Okanagancook

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.

That will be delicious. I like to make tomato paste also.

That looks mighty good. Great bark.

If you don’t have one to control the temp. You may be interested in the BBQ Guru...we’ve had ours for years. https://www.bbqguru.com

Ewwwww!😧

Yes, I am hoping local red onions will start appearing to my area soon. I have become quite fond of red onions in salads...after a bit of a soak in water to remove their edge

@scamhi lovely looking meal..as usual it seems....and of course the wine selections rock. Just in case you are not aware there is a risk of salmonella with USA grown red onions...it is recommended to bin them. cheers

Chicken Skin Convection Bake at 425F for 10 minutes to start then monitor. Nice and crispy.

Yup, just checked my red onion purchased last week in British Columbia, Canada...the sticker says "USA". It's in the bin and it is suggested to wash where it was stored and your hands.

I made a Spanish chorizo and squid paella on the Big Green Egg a couple of weeks ago which turned out really well. I do like the Chorizo..just one small one sliced thinly mainly to add flavour rather than meat. I have one more sausage left so that’s what we are having Saturday. I believe I made just 1 1/4 cups of rice so there were no leftovers...hate leftovers.

I am a fan of Charmaine Solomon. She has a Thai cookery book that I have used forever and her The Complete Asian Cookbook has a Thai section. I don’t think I Have made anything from either book that I did not like.

Using Paul P’s gumbo recipe as a guide I made gumbo with Andouille sausage, okra and zucchini. Smells delicious. No picture because a pot of bubbling gumbo is not pretty.

I made the Pancetta Vinaigrette on page 39. So far I have tossed it with warm blanched green beans from the garden. Yum.