Okanagancook

Sous vide pork chop: 133F x two hours and vegetable lasagna. The lasagna was delicious. A Marcella Hazan recipe..the baking instructions sucked but once I realized that it was successfully baked...something like 18 layers with three different kinds of veggies. Leftovers heated up in the CSO on bake steam really well.....but it was a large beast...feeling much like a ham and two people.

I would do an Italian themed dinner which should deal with the protein component restrictions you mentioned. Risotto, ravioli, hand made pasta...various shapes...fresh basil, good ricotta, Etc. Lots of vegetable dishes to choose from.

Snap! I made almost an identical dinner last night. I mixed my egg and seasonings (oyster sauce, soy sauce and sesame oil) with the rice. I didn’t have enough rice so made a small bundle of cut up vermicelli noodles to add to the dish. I added blanched carrot cubes, a few shrimp and chicken cubes. Served with stir fried garden spinach.😃

If you want to make pancakes then I would grate it onto a cookie sheet and spread it out. Freeze and then you can scrape it off the sheet and put it in a bag to be used in various quantities.

I would have lost interest by now...water in a pot on the stove....sorry..must be the wine talking 🤪

If you get ExpressVPN or any VPN service you can set your location to the US and watch all those forbidden videos! Just google VPN if you are not familiar with how it works.

Congrats. That is a milestone. Good grief. Well done and by the time we are 50 yrs I hope to produce meals as spectacular as yours. I would encourage everyone to visit to your website with all your fabulous recipes and food.🥰

Exactly! This could morph into a subject on its own...but if a restaurant is going to alter a ‘classic’ dish then that needs to be documented in the menu so you can decide if you want it.

Not spicy! I bought some piripiri peppers and steeped them in oil for a couple of months in a dark cupboard. This is brushed on the roasting chicken...well, at least this is the traditional method for piri piri Chicken. Wow, that is hot. Yours should have some heat don’t you think. Why call it piri piri chicken if it isn’t a tad on the spicy side. this is a pet peeve...something called what it is not...a frequent Chopped criticism of dishes.

If your phyllo dough is a little dry, it makes it more difficult to pull the sheets apart. Keep them under a damp towel until ready to use then work quickly taking out only a few sheets at a time. Perhaps cut the dough into the sizes you want before trying to peel them apart...easier to deal with.

Call them and tell them you are done with all the tails being sent! Sheesh. Not acceptable.

That’s an idea...Filo pastry stuffing!

After putting number 8 and 9 zucchini in the fridge I wondered aloud “ can one make a breakfast zucchini crisp?”

Your sprout growing prowess is impressive! Must be the NYC water! 😃

Yes, nice size. That’s the size I usually get. Really not worth bothering for a smaller piece IMHO. Well done.

You’re killing me, Well, I for one would choose the ‘big bun’. wow, that looks fantastic. May I ask how much your butt weighed 🧐😐

I am currently experiencing the same issue. More my feet than hands. I am just over two months from the last chemo treatment. I have not found anything that makes it feel better except when my DH rubs my feet with his nice warm hands but, of course, there are time limits on that, unfortunately. So I just try to work quickly and when they reach their limit, I take a long break. Drinking excessively also helps the feet but not so much the cooking.🤪

Yes, grown in BC and in Niagara I should think...you may have to get it directly from the winery. Here’s what we have at the Liquor board https://www.bcliquorstores.com/product-catalogue?search=siegerrebe&sort=_score:desc&page=1

I shall be interested in seeing how you get on with growing these. I have tried many times but have never grown sprouts big enough to warrant the trouble.

Great looking meals everyone. Two recents. Never made moussaka before. This one from Tess Mallos Middle Eastern book...straight forward and made with minced lamb. The recipe does not include potato but I think next time I make it I will add some for more texture. Last night was smoked chicken legs using cherry wood. Some zucchini, Air Fryer potatoes and carrot salad. The chicken wasn't too smoky which has been our problem in the past...just 30 minutes of smoke this time. But we both decided we prefer our chicken just plain because the chicken is such good quality, we want to taste it more....of course didn't help that I had a little sage/garlic stuffing on these.

I have always, always had a bacon fat jar in the fridge. Now I have duck fat and ghee too. My go to fats. Beef fat is in the freezer.👍

If you just have a few slices I like the microwave. Bacon between two pieces of paper towel and cooked under close observation. Otherwise stovetop is next easiest followed by using the oven for a sheet pan full..at 375f under close observation about 15 min. Depends on how thick the bacon is as well as how fatty it is. One Saturday at the pub there was a story told about a local, Larry, after consuming some beverages decided the BBQ would be a good place to Cook his bacon for the BLT’s on the menu.....result was a flaming BBQ in Larry’s backyard surrounded by Onlookers. Apparently it didn’t take long for the bacon laid on the bare grates to drip sufficient fat to summon ignition of the whole thing.🤪

With that picture, it seems a little stingy on the meat filling too.

Hummmm, when in doubt, throw...... Here's a pic of mine done in an electric food dryer. No sign of white bits. My notes, this was made in 2016, say 155F for 12 hours then 95 to 104 for 26 hours but I see mine was done after a total of 20 hours.

I agree, the pastry looks under cooked. The sausage meat looks kind of mushy and not formed into a log that holds it’s shape. The outside isn’t very brown either..reinforcing the notion that is is under baked. Pity.