Okanagancook

Yes, the microwave method.

Just used this method for the fastest popcorn I have ever made and NO cleanup. Brilliant. http://www.seriouseats.com/recipes/2015/01/bagna-cauda-anchovy-garlic-butter-olive-oil-popcorn-flavor-recipe.html

Thanks Shelby and rotuts! It is on my 'to make list'.

I like the Modernist Cuisine method for preparing eggplants. Once nuked it can be brushed with butter/oil and grilled. This reduces the fat absorbed. Or you can use in recipes as needed. slice eggplants about 1/2 inch after ribbon peeling them because the peel can be tough. Place on paper towels on a plate then cover with paper towels. Nuke on full power for between 2 and 3 minutes depending on how cooked you want them.

Never made chicken fried steak! By the looks of that plate I am seriously amiss with my recipe selections. So, season meat, dredge in flour, dip in egg, and dredge in bread crumbs then fry? Any sauce that's a must...? Fried onions on the side?

Oops, not Shelby " I use the plain Uncle Ben's white rice. I do 1 1/2 cups of water with 1 cup of rice. Eight minutes on high pressure. Quick release. " but kayo's method and I see I did the right thing and used the 'keep warm' time but not 30 minutes. Sheesh. I'll go away now...it's too early and I haven't had my coffee yet. That's my excuse.

I used Shelby's method with 'fragrant' rice. Washed only, no soaking and it was a little soggy. However, need to clarify instructions: do you leave it on natural release for 15 to 20 minutes or do you release it and then keep it on the 'warm' function? I did the later. Thanks.

My family used to buy canned Danish bacon in Toronto in the late 1950's early 1960's. Don't remember where they bought it. It was a treat if remember correctly. Thinly sliced and quite strong tasting, perhaps a little salty. Haven't see it lately.

I had forgotten about these folks: http://www.silkroadspices.ca

Sous vide grass fed rib eye (122F x 45 min); baked frites (yes...duck fat) and summer squash. Delicious meat.

The CC of Ireland is a great book. Especially the potato recipes! I must haul that sucker off the shelf and have another look. Should be able to get parsnips this time of year and I look parsnips....not a very popular vegetable and quite hard to grow in my garden I might add. Planted some when we first started with the garden but they were quite pathetic.

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.