Okanagancook

Bumping up this topic since it is tomato season! if you have not made this, give it a go. Amazing. The recipe is on the first page of this thread.

I skinned it while it was still fairly warm out of the bath. Much more difficult if it is cold or raw.

If you check the cheese making supply companies you will likely find the appropriate butter culture as I did from a Canadian supplier. http://www.danlac.com/ingredient/cream-fraiche-cultured-butter-starter-culture thanks for responding so quickly. i think I will give it a go

You bet it does matter. For example there is a winery here that I do not go to nor recommend anymore even though they have great wine. The owner kept two steer in a tiny pen in the winter with no shelter for a month while waiting to have them slaughtered for his consumption. No problem with the consumption part. Another winery lied about what they were going to build and operate in a residential area, got neighbours on board for zone approval. Now the neighbours content with large tour buses idling their engines ten feet from their windows. They also built a restaurant without a permit then applied thinking they would not be denied seeing it as already there. Thank god they were denied. Do not go there either.

Bumping. Up this thread. I have read the 3 pages of this thread and have located a supplier for various cultures so I am wonder IndyRob if you can recommend the lactic occurs lactic subspecies.lactis bio are diacetylactis culture? thanks

Dinner II the gallery of regrettable meals

Worst meal at some ones home sorry do not know how to make a link

Your Baharat mix is quite different from the one I have used. It is out of The Complete Middle East Cookbook by Tess Mallos in the Gulf States section. This mix has 1/2 c black pepper, 1/4 c coriander seeds, 1/4 cu cassia bark, 1/4 c cloves, 1/3 c cumin seeds, 2 teaspoons cardamom seeds, 4 whole nutmegs and 1/2 cup paprika. Can you comment on this? Your meal looks fantastic. Was it lamb in the meatballs?

That bacon looks like the loin with the belly attached. The loin seems a little small compared to the belly though. Looks fantastic. Is it smoked?

Forgot to take a picture. Grilled lamb chops, eggplant, and mushrooms. Plus roasted potatoes in the CSO. Also made the classic green beans, onions, garlic and tomatoes. Never made this dish before. It is delicious made with all veggies from the garden. What took me so long. You can keep the beans a little firm or make them soft....I made them soft. I also used some frozen caramelized onions that I had made a few months ago. This was great because I was in a hurry and would not have caramelized them properly. I am going to make some more now that onions are fresh.

Beets from the garden, the long kind. 6 oz each. Halved lengthwise and put on the rack. Two cups of water. Hi pressure x 25 minutes with quick release. They are quite soft. Probably 20 minutes would have been plenty.

What! No recommendation for a notebook?

Well that's very 'Middle-Easternie". Looks delicious. Love the flavour combos.

And the information the USDA website is going to be the most accurate.

I found this little 'fellow' on my cherry tomato plant!

I put six eggs in for 5 minutes on high pressure, quick release. All fresh farms eggs. All about the same size. I opened two for sandwiches just now and one was quite green around the yolk while the other one was perfect. ????? Maybe something about the egg rather than the treatment. Weird. Can't explain it.

The Joy of Cooking masala blend is a 'classic' aromatic masala. Composed of spices that 'create heat in the body': cinnamon, cloves, black pepper and cardamon. My understanding is that this masala is used mostly with meat dishes and sometimes with poultry and rice. Sprinkled on the dish after cooking. Not used with fish or vegetables because it's aroma is considered too strong.

The Biltong turned out nice. You can see in the picture the doneness of the meat (the piece top right). It was in at 104F for 20 hours. Never eaten it before. I nice pepper-heat after it's been chewed awhile. It's a bit messy though. An outdoor snack, not for on the couch or in bed!

Just me last night...DH's Golf Mens Night. Chicken tender with tandoori spices; roasted potato cubes in duck fat and green beans with sauté onions. It's hard to eat when there is just one person.

With my new Excalibur drier I am making jerky. 6 1/2 lbs in all. Today a bought some round steaks, quite lean. Made five recipes. It was hot outside so decided to stay indoors. I made Biltong from Chris Taylor's website above. I have never tried it before but most recipes have the same procedure: Cut 1/2" thick; salt for an hour; scrape off salt; dip in cider vinegar for 3 minutes; coat in coarsely crushed whole coriander seeds and coarse cracked black pepper; with the Excalibur I hung the strip from hooks; drying at 104F for 24 hours. First three pictures. Next up was the Masaman Curry Jerky in the post above. Smells good. Marinating overnight. Fourth picture The jerky posted by TylerK quoted above. This one is going to be spicy. Fifth and sixth picture Thai Jerky from thebaldchef which has lemon grass, brown sugar, thai chili, black pepper and fish sauce, seventh pic Jerky from Serious Eats: Cook the Book. Contains Worchestership sauce, chipotle, pepper and a few other items. no pic Should be interesting. I sealed them in the vac sealer and threw them in the fridge. I used a carpaccio meat mallet to flatten the strips. Worked a treat. Last two pictures.

The macadamia nuts should be fine. I think they are added to the "bumbu" for texture like almonds are added to East Indian curries. They go rancid which is why they are kept in the freezer is my a guess.

On the topic of soft flour tortillas: We were at a winery BBQ a couple of weeks ago and the chef made these incredibly soft tacos which he prepared to receive a chunk of pork belly and some kind of mango sauce. Anyway, the tacos were amazing. Not very large, maybe three bites. I asked him how he made them and he said the secret is to not handle the dough very much...like pastry. So I googled around and found this site: http://www.lomexicano.com/recipe/flour-tortillas I used the variation at the bottom for smaller tortillas. These were the best ones I have made. I little thicker than my normal ones and I used rendered pork lard :-) I put the ingredients in a food processor and blended just until combined, turned the dough onto the counter and shaped it into a disk. So very little handling. They were cooked for 30 seconds on each side and then 30 sec more on the first side. Not very brown, heat regulation is important.

Excellent Shelby. I am waiting for it to arrive today. I have a pile of skinned, sliced and salted tomato slices ready to load in it! I am definitely making jerky. The recipes on line are quite similar, but this one caught my eye: Thai Nua Kem (from thebaldchef) top round beef sliced 2 T lemon grass 2T brown sugar 2T coarse black pepper 1T Thai chili 1 1/2 T salt 1T Fish sauce

Ok, those flat breads look awesome. Are they flour tortillas? They look nice and soft and not chewy. How do you make yours? Minimal kneading of possibly cake and all purpose flour mix with a touch of baking powder? Rest for an hour. Divide dough then rest again for 1 minutes. Cook 30 sec/side x 3??????

No I have not. My DH unfortunately isn't into food/etc as much as me.