Okanagancook

sartoric, your meals are always delicious looking!

I agree about boring tuna.

That is one nasty looking salad.

Thanks for posting. Interesting reading. Birds Custard, brings back childhood memories. I think I have a half a canister in the cupboard.

I have had my mandolin for quite a few years and have only slightly cut myself once. The key is your UNDIVIDED ATTENTION ! I also use a small bar towel to put on top of the object being sliced if it is large, like potatoes when slicing for frites. I love my mandolin. I just picked the last of the zucchini so will make your sala for lunch tomorrow. Thanks for sharing.

OMG, that turkey looks fantastic! I can see the moisture on the surface! And do I see zoodles on the plate!?

they are bamboo dinner trays from Bed, Bath and Beyond. We were watching the football in the TV room. The honey lemon vinny as Le Pigeon calls it is an interesting sauce. You put 4 lemons, halved; 4 sprigs of thyme; 3 whole garlic cloves; 2 sliced shallots, 2 tablespoons water, 1 tablespoon cracked black pepper; 1 teaspoon salt; and 1/2 teaspoon chili flakes in a dutch oven and roast at 375F for about 45 min uncovered until the lemons are browned. Remove from oven and press through a chinois. Put the liquid and 1/4c honey in a blender and whiz adding 1/2 c olive oil to emulsify. Delicious. Makes a lot so next time I will half the recipe.

Part of dinner which I forgot to take a picture of. Roasted okra with onion, garlic and mint. From a Gift of Southern Cooking.

Ok, I hope you guys are satisfied! I picked most of them. Left the smaller ones and as soon as I can find some newspaper they are going downstairs in the wine cellar to ripen then I will dry them. We also harvested our buttercup squash, all 13 of them. I already gave away 12. Next year I will be murdering anything that grows out of the compost.

Here are my shell beans before and after shelling. They are beautiful. Some of the smaller ones I will try planting next year. I cooked all three cups that I harvested and made a bean and tomato salad with basil infused oil. They are really, really good. Too bad they don't stay red when cooked.

Grilled Romaine from Le Pigeon Cookbook. The Lemon Vinny was awesome. A side of home grown shell beans with last of the cherry tomatoes and infused basil oil.

Steak, frites and overdone broccoli (from IP). This was from last week.

Correction, NOT on pasta...too preoccupied with NFL. Sorry

Those mushers look lovely. It is hard to find button mushrooms but yesterday I scored some from a very unlikely source, our local 'Club' store. Simply fried in a hot, hot pan with thyme, pepper, butter and finished with Maderia and lemon juice! Yum. Ours were on pasta but as a side for our steak.

Yes about the clearance and the thing cooks more evenly.

We love spätzle but have always used a ricer type implement to make the 'noodles'. Yours look like teaspoons of dough added to the boiling cooking water??

Cook half at a time. By the time you have eaten the first half, the second half will be cooked!

Will it spatchcock? My fav way to roast a whole bird.

Eggs are weird. Sometimes I have hard boiled eggs done 4 min HP that are variable. One or two with soft yolks and others solid.

Pops. OMG. You knew that

GMG you are on creative chef'esse!

The Flavour Bible is a very useful book. https://www.amazon.ca/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400/ref=sr_1_1?ie=UTF8&qid=1473552677&sr=8-1&keywords=flavour+bible

Nice, thank you. I have added spinach to Dahl but not cabbage. Will have to try that. i noticed in your curry making process you were adding the yoghurt slowly, likely to prevent it separating? If so, have you tried whisking in 1 teaspoon of cornstarch per 1 cup yogurt to stabilize it for adding to hot sauces....works well for me.

The curry plate looks wonderful. Did you use mung Dahl? Is the cabbage sauté and then cooked with the Dahl? How much cabbage to Dahl do you use? I love Dahl.

I agree about the pool of juices. Doesn't seem right. i've got two wing steak for the bath tonight. Can't wait.