Okanagancook

I am with you. I love cookbooks! I do cook from many but I am a little behind seeing I have bought quite a few this year. tomorrow I am giving The Indian Family Kitchen a work out. It is by Anjali Pathak, yes her family is responsible for the Pathak line of pickles and curry pastes.

Well, it's been just about 3 weeks and it's time for an update. Right after I took this pic, I took it out of the cryovac, trimmed a bit of fat off the bottom. Mixed up the brine (6 cups of water and 1 1/2 cup of Tender Quick, put the beef in the brine and injected it well, all over. Added some bay leaves, rosemary, black peppercorns, hot sauce and held it submerged with a dish, covered it and put it in the fridge for 3 weeks. In the past, I would braise it for about 3 hours, but this time I put in the IP with 2 cups of water, a splash of cider vinegar, more bay leaves, raw onions and unpeeled garlic. Cooked it for 90 minutes and released the pressure after 10 minutes. I ran it under cold water to get it cool enough to handle and the skin slipped off in one big piece. Then it went into the fridge to cool. It is much easier to slice when cold. I am surprised it took 90 minutes. Anyways, looks forking amazing! great job.

I am having a bottle of wine, in empathy for your angst! Dinner will be a pre-plated meal of leftover curry!

That was likely the problem. Like most others who have posted I do chicken breast at 60C for a minimum of 90 minutes and it is perfect.

Thanks for the input. At around $100 Cdn I'm still thinking on it.

Ann-T your tortillas look lovey and pillowy

Well done!! Your meal looks amazing. A lot of planning and work. Thank you for sharing.

Modernist Cuisine at Home, p 105 has a recipe for slow roast chicken. 170F for about three hours. The bird is brined, dismembered and then covered in sliced onions. or you could go long and slow on steam bake in the CSO. This worked well for my pork butt roast.

Unbelievably, today at Superstore, they had 'young ginger'. Did not look all that young so I bought the fresh turmeric instead and I have made note to try ginger in the garden next season. Thank you.

Boy, that skin looks nice and rendered! Perfect cook on. The meat. Thank goodness you didn't ruin the dish with Brussels sprouts!

Octopus is a wonderful protein. It lends itself well to all kinds of seasoning. Sous vide is an easy way to cook it. Another way is to put the whole thing in a Dutch oven with a little salt and if you like a clove of garlic, no moisture. Cover and bake. At 200 f for four hours. This yields a very tender hunk of seafood and the juice that is left in the pot is awesome. Easy.

Oh, a premixed blend. Sorry, then my idea sucks.

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?