Okanagancook

Ok, that's good to know! Thanks.

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.

Amazon.ca Instapot, $85

I read somewhere to use animal fat and not veggie fat to avoid that sticky residue.

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.

Made the roasted halved cherry tomatoes. I liked the savoury herb flavour. Dead easy. Do we need a recipe for this?

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.

Thank you for sharing. Everything looks nice and fresh.

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

Yes, I don't think there is a filling.

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