Okanagancook

God Damnit! Arriving in three days with a Prime Card Membership which I should remember to cancel in 30 days. SHEESH! Now I have to plough three three parts of threads to learn what to do with it. Bloodly-hell and where heck am I to put it, huh? Where!

If you are in Narmata on the second weekend in July, that's when we have our roast and you are welcome! Thanks, it was a really nice pig. The belly was quite thick. It was 75lbs and took from 12:45 to 5:30 to get the hams and shoulders done. We pick at the loin as it is roasting (no implements are allowed, just fingers and if the meat doesn't come off, it's not done so you have to wait) to the point where the back bone is bare....but not this year. You can see in the picture of it on the counter that the belly is gone but the ribs are still there. Cooked very nicely this year. After giving away several bags of sliced meat we had around 15 lbs of meat from the bones left. The bits and bones are in a big stock pot and the head and trotters (we take them off because they stick out too much and just burn) are in another pot destined for pig trotter spring rolls from Happy in the Kitchen....these are amazing if anyone has the book.

We had our 11th annual pig roast on Saturday. Served with salads from Raising the Salad Bar. 54 people, a keg of beer, a thermos of Sangria and people brought whatever else they wanted to drink. We also cooked two eggplants in the coals to make some recipes from Bon Appetite.

Forgot about this one: pieces of lamb leg meat sautéed with rosemary and garden onions with garden carrots steamed in the microwave and smashed garden potatoes.

Fantastic looking meals everyone. Too many likes to click on so a post about everything looking creative and using what's fresh from the garden. A couple of meals. First one was roasted freshly dug yukon golds done in the little oven, sautéed pea pods and flash fried sirloin steak-lets. Next was zucs from the garden grilled and tossed in pesto with some little onions also from the garden along side Jacques Pepin's stuffed mushrooms from La Technique (that's a good recipe), a SV ribeye topped with finishing butter and of course more of those yummy potatoes.

We made several salads for our annual pig roast. I used almost exclusively "Raising the Salad Bar". The salad pictured below is a green bean/snow pea salad with hazel nuts (not added yet) from Ottolenghi's first book. It was fantastic. The other salads were also excellent. This salad book is highly recommended.

That is a great price for the goose! I have cooked two. One I did whole which results in overcooked breast meat and the other one I took the breast off and cooked them in a pan as you would duck breasts. This was served as an appetizer before the main event which was the rest of the goose made into a stew (I don't recall the recipe but you can probably find a plethora of recipes on line or you could cook the rest of low and slow as you were planning to do with the whole bird. This worked out well because the breast should be more rare than the tougher legs. Good luck.

Auto spell corrected rotuts to fortis, ghrrrrr.

Fortis, to avoid burning parchment paper, I bought a small knockoff slip ad and cut it to the size of my pan. Easy cleanup.

Another Justin-enough pour

I used weight when I made my last batch.

Nice sear on the scallops. Fennel roasted is tricky. Needs to be young fennel but I wonder if you used the steam bake function in the Cuisinart oven that it might turn out better?

Your crumb is much airier than mine and DH (the bread baker of the house) piped up it is because your dough was wetter than mine. Next time I am using at least another 1/4 cup to equally JP's Max of 2 1/2 cups. the bread is great for toast. Admittedly it doesn't have the flavour my DH's Ken Folish bread.

This is the one I found. Alex the others look great too.

Welcome Chris. Hope to see some of your cooking. Over in the Pastry and Baking Forums you will find a tutorial on making sour dough. I do not know how to include a link to it but just use the search engine for this site and you will find it easily.

Whole smallish okra, tossed in oil and curry powder, steam bake at 400 f for 15 min. Perfect.

Mine usually rises just to the top of the pot. Looking at the video, my dough is not as wet as his. I will try a little more water next time. nice looking loaves! it is so easy

The recipe calls for a 3 qt non stick pot. I went to Value Village and just plain lucked out to find this for $3. It is quite heavy. A T-Fal Ingenio, made in France.

Do you have the pot called. For in the recipe? I did not but went to the used stores and super lucked out and found the exact pot JP calls for.

Nice. I find that I cook it at 420f for 40 min and the internal temp is 170 f. So I turn the oven down to 400f for another 8 min and it comes up to 208f so it is done. i also use 4 teaspoons salt if I am not incorporating some cheese into the bread which I have only done once and do not remember the details. good luck. cheers

IamnotbuyinganinstapotidonotneedaninstapotohnoiamnotbuyingonenomatterwhatyouguyspostaboutitnononoIthink Damn,starting to weaken.

Correction...want to make beef Wellington. Thinking I should sous vide the meat.

If it turns out for me, it'll turn out well for anybody seeing I am "baking impaired" as my DH says!

I am going to attempt chateaubriand. Here is the meat. I bought a whole fillet and broke it down. The piece that is for the Chateaubriand is top left. The rest of it I packed away except the large butt end which I meat glued back together after taking out the sinew and fat. It is melding in the fridge until tomorrow when I will decide what to do with it. Any advice on a chateaubriand preparation? The meat weighs 586 grams and is for four of us on Thursday.