Okanagancook

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?

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.