Okanagancook

Interesting about your non-producing zucs plants because I have the same situation here. They are small and a lot of rotting small ones. I probably got 1/3 of our usual yield.

Well, the first batch of onion confit is done. 4 lbs of white sliced onions with duck fat, veal stock paste (thanks Rotus) and muscovado sugar went in the pot for 15 hours on high heat slow cook lid on.First pic is at the start and second pic is at 15 hours. They were still a little toothsome and very, very wet so I put them in my oven on convection bake at 210F for an hour; still wet, increased temp to 230F for another two hours; still wet, increased temp to 240F for another hour. Started getting dried out on top. Took them out, third pic. Turned the heat on high and stirred until all the moisture left and it began to sizzle in the duck fat left. Finally done...last picture. Yes it is very 'jammy' but that's what I was after. For flavourings I added some Madeira this time and thyme sprigs/bay leaf. Another 4 lbs is in the IP doing the 'stew for 15 hours and I will probably finish them off the same way but increase the oven temp to 230F convection at the start. I think I will divide it up and add some different flavours mentioned on the onion confit thread: balsamic vinegar; sherry vinegar; bacon; anchovies and cassis. I have more onions prepped and will do just in the oven at 200F for 12 hours tomorrow to see what the difference is. And, then that should be enough onion confit.

My DH says, with proper hydration you get three to four fingers space between leaves. Less than that they would be dry and they need more water especially for new plants.

Well, they have been in the pot with the lid on for about 2 1/2 hrs and are starting to get aromatic and the duck fat is definitely discernible. There is a lot of moisture in there just as documented in the old thread. Lots of time to go as it is supposed to take 15 hours.

Yes, I a going for soft like the one in the thread I mentioned.

I discovered the old 'onion confit' thread over the weekend and you guessed it, the IP is loaded with onions set on slow cook, high temp with the lid on for the first 6 hours. I am taking pictures.

I edited for a long time but like you I caved and proud of it. You will love it. As Shelby advised, start with Four minute eggs with quick release. The manufacturers website has great videos on how to use the various functions.

There are a lot of great restaurants in StJohns.

Thank god it's not a podcast! we wouldn't be able to make heads nor tails of what was going on

So jealous. We hardly ever see fresh figs for sale here. Great idea to give them a dip in chocolate.

Those potatoes were a steal! You are right, absolutely nothing better than fresh potatoes.

I do mine the same but I have had a mix of perfect ones and ones with black rings. Same eggs done in the same pot. I think you need to kiss them as you place them in the basket!

The juicer is I picture no. 2. A simple hand operated two piece unit which is probably from the 1950's. Everware is the make I believe. If you ever see one of these snap it up. It does a great job on limes.

Another stunning plate. At first I thought the mini potatoes were grapes.

Lots of green beans and tomatoes coming in now. I've been making onions, garlic, tomatoes and green beans for the freezer. Never made them before, they are delicious.

http://www.ranchogordo.com/products/yellow-indian-women-bean brilliant combo blue dolphin

I cooked a couple of whole chicken legs on steam bake at 400 f last night. They were in there for only about 20 minutes. So juicy. I too love this little beast.

Steve Irby, brilliant to use the juicer to extract shrimp head goodness! I happen to have the same juicer which I found at a secondhand store.

Nice plating and cook on the lamb!

No, that's just wrong!

Actually, last year I had the makings of gaspatcho ad nasaum. I froze a small portion to see how it would fair. Excellent, even hard to say it was from frozen. So try it yourself, you may like it.

I think there was too much time in the bath. I do mine at 125f for 35 to 40 min. Then a good hot sear.

One of our best friends was THE WORST cook. Her mother was a Home Economist and demanded perfection in the kitchen so I think that put her off cooking. My brother And I were squatting in their basement while visiting my Mom in the hospital. She was dying but refused to do so while we could stay in the city. We ended up staying a lot longer than planned. Anyway, we didn't want her to cook so we bought groceries we knew she wouldn't cook and then volunteered to make dinner. Problem was her cupboards were almost void of basic stuff. Minimal spices, etc. We could hardly believe it. the one terrible meal I remember as the scalloped potatoes. I gave her the recipe and she had made it a few times but she decided to put the ingredients together well before dinner time and cooking time so they were basically black and then she forgot to put the tablespoon of flour in so we had a very ugly and watery dish...there are only four ingredients in the recipe! I think the accompanying dish was stir fried frozen vegetable with her ubiquitous sweet chilli sauce that I introduced her to on one of our trips to the cheap Asian store. Do not remember the meat but probably cooked dry chicken breast thrown into the veggies which of course doesn't really go with scalloped potatoes but that's what she knew how to make. Well, at least she had the courage to ask us for dinner! Love her to pieces.

Don't give away tomatoes...make THE chutney.....

I thought the leaves looked like strawberry plants but the fruit did not match.