Okanagancook

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.

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.