Okanagancook

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.

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!