Okanagancook

I bought it in Edmonton when we lived there, at an East Indian store so I am presuming it is intended for cooking flat breads.

A meat centric event! Everything looks delicious and great to have a sunny day. Makes all the difference. How long did that turkey take? Looks like a 15 pounder?

oh yeah, sorry forgot about where yours is! Just means making fresh dough every time then! On the topic of chapati, I tried using Atta flour but it just does not have the same texture nor the flavour of the whole wheat mixed in. Our East Indian friend makes his with 100% Atta flour....don't care for them. Yikes.

Anna N, make the dough fresh each time. Strangely, they don't turn out as 'light' if the dough is left overnight or a few days in the fridge. I suppose if you have an extra one that was cooked you could try the Bake Steam feature in the CSO to revive it. However, just as easy to whip up a small batch of dough each time. My DH loves these things and will easily scarf down 5 or 6 with dinner and he is a little guy who doesn't normally over eat but put a pile of these in front of him and he is changed man

artichokes? which have been stripped of their outer leaves

I agree about how delicate it is. I like it just plain on 18 egg yolk pasta with a grind of black pepper and freshly grated Parm on top, oh, and a glass of Barolo!

These are Indian chapati. I don't measure anymore but basically I use 3:1 white all purpose flour to whole wheat; a few grindings of black pepper and salt; a couple of glugs of vegetable oil to make them a little more tender and warm water until they come together. A quick knead. Let them rest covered at least 30 minutes. Rolled out to six inches like a flour tortilla thickness and then I cook them on the contraption below. First side until the top starts to bubble, flip, brush top with ghee and cook for about a minute. Cover with a towel while the others are done. They get a little browned with the holes present in the contraption!

So? What did you think? Is my name mud?

I agree kayb, some meats need to go in the oven. I would add a lamb roast and a pork butt roast to that list.

Lovely meals everyone. A curry dinner for my SIL: raita made with cucumbers flat breads made by my DH with SIL learning how Spiced rice (cinnamon, curry leaves, cloves, cardamon, currants, saffron topped with pistachios) lamb curry stir fried veggies dahl

Looks astounding. We once went to Quay for their too many course menu paired with wines. I an unbelievable meal, like the one you have consumed. All the components that are involved are amazing. The price is justified. AND, A BIG HAPPY BIRTHDAY!! Keep on truck'n.

Well, if you do it again, we would love to see your steps, etc. I can get whole tongue frozen. I've done one once, posted here somewhere, and it turned out fabulous. Thin slicing is important seeing the meat is so dense and strong tasting.

Well, that's very, very clever! Looks wonderful!

Our Superstore has had ghost peppers for sale lately....5 or 6 in the package!

Oh crap, if I were to buy another Egullet kitchen toy my DH will faint. But, yes, you are so right, hummmmm

Showing SIL how to make yorkshire pud. Todd in the Hole with a little gravy and a salad.

Duck on the BGE The skin wasn't as crispy as I would have liked. Tried to crispen in oven after taking off the breasts but need more time for the fat to render. I cooked it for 4 hours at 225 on a beer-can type of stand to 165F. Would do again at 325 to render fat better and finish at a higher temperature.

The food and landscapes are truly awesome! Such high quality looking meals. thanks for sharing.

Slow roast lamb shoulder, roasted winter squash with apricot jam, roast potatoes and slow cooked green beans, garlic and tomato.. m.

As it happens I just had a saz, with almost the correct ingredients...delicious

Could you share your chicken smoking technique. Your bird looks nice and juicy!

Shelby, you will love her tv show on PBS and pretty well all the episodes are on line. Start at the beginning! mine's coming Thursday, hope I am back from the airport when the Purolator truck comes...it's Brian behind the wheel....yes I know his name. I see him on a regular basis, ha, ha

Thanks Anna N, that's a thought. Perhaps I will attempt the recipe again only this time half a recipe and try to get all the proper ingredients, duh! It occurred to me that her ingredients, mostly bones, is quite different from the MC stocks which are more meat centric. I guess I could compare this stock to the one I will make as the recipe is written. The BIG problem with this recipe is resisting picking up the bones and nibbling the crispy brown meat. Here are a couple of pictures. Not sure I got the bones/meat brown enough.

Ok, I am about half way through making her stock on page 346. I made a few adjustments, of course, due to availability of ingredients. Instead of duck/chicken bones I used drumsticks and whole legs; instead of young beef shank bones/knuckle or marrow bones I have used beef short ribs; I got the oxtails. I am roasting as directed in a 450 oven until deep, deep brown boarding on burnt but I am now realizing I won't have enough oven space to finish off the stock: put the bones, covered with water/the veggies, in a hotel pan, cover and bake at 250 for at least 12 hours or overnight. If I were to do this I would need to do it in batches. My question is can I just put the meat/bones, veggies and water into a pot and simmer very slowly over night with the lid off like I normally make my stock? I have already not followed the recipe. I think the answer is 'yes' but is there any real difference between baking the stock or stove top simmering??? If you want to make this and don't have a big oven and big hotel pan then make 1/2 a recipe.

I made a similar dish. Lamb stew with whole shallots, cooked in tomato purée, stew/braise for 35 min low pressure slow release. Nice and tender. No additional liquid needed.