Okanagancook

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?

Those morels look really juicy and fresh. We had morels growing in our garden mulch a few years ago.

Xanthan is a great tip. I have moved my jar of it to a handier place because I use it in sauces and salad dressings. I agree about vinegar being really important.

Thank you for the wonderfully detailed notes! This is a recipe I am going to make. Thanks again for your effort.

Care to share your brine method and s.v. temps and times? This sounds like a good recipe when guests are here and one doesn't want to fuss too much.

Those veggies look glorious. Went to the Penticton Farmers Market this am in search of more of those fantastic oyster mushrooms but he was not there. Probably sold all is product last week and now waiting for more to grow. The Okanagan is about 3 to 4 weeks ahead so the cherries are getting fat on the trees. Can't wait. We have a local long time farmer who grows the most amazingly large, juicy, flavourful cherries which are way to big to fit into a cherry pitter

It is the RM Transglutaminase. It is fun to work with, you should get some to play with. Pics will be forth coming when they are eaten....not sure when at the moment. I plan on freezing some of them a la Rotuts' SV Freezer.

I could gobble that down. Love beans and pasta. Hum, seems to be a trend here....beans and rice

This looks like a dinner for two weeks hence when the first of my peas are ready. Thanks for passing on your thoughts about the recipe. After my question over on the what cookbooks are you using thread I found your thread here.

I have the Suzanne Goin books but really have not cooked much from the. I love EYB too and will check out what you and others have said about the recipes in those books. If there was one recipe from each book that you really like can you share that? cheers

Cooking beef short ribs a la Chef Steps #6: 144F for 48 hours. This is our preferred texture and doneness. When I opened my up packages of the grass fed beef ribs they were of quite different sizes and had varying degrees of excess fat. What to do? I decided to trim them up then use meat glue to make them roughly of equal size. First picture is all the trimmings I got off and the resulting bits that needed to be put back together again. Second picture is a close up of one of the ribs. All were vac sealed and put in the fridge for the day. They are out now and shall go for their swim shortly.

Last night was 16 mm thick lamb loin chops, bone in, done at 125 F for an hour or so. Perfectly medium rare. Sorry no pic as the camera battery was dead.

Weinoo those shrimp look perfectly cooked and I bet they were nice and sweet. We have spot prawn season underway from the West Coast. Now I gotta get some. And those beans and rice, yum. Love beans and rice.

dcarch, thanks and always interested to see what kind of plate is going to appear from your hand. They are normally stellar and definitely innovative. Also inspiring me. That is what is wonderful about eGullet.

Simply stunning. Well done.

We can't get Mexican chorizo here so we make our own. Actually making a batch in a couple of weeks to replenish our freezer stock. We also make andouille sausage for the same reason. The chicken soup also looks excellent. Roasting the bird first is something I will try. Thanks again.

Thanks for posting all these lovely dishes. The Mexican risotto really caught my eye as well as the chorizo rice. Do you make Rick's chorizo sausage recipe?

Smithy, I have been using the Modernist Cuisine at Home method of preparing eggplants: Peel (or ribbon peel....the skin gets quite tough); then slice around 1/2 inch; place on paper towels then cover with paper towels; microwave on high for between 2.5 to 3 minutes depending on what you are doing with it next. They come out nicely tender. I usually then spray with a little oil and grill to get some nice outsides or in this case I did spray with a little oil then layered with provolone cheese, roasted red peppers, fresh torn basil leaves and then dumped in 2 cups of our garden tomatoes from the freezer. Baked at 400 degrees uncovered for around 25 minutes. It was really good and I will take 2 stars from an eggplant-hater

Eggplant baked with tomatoes and cheese. Chicken tenders with cheese in between and spiralled zucchini tossed with pesto.

I love the crust. Thank you, thank you.

Where is the shrubbery? Just kidding. The meat looks amazing!

Aren't they beautiful. They were pristine. Here are a couple more angles. Can't wait until next Saturday Market Day.

What to do with all those chive flowers besides sprinkle them on your salad? Chive flower butter!

New vendor of mushrooms at the farmers market on Saturday. He was just growing enough to supply restaurants to begin with but now his production is high enough that he will be selling at the market. Delicious oyster mushrooms. In perfect condition. All for $6 Cdn.

My goodness! Can you folks ever cook. Amazing array of food. Recent dinner of local asparagus topped with a bacon, black olive and caper vinaigrette; lamb loin chops; scalloped potatoes and carrot salad with lovage/mint and parsley.