Okanagancook

Well, it is hard work looking after a veggie patch, picking, cleaning, bundling and tending the sales table. Seeds are not cheap either and then here is growing seedlings prior to planting.

@TdeV could you tell me more about your zucchini. What was the marinade.

@Smithynow you mention it, looks like a pie. At first I thought it was a pork chop.

Great looking pizzas everyone. We are moving and a 10 minute walk away is a wood fired pizza place with excellent reviews. I am afraid with limited storage space and condo restrictions on what kind of cooking device one is allowed on the balconies we will be walking.🤪

I have an Excalibur drier which I find fantastic. Recently I wanted to convert my frozen roasted garlic and regular garlic into dried powder. It took a number of hours..lost track how many…at least 24. Just sliced the garlic. the powder is amazing. Just like when I dried sliced onions and made a powder. yes the house smelt delicious.🤯

Pea floater?

I don’t know…sometimes we try to fit a round peg in a square hole. Duck breast in an air fryer might be just that. I vote for Pan frying over medium heat to render the fat and get crispy then finishing on the other side to desired internal temp, rest and eat.

Thank you. It makes one want to make mis en place.

A couple of years ago I threw my scapes into the food processor then onto drying racks. The resulting dried scape is easy to cook with. I also mixed with salt and made little gift packages of garlic scape salt. I vacuum sealed the excess in smallish bags and I still have some. We are moving to a condo with just a lower fridge freezer compartment. So our new challenge is to shop more often, but less volume and try to keep a small stash in that freezer. I am currently drying the tomatoes coming out of my last garden at this house…kinda sad but time to move on.. We will live very near to the summer farmers market so we plan on raiding that for fresh veggies.

Sometimes there is nothing like a snappy meat tube enveloped in a cottonwool wrap.🤪

I have a Phillips which I use fairly frequently. The best part is how easy the clean up is. For example we had burgers done in the air fryer and we just wiped it out with a paper towel and put it in the dishwasher, no splatter on the stove and I did the buns in the CSO. I also make appetizers like samosas, spring rolls, sausage rolls, etc. In it. No deep frying yet they come out nice and brown and crispy inside of 10 min.…really handy. The capacity works for the two of us but for a family of four you would need a larger machine. I move it from the pantry counter to the kitchen counter to use. Not a big deal. I love mine but as noted above depends on what kind of cooking you do. Lately due to health issues I am looking for ease of preparation…one day I will get back to cooking more elaborate meals. Hope that helps.

We had live fresh spot prawns a few years ago. They were so beautiful I just wanted to taste them without too many other flavours interfering. I poached them in salted water with a squeeze of lemon. That would be my recommendation.

Our 16 yr old Miele is recommended. Quiet. Cleans perfectly.

We’ve made those and they are worth making for sure.

I didn’t realize what a big industry mining is for Australia with China continuing ,despite the political crap, to be a big customer.

I use the spatula. It is easy to use and with it’s plastic handle goes in the dishwasher.

I remembered I had some stainless steel cleaner ...Lloyds Gleem It. And guess what, it worked with a lot of elbow grease so Mitch thanks for twigging my memory, duh.

These white stains started appearing on my 15 year old Wolf cook top. I have tried Bar Keepers Friend, Comet, Dish Detergent, and toothpaste (from Google). None of these have worked. Any suggestions, please would be greatly appreciated. cheers

I discovered I had a ton of garden garlic from last year in the cold room. Many were starting to sprout slightly. I broke some of them down into cloves with the skin still on. Put the cloves on double foil with a squirt of oil and salt. They were covered up and baked in a 400 f oven along with some butternut squash. Not sure how long they were in there but it was too long. Many cloves were dried out but smelled delicious. I took the skins off and added a bit of water to the pot. They simmered gently for 15 minutes and that was enough to rehydrate them. I puréed them and put them in a thin layer in a vac bag...thin enough that aliquots can be broken off. They are in the freezer. I see roasted garlic mashed potatoes in my future. it would have been very bad to have thrown them out.

The chops look sous vide. I have not done that...always in a hot oven.

We are in the Okanagan and that could easily be a decent holiday for a week. The wineries are open and we have lots of new eateries. welcome.

The food and the wine!! Beautiful wines.

Oh, that looks good!

Bread like this is never boring.

I used to cook almost exclusively from the TimeLife books...Italy. France. Great Britain. China,, Spain ,Germany,India,and Craig Clairborne books. Great book. ,