Okanagancook

I did not realize this about garlic. I made garlic confit out of my extra garden garlic then I vacuum seal and freeze in about 1/2 cup portions, oil and cloves together. I usually take one out and keep it in the fridge. By the sounds of what Lisa is saying, I should throw the stuff in the fridge out and use the frozen stuff as soon as it is out of the freezer???

TylerK. If you visit Chef Steps with the link I am including, they do a great job of showing what different treatments do to beef short ribs. We like #6. http://www.chefsteps.com/activities/short-ribs-time-and-temp

This will be a very useful thread! Especially useful if a detailed description of the product and it's treatment were included. The other night I did flank steak, free range, grass fed. It was 20 mm thick. Bagged with salt and pepper. SV'd at 131F for 24 hours then just seared in a screaming hot pan. Meat was medium rare. I have done this before with a thicker piece of flank and it was more on the rare side of medium which is where we like it. Sorry no picture. Next time.

Roast pork (leg roast from a Berkshire pig) with prepared pork skin wrapped around it. So crispy those pieces of crackling!

Yes, that's it. Thank you. And others will thank you too.

We cannot forget the caramel popcorn couresty of Jaymes. Holy is that stuff addicting. Just search for caramel corn and the recipe is on the first page....don't know how to link that post. Try not to make it when there is no one to stop you eating it :-))

Thanks, Doc!

My mother would always make little one bite sized sausage rolls. Pastry was made from scratch and the meat was the one lb tubes of frozen pork sausage. Brushed with egg before baking for golden finish.

Delicious looking khemma mattar. Do you use lamb or beef? I think I like it the best with lamb. Sometimes I cook a little Chana Dahl with the meat.

Nice find! I love this book. I like her vegetable sections. At the beginning of each vegetable section she talks about the various types. What to look for when buying, how to store them, etc. and then provides a couple of basic recipes. The Tunisian tomato and pepper stew is just outstanding, especially in the summer when these veggies are at their peak. I think I have most of her books

I am voting for leg. Take a look on Utube for Boston butt. Lots of videos of the muscle structure and boning. The cooked bone looks like a hip joint and not flat enough for a shoulder blade.

All these recent meals look fantastic! It's only 8 am here and I am drooling already. Can't wait for dinner. Made Yorkshire Pud yesterday from here. By Elaine Lemm who wrote a little book just on Yorkshire Puds: http://britishfood.about.com/od/regionalenglishrecipes/r/yorkspuds.htm

Lamb tagine with preserved lemon, carrots and celery. Before, during and after. Tagine (flameware so it can be put on top of the stove....even browns meat) purchased here http://www.claycoyote.com/Flameware-Tagine-p/tagine.htm

Fascinating food and experiences. Much appreciated!

Dave W What kind of chili pepper do you use in your A-guacamole ? Habenero?

Here is a shot of my pancetta. A few little spots of green mould. I cut them out. Not very deep and I think it has only just recently formed. I tossed a large piece where the hanger hole was (on the left hand side)...it had green mould inside the hole. I think the mould formed because the flat piece of pancetta was wrapped in cheese cloth from the get go while my rolled pancetta, which has no mould, was hanging for a week before I wrapped in cheese cloth. Question: should I toss the rest of the pancetta?

Yup, keep simmering. It looks like it has a ways to go yet because there are still lumps of fat and the remnants are not brown. If you can get in there an break some of the larger pieces up the rendering will go a lot faster.

As long as the liquid you are drinking has no particles in it, that is fine. For example, apple juice is ok; orange juice is not. Before I retired I was a clinical dietitian.

Clear liquids are meant to used for a short period of time and they are boring. I would just get a variety of clear juices which will provide you with your basic carbohydrates requirement . Sip on them and your consommé six or eight times throughout the day.

The Australians are very advanced when it comes to their Dietitians. At the Olympic Games in Sidney they had an amazing amount of information about the food being served. Everything had a full nutritional analysis and the database had an fantastic search program allowing the athletes to find the food they wanted based on a nutritional profile. So if an athlete was trying to follow their meal plan at the games, they could do so quite easily. And, the ethnic food choices were astounding. A model for future games. Glad you like the website. Cheers

Health professionals use a system of standard portion sizes to formulate meal plans to meet peoples' nutritional needs. Each portion size from each food group (i.e. meats or fruit, etc) represents a specific nutritional profile. So by formulating meal plans specifying how many servings of each food group, health professionals can demonstrate to clients what their food intake should actually look like. This website, although it is from Australia, shows what constitutes a serving size and then on the left hand side they give a sample 'meal plan' for a female and a male. This should give you an idea of what, say, lunch should look like for the average customer. It will only provide you with a guide. Hope that helps. Here is the link: http://www.eatforhealth.gov.au/food-essentials/how-much-do-we-need-each-day/serve-sizes

Curls, it is a 15 quart beauty, here: http://www.creativecookware.com/15-Qrt-Mauviel-Copper-Jam-Pan-P120C285.aspx But 5 lbs of fruit with the sugar work perfectly. Hardly any splatter. I love my timer :-), although drinking wine while using it to time four things can be a bit of a challenge!

checkout Douglas Baldwin, here: http://www.douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs Depends on the thickness of the meat.

Crouton, pray tell, how did you make those...sweet potato season is here.

Stir Fried Chilli Pork with Cashews from Charmaine Solomon's Thai Cookbook. My all time favourite recipe from that book.