Okanagancook

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.

Thanks @shain for posting this full recipe. I just made it and I love it. Excellent flavours and very easy to prepare. I used all green beans from the garden. cheers

In Canada, what brands are good. I had a look today but did not buy. Thanks in advance.

'Tis cherry season....from our neighbour's garden. This is the second box of cherries we have been gifted.

Paella on the Big Green Egg Chorizo, clams (canned 'cause that's all I had), shrimp and squid. Delicious.

Great looking meals everyone!! Last night was roast chicken; corn; steamed baby bok choy (in the CSO) and spring onions.

@chefmd what an appealing dish! Well done.

Hamburger buns.

The cakes were getting too brown with the pan on high...I have a Wolf stove..maybe too much BTU. So I cooked them covered for 1.5 minutes per side on Medium-high heat...they are brown but there is room left when I fry them in fat. Saved me a lot time at the stove when visitors are here AND my cocktail is poured.😆

Thanks @shain. I am serving some with cocktails today so I can bake them off before hand then reheat. Using high heat until they are cooked..should they be covered to help them cook? I will make a note about the water....what, about a tablespoon for the roux recipe above.

@Beebs give chef john's recipe a try. It is pretty forgiving.

@MokaPot I saw that video...not the kind of cake I am looking for. Thanks.

@ElsieDThanks for that link. Their dough looks thick but it would be easy to try the roll without scallion technique. After using the roux I am a fan. It really helps keep the cakes layers together.