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Everything posted by Okanagancook
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Our local butcher come sausage maker has wonderful hams that he makes in house in his walkin smoker. Not cheap. he is a nice guy and it is a family business. We like to support businesses like this. he usually comes out from the back to say hi when I go in. Yesterday we were there and I told him about our bacon, pancetta and guaincle making endeavours. He, being of Germanic extraction, did no know what guainacle was. I should take him some to try. Also need to take my egg providing lady in my village a package of our bacon...I bet she will love that. It's all about sharing!
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It is a Chefs Choice slicer that I have had for about 17 years! We still have the original blade and it seems sharp enough but perhaps time for a new one. We only use it a couple of times a year and now we are lending it out a couple of times a year. It has served us well. Easy to use BUT when slicing the bottom part of the meat doesn't get sliced all the way so I do two slices then flip the meat and do two more which eliminates the flap of uncut meat...if that makes sense. It is quite compact. I put it in a pillow case to keep the dust off and store it on a shelf. I will take some pictures for you tomorrow.
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Great topic. I just ordered a 8-9 lb fresh smoked ham from our favourite local butcher. It needs to be cooked. I am taking to our usual place of Christmas Dinner..a friend's place. They do a turkey and all the trimmings. We usually take two beautiful freshly baked loaves of bread, Lintzer Torte and last year I made vanilla ice cream for the Torte. i would welcome any suggestions about cooking the ham. I will wrap the cooked ham in foil, in towels and place it in a cooler to keep warm until dinner time. I have only cooked one of these before. cheers
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Taste and Technique cookbook also recommends the pressure on top method. I just bought and seasoned my steel frying pan and tried to get a nice sear on my sous vide chops but I neglected to apply pressure. I'm a "stupidoop", next time.
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What Are You Preserving, and How Are You Doing It? (2016–)
Okanagancook replied to a topic in Cooking
ChocoMom and Shelby: Reading the back and forth you two have been engaged in is what is so wonderful about our community! -
Ok, cooked beets....shall have to try this, thanks.
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Just finished our annual bacon making session although my pancetta is still in the garage for another few days. There is the set up with the slicer and a couple of pics of meat. We did half a belly as a simple recipe with sage, black pepper and a little garlic; another half was cured with maple syrup and the last half was done with honey. We used hickory smoke and a Bradley smoker for about 6 hours to get the internal temp to 155F. Really nice smoke flavour.
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Captain: Wow! Fantastic looking duck and yes, now you can enjoy the duck fat over the next month or so. I just bought a nice plump Fraser Valley frozen duck, now I can almost taste it. Chefmd: Another lovely looking roasted bird. Looks like you used the high heat method! I've got a half a one ready to go on my BGE tonight. I am going to try my piri piri sauce, yes the real thing: piri piri peppers soaked in olive oil for three months. I opened the jar and immediately started coughing.....so my plan is to use 1/2 teaspoon on the non-skin side of the bird after it is about half way cooked. Question about the beets: are they raw? Anna N: Nice sear on that chop! Glad you discovered those little gems....just like candy. sartoric: chicken cheddar toasties! sounds weirdly delicious....perhaps some chopped jalapeños on top! I keep forgetting to take a picture of dinner. Here is some beef fillet; steamed broccoli and Deb Madison's rice and squash gratin. I made four then baked them. I also made two more recipes for the freezer but I left out the béchamel sauce which I will make when I use them. This is a really nice gratin, from her Veggies for Everyone cookbook.
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Home made pizza is so good and it isn't that difficult...just don't over do the toppings. Yours look excellent. Congrats!
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A six year old Morgon is likely the problem....I believe that is on the edge of its life expectancy. Bummer about the China wine scene. There a number of wineries here in the Okanagan that have been purchased by Chinese business people. i would srtill try taking it back for a refun if ther is still wine in the bottle and you did not ditch it. Best of luck.
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Well, that is a very eclectic combo of flavours. Did you have any protein with it?
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I was looking at those croutons before reading your caption and thought, wow, those look like excellent croutons.....now I know why, good job. I love some croutons in a salad for texture. I have been making Pepin's one pot bread, making some thinner slices and dicing them for some smaller croutons....I find them easier to eat and I don't a have the fear of breaking a tooth on really hard big croutons.
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I agree with Norm, the wine's faults are not due to it being unfiltered. It's just a bad bottle for whatever reason. Take it back to the store. We had a $50 bottle of organic California red wine a couple of years ago and it was similar to what has been described here. We opened another one and it was fine. It happens. Just don't drink it.
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Ok, that's good to know! Thanks.
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My latest fun thing to do with okra is stuff them. When I first saw this recipe I thought seeing I would need to buy big okra they would be tough. Well, I was wrong. I got four to five inch okra....as non-woody-looking as I could. Made a slit and stuffed in the East Indian spice mix called for in the recipe. Then you fry them in a bit of oil, so they sizzle, over medium low heat until they get soft and almost done then crank the heat adding a little more oil to get them crispy. Delicious. The one grocery store that carries okra doesn't always get nice small ones so this is a great way to use the larger ones.
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Amazon.ca Instapot, $85
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I read somewhere to use animal fat and not veggie fat to avoid that sticky residue.
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I have only fried up those four pieces to try it as I was wrapping it for freezer storage. I use it mainly with pasta as in carbonara and I will be making a pasta sauce with winter squash containing guanciale later today. Your sauce sounds good too.
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Made the roasted halved cherry tomatoes. I liked the savoury herb flavour. Dead easy. Do we need a recipe for this?
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They were getting quite dry so after two weeks in the garage I brought them in. Forgot to weigh them before I took the skin off so not sure if they reached the 30% weight loss target. Darn tasty.
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Thank you for sharing. Everything looks nice and fresh.
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What Are You Preserving, and How Are You Doing It? (2016–)
Okanagancook replied to a topic in Cooking
Awesome FP and as an side thank you for all your entries on EatOurBooks -
Excellent point cfmed. I typically cook pork to 35 ish F degrees which is obviously not safe for chicken. glad you are still kicking Shelby edit: that should be 135F, sorry folks
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Yes, I don't think there is a filling.