Okanagancook

Very creative. Fall must be here!

What does dove taste like? Looks to be very lean, hence the bacon wrap. There are a few doves flying around here, hummmmm

Yes, all my Egullet inspired purchases have been great also. They are adding up!

Welcome to the Egullet-induced buying problem! Make room in your cupboards.

Interesting report here http://bc.ctvnews.ca/brushing-up-on-barbecue-cleaning-safety-1.3053352 i just checked my old brushes and they were quite crushed with little wires in all directions. They are in the bin. Does anyone know what else to use? CI had a procedure for burning off food residue on grills. Put a sheet of heavy duty aluminum foil on the grill and let is rip on high until you have ashes on the grill. This works well. Then I suppose instead of the brush one could use an oiled paper towel.

The "Zoodle Queen" They look very inviting under those shrimp.

My plant is the garden sorrel.

These two fellows can really cook. I have seen their UK series. That is where I learned to cook a fried egg sunny side up while getting the yolk and top of the white cooked......half way done, add a tablespoon of water and cover for about 30 secs.

Excellent. I guess it also depends on big they are. thanks

I have never seen it for sale.

Thank you. Looks like the carrot is grated.

Hi Bhukhhad, nice to see you jumping into Egullet! Just google sorrel and you will be presented with some great images. The long light green leaves are what I have. The variegated leaf sorrel is more for addition to salads. It has a tart lemon flavour. Quite unique. I have had my plant for about eight years and now it has finally settled in. The more you take leaves off the plant for consumption the better it grows.

I like sorrel too. My plant is doing very well this year also. D. Madison has a recipe for sorrel sauce in her latest book, veggie literacy that I want to make. She also has a potato sorrel soup recipe where she has you cook the soup without the sorrel and then blend it with sorrel...keeps the sorrel bright.

Carrot rice? How is that made, please?

Where on earth do you come up with these combinations! Very unusual but delicious looking.

Brilliant. We have those little beauties regularly at our grocery store. Do you bake them in a hot oven?

On the bright side, at least it wasn't your Sake!

Made another 2 litre batch but this time we incubated the cream for 18 hours rather than 12. It was made with different cream and my sous vide rig stayed at 78 rather than 75F for the incubation. We tasted this batch against my first batch and no real difference for the extra time in the bath. Delicious.

Welcome. You live in a beautiful area of Quebec and Canada! Do you buy local meats like chickens, lambs, ducks? how are your farmers markets?

Excellent, thank you so much. I made the bbq sauce from Ferran Andria Family meals. It is a bit sweet but he has you grate some orange zest over the cooked ribs.

Fauxpas, how do you do your ribs? I have two racks to cook for tomorrow. They are the Chilean back ribs. I was thinking about meat/stew setting at high pressure for 15 min, slow release cooked with some liquid then brushed with bbq sauce, in the oven at 400 for about 6 to 10 minutes. ?? thanks

Nice that you volunteer your efforts!

We were talking about butter tonight at our Friday Pub Night visit. You pay around $6.00 for a pound of premium high quality Canadian produced butter. It is tasteless compared to my cultured butter. $10 versus $6 . Hum I think I will be making more. Sure not for baking but I will switch to cheaper Canadian butter for that.

Yeah, lenlighten us to NZ grub!

Yeah, thanks everyone. The broccoli was a bad idea. The pressure cooker is quite powerful. I think the microwave idea is probably the easiest rather than getting a big pot out for blanching. Vegetables in the IP are certainly challenging me. Except for potatoes. When I cooked my whole beets, they were over done too without much texture.