Okanagancook

Jose Andries has a recipe for these in his tapas cookbook.

Shelby, we get walnuts from our neighbour. Here in southern British Columbia the walnuts are falling from the trees in early October. The shells are soft and either crack open or are easy to pry open. If they get too dry then they are a pain to get open. However they do stain your hands...wear some gloves. After they are shelled lay them out in a cool dry place so they can cure...around three weeks. We store ours in the wine cellar. Good luck.

There is topic on this started in 2012: Tongue Pastrami/Pickled Tongue Started by thayes1c, Aug 20 2012 02:23 PM Charcuterie

A leaf of endive with a dabb of flavoured aioli or homemade mayo with a poached shrimp set a top.

I agree with it's all about the egg. We get fresh eggs, I mean fresh...last night fresh. I have hard boiled a number of these together and they are all different in terms of ease of peel. I wonder if it is the method of cooking? I use the put in cold water; bring to a boil; take off heat and sit for 10 minutes; then put in cold water with a tablespoon of baking soda. I'll have to try the spoon method.

If you are a member of Eat Your Books there are loads of comments on recipes rated 4 stars or more...there are over 50 such rated recipes. I highly recommend Mejadra on page 120. It makes a lot so I would suggest making a half recipe first time around. I do not recommend Kubbeh Hamusta on page 163...there was too much filling for the dough and I did not like the texture. I also agree about the hummus. Others that I have made and enjoyed: Stuffed artichokes with peas and dill, page 171 Stuffed eggplant with lamb and pine nuts, page 166

Love duck. Rotisserie on the BBQ works well if one wishes to avoid the oven mess that can result. A large drip pan with a little water underneath the duck will collect all that lovely fat. It takes awhile, I.e. 90 minutes or so. Pricking the skin all over helps it to crispen up.

Vancouver Sun reported in their Food and Wine section that GustoTV is now available....actually has been available for a couple of months. New quality food programming according to the article. Check it out at Gustotv.com

Charmaine Soloman's Thai cookbook is very approachable. I have had this book for years and have used it a lot. Have not had a bad recipe from it. She also has a fanatastic book called The Complete Asian Cookbook which has recipes from a number of countries in SE Asia....I have used it so much that I had to buy another one because the first one was falling apart.

Those look good and I bet they would be wonderful with this butter: 2 sticks butter, softened 4 piquillo peppers, dryed 4 cloves garlic, chopped 2 teaspoon fresh thyme 1 teaspoon smoked paprika, I used hot 1 teaspoon salt or to taste 1/4 teaspoon black pepper Put everything in the food processor and whip until smooth I love this stuff.

The identical recipes are in both: Page 16 of the booklet and page 172 of the hardcover

Smithy, I found one of those ever wear juicer in a local flee market. Works amazingly well. I gave the $50 juicer I bought to the local Value Village,

I have made Guanciale before and you are right it is worth the effort. Well, I am going to give it a try...it only cosy $3 so what the heck. Thanks for the thoughts.

Yes I have seen the recipe ideas for stir fry but I want crisp morels of not too fatty meat to have with cocktails!

I scored a fresh pork jowel from my local butcher today. I have scored and punctured the skin thoroughly. I pored boiling water over the skin, salted it and brushed with vodka. For the meat side I made a marinade paste rub with salt, five spice powder, sugar, pepper, hoisin sauce, garlic and miso. It is drying in the fridge over night. I want to render a lot of the fat and have a crispy skin. So I am thinking a low and slow cook to render the fat and slow cook the tough meat. 250 f degrees for 3 hours then crank the oven up to 450 for 45 min and finish off under the broiler. Any thoughts on this, thanks

Favourite recipe from the Spain book is the apple mint crisp and the devilled short ribs from the GB book.

I too waited for about a week for the initial quote but when I had questions they responded almost immediately. Decided not to get one, just too expensive for home use. Wonder what the experience is from the people at Ideas in Food who have the larger machine.

The AEX10 has smaller extrusion plates but the HP is 0.4 compared to 0.5 in the AEX18. I think because the AEX10 has a smaller capacity it is perhaps not intended for a higher volume use setting compared to the AEX18. Therefore, more dies to choose from. ??

Yes it is pricey. They have a smaller one, the AEX10 for around $2900US.

Funny this thread has become active because just yesterday I received a price quote for the Arcobaleno AEX18 pasta machine. I'm in British Columbia Canada: the price in US$ 4900 which includes an automatic cutting attachment, a pasta tray and two brass dies. Freight and Duty extra. The machine is over kill for the home cook but it looks very well made. I was reading some reviews on Amazon about the Kitchen Aid attachment and several people have damaged their mixer using it. I tried it twice and it is very difficult to get the right consistency of dough so it (a) goes through the dies without sticking together and (b) doesn't put a strain on the motor. Apparently you can only extrude so much dough before resting your machine. Not worth the risk of trashing my professional model Kitchen Aid. Plus, it's very slow. The Arcobaleno mixes the dough and then extrudes. Each brass die is around $170.

Yes, TCA and/or TBA is the chemical responsible for the taste of a corked bottle. Totally different from oxidized wine.

We were talking about wine gone bad the other night. My hubby is very sensitive to the taste/smell of corked wine. A friend was saying, yeah, once you recognize that you now immediately if a bottle is corked. We belong to the Opimian Society of Canada which is a long standing wine buying coop. We have contacted the local reps to say that such and such a wine was corked and we got a credit immediately. One week we had two corked bottles to report so I asked if they have a lot of requests for credit for corked/spoiled bottles. The answer was surprising..no, they do not get a lot requests for credits for corked bottles...certainly not enough to cover the number of likely corked bottles there are based on the number of bottles sold. Could the oxidized wine be taken back for credit? We did that once for oxidized local wine but returned it within a week.

Poplar Grove 2012 Chardonnay: recent award winner. Delicious. And at $19.00 for wine club members a bargoon. Silver Medal win for our 2012 Chardonnay at the 2014 International Chardonnay Du Monde competition held in Burgundy, France.

We use the sous vide rig to cook our sausage that require cooking to a specified temp. Works a treat.

I've had my VP215 VacMaster for about a year. I use it around 5 times a week on average. I changed the oil this morning, for the first time. Wow, the oil was quite dirty. I was surprised. It's easy to do if you have someone to help move it. There is a tube video on how to change the oil that is excellent.