Okanagancook

J Pepin's one pot bread. Not bad for the amount of work it is.

Interesting. A totally different beast. Like this http://memoriediangelina.com/2011/07/24/pane-burro-e-acciughe-bread-butter-and-anchovies/#.V3mpsJBfOrU

Don't see why not. It isn't very heavy. I have mine back in the pantry and if I am doing more than toast and want to keep an eye on things I bring it out into the main kitchen and put it on the counter.

You brute but if you use the towel you can mix your cocktail while it does its thing. ok, something to have your tricks bag when the canister is empty. cheers

I learned a cool trick to start the coals. Paper towel, drizzle some vegetable oil all over, twist into a roll and weave it through the charcoal so it is partially overhead. Light.

I can't take credit for the magic browning powder. Can't remember who it was over on the sous vide thread that posted about it.

Magic browning powder 2 parts baking soda 3 parts dextrose put in a fine sieve and sprinkle over meat apply heat amazingly fast

Gosh, all the meals look pretty darn good to me! Well done everyone. Here's a dinner I made for a friend. She had never had sous vide meat so I did a Berkshire pork chop then used the magic browning powder to get a nice sear on it. Potatoes from the garden just steamed; caramelized onions and snap peas both from the garden also. On the pork chop is some finishing herb butter.

If they are getting soft quickly you could go to steam broil.

She actually came up with the efficiency compared to turning on a big oven. She still couldn't get over the fact that I cooked a whole chicken in it.

First time using the steam broil to reheat and brown leftover potatoes. Brilliant.

How about a shade cloth for the bolting lettuce? I have been using cloth over all my greens with good success.

I think somebody is eating them.

I had a friend visiting last few days. I used the little oven a few times and she was drooling. She has an old, old Amana microwave from the Stone Age that will not die and therefore, because she is from that era of waste not want not, it remains in her kitchen. i think I have convinced to put it out on the curb and get with the new technology. I think if I send her the link to buy one it may happen. too much fun spending other people's money....kinda like Egullet's influence on my kitchen spending.

Wow, that red foliage looks amazing. I have greens envey. Most of mine is done due to the hot weather even under a shade cloth. I will try some more in mid August when it is cooler. great looking garden. I don't see a comfortable chair over looking your patch from where you can marvel at it's glory in the morning with coffee in hand. I have such a set up and love my morning survey of what's going on in the garden.

The pour is referred to as 'Justin-ough'

PH, simply lovely! I enjoy the pictorial sequence of preparing a dish. What stands out is how fresh looking your soup is even after it has cooked for 1.5 hours. It really need to make some. Nice to have you back contributing as before. This what I love about Egullet. cheers

Shelby, took the words right out of my mouth! Gotta cut them some slack, it's Canada Day after all. i'm having a beer watching the tennis taped earlier,......it's only 2:30 pm

Freshly dug potatoes are a thing of beauty. Cooked up the half eaten ones first. The helper was after the mole. He used his nose to move the dirt....note the dirt on top of his head. He found the nest but no animal. It was amazing because after about an hour you couldn't really tell he had been digging. The mole's nest was right under a plant which had no potatoes left. That must be one fat little mole!

We dug the potatoes mainly because there was a nasty mole munching on them. We had help.

A big thank from here too. Fascinating.

I wonder if the andouille is the French kind that is made by Cape May Co. "Andouillette (French pronunciation: [ɑ̃dujɛt]) is a coarse-grained sausage made with pork (or occasionally veal), intestines or chitterlings, pepper, wine, onions, and seasonings." My brother has had and said it was dreadful. Kayb has great ideas for the chorizo. Tacos too or mixed in with other ground meat for hamburgers with a twist.

Yup, I was on autopilot alright. My hubby recently too. Making bread and forgot to add the yeast!

thank you andiesenji, that looks interesting most of my cloves are crushed in some way I'm making garlic soup from One Good Dish; Garlic chicken wings for Happy Hour on Friday and the rest I froze after crushing it further.

Here is my garlic, what's left of it (See the I will Never Again thread), hanging in my dog run.