Okanagancook

Brilliant! I gotta get me some belly. Do you think one could broil it afterwards for some crispy crackling?

I am not so sure that chutney would work with green tomatoes. I think BD is right about the unpleasant resulting colour. I personally would not mess with that chutney recipe at all. Just my two cents worth, er, 1.32 cents worth...given the Canadian/US exchange rate these days.

GR, I too was wondering what you were referring to. Maybe it was the comment when Rose (I think that is her name) was cutting watermelon rind off with a honking big knife pulling it TOWARDS her and Vivian made a comment on how bad this was.??? I was trying to find some reviews of the book but I guess because it is not out yet I didn't find much except from one person who had a copy. The comments were good.

Well done boyz!!

Of course you can start using this little baby right away with confidence. It easily makes toast for four all at once. Or, use the warm function to heat plates for meal time. Anybody else have have some easy tips for immediate casual use?

I have been tempted to buy a molcajete because the surface looks like it will grind stuff earlier....like adding salt to a regular stone mortar. I have a large stone mortar and pestle and it is large enough that I can pound the ingredients as along as I don't add too much but a large molcajete seems like it might be easier. Never been in a position to haul it home efficiently!

Definitely a work in progress. Nice job.

Oh, that reminds me of my DH's favourite meal that he makes every time I am not around to make dinner: macaroni cheese mixed baked beans on top then a fried egg

Fall has arrived and the meals are changing! it is hard to find good short ribs. Our local favourite butcher has great ones most of the time. They have the whole rack vac sealed from their supplier. I once bought ribs from another place and they were terrible. Just not as flavourful and a bit too fatty for our liking.

I find pinto beans to be the creamiest I have had. Or, those shell beans from my garden were quit creamy. of course using lots of olive oil in their preparation helps with the textural issue. Many of those recipes that are 'healthy' bean recipes are problematic on a textural level due to the low fat nature of the recipe. Also the texture is worse if the dish is a cold one.

Try putting a smoked pork hock in the beans....that should do it!

Dreamy looking beans with it's soul mate, pork.

Thanks HC sometimes simple is best. pre-salted chops in the morning, laid some sliced garlic and rosemary sprigs on top and covered with wrap...into the fridge. took them out before we left for the pub...it is a two minute drive. got back from our usual Friday night at the pub visiting with friends. heated my little ribbed cast iron pan after checking to make sure all four chops fit. Removed the garlic and rosemary and applied olive oil. high heat for two minutes first side and one and a half minutes on the second side. Perfectly cooked. The meat is of extremely high quality and we could cut it with a fork.

Lamb chops, again! If we must. Just a few packages left before our new lamb meat arrives. Broccoli: steamed then sautéed with garlic, butter, anchovies and pepper. Last of the corn and rice. Salad was jicama, cucs, cherry tomatoes and some leftover tomatillo sauce.

Thanks Anna N for the link. Other reviews I read said the one thing they didn't like was the way the written recipe was done. Most like a concise, 1, 2, 3, style where this book has more paragraph style of presenting the recipe. I don't have a problem with that. At least the ingredients are listed separately. I am looking forward to getting it...next week I think it should come. I've been to Beast for one her dinners and it was really, really excellent. And she wasn't even there! She was apparently on her honeymoon.

What in god's name is 'wet hen'? and the diet is not going so well at the moment...we have a 50 th wedding anniversary on Sunday and then the following week visitors for a few days,. Grrrrr"......but after that I can get back at it and drop a few pounds. Sheesssh. It is tough the older one gets and for me, being less active the problem..back to the gym.

It is just out. Anyone have one? i have read several reviews. overall good but for a more accomplished cook crowd such as Egullet people. great explanations of techniques and interesting dishes with great photography I must say I am partial to books with a pic of your intended finished dish. just so you have idea on whether you are on track.

OMG, my gall bladder is straining!Neah a green in sight save for a salad somewhere in the menu. each to his own. thank you for sharing and no harm intended' just my take.

Just put my Oder in. DH deserves it! it's only $

It's an Irish tinged dinner! Looks delicious.

Mmmmmpops great work. you are fearless. i don not have said appliance and will not be buying one. Oh, my I have heard this before. i should stop looking at this thread.

Great meals everyone. Lemon, sumac, cilantro, garlic grilled shrimp; grilled zuc (last one) and leftover corn and rice. The sumac is from my garden. Very lemony. See Garden thread for harvest details.

Thanks. AnnT's pizza dough recipe: 63% hydration; 2 g yeast for 500 g flour; a little salt. Mix water and yeast and let sit 10 minutes. Mix into flour. Knead. In the fridge overnight. Out of fridge 1 hour before making. Pizza metal plate preheated one hour on highest oven setting. Bake pizza for five minutes then switch to broil until nice and brown on top. Not too much topping. Red wine. Thanks AnnT

The fried sage leaves are a nice touch!

It's so sad. Slowly working on the boxes. Weeding and turning over the soil. The rest of the sumac flowers drying in the greenhouse. Maybe our Syrian Family would like some once they are dry.