Okanagancook

Oh, I did not know that. Excellent. Glad it was helpful. I have my CSO back in my pantry beside an upright freezer. Taped on the freezer side is a short list of frequently used times/temps I use....saves looking it up if I can't remember. cheers

I have attached the spreadsheet only in a PDF format which is the one supported by Egullet...I use a Mac and so my spreadsheet is "numbers" If anyone would like this please email me and I can send it that way. For those unfamiliar with the spreadsheet, it was compiled by reviewing Egulleters' posts about what they cooked when it turned out they way they liked it. So, it is meant as a 'guide' only. I think I have added a few things along the way. cheers..feeling better, thanks. CSO in PDF Format.pdf

This article is behind a paywall but I googled another similar looking article on intermittent fasting and found many of the claims made to be unsupported by human based scientific research. Anton Article: https://link.springer.com/article/10.1007/s13670-013-0062-5#page-1

Any copper cooking vessel does not tolerate high heat. It is a learning curve using them.

Ouch, that’s a lot of city walking...makes my feet ache. When we lived downtown in Montreal we used to walk a lot too...but that was 46 years ago...no arthritis in the old feet then. you didn’t mention bagels?

@gfweb deep down, you’re a breakfast eater😃 your weight gain is not because of breakfast..but total daily intake increase perhaps coupled with a reduction in energy expenditure? cut down what you are eating At each meal by 1/3 and take Henry for a run..trying to helpful even though you weren’t asking!

This might be useful..you see it is easy to increase. Your potassium intake without too much effort https://www.webmd.com/diet/foods-rich-in-potassium#1

Well, from your response it isn’t important to you. My experience is people are either breakfast eaters or they not. 😍

No comment😇

Your timing is off a bit 🙃

YES, fabulous for jam making.....I have the largest Mauviel jam pot...get large due to foaming. The copper interacts with the jam....there was a good article about that...found it https://www.bonappetit.com/test-kitchen/tools-test-kitchen/article/mauviel-copper-jam-pan I guess my only reservation about be about the purity of the copper used.

Looking at the nutrition information: Tapioca flour has per 100 grams: no fibre, 22 grams carbs; 2 grams of protein and has 33% less potassium Casava flour has per 100 grams: 1.8 grams fibre; 38 grams carbs; 1.4 grams protein. I am not a baker so can only hit the 'sad' button

"Cool links, OC, I'll give 'em a read when I'm done for the day." Good luck with the first link....the sunglasses are there for a reason!!! Your breakfast sounds fabulous. I hear you about the eggs.....I have to be in the mood but a boiled egg thinly sliced with a few chopped anchovies & parsley on top....

I was just reading about Spanish anchovies in Roast Chicken and Other Stories by Simon Hopkinson (great read by the way). He is a big anchovy fan and thinks that Spanish anchovies have the best taste even over the much touted salt packed anchovies. Quote : " Filleted Spanish anchovies....these are fat and juicy, a lovely pinky-red colour, and their flavour is remarkably fine."

Great Topic @weinooAs a retired Registered Dietitian I think I have heard everything when it comes to asking clients: "so, what's your usual breakfast?" I personally get nauseous if I don't eat something with my tea in the morning..usually first thing. This may have something to do with us not snacking in the evening. That would mean after dinner (usually around 7 pm) it's been almost 12 hours since I ate last. My liver glucose stores are reaching low points. This means blood sugar levels could be hard to maintain which means the brain is not happy. The brain is a big user of glucose which it draws out of the blood stream. If the liver is struggling it will breakdown protein stores (muscle) to get glucose for blood glucose levels. This is one of the high priority functions in the body...Keep the brain working and happy. Here's a little recap: https://www.webmd.com/food-recipes/breakfast-lose-weight#3 Those wishing more detail can look here 😎 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4050641/ With that background @kayb your Greek yogurt and granola is really a wonderful choice....protein and quickly absorbed carbs (but not too much) from the yogurt and mainly complex carbs from the granola. That combo: a little simple sugar/mainly complex and protein at breakfast is ideal in my mind. There are loads of ideas out there: These combinations are what we used to recommend...I've been retired since 2005 but I don't think the liver and brain have changed that much! Take it or leave it. Doesn't have to be a large amount of food 1. cheese/ham/cold cuts/eggs (boiled for ease)/peanut butter or other nut butter/hummus or other bean blend/baked beans (a personal favourite)/or other bean side like refried beans/high protein cereal like Vector, etc...you get the idea. 2. whole grain/higher fibre something with a small piece of fruit.

For the measly cost of a bag, I re-bag then I know it'll be safe and it can be salted/seasoned pre-seared as you like and you don't have to worry about the sani-pad like bottom cover on the meat that who knows where it was before it was put under the meat.

I heated some canola oil to about 230f and added chopped fresh rosemary. Let it sit for an hour and strain. Sorry, do not remember ratios of oil to rosemary. I then froze it.

Finally have a functioning camera. Last night was butternut squash tossed in Zaatar, salt, pepper and olive oil then Steam Broiled at 375F for about 20 minutes then topped with some leftover saffron yogurt dusted with a few cumin seeds; A wonderful side: Julia's Stuffed Tomatoes Provencal (https://www.google.com/search?client=safari&rls=en&nfpr=1&sxsrf=ALeKk02VZ3V_iT3CuFSp7xQ0TvFTLRyjPw:1588674831369&q=julia+child's+stuffed+tomatoes+provencal&spell=1&sa=X&ved=2ahUKEwiO0vL3wpzpAhVrITQIHYUZAjYQBSgAegQIAxAn&biw=1897&bih=1249 and the lamb chops were seasoned with some rosemary oil from the freezer on a bed of porcini mushrooms simmered in Marsala & shallot topped with chopped arugula, parsley & chives. The butternut squash was very filling and the lamb chops were so tender.....loin chops cooked medium-rare in a fry pan...too windy to BBQ.

Yes. They are both vegetables that are moist and it’s the moisture from both them that create an environment for mould growth. Keep them separated in a well vented area...and preferably dark.

I will be welcoming Alexa to my kitchen soon.😄

Thank you all for your input. Based on price something like Alexa seems to provide more functions than a dedicated timer for similar money.

Sounds like I need to get with the program rather than handling little timers with greasy buttons and splattered screens.😃 If I may, what other kitchen related functions do you use Alexa for?

https://www.amazon.ca/Echo-Dot-3rd-gen-Charcoal/dp/B07PDHT5XP/ref=sr_1_39?crid=1XXA31SYR0M59&keywords=alexa+timer&qid=1588461456&sprefix=Alexa+timer%2Caps%2C208&sr=8-39 You mean this. I never thought of Alexa. I am surprised at how cheap it is....Amazon.ca thanks

Another dang kitchen timer has gone to 'kitchen gadget heaven'. The buzzer lost it's 'buzz'. What use is a timer without an alarm to tell you when time is up? Then I got to thinking of all the timers I have had just since moving into this house 15 years ago. The latest one had four timers in one. It was working well. The one before had two timers. The one before had four timers. I even had a Thermapen Timer and I broke that! Sheesh. Help! What should I buy next?

Thank you......🤯 sorry...I'm having chemotherapy at the moment and the syndrome is called "chemo brain"...makes one do stuff like miss-read an ingredient....thank god, 'picked pork hock' is much easier to source than 'pickled pork hock'. 🤪 I will use my BBQ pig. cheers stay safe