Okanagancook

@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

@kayb and is the steak warm in the centre with that long in the fridge?

I saw this on Cook Like A Chef...a Canuck show. Looks like it’s a keeper. I used breakfast sausage because that is what I had. https://beta.theloop.ca/food/recipes/stuffed-chicken-leg-cassoulet.html edited...we just ate it...delicious. I made it with a bit more liquid and served with warmed bread. yum.

We use the technique of setting the ‘de-bagged’, dried steak on a rack in the fridge for ten minutes while the pan heats. This way the steak can brown with less chance of cooking the interior.

I have been curious about the Broil Steam setting. I cut medium carrots lengthwise into quarters then the lengths in half. They were tossed in oil, salt and pepper. Put them in at 450f for 12 minutes. They were perfectly cooked with some browning on them. Next time I would cut them thicker so I can roast them for longer to get more browning. anyone using this setting?

Best part of the turkey IMHO. On the list for DH to shop for on Tuesday...hopefully there will be some 'parts' available. Nice job

For me, 62C is too high. The 132F is a temperature we like...still slightly pink and usually juicy. I have two more package of these chops so next I think I will try to tenderize them by cooking longer. So I will try 8 hours at 132F to see if that works.

What a great idea, and very thoughtful too. I love, love Zin. We can't get really nice Zin up here in the frozen North! Those two bottles look amazing. Was the 1996 still fruity and spicy?

I ordered some one inch rib pork chops from our favourite butcher/sausage maker. Into the bath they went at 132F for 2 hours...I've done some from another 'organic' butcher last week and this treatment resulted in really tender and juicy meat. Not this time with these pork chops...like shoe leather. They were juicy but I had to slice them super thin on the plate just so I could masticate them into a bolus that could be swallowed.😟 Lesson learned: a perfect method with a crappy piece of meat ends badly. Thing is, I've had really good meat from them before. I will call, they will appreciate the feedback. Hoping for the best: I have some of their really nice looking beef short ribs in the bath at 144F for 48 hours (our preferred treatment). We've had great success with their ribs before. Fingers Crossed.....toes too, truth be told.

You should be commended at your first attempt! They are not easy to make well. It's all about the thinness of the pasta and the ratio of pasta to filling. Also, I usually heat up a bit of my stuffing to ensure the seasonings are what I want..and that it goes well with the sauce planned. Well done and keep on practicing. Guests would love a few in a small bowl with a flavourful sauce as an appetizer!!

Now, that sandwich looks like it has been made with a slice of toast that has been split in half yielding two thin crispy slices??? I used to do that all the time at home as a youngster....that way one can use more butter because you have to butter both sides!

Where's the 'money' shot of the cut open meat?? I used to think the same way as you.....why be bothered with the bath...cook the damn thing as you do. And I would agree that for a thinner steak a quick sear is all it needs if it is a quality piece of meat. The other day I had a 1 lb 10 oz bone in rib bisteka very similar looking to the one you have here. I decided to sous vide it for 2 hours at 121F and then sear it for a crust. I have done such a thick steak as you did above before. Comparing the two I have to say I much prefer the meat texture of the sous vide steak...it was a little more tender but lacked that 'raw' beef taste. Both steaks looked very similar. Just say'n.😁

Or, you could make your own dried onion with a dehydrator...fabulous. Slice thin, dry and grind as you need them.

I like the idea of drying them a bit before freezing. I remember putting some in the refrigerator before cooking and it was a sticky ugly disaster.