Okanagancook

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

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.

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