Okanagancook

I must be clairvoyant because I heard today that two fathers visited to see Naramata to decide if they want their families to come. Should hear in a few days. I think they are afraid. Planning back on for the 'tea'.

I hear you about taking those skins off. Time consuming, open a beer. I've tried various methods but really, one at a time. But the result is so superior.

With no time left on the 30 minute program timer, the temperature was 329F. With 1 minute to go on the timer it was 10 degrees hotter. Thanks. Had to crack open a beer while waiting :-)) Temperature checking seems to be the way to go. The door was very slightly ajar with the probe in the oven...a little steam was escaping but pretty minimal. You're welcome.

Very Interesting Results. Tracked the temp for 30 minutes, steam bake set at 300F Program Timer (set for 30 minutes)/Internal Temperature as read by my DigiQDx2 BBQ Guru recorded at the beginning of the program minute. 25 312F 24 295 23 341 20 293 18 342 17 330 16 317 15 295 14 284 13 330 12 340 11 320 10 300 9 281 8 322 7 339 6 325 5 312 4 293 3 288 2 335 1 339 0 329 As one would expect on such a small machine, there are temp swings. The temperature probe was clipped on the rack in the toasting position. I guess one would need to check the temperature or what you are cooking more frequently.

I'm on it. Will report back in a few minutes, using the BBQ guru.

Update: Sadly they still have not arrived. No one is sure what the hold up is. Government bureaucracy at work, likely.

Lovely looking platter. Did you take the skins off the chick peas for the hummus?

Elaina, that risotto looks fantastic especially with the browned pieces of lamb scattered throughout! BonVivan, were those bread dumplings? They look so creamy and soft.

Huiray, the Indonesian book is indexed on Eat your Books so you can look at the ingredients. The composition of the meal was modelled after their recommendations for what is usually included at an Indonesian meal: rice; pickles; shrimp waffers; a samba (I used a commercial Sambal Bajak which I particularly like); a veggie side and then the spicy meat dishes. We had canned Lychees for dessert along with the last 1/2 glass of our homemade Merlot from 2012. And that is the last thing I am saying about the meal. BonVivant: I have cooked quite a few dishes from this Periplus book and they have turned out really well. The trick is finding some of the ingredients. They are relatively easy to make. Do you use any of the other Periplus books? I have a couple other ones, likeBali, Myanmar and Santa Fe.

Recipes from The Food of Indonesia: Authentic Recipes from the Spice Islands by Periplus World Cookbooks and from Charmaine Solomon's Complete Asian Cookbook: Indonesia section.

Indonesian meal for friends who helped cut apricot trees down for firewood....farmer is going with new cherry trees. Grilled chicken, shrimp chips, deep fried beef slices in curry gravy, curried pork in coconut milk, eggplant, rice which wasn't cooked all the way through and rice noodles with vegetables. Oh, and some quick pickled cucumbers. Drag files from your computer here to upload them for use in your post, or choose files... Accepted file types jpg, jpeg, png, gif, tiff, pdf, xls, xlsx, doc, docx, tif Insert other media Uploaded Images

Thanks for the recipe AnnaN, I even have that cookbook!

Dunnknow, what are Berkeley mushers?! Everything else on the plate looks yummers! About to part take in sous vide round roast, 131F x 48 hours...hope it's not mushy; mashed potatoes; sautéed mushrooms, just cremini; and cheese sauced cauliflower.

Why, oh why, is bread soooooo good!? Really, 4 ingredients. How silly. My DH made two large loaves from Flour, Water, Yeast, Salt to take to a friend's for Easter dinner/next day breakfast. They vanished quite quickly with everyone making funny noises while chewing on the slices slathered simply with butter.

A thing of beauty Kerry! Well done, you, not the meat!

Thanks everyone for the ideas. I do still have them. Waste not want not.

Maybe barberries?

I am not sure, probably at least 5 years. Maybe they were a little dry when I bought them. Can't remember.

I have the VacMaster 3 ml thick bags. I got a good seal however, I can't remember how long I have had them, maybe two years. Not sure what happened. The seal was still good. Maybe they were a little dry to begin with. I don't bake much so probably should only buy when I need them. Lesson learned. I do dried fruit also.

I vac sealed my vanilla pods and it dried them out. Cannot even split them.

I didn't see your question until now. The cap must have been hiding as the roast was sold hold.

I do this also. Sometimes the bags lose vacuum for no apparent reason. Try to store them in a place that doesn't jostle them. As you say, it makes a big difference.

The recipe didn't mention the egg white wash. I meant that I had seen this technique elsewhere and it would have been nice to use it to get the spices to stick to the outside of my roast. It is a great method but one has to keep an eye on the internal temperature. It is so moist done this way.

Can you elaborate on your high heat method? It would be fun to try it and compare.

Tere, your garden beds look lovely. Here in the Okanagan it is spring. The grass is getting green and most of the trees are budding. The apricots will be in blossom soon. I planted my peas, radish and greens Feb 22nd and everything is up! The garlic is doing nicely and again, such good luck with all of them coming up. Planted my onion sets (not as many as Selby though). We put in some carrots, beets and more peas yesterday. The greenhouse has my seedlings trying to germinate plus I planted some zucchini, cucumber, butter lettuce and basil seeds. I love this time of year.