Okanagancook

"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

@weinoo Lovely looking meal with interesting components. I love the idea of cooking green beans with Andouille sausage ( have some homemade in the freezer). We've been buying some frozen veg lately including beans but what could I sub for the pickled smoked ham hock besides a smoked ham hock & vinegar? How about liquid smoke and vinegar?... a little of both. Or I have some pork meat from our whole pig BBQ...maybe some of that..it's got smokey outside pieces.

Those are pretty chunky carrots and parsnips compared to mine. I think if you cut them in half and did them at your settings they would be done. Parsnips are stubborn. Thanks for the pictures.

That’s funny...a friend has been divorced twice each time hubby was Doug. She was house And dog sitting our three pouches for us and we got an email saying she had to put one of the dougs down due to illness which we were expecting but this reminds me of that.

The other night we had the incredibly good and easy to prepare eggplant Parmesan from D. Madison’s Vegetarian Cooking for Everyone...not too rich with just the right ratio of cheese to vegetable.

In the interests of the least amount of clean up we roasted our whole chicken legs in the air fryer for 15 minutes at max temp. Wow. Perfectly juicy but you have to watch them, they cook so quickly. Refried beans and green beans with salsa verde rounded out the meal. Everything went in the dish washer! Done. DH is doing most of the cooking at the moment and trying to get some painting of the interior done which is why we wanted less clean up. I need a new camera which has easy upload features for taking food pictures. Any recommendations? A couple of hundred bucks is my budget.

@BKEats I emailed my nephew who lived in Japan for 5 or 6 years. He is studying with the idea of making his own ramen noodles..he is quite a serious cook. Here is the website he referred me to: https://www.yamatonoodle.com/noodle-master-labs/ramen-noodle-ingredients-kansui-etc/ Down the rabbit hole we go.......cheers

try that

https://youtu.be/4RoLavF2ZLU Here you go.

@BKEats If you plan on making these regularly and have room for a chitarra it will probably give you the dimensions you are looking for..the larger noodle on the chitarra is between spaghetti/linguine and you can make them as thick as you like...Roll to #4 for a nice dimension. Of course it can be used with regular pasta!

It can be useful for weight maintenance issues to keep a food diary...just jot down how much and what you are eating...doing that will make you think...do I really need this now. If the answer is ? or maybe not but I want it....wait 15 minutes and see if you still have a craving for it. Eating three meals a day and not relying on too much snacking may be helpful seeing that most snack things tend to be higher in calories unless of course it's veggies. Just trying to be helpful...please I am not receptive to 'diet bashing' so just give me a 'sad' or 'confused' emoji.

Thank you for that. I finally found some Koon Chun Potassium Carbonate and sodium di-carbonate solution so will try these...we love those noodles and I think they would be great cut thick on my Chitarra pasta thingie that produces square noodles. But I will try the #6 first...that sounds quite thin but I see in the last dish posted they look thin. cheers.

For the recipe referenced above...just the deboning part of the video