Okanagancook

We’ve made those and they are worth making for sure.

I didn’t realize what a big industry mining is for Australia with China continuing ,despite the political crap, to be a big customer.

I use the spatula. It is easy to use and with it’s plastic handle goes in the dishwasher.

I remembered I had some stainless steel cleaner ...Lloyds Gleem It. And guess what, it worked with a lot of elbow grease so Mitch thanks for twigging my memory, duh.

These white stains started appearing on my 15 year old Wolf cook top. I have tried Bar Keepers Friend, Comet, Dish Detergent, and toothpaste (from Google). None of these have worked. Any suggestions, please would be greatly appreciated. cheers

I discovered I had a ton of garden garlic from last year in the cold room. Many were starting to sprout slightly. I broke some of them down into cloves with the skin still on. Put the cloves on double foil with a squirt of oil and salt. They were covered up and baked in a 400 f oven along with some butternut squash. Not sure how long they were in there but it was too long. Many cloves were dried out but smelled delicious. I took the skins off and added a bit of water to the pot. They simmered gently for 15 minutes and that was enough to rehydrate them. I puréed them and put them in a thin layer in a vac bag...thin enough that aliquots can be broken off. They are in the freezer. I see roasted garlic mashed potatoes in my future. it would have been very bad to have thrown them out.

The chops look sous vide. I have not done that...always in a hot oven.

We are in the Okanagan and that could easily be a decent holiday for a week. The wineries are open and we have lots of new eateries. welcome.

The food and the wine!! Beautiful wines.

Oh, that looks good!

Bread like this is never boring.

I used to cook almost exclusively from the TimeLife books...Italy. France. Great Britain. China,, Spain ,Germany,India,and Craig Clairborne books. Great book. ,

Check out the USFDA. here is a starting point. They have tons of info...I am not exactly what other than tomatoes you are looking for. You always call them. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely/ct_index/!ut/p/a1/jVDbCsIwDP0WP6Akcyr6KANxUzdE1NoXiVu3FWYna_H29U4FQfGWPOVcknBAAAehaa8ysqrUVFxn0VnjFDtOz8Mg6jkD9MPFNBp5HnZn7Vqw-iII3T_9H6qPv_zBHwea1cSbZCB2ZHOmdFoCz6RlpM1BVgZ4WpYJM5RKe2IpxZaZXEpbE1eM3dicdFIonQHfkFGxqdHqAbLHguIEPLZrpRN5hCWI5-fQqdsP3VlrGIQuRq1XwZv07oLP8ey2c34e94eo_MYFMJuzdg!!/#7

Check out his website. He has done a number of PBS cooking shows...Mexico One Plate At A Time comes to mind.

@KennethTyour meal looks fantastic. The wine selection isn’t too shabby either. I hope you enjoyed it. Happy new year

Welcome @jamesyu which Mexican cookbooks are you using? I tend to gravitate with towards Rick Bayless

Those are things of beauty! Well done.

Ditto

Never get tired of the joke...what is the definition of eternity...two people and a ham 😬

I have used a double boiler and let the fat cook away for hours...renders nicely with no risk of burning it...just need a big diy double boiler.

This turned out almost exactly as I imagined. I dry, dry tough roast duck with fairly crispy skin. The orange, soy ginger sauce is interesting....not really sweet, not really salty. Anyway, I will be making stock tomorrow.

I am going to try this two stage method with my duck. Looks interesting. https://www.nigella.com/recipes/roast-duck-with-orange-soy-and-ginger

Sparkling or dry martini with gourmet potato chips

We are making bacon and sausage as Christmas presents for close friends who are hard to buy for. We know they love this stuff.