Okanagancook

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.

The buttermilk from butter making is really lovely. What are you going to make with it?

She has a show on the butter beans....pbs series

Brings back fond memories of my mom making mint sauce for her terribly over done lamb.

What beautiful looking meat. I love meat.

"chanterelle dumplings" that at is a great idea. I have a stash of dried chanterelles! Looks like bread dumpling?

Thanks for posting the recipe Elaine. Looks like a project for December when the weather isn't so nice.

Ooh la la a thing of beauty. exactly don't mess with the meat

I agree, they are figs

Some kind of dried fruit, like a plum?

Creativecookware.com has wooden butter moulds on sale. Mine is on its way

Shelby, when I made my j jelly I kept flipping the jars as it cooled and the jelly set. On its top then flip over to the bottom. You can put them in the fridge to speed the setting and when it's getting thick take out and flip every 10 minutes or so. i know that sounds like a lot fussing but it works. You can easily be doing something else in the kitchen.

Tere, I could not agree with you more about weighing vs volume measure. i made a list of volume measure and equivalent weights for common items I use. For example weight of a medium onion, weight of 1/2 cup chopped onion, etc, saves me a lot of stupid jamming ingredients into a measuring device.