Okanagancook

Speaking of pies, Heston Blumenthal did a show on English pies. In the historical part of the show he talks about what went into those lowly pies back in the day. Apparently all kinds of nasty bits were used, including rotten flesh making the purchasers quite ill. http://www.channel4.com/programmes/hestons-great-british-food/episode-guide

We like mashed potatoes made in different ways and I think it depends on what's being served with it.....as usual. A big ol'baked russet mashed pioneer style as FeChef described to go with a thick cut BBQ rib eye steak, but then at other times a decadent silky rich mashed/puree is needed with a crispy schnitzel or BBQ salmon fillet. Depends on your tastes. If you go the rustic/minimalist approach then it's all about tasting the potato, so a GOOD fresh potato is required. There is really nothing like digging a potato out of the earth/washing it/cooking and eating it on it's own. So amazing. Anyone near a farmer's market needs that experience. So amazing. I can't wait until late July when we get ours. Potatoes everyday until they are gone.

We made these for our pre-super bowl game drink. At first I thought it was going to be way too sweet with the grenadine and sweet vermouth but the bitters and lime juice make for a two dimensional experience....sweet then not sweet. Thanks.

Just had popcorn. Denver looking great

Retirement has its perks. we'll be sleeping in with our pup Dinner is ready to go in the little cuisine art oven. all is good

Nothing on the menu, too busy today BUT we had our warmup cocktail, a Queens Park Hotel Super Cocktail from the Tikicocktail thread....delicious. Just popped the white wine...GO BRONCOs!

Shelby, my chip doesn't seem to fit in your bowl and makes a noise like you left the Saran on, ha, ha seriouly, I love the look of your salsa which is dotted with chunks of jalapeño! Hopefully your wine is paired well with it.

Yummy looking cheeses, soft and hard. And then the DUMPLINGS!! Double yum.

RRO, always such interesting ingredients in your stunning dishes. Also a resounding "good to see you posting again" from me.

I think another factor is how darn cheap it is to eat at fast food establishments! Groceries don't go rotten and the investment of equipment and ingredients isn't necessary. We need to tax fast food and those dollars go directly into the healthcare budget to fund education programs amoungst other diet-health related diseases issues. I agree with the comments regarding the survey.

Definitely not tongue. Spleen seems likely. Nice caul fat....so jealous.

Darn. It snowed today! No pea planting just yet. Worst year for snow staying on the ground.

Interesting sauce ingredients Paul. I have some lamb dumplings in the freezer that might go well with your sauce.

Amazing how well feta cheese goes with beans. I had kidney beans with kale topped with feta tonight from D. Madison's Veggie Literacy.

Report from the Okanagan Valley, British Columbia, Canada: Oddly enough today I got out my garden seed box to take inventory. I also checked the ground in my raised beds to see if the ground was frozen....nope. Tempting to put in a small row of peas to see if I can get a big head start....might try that tomorrow. i have enough seeds left from last year, including my favourite New Zealand spinach which grows in the summer without bolting. This year I think I will put a shade cloth over it to see if I can get larger leaves. Just finished the last of the frozen garden spinach. garlic is poking up through the mulch and burlap covering it. i am down sizing my garden this year because I am sick and tired of being a slave to it.....dealing with full baskets of produce EVERY day is not my idea of fun anymore. But my real goal this year is to eat the carrots when they are small and sweet!

I use the recipe from Foods of the World - Germany. It calls for bacon fat to sauté some chopped onion; red wine vinegar; a very small amount of red wine; a whole onion studded with four cloves; a bay left. It says to cook for an hour then add Red currant jelly if you like and I usually add a couple of tablespoons. However, I cook mine for three hours or until the cabbage is extremely soft....adding extra water as needed. Love it so soft. It freezes very well. definitely "Red cabbage weather".

Ha, ha, duelling chicken rolls. It's a tie

Shelby, you most certainly have graduated, with flying colours I'd say. Those chicken rolls look lovely with the cheese oozing out, what's not to like!

I made beef cross rib roast cut into 1 1/2 inch pieces and cooked at 131F for 24 hours.. Turned out medium rare (more on the medium side) and tender but not mushy, still had some chew. Sorry no picture as my camera battery was flat :-(

I am with you when it comes to a good quality chicken and letting the natural meat flavours shine. Nice looking chick!

Roasted whole radish, with butter, salt & pepper on steam bake, 375f for 20 minutes. Perfectly cooked. These were a little on the spicy side so glad I only made four each. No picture. My camera battery was dead.

Love sausage rolls anytime of the day! Host's note: this topic continues in Breakfast! 2016.

Today, cauliflower was 2 for $5.00. What the..... Everyone, I mean everyone had at least one in their carts. Even people who hate cauliflower probably grabbed one 'cause who can pass up a deal like that! I didn't look at the price of celery seeing I still have most of the one I paid $6 for last week.

Sorry my above post was meant to go in another thread.

Today, cauliflower was 2 for $5.00. What the..... Everyone, I mean everyone had at least one in their carts. Even people who hate cauliflower probably grabbed one 'cause who can pass up a deal like that! I didn't look at the price of celery seeing I still have most of the one I paid $6 for last week