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Everything posted by Okanagancook
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I also like http://nutritiondata.com
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Scotty Boy, I was wondering how you made your "beet dirt" from a few meals ago....?Thomas Keller recipe done in the microwave or dried in a dryer and crumbled?? thanks
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For Scottyboy, awhile back you posted a dinner photo of your root vegetables with preserved lemon dressing and beet "soil". I have been eyeing that I wonder if you use T. Keller's beet powder recipe to make the beet soil? Or, if not are you willing to share your method....I have some beets in the fridge.....thanks in advance.
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Storing, Tracking, and Accessing Favorite Recipes
Okanagancook replied to a topic in Food Traditions & Culture
Rarerollingobject: Thank you! What a great tool evernote is. I downloaded it and am in full learning mode. We are off to New Zealand on a wine tour and I am going to use to organize that. For my recipes, though, I already have what I need but for someone who is looking for a way to organize their recipes it would be wonderful! Thanks again. cheers -
Six more for me: J. Peterson's Sauces Around My French Table: One Big Table Country Cooking Of Ireland Heart of the Artichoke Asian Dumplings
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Storing, Tracking, and Accessing Favorite Recipes
Okanagancook replied to a topic in Food Traditions & Culture
Yes, some of my older and more obsure cookbooks are not on EYB but most of them are and most of them are indexed. EYB staff have to index all the recipes in each cookbook in their library so not all are indexed yet but you can request that they be indexed and the more people who request a book to be indexed the more that becomes their priority. Highly recommend giving it a try. -
Storing, Tracking, and Accessing Favorite Recipes
Okanagancook replied to a topic in Food Traditions & Culture
If you are a Mac user, MacGourmet is quite good for organizing recipes and our wine inventory. It also has a feature for making notes about things, for example 'how to use my sprouter' which I copied from the internet. I use it to either cut and paste recipes from the internet (their internet import feature doesn't always work well); to make reference to a recipe in one of my cookbooks that I have made (the cookbook and page number) or to reference a recipe from my binders which contain magazine/newspaper recipes organized into categories with page numbers. This way I don't have to type in the recipe and all the recipes are categorized. The binder has to be flipped through to find a recipe the first time I make it. I don't have a lot of these kinds of recipes so this adequate for me. I use EatYourBooks to find recipes in my cookbooks. This website has been tremendous. I like their bookmark feature where you can earmark recipes that you want to make or ones that are your all time favourites or choose any kind of category you wish to make up. I have taken to using this feature more than referencing them in MacGourmet. So I have two places to look for recipes I have made...oh well, better than nothing. -
darch, always interesting to see your presentations, inspirational
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New Years eve pork butt roast on the BGE. It was about 9 lbs to start and smoked it at around 210 to 225 for 24 hours. Covered it in foil for the last three hours because we were afraid it would dry out before it reached 190-195 degrees. Very moist and keeping it in a small cooler wrapped in foil and a towel kept it piping hot until we were ready for it.
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LindaK: I have three freezers so I need to know where things are as well as what I have so I developed a colour coded spreadsheet. Each freezer has its own colour and code, i.e. UR for upright freezer, etc. The columns are: Name of Item, freezer code, how many package of each item, when it was put in and what shelf or compartment it is in, and the last area I use sometimes for weights of meats, for example if I have pork tenderloins that I'll weigh them and note the weight. The whole list can be sorted by item name or freezer code. Of course the big trick is to religiously keep it up-to-date. Once a year when we clean the freezers I'll check the inventory's accuracy and usually it is pretty good. My friends think I'm nuts but I'm retired so have time to do this.
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We use the recipe from the Time Life Foods of the World series: 3 c APF; 1 teaspoon salt; 1/4 teaspoon nutmeg; 4 eggs; 1 cup milk We like it because it produces a fairly firm noodle.
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I have a Food Saver V2490 and a VacPro 2300 (http://www.vacsealers.com/index.html). The former gets fatigued and stops working when you have a lot of sealing to do but the later is a work horse. I would highly recommend the 2300.
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Well so far I have 'trotter spring rolls' from Happy in the Kitchen already prepared and ready to be wrapped and deep fried. Anyone tried these? I'll have gravlax from A Matter of Taste by Lucy Waverman and James Chatto (a wonderful cookbook). From Martha: Vegetable Crudites with buttermilk peppercorn dip; porcini stuffed mushrooms with Camembert; Endive with goat cheese, fig and honey glazed pecans; the bread sticks. Various olives. A platter of Italian cured meats/some cheese. And later a smoked pork butt on the Big Green Egg with homemade bread and AdHoc coleslaw. That's the core of the menu in a buffet style.
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Good information, thank you. Wondering if it's difficult to get to the food or are there enough stations that you make your way around in a leisurely fashion and take the plates back to your table to eat them. I'm quite excited because dining in Penticton/Kelowna is quite limited so it is nice to see something like this coming here.
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The annual Canadian Gold Medal Plates Competition gala finale is scheduled for Kelowna, British Columbia in February of 2011. For those of you not familiar with this event visit: http://www.goldmedalplates.com/ccc.html for details. The Winners entering the finale are: Vancouver: Rob Clark from C Restaurant Edmonton: Andrew Fung from Black Hawk Golf Club Calgary: Duncan Ly from Hotel Arts Raw Bar Saskatoon: Dan Walker from Weczeria Food and Wine Toronto: Frank Dodd from Hillebrand Winery Restaurant Ottawa: Michael Moffat from Beckta Dining and Wine Montreal: Martin Juneau from La Montee de Lait St. John's: Jeremy Charles from Raymonds At the finale the chefs prepare their signature dish for the attendees and the judges' table. We have not been to one of these events before and are wondering how it all works. It looks like a fabulous event.
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Just made Martha Stewart's sweet potato biscuits from her Hors D'Oeuvres Handbook on page 351 but I added extra cayenne. They came out light and fluffy. Filled them with Les Halles herb butter page 259.
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Spokane Restaurants: Reviews & Recommendations
Okanagancook replied to a topic in Pacific Northwest & Alaska: Dining
We are off to Spokane for our first visit....three nights. Staying at Hotel Lusso. I have done some internet research and wonder if anyone can update the state of restaurants and pubs? So far I have Bangkok Thai, Mizuna and Europia listed as good places to go. Also looking for a good kitchen equipment shop, besides Williams Sonoma. Thanks in advance. -
Thanks Kerry for the link, and Hungry C for the feedback. Looks like a useful item to have.
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Kerry, do you find that you use the raised grill alot? I didn't get that accessory when I bought my large BGE. Those wings look really yummy and very crisp. Did a butterflied cornish game hen and it was fantastic after just 25 minutes at around 350. Have a couple of fresh free range chicken legs on there at the moment. cheers
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Thanks all for the advice on the bread. Will give it a try. Oh, those oysters look wonderful and naan is next up. We had a two inch ribeye on the BGE and wow, great charcoal flavour.
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We're new to BGE cookery. Hubby tried to make his usual Paul Reinhart bread in the BGE. He used the pizza stone and set a small container on it for the water component of the bake. The loaf turned out well but the crust did not crisp up nor was it very brown. He thinks it was because there wasn't enough moisture in the BGE but we don't see how you can get more moisture going due to the limited space on the pizza crust. That is, a larger more shallow pan could provide more evaporation. Has anyone got a suggestion.
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Just got a large Big Green Egg and attempted pizza. 550 degrees with the pizza stone preheated for 30 minutes. Cooked for 13 minutes. Nice crispy crust. Now I am wondering about making naan. Thought is to remove the grate and try sticking the naan on the sides of the egg....if that fails, use the pizza stone. Get the egg as hot as we can and put in the naan. Anyone tried this?
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"Modernist Cuisine" by Myhrvold, Young & Bilet (Part 1)
Okanagancook replied to a topic in Cookbooks & References
Thank you, thank you. Just placed my order and with the Canadian almost par or at par with the US, what a deal. -
Thank you heidih, I just made a batch using your directions. I'll try it with a rack of lamb for tomorrow's dinner. The sugar content of our grapes is not what it usually is compared to other years which gave the syrup a nice acidic finish.
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Finally counted mine: I'm in for 192. Also using EYB but only 99 are in their library. Quite a few of the 99 are not indexed yet. I bought into their lifetime membership and hope that helps them develop the site faster.