Okanagancook

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.

Oh crap, you guys are making me have second thoughts about feeding the compost with green tomatoes. All wonderful suggestions everyone. Thank you. I will think on it.

Pig feet on the soup setting. Needed to run through the cycle twice in order to get them really tender-gelatinous.

That is one mean looking bug. I hate insects! Luckily, this year no tomato worms which are really gross green squishy enormous caterpillars. TFTC, yes, fried green tomatoes. I am dieting so no frying for me at the moment. Most of the tomatoes aren't that big and I have so many already frozen, dried or cooked with the copious number of green beans I got this year. So, I really can't face putting them down in the wine cellar under newspaper (I usually do this). I am, again, feeling guilty. BUT I told myself THIS YEAR I will not be a slave to the garden as has happened since we moved to the Okanagan 11 years ago. And I am happy to say, I did achieve a good balance of abundance. Well, except for the squash. I have around 28 buttercup squash on three plants that grew spontaneously out of my compost. I did not murder any of them and they took over. Anyway, I am on a giveaway mission and so far the count is 13 out of 28 have new homes :-) Thanks for the ideas. Ok, ok, I will put a few down stairs for immediate consumption once ripe. Shame on me.

Shelby, your okra always look so good! I have some in the fridge for tomorrow! Our Superstore seems to have them quite regularly but you have to get there early 'cause they sometimes aren't that small. Yesterday I had just raked over the two boxes, picking out almost all of the small ones...did a bit more shopping and then I saw a lady over at the okra peering into the piles of six inch okra. I felt sooooo guilty.

Very clever!

Yes,same here...sparkling grapes. A lot of wineries are starting to make sparkling wines....getting popular.

Beautiful greens Wayne. Out here in the Okanagan it's too hot to grow summer greens. Our weather has turned and all of a sudden the air smells like fall. However, next week looks like a return to sun and mid-twenty (C) weather. The wine grapes are getting near picking time. Some varieties are already being picked. I just have root veggies left out there. I do have green tomatoes on the plants but they are just getting rough skinned and will never really ripen so they will be headed to the compost bin next week.

Thanks for the link. I will start testing them after ten minutes, they are not that big. I have a basil vinaigrette from making infused basil oil so will use that to dress they right out of the pot.

Thank you for the great information. I found my bill for the beans and I think they are the Anasazi. The Appaloosa are more slender. I don't think I have ever had fresh beans so I will cook them fresh and freeze some, but after I taste them fresh. Not sure how many I have. they probably take 20 minutes to 30 minutes to cook? IP for 7 min? i just picked the ones in the picture. I can leave them in the garden longer.

Brush on some glaze flavouring and use on pizzas. Chicken pot pies, just put pre-cooked puff pastry on top. Chicken fried rice. Chicken and shrimp gumbo adding the chicken at the end with the shrimp. Finely chopped or ground, mixed with mashed potatoes and dipped in flour, egg, bread crumbs and then fried...rissoles! Calsones. Chili. Make a stuffing for veggies.....peppers, eggplant, zucchini.....top with cheese. Hearty soups.

Do you have to dry them before cooking? i wasn't in the mood to write stuff down when I planted them so I am not sure what I have. Duh. They are from a bulk food place that had bean varieties I had never seen before. Could be Anasazi or Appaloosa. Or more likely the third bean I bought which is not labelled, pic of the dried bean and my fresh one. They look ready? Yes or no?

I use a time line whEnever I am cooking a meal for guests. Try to get as much done ahead of time as possible that way I can relax when guests arrive. This is especially necessary when cocktails and wine are involved.

Or a steak and a bottle of your fav Zin!