Okanagancook

I feel your pain! Where we live it is very hard to get good food, just well prepared....aki, non greasy onion rings. How hard is that. (I should add that there are some great places to get great food). I think that the standard of expectations of the general, everyday restaurant eating crowd must be low because 'substandard' food is 'put-up-with', so the the restauranteurs think their stuff is good. When one complains, you get his look, like 'you're weird because everyone else loves this dish'. Very sad. I am just learning how to make great food at home out here. So, bottom line, I think your silence was correct. Just don't go back. Saying something falls on deaf ears.

I am wanting to make the MC bacon but don't have the 2.2 grams of sodium erythorbate and wondering if I can substitute ascorbic acid? I've searched online and can't find the answer. Anyone know? Thanks in advance.

Like I said to johnnyd; I'll be waiting at the airport to meet you! You'll recognise me because I'll be holding two different things to eat, one in each hand, while looking desirously at whatever food the person next to me has. OK, who is ready to sign-up for the eGullet trip to visit Kate for a culinary tour of the places highlighted in this blog? I'm in. A stellar blog! Thank you so much for the effort you put into sharing your culinary world with the rest of us. Inspiring!

15.5 inches and the other set in the pantry is 18 inches

Thanks to egullet we learned of the BBQ Guru. Holly! What fantastic thing. Currently sitting inside with the BGE cooking ribs for 4 hours without any real deviation in temp.

Thank you. This was my original intent of starting the subject. We have used the book quite a bit and find it very useful but I don't like wasting food; time and effort so I thought a list of errors that those more experienced in the craft have noticed would be very useful to all.

After adding 16 grams of sage to the sausages, I honestly thought, oh, 30 grams must be a typo since there are others.

Many who have used this book a lot note that there are many errors in it. We have used it for some sausages and the bacon only and we have found the following errors: page 42, Fresh Bacon: 9th line down: "adding 1/4 cup/30 grams of dry cure" should read "adding 1/4 cup/50 grams of dry cure" page 120, Breakfast Sausage with Fresh Ginger and Sage: fourth ingredient calls for 30 grams of fresh sage. Well, that's a whole lot of sage. I put in 16 grams and found it to be more than plenty. What are the other errors that people have found? Help.

Just got the iPad2 and was looking for a good app for mixing cocktails. Any suggestions out there?

crawfish cakes!

All this talk of tortillas gave me a hankering for some so here is what I did: 300 grams Maseca instant corn masa mix 400 grams hot water a pinch of salt Used a 6 1/4 inch iron "Myco Kitchen" press Weighed each tortilla to 37 grams then pressed to 5 1/4 inch tortillas (pressed lightly then turned 1/4 turn four times to even out the dough) Cooked on medium high heat (Wolf gas stove) in a dry Cephalon fry pan: 30 sec, flip and cook 60 seconds, flip and cook 30 seconds and I found that pressing on the edges with my forefingers helped the tortillas puff. Made 17 tortillas with the first two not as good as the rest...like crepes. They puffed consistently but not has high as the demo...maybe more water next time. Sorry no pics.

Thanks for the tips Kerry! Still getting used to the Egg. Tried a variation on the beer can chicken from Modernist C on the weekend. Injected the 4 lb bird with brine and hung in the fridge for two days. Put the Egg on at 200 to 220 degrees. Injected the bird again with brine and baked on the beer can for about 3 to 3.5 hours. Then we opened the vents to brown the bird. OMG. Never, ever have we had such a moist and flavourful bird. The juices were a little pink but the meat was done. We didn't get the fire going properly at the beginning and it went out so we'll do the three starter points as you mentioned the next time.

I too have found Polyscience to provide very quick responses to questions you may have. You'll love yours.

Yes, we have roasted a whole lamb 10 years ago for my hubby's 50th and we are planning on doing another in Oct. for his 60th. The lamb was around 50 lbs. I made a rub with lemon zest, garlic, butter, ground rice (helps the rub to stick on the lamb rather than slither off with the melting butter), other spices (can't remember). Also stuffed the cavity with onion, lemon halves and rosemary I think...then sowed it up. The thing of it was, we thought it would take around hours but it was medium-medium-rare in about 3 1/2 hours. It was fantastic and even people who said they don't like lamb couldn't get enough..here are some pics of what we did. Also, the weather outside in Edmonton, Alberta, Canada in October was cool...right around freezing because we had a few snow flakes during the cooking.

My copy arrived the other day. I live in a rural setting in British Columbia, Canada and I am an amateur home cook with a nutrition background...currently retired.

Seattle Food Geek, great video. We did about the same moves two days ago...yup, 5 minutes or so. But, again, wow. What a collection. I had two friends visiting from a far yesterday and all we did all day was sit around the dinning room table reading the books and saying to each other "oh, I didn't know that" or "look at this!". Truly amazing. Even my husband was reading it and he only cooks macaroni with baked beans topped by a couple of fried eggs as his "gotodish" when I'm not around to cook.

We use the SV unit for poaching emulsified sausages. Works very well and we can get one recipe to fit in the Poly Science rig.

Just got an email from Amazon.ca........it's been shipped this morning.

I ordered mine Oct 16, 2010 and now estimated ship date is April 6 with a delivery date of April 14. Yahoooooo

I too have my order bumped back to sometime in April and I ordered early August. Oh, well, the price was right.

Scotty Boy, you rock......wow. The meat looks fab. Thanks, my beet dirt is wonderfully dirty!!!

Very good points. I recently got a shipment of heavy books from Amazon.ca and the box was open at one end with the books floating around inside. Amazing none of the books were missing or damaged.

I've been growing them for the past few years. I have one package in the freezer from two years ago. Vac sealed them and they are just like they are fresh out of the garden....I charred and seeded them first.

Thank you so much for your recommendations!! I am looking forward to checking them out. I had found a couple of them in my research.... Ambeli sounds great. We are having one of our group lunches at Herzog.

We are heading to New Zealand and are wondering about uptodate information on dining in Queenstown, Christchurch, Blenheim and Wellington. We like all cuisines and are looking for places that the locals like: restaurants, pubs, etc. Can anyone help here. We have two to three nights in each city. During the day we are on a wine tour with lunch provided at wineries.