Okanagancook

After seeing you plant some beans I did the same. How do I know when they are ready to harvest?

I strain the oil so I end up with a nice clear green oil. I use the strained out basil in a salad dressing. I freeze the oil that I cannot use within a few days. Most of the food safety experts recommend against keeping home made infused oils longer due to the danger of botulism. Here is a quote from Colorado University website. "Herbs may be added to vinegar or oil and used in the seasoning of salads and sauces. It is important to store homemade herb infused oils in the refrigerator and use within four days because they have the potential to support the growth of Clostridium botulinum bacteria. Commercially made herb/oil mixtures are often stored at room temperature but this is because of special processing or acidification steps. Always check the label before storing."

Sar, you're killin me! Looks awesome especially 'cause I am dieting.

I use my flavoured oils for delicate applications such as salad dressings or as a finishing oil. I feel ones gets the full flavour of the oil using it this way. Funny, I made some basil oil just as this thread was started. I blanched my leaves then dried really well. They were blended with just plain olive oil and some grape seed oil. I find by using a more neutral oil , rather than a fruity OO, the flavour of the basil comes through more. I strained the oil though a fine strainer twice and it is in the fridge for a few days and then I will put it through a coffee filter to get the oil clear. the blanching helps to kill bacteria and keeps the leaves green.

Coulda used the CCO for the reheat, if you have one.

I ordered a spare when I ordered my machine because I had read they do wear out. So the first sign of wear is a loose fitting gasket? Is yours a year old AnnaN?

Captain, great results for your first try. Lightly smoked? My DH likes doing some non-smoked rashers too. We cure it with pepper, bay leaves and a little garlic.

The photos are indeed excellent. The whales look very close. here on the other side of the continent this encounter is quite amazing.http://www.metronews.ca/news/vancouver/2016/08/16/humpback-whales-catch-bc-kayakers-by-surprise.html

Welcome lisaSon. What is your favourite drink and how do you make it? Anything to nibble on with the drink?

A friend of mine does grilled zucs but she grates some Parmesan on them as they are on the grill.

Here is a link to the summary of athe Millon Dollar Critic show I mentioned up thread. Raymond's is at the end.

Raymond's was the restaurant selected by the tv show Milliom Dollar Review (I think that's the name) the reviewer raved about the chef's creativity and the ingredients. I would love to go there before they are done. thanks for the trip documentary. All very inspiring.

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.