB. I use those comments frequently. Always look up the recipe to see if there are any comments. Yours are always so complete. Thank you again and I hope to be better at posting comments on the recipes I make. Cheers.

FrogPrincess: welcome to our world Nice choice on your first sous vide cook. Now try good quality beef short ribs for 48 hours at 62.2C. Another Wow, wow meal will be yours!!

The rice is uncooked raw rice.

Today was the other two stuffed portabello mushrooms, soup and a salad. i wanted some crunchy component for the sala so I 'popped' some wild rice....very crunchy. Just heat some oil in a pan on high, add a couple of tablespoons of wild rice so they are not too crowded. Shake about until they have cracked open. Blot on paper towels and salt.

Stuffed portabello mushroom and a salad with leftover roast pig.

Pineapple came to the party this morning!

Ok, that saves me some effort. I have done the Modernist Cuisine veggie stock in the bath and I agree it is the best way to go.

Well after my experiment with old school techniques for making stock and a glacé I have to agree with all who posted above that pressure cookery of stocks is the best way to go. I will try the sous vide method next.

S97, your potatoes look fantastic! Done in duck fat I hope

Yes! It is all about the stocks and subsequent sauces. I have had so many comments from guests about my sauces. my SIL was visiting and I served sautéed green cabbage, Sausages and potatoes with a very rich broth and she was so blown away that she is now making her own rich stock on a regular basis. She usually doesn't cook a lot but I think it is more from a lack of confidence more than anything else. So when I showed her how easy it is to make a good stock she ran with it. Nice to see.

DM's vegetarian book is excellent. I use mine very frequently. Reliable recipes. I honestly don't think I have made a recipe that I didn't like. Flipping through the pages I just see my notes on the recipes "excellent", "make again", etc. The physical book has held up well considering all the use it gets.....the paper cover is a bit torn and worn but who cares. Her Tunisian Tomato and Pepper Stew on page 405 is fantastic. If you have some winter squash kicking around that you are wondering 'what the heck can I make now?' check out her Rice and Winter Squash Gratin on page 546. Also delicious. Most of her soups are excellent.

Walmart carries it in Canada.

Thank you for posting about China Seas. I see they have some chilies I have been searching for so I can cook some recipes from The Food of Latin America: Gran Cocina Latina.

HC: simple but good! Needs a twist of black pepper though :-))

OMG! Perfectly round truffle slices to boot.

Over in the topic for the cookbook Taste and Technique there was a discussion about stock making. Here is a copy of it below. Rather than comment on the outcome of my bone stock there I thought I would put it in this thread. The bone stock pictured below was very clean tasting but not very meaty. DH says 'it's very boney'. Different for sure. But, the main thing I learned from making this stock is to use the Chefalarm to keep the stock between 190 and 200 degrees. This kept the stock very clean with not much skimming to do. Part of this is likely due to the fact there wasn't much meat in the stock. Not sure I would make this type of stock again. Not cheap at $25 for 1 pint of 'glace de viande'. " What you said is the way I usually make stock but I thought I would try this recipe out of Cooking the Nouvelle Cuisine in America. I have never made a stock with just bones before and am curious because of the forward in the book. Once reduced to about 1 pint it is their glace de viande which is used throughout their recipes. They say it is essential to make the glace. So I just thought I would try it and see how it turns out. I agree about the addition of meat really making a stock flavourful. I am also trying a new technique: using a "Chefalarm" in the stock to ensure it stays between 190 and 200 degrees F. Usually when making stock over a longer period of time, I come back to the pot to discover it has come to a higher simmer than I want or it has gone too low. With the upper and lower alarm I can relax today."

Lettuce wraps. Simple but good.

What you said is the way I usually make stock but I thought I would try this recipe out of Cooking the Nouvelle Cuisine in America. I have never made a stock with just bones before and am curious because of the forward in the book. Once reduced to about 1 pint it is their glace de viande which is used throughout their recipes. They say it is essential to make the glace. So I just thought I would try it and see how it turns out. I agree about the addition of meat really making a stock flavourful. I am also trying a new technique: using a "Chefalarm" in the stock to ensure it stays between 190 and 200 degrees F. Usually when making stock over a longer period of time, I come back to the pot to discover it has come to a higher simmer than I want or it has gone too low. With the upper and lower alarm I can relax today.

I have three freezer spaces each with compartments/shelves. My inventory tells me on which shelf in which freezer said item lives. Makes it much easier to find stuff in a six shelf upright freezer. One must be religious about keeping the inventory uptodate. Always a struggle.

The cooking instructions in this book seem to be troublesome as I also have found. I made the stock and while it is very good, it is also very expensive to make because there is a lot of meat called for. I am making a stock today from another book and this stock is bone and vegetable based so I shall be interested to compare the two.

I made the shrimp and grits with Gumbo sauce on page 412. I made just the sauce and froze it in four batches. Tonight I pulled out a batch, added some shrimp and cooked the shrimp in the sauce. I made grits in the IP, which didn't work this time around for some reason....hum, maybe because I omitted the cheddar cheese that I usually added. Anyways, the gumbo was really lovely. I liked the okra slices throughout. It could do with more heat for our tastes. The recipe calls for only 1/4 + 1/8 teaspoon cayenne/chili flakes. I'll make this again. I didn't add a lot of the additional butter called for seeing I have been over eating and under exercising lately

My Dyson humidifier says to rinse parts of the machine and the water tank with a mild solution of citric acid (30 grams/litre). This would likely be safer than a bleach solution. Perhaps one could use a vinegar preparation but I don't know the specifics of that.

Recently I bought a couple more notebooks for specific appliances/cooking methods as well as my 'everything else' notebook. At the back of my EE notebook I have listed the recipes which we really like and make on a regular basis. Notebooks: Sous Vide Cookery CSO IP Dehydrator BGE (Big Green Egg)