Okanagancook

I wondered. So I was just reading a recipe where one stuffs chicken legs and wrap in bacon then grill on a wood plank. Do you have the planks in Australia? Maybe stuff the chicken thighs with a mix of sautéed grated zucchini , spinach, sun dried tomatoes and probably some cheese like mozzarella. Then wrap in the bacon and grill on the plank. If no plank, then indirect heat on the bbq. cheese sauce and the cauliflower, only way to eat it save for roasting but you are already BBQ isn't so too much dry heat foods. Something green to go with if you have that. saving the mussels for another day.

Oh, thank goodness I am not the only one! anyone else?

I don't know what it is about this year but our tomatoes are not as flavourful as usual and the skin is tough, even the little cherry tomatoes are nasty. I cut cut back significantly this year so most of the harvest is done save for green beans, cucs and winter squash. Fine with me.

Thanks Alex, I totally missed that post. Everything is very active tonight....oh, and a glass of wine

Pizza and a calzone?

I HATE Tim Horton. call me unCanadian their coffee is flavourless and I find most of their food to be of low quality and salty. there, I said it!

It isn't hard to make. Just sourcing the culture would the work but in th US I doubt you would have trouble finding a source. it is so good I am thinking of drizzling some melted butter on my oven baked Fritts.

Yes, I was thinking about lettuce wraps too but combining the two meats is a wonderful idea

Yeah. 2/3 for Don and 1/3 for Susan!

So you are saying two rib racks is too much for one pot? My friend apparently cooked two racks at once but maybe they were back ribs. Are we talking side or back ribs?

Goodness Egulleters can cook! great looking meals everyone. Interesting combos.

No, his wife likes ribs too.

Really. Is it on high temperature and high pressure? I like my broccoli with some firmness.Ok I will try again after your reply. Thanks for helping. ps, I was just over at a friend demoing the insta pot. They heard about how great the pot is for ribs and that was all it took for the male in the family to think maybe he needs one. I felt like a travelling vacuum cleaner salesperson.

Found something the Instpot sucks at. Steaming broccoli. In there for just 2 minutes and it's pretty mushy. I will throw some garlic/anchovy/cultured butter at it. Next time I will just blanch it for 2 minutes in boiling water.

I think we should just go with this concept. I have not been participating because I don't want to HAVE to cook on a certain day. So, I think this is the thread to continue. Wild_Yeast, just repost your list here and away we go!

I wish you could taste it Shelby! I just unmolded my four little containers and I found myself licking every surface

The first polite interruption to explain would be ok with me but that's it. Anymore is not appropriate. And yes, wonder how he treats a staff member who does something incorrectly. Food looked goo. Was the kebab flavoured with tamarind and tomato?

On sale now at Amazon.ca https://www.amazon.ca/Instant-Pot-IP-DUO60-Programmable-Generation/dp/B00FLYWNYQ/ref=sr_1_1?ie=UTF8&qid=1472154852&sr=8-1&keywords=instapot a little cheaper than the deal last month.

Good luck!

My butter is made. Wow. Nutty, creamy with a nice acid note. Two litres of organic cream, 36%MF plus 0.4 grams of butter culture imported from France with all those mesophilic bacteria which produce the flavour molecules. This is a tiny amount of culture, about one third of a 1/4 teaspoon. A 39.1 gram bag of the stuff cost me $29.95 including postage which works out to $0.30 for my two litres of cream. I bought a nice 4 litre glass jar with one of those clamp down lids with a rubber seal. I cleaned it well and sterilized it. Cream & culture mixed in the jar and incubated at 75F for 12 hours. I put the jar in my sous vide rig (I have a Polyscience with the big tank). I think next time I may go the full 18 to get max flavour molecules. Put in the fridge overnight. Taken out. Brought to 60F. This takes about 90 minutes. Or you can put it in a sink full of hot water and stir with a thermometer monitoring the temp. Churned in the Kitchen Aid with the paddle on #6. Splatter guard on if you have one. Took all of 3 minutes or so for the whole thing to separate and spray me with glorious buttermilk! Drained off the lovely buttermilk. Washed and kneaded the butter with several changes of 6 cups of ice water until the water was clear. This takes the residual buttermilk out so the butter keeps better, avoiding rancid notes. Kneaded the butter to extract any residual water. Added 1/2 teaspoon sea salt and kneaded that into the butter. Put into molds/containers and then the fridge. The churning and washing took about 45 minutes altogether including clean up. Total yield from 2 litres of milk was 2 lbs butter and l litre of buttermilk. Total cost $20 not including electricity. NOTE: Make sure you have everything you will need before starting, including measuring out the salt and having plenty of ice water at the ready/spatulas, etc. This avoids buttery drawer and cupboard pulls. Pictures: The jar full of thickened cream after incubation; The churned butter and drained off buttermilk; Washing the butter; finished product; packaged product.

Homemade pot stickers with soy/vinegar/chili dip. My all time favourite thing to eat. Yes, I eat all of them by myself! Standing up at the counter

Hey Wild_Yeast, wonderful to have you posting! Your dumpling are beautiful. "Crystal Wraper"? Are they made with wheat flour or those dreadfully difficult rice/wheat starch dough dumplings?

Ok, final post on the onion confit in the IP. I have tried it in the oven at 200F and I gave up after 5 hours it look dried on top and not really smelling like I thought. I transferred it to the IP and did it on Stew/meat, high temp, high pressure for a total of 35 minutes like the Serious Eats recipe, quick release and the onions finally got soft. I transferred them to a pan and heated the heck out of it until all the liquid was gone, scooping out the forking thyme leaves as I stirred. It was very tideous and called out for a glass of wine to assist. This got me a 'jam like' product which tasted amazing. Much like the other posts. So now at this point you can package them up in 1/2 cup portions (I have a vac sealer so I do it that way) and freeze them. When you take them out for use they will need to be put in a pot and seasoned well. There are tons of seasonings that can be used. I found a Spanish grape vinegar reduction to add. It is called Pedro Ximenez, wine vinegar reduction by Spagnia. This is a Spanish grape varietal which is famous for its sweet,dark dessert vinegar reductions. The label says "ideal for meats, vegetables, fish, salads, and excellent for desserts!" Which sounds like quite the sales pitch....good on anything. It is very tasty! I used duck fat and only 1/2 cup for about 3 to 4 lbs of onions. This is something you should make. OMG.

Man, you guys are kill'n it with these dinner posts!!!!!!! Great work everyone. Can't believe there are people who eat at fast food places, night after night. They have no clue. Really no clue. Very sad. It can be a matter of economics also as I understand. And that is really sad. cheers to summer and our bounty. Share if you have extra. Always a good thing.

This wasn't very good. Kung Pao shrimp from Chinese Kitchen by Eileen Yin Fei Lo. Too much spice. Over powered the shrimp and too many peanuts. Didn't finish it.