Okanagancook

Another thank you from me. I will be trying this for sure. Love cooking duck on the BBQ.....avoids a mess in the oven! i recently did a duck on a stand in my big green egg but I did not have the temp up where you had yours so the skin was not as crisp. 375 degrees it is!

When I cook wild rice I soak it for one hour before cooking. If one did this before mixing with the other types of rice the amount of water and cooking time could be reduced.

Hungry Chris. that looks excellent I have the same bbq May I ask your method? i have done a couple with the infrared back burner on only and cooked the duck for three hours. Helps to render the fat

Chefmed, that duck looks awesome.....a reminder that I have two in the freezer. the rack was trimmed of fat and any significant meat was meat glued back on top. Baked 425 for 20 min then monitored until 126 f internal temp. Taken off, blow porched, rested five min. Grass fed, organic, young lamb. Quality of the meat Is Everything! Start with shit, end with shit. Just say'n

Dang, after mm84321. Just astounding looking dishes! I'm learning. Here goes my rack of lamb, mashed potatoes, sauté mushers and leftover salad dinner. I cooked the rack in the oven. Turned out medium rare, the way we like it.

Wow, all the dishes look delicious. The lamb and cheese dish sounds intriguing. I will have to search my cookbooks for those dishes. Thanks for sharing.

Made the roasted shallots. Really easy and must have been good because I made 1.5 lbs of shallots raw and there were four left after a dinner for 7 people!

The pork butt roast was amazingly moist and tender. It 3lb 11 oz. Rubbed with seasoning, placed on a bed of onions, and steam baked at 300F uncovered for one hour. Covered it with foil, loosely, and steam baked for 4 more hours at 250F. I had to take some of the juices out of the tray where the roast was because it was getting near overflowing. Did that twice. I had to empty the water catch tray three times and fill the water tank once. It was possibly the best pork roast I had every had. Our dinner guests said the same thing. Sorry no pictures :-((

Well, it's in the oven. I will report back.

I have a 3lb 11 oz pork butt roast, boneless. Using the recipe in Down South for a slow cook. The recipes, which is for a 6 lb roast, says cook at 300F x 1 1/2 hrs until tender and caramelized. Then reduce temp to 275, add water, cover and bake for 7 more hours until pork tender. I want to do it in the CSO. It just fits. Thought I would use bake steam for an hour at 300F; add some water, cover and bake at 250F for about 4 to 5 hours. How does that sound? Thanks

We have an R2000 home so it is pretty well air tight which is why I can't fathom where they are coming from. Weird. Many houses here in Naramata have the same issue with mice coming in this time of year. We get them in our outdoor kitchen area in the spring. I bought one of those electrified tunnels to trap the mice. A little on the pricey side but works nicely, almost no handling of the mouse: http://homehardware.ca/en/rec/index.htm/Outdoor-Living/Yard-Maintenance/Insect-Animal-Cntrls/Animal-Controls/Traps/Electronic-Mouse-Trap/_/N-2pqfZ67l/Ne-67n/No-0/Ntk-All_EN/R-I5442990?Ntt=mice+trips&Num=0

Yes, there are some RD's available but I think we need more and need them to be more interactive on an informal basis in every large store.

Funny, we have killed about 25 big flies in the last two days. I have no idea where they are coming from. They are down this morning, only saw two. Is it the cold weather and they are looking for warmth?

I think I can smell it from here. Very red.

Sounds great. I love Waldorf salads. Thanks for the reminder, ''tis the time of the year....I live in the land of plenty of apples and walnuts.

It is indeed a sad day when chain food outlets with premade food assembled by teenagers gets to be your only choice beside fast food death meals for a routine meal out. Hence the rise of meal kits. It is interesting times with shrinking disposable incomes, a desire for healthier meals and the continued crazy pace of life all shaping how people feed themselves.

Grilled pork shoulder chops dusted with Creole seasoning, done on the BGE. Recipe from Down South. The recipe is for a sandwich but I had no fresh bread and I am try to not over eat. Had a salad to go with the five ounce chop. These were surprising delicious. The pork was Berkshire, organic which probably made a difference. The chop was not that chewy. At some point I would like to try it as a sandwich but I fear it could be difficult to eat....kinda like the ' schnitzelwich' I had at a famous food truck in Portland...if anyone has had one of those. sorry no picture...the baseball game is on

I see Zingerman's have 'jowel bacon'......definition: streaks of meat surrounded by fat! Ha, ha...it's true when you see it but very good in small amounts.

Good grief, I didn't see this coming. I saw the list you posted on the other thread. Quite a selection!

Well, I will kick off a few ideas. Tax high sugar foods/drinks, high saturated fat foods and high sodium foods. Use this tax money to fund Nutritional Professionals who would be available to the public in large grocery stores at high traffic times/specified times and to fund consultation stations in shopping malls where people could stop in and ask their questions. Ban transfats as the Harper Government was going to do but buckled under pressure from industry. If we don't ban them then we could become a dumping ground for transfat containing foods from other countries that have banned these foods. The labelling system has to become much simpler. Symbols are the way to go so people can see quickly which is better. Standardized serving sizes would also help. Probably some kind of monitoring of the accuracy of manufacturers' nutrient content claims including fast foods.

Duplicate post: Ha, ha, great minds think alike!

Shelby, it is really good! I used my frozen Cherokee Purples! Homemade Andouille Sausage. The shrimp stock was actually shrimp and some juice from an octopus I had cooked in wine. Homemade Pinto Gris from our vineyard. Homegrown garlic. So a lot of local ingredients. I have four portions in the freezer for a nice lunch for me and my DH this winter. Chromedome, Here is a good place to start: http://www.healthycanadians.gc.ca/health-system-systeme-sante/consultations/foodguide-guidealimentaire/index-eng.php?_ga=1.76770709.1001559474.1477330481

Page 412, Gumbo Sauce with shrimp and grits. I just made the gumbo sauce sans le shrimp seeing I plan on freezing the sauce and then cooking the shrimp fresh when I pull it out to use. This is a very easy recipe and the flavours are as she describes, fresh and light for a gumbo. My okra weren't cooked after the directed 20 to 25 minutes and my sauce wasn't reduced enough....perhaps I did not simmer it hard enough. Anyways, I cooked it all at a higher simmer for a further 30 minutes and everything was perfect. Here are a few picks of the mis en place, the onions and peppers cooking and the almost final product....it boiled for another 10 minutes after this picture. And I have my eye on the red pea and onion gravy on page 162. Looks intriguing and is a unique idea to incorporate more dried peas, beans and lentils in ones diet seeing this is forefront in Canadian news these days.

I love recipes like this. I will be following with great interest. I have made the duck roulade from Thomas Keller I think it was. Problem with dishes like this, is you need a good crowd to consume it...very rich. Are you planning a feast for your friends?

The Quay meal had loads of flowers too. I can still almost taste the tiny white and light green flowers on one of the dishes. Have no clue what it was.