Okanagancook

Wonderful summary! Thank you. I use your baking method and letting the dough develops flavour in the fridge for a few days. I think the olive oil in the dough makes it a little more tender. for us, minimal toppings is the key...it's all about the crust.

That's a very good suggestion kayb. I have a steel plate and it a chore to pry off the oven rack....it has not handles.

I have my eye on those pillow-like dumplings!

Grilled lamb chops, mushrooms and zucchini, roasted half cherry tomatoes from Taste & Technique, and pasta with winter squash. A little demiglaze on the lamb. It was so tender.

Probably be good toasted in the CSO

Very interesting dishes. Thank you for sharing.

Noted, thanks.

As with pizza photos, no such thing as too many glasses of red wine we had pan cooked beef fillet steaks, roasted cauliflower and baked potato, with too many glasses of red wine, followed by a wee dram of single malt.

Is this where the Convection steam oven excels? if one was to use it what temp would you folks recommend?

Ok, so I could eat this breakfast!

Oh god, that makes my stomach cringe each to her own cheers

IowaDee, thank you but sadly it doesn't look like igourmet ships to Canada. Awesome site...probably saved myself thousands of $$$

DDF, loved the video! Thanks. Here is a deal for you especially seeing your dollar is higher than us, go for it: http://citychef.ca/xcart/customer/product.php?productid=19775&cat=450&page=1

Thanks FP! Very interesting indeed especially the X on inferior cheese wheels......wonder what Costco sells? Their prices are stupidly low. I am sure I have no hope of tasting different Parmesan cheeses around here but I will make a note for future travels. I love Parmesan cheese. Maybe I will see if I can buy some online. cheers

I haven't looked at this thread at all until today because I have become enlightened about Parmesan cheese aging. I was reading the "larder" portion of The Del Posto cookbook about the different ages of Parmesan........NOW I understand.......a couple of years ago we were in Oregon or perhaps it was Washington state and had a wonderful dinner at a small family run Italian restaurant. Everything we had was exception including the grated Parmesan they served. I just could not get over how good it was, like no other Parmesan I had ever had.....I put it down to how fresh and moist it was. But now I think I was served an aged Parmesan. So, if you don't already know this there are four ages with different names, from Del Posto: Giovane is a minimum of 12 monthsVecchio is more than 24 monthsStravecchio is minimum of 36 monthsStravecchione is extra mature at least 48 months I am going to try and track some of these ages down but I'm not that hopeful seeing we live in the sticks :=(( Has anyone experience with these ages?

Got mine from City Chef Kitchenware for $123 shipping in. http://citychef.ca/xcart/customer/home.php?cat=450

Dang it. Just ordered myself an 11 inch de Buyer Mineral B pan. I want to replace my teflon coated pan with the de Buyer.

Shain, that cauliflower looks really inviting. I think I will make some tonight seeing I have some cauliflower in the fridge.

Wowzers! Absolutely brilliant. So many items I have no clue as to what they are. I wish we had 'internet-smell" capabilities. How long did you spend at the market? Thank you for sharing your adventures, much appreciated.

For US residents only

Where is your main prep space going to be? I am wondering if that spice pull out should go somewhere else....if you are prepping to the right of the stove then you have to move way over to get your spices rather than having the spice pull out closer??? Bottle storage (soy sauce, vinegars, oils, etc.): These can be awkward to retrieve from a wall cupboard especially if you have a lot of them as I do. When I designed my kitchen I had a tall drawer divided into four compartments and I stand my bottles up. I have oils in one, Chinese bottles in another, vinegars in the third and miscellaneous stuff in the forth. After awhile you can recognize the one you want by the top :-). Not sure you have room for that. Will the cupboard under the convection/microwave have pull out shelves....the bottles could go there? Or are you putting them in that spice storage pull out? When I sat down with my designer I had an idea about where all my equipment would fit as well as spices, bottles as above, tea, coffee, tea pots, etc. What are you planning on storing above the fridge? Maybe some bakeware or trays could go up there? So think about where you want your equipment, etc. and how you work in your kitchen. Here is a picture of my bottle storage.

The microwave is big. Do you really use it according to the space it occupies? it needs to be a well thought out space seeing it appears small.

We Canadians have so many world class places to visit. A trip to the Maritimes is on our list so maybe we shall occupy one of your lovely looking rooms! welcome to a wonderful international food loving group.

I used this book last week to make the turkey thighs and squash. Delicious!

I have two jowls that I treated using this recipe hanging in my garage, working on week two! Such a coincidence i had to order them from my butter. They make smoked jewels which are good but not the same. i call jowls fat streaked with meat! Ha, ha