Okanagancook

Mm84321, I have not commented on your dishes before but have enjoyed them immensely . Truly inspiring not only the ingredients but your technique and extraordinary plating skills. Please keep going!

That is the one Huiray. Her intent was "a celebration of international recipes, far beyond everyday fare, with contemporary appeal and flare, each of which enjoys a sizzling common denominator....the grill" There are 135 recipes from all around the world including Italy, however don't see Polish or English ones. There is a section on marinades, rubs, pastes, mopping' sauces, glazes and compound butters which provides a wide variety of spiced items. Hope that helps. Highly recommended. cheers

Scored this Thai style sticky rice cooker and made a roast game hen and papaya salad from Pok Pok. The grilled eggplants are from Global Grill which by the way is a fantastic little BBQ book with all kinds of ethnic recipes. From David Thompson a chicken and mushroom steamed soup.

That would be lovely, thank you scubadoo97. The Aromas of Aleppo is a beautiful cookbook and reading the history is now really very sad. The recipes look fantastic and I will be trying a few of them in the coming months.

Looking in "Aromas of Aleppo: The Legendary Cuisine of Syrian Jews", their recipe for Salchicha is ground beef, allspice, cinnamon, nutmeg, black pepper and salt. For two pounds of beef there is a lot of these spices.

I took an Indonesian cookery session awhile back. We went to the grocery to look at ingredients and then cooked a meal. Included were the Komodo style shrimp chips. They are big and quite thick but the only ingredient is shrimp. The instructor showed us how to cook them. She put the wok on medium high because you don't want to colour the chips with too high a temp. She put about 2 tablespoons of oil in the wok until hot. She had the chip held in a pair of tongs with a long spoon in the other hand. She put the chip in part of the oil and basted it with the hot oil until the chip puffed up to triple it's starting size. It was a little greasy but we wiped them down with paper towels. Beats using a wok full of oil.

I kept cringing as the knife came closer and closer to his fingers as the carrot cylinder got smaller and smaller. Such skill and a very sharp knife!

Thanks rotuts, I shall have to try your method since we often get really fresh eggs which are impossible to peel.

Ditto on the mouth feel of xanthan. A test of one's preference would be in order using some instant stock rather than mess with some nice homemade stock. I have some chicken feet and pig feet in the freezer which I add to my stocks for extra mouth feel but I will have to try the gelatin addition as a standby. It's amazing how that naturally derived mouth feel is so good. daveb: here is link to some info on colloids. They have their latest update which is about the 7th entry down, Feb 15, 2014 is the date: http://blog.khymos.org/?s=hydrocolloid

Exactly. A little bit at a time!

I have used xanthan to thicken hot and sour soup because I found that the traditional corn starch thickening agent would somehow lose it's thickness after several spoonfuls of soup. My theory is that amylase in saliva breaks it down. Anyway, the xanthan worked really well. I mixed it with a boat motor in a smaller container using some of the broth. Kinda hit and miss as to how much to use. Good luck.

Another vote for Flour and Water. The pasta is simply amazing. The dough is so luxurious with the use of egg yolks. Once made and rested it is one of the easiest doughs I have worked with. It is rich but if you are going to go to all that trouble of making pasta it seems worthwhile.

Anna, love the onion/cheese combo. I do a similar breakfast: split open a pita bread; grate your favourite cheese all over; onions can be added now or after; broil until the cheese is bubbling and starting to go brown. Delicious combo of crispy-gooey-oniony.

That's just "sick". Wish I had one.

Try to cut off as much of the connective tissue as possible before running it through the grinder other wise the whole thing can cease up when said tissue gets wrapped around the blades. Oh, and watch out for meat juice that can squirt out, i.e. wear an apron. If you are making patties or meat balls the seasoning tip is really important. I would season again on the second grind if you are doing that.

Kim, I 'liked' your dinner but I have to retract the 'like' for the Brussels which are my all time least favourite veggie to the point where should I be admitted to hospital my husband has instructions to list Brussels as an allergy

I agree with gfweb, that the choices seem odd. Maybe these are the ones willing to participate?

Extremely interesting article....artificial sweeteners have a role in glucose intolerance http://www.lesliebeck.com/articles/2014/09/18/artificial_sweeteners_cause_glucose_intolerance_by_altering_gut_bacteria

The recipe is on page 49 and it is from their "The Best of Fine Cooking: Cookfresh" series, Winter 2015. I used a mortar and pestle to make the charmoula rather than the blender with water added as directed in the recipe. It also makes a ton so I cut back on the quantities and I still had some leftover to put in the freezer for next time.

Crappy photo. Lamb loin with charmoula sauce and couscous with roasted fennel and mushrooms from Fine Cooking Winter 2015. Couldn't be bothered to sous vide the loin. Just grilled it for three minutes a side.

That is the other fish before I put the second fillet on top of the filling spread on the first fillet. And before the mushrooms were placed on top. This is a great way to cook fish, well, for me because I seem to always over cook fish. Which probably explains where we don't eat much fish besides these farmed trout.

A couple of dinners...my hard drive crashed so have been without our main computer for a few days: Boned trout, stuffed with crab, a little panko, parsley, lemon, sliced mushrooms. Cooked en papillote. Nice and moist. Sorry no finished dish picture. Pan seared fillet steak with zucchini and D. Madison's Tunisan Pepper Stew. David Thompson's Chili sauce to go with a roast chicken. Lots of chili and garlic all pounded together then simmered in sugar and vinegar. Really nice fresh taste with heat (I chickened out and took all the seeds out)

Opened a couple of packages of 'lamb stew' meat from our two lambs that we get from a local free range/grass fed farm. Very fatty indeed. I got as much of the fat and grizzle off as possible reserving any bits with meat attached. These I browned and made them the base for my sauce. The meaty bits I browned well and sous vide them at 180 F for 6 hours just in a little red wine, salt and pepper. When they were done I dumped the bag juices into the sauce. It was strained and reduced. The meat was then tossed back in to heat gently. Served with A52's kale and some sous vide carrots. This was the first time I had tried a braised dish in the sous vide bath. The meat was quite juicy but I think it could have been better if cooked at a lower temperature for a little longer. I think I will try 144F for 48 hours like I do my beef short ribs.

Ann_T Your bread is always amazing. My husband was using Bread Makers Apprentice for his technique and recipes but since I bought him Four, Water, Salt, Yeast his bread is much better. The crust is more like the ones you make and very tasty.

I like mine in a fairly traditional way: chick peas, cumin, garlic, lemon, tahini, salt and olive oil + or - some form of heat. I have played around with the texture. Tried taking the skins off but I found the result way toooooo smooth. Toasted sesame seeds for the tahini component really adds a great flavour. Served with homemade pitas.