Okanagancook

That sounds good. I also like the idea of whipping the egg white and folding into the mix. I am getting around 5 mini zucs a day so loads of ammunition to play around with.....that's what I get for planting five zuc plants. The minis are only 6 inches long and they are nice a sweet but the are accumulating.

I have a corned beef in the brine for five days. May I ask how long and at what temperature you sv your corned beef? Right now I was planning on 10 hours at 180 F which was recommended by an Egullet post awhile back.

I couldn't agree more with Chris. The stock is awesome.

Yup, that's it. A rainy day project!

When I looked up the recipe, I found it in Emeril's New New Orleans Cookbook and not Paul Prudhomme. Sorry. Stuffing is onions, andouille sausage (which we made seeing you can't get anything like that here), green onions, celery, bell pepper, garlic, Emeril's Creole Seasoning, Jalapeño Corn Muffins (another Emeril recipe) and chicken stock. Then you make the Andouille Cream to go with. The cream is andouille sausage, tomatoes, green onions, onions, garlic cream, Emeril's Creole Seasonings. All in all it a lengthly recipe because you have to make the Jalapeño muffins, the pastry, the cream and the stuffing. But it was worth it. You can probably find all those recipes on line. cheers

Nigel Slater inspired spinach salad including walnut oil dressing, crumbled feta, sliced oranges and pumpkin seeds. Lentil and greens soup from D. Madison. Must be on serving # 6 of veggies for the day already

All that talk of fluffy zucchini pancakes inspired breakfast. Grated zucchini; a little flour; a little baking powder and an egg. Served with a sausage patty from our local butcher.

Stuffed chicken leg (pancetta/bread crumbs and parmesan/chicken dusted with Scarpetta's poultry spice); peas with lettuce; baby zucchini and mushrooms in pesto with parmesan and a toasted garlic roll.

Scam hi, the crust on your steak looks amazing. Did you grill them on the grates?

There are many recipes for stuffed chicken breast/leg. This is Paul Prudhomme's stuffed chicken legs encased in pastry. Very decadent.

I would second the overcooked. I just finished processing my peas: picking, shelling, blanching for one minute and then shocking in ice water. No wrinkles. Even if I am not using them right away I process them this way, as huiray said, prevents the starch conversion.

I have a similar smaller greenhouse and yes I am so glad I got it. Microgreens are grown in the spring and fall; seedlings are grown up ready to plant outside and then tomatoes, cucumbers, basil and peppers stay in there all summer. It has a vent that opens when it gets hot but it is so hot here in the summer the temperature often reaches 38C plus inside during the day. Lots of watering. It was package that we had to put together.

Yes, that dinner was "meat centric" because my friend made me cook the whole piece of lamb leg rather than saving some to cook fresh the next day. I was going to sous vide it but time got away on me so I threw it on a hot, hot grill for about 5 minutes a side and took it off when the temp was around 123F.

Butterflied and grilled leg of lamb with roasted cherry tomatoes, parsnip, asparagus, snow peas and zucchini.

Cock pot?

Don't forget the plastic gloves

Beautiful cracker! Your skills are extraordinary.

The Grilled Pork Burger with all the accompaniments including the coleslaw. Baked frites too. It was very delicious especially.

The sugar dusting on the lemon wedges is a clever idea.I am going to give these a try tomorrow. Thank you for sharing.

Anna, that's a lovely looking lunch. The lemon zest is a great touch!

Lovely looking meals and interesting techniques being shared! More eggplants but this time baby ones stuffed with eggplant/onion/a little cauliflower; rehydrated tomatoes; basil; and topped with cheese. Picture is before cheese and tomato sauce. Convection spatchcocked game hen, done at 375 for a surprisingly short time of 15 minutes. Herb butter under the skin. Along with above eggplants and spinach spatzle. Sous Vide pork chops done at 135 F for one hour and they were overdone! Next time 132F for an hour. They were pretty lean. More spaztle and fiddle heads. Two green sides, yikes.

Thanks Shelby. Nothing like the size of yours! I still get enough produce to supply friends at various points during the summer. Your pea growth is like ours. Once we get some heat it's twice a day to check for edible pods ready.

mm84321, the dehydrated lemon slices sound intriguing! Are they crispy? I love tentacles too.

Garden is starting to produce. Lettuce, spinach, arugla, small zucs, garlic scapes and basil. First picture is my herb garden; second is a view of the potato/leek bed; third is the greenhouse and the nice basil plants; last one is a view of the 10 square foot beds. I use the square foot gardening book and find them easy to manage, i.e. weeding; harvesting; watering and rotating crops.

You're killing me. I absolutely love onion rings. On the ingredient list of the package, does it say what kind of flour they use....rice flower? I am curious about the 'season' for the walla wall as. Why now. Are they hauled out of cold storage?