Okanagancook

I have an older KA pasta extruder model. I've used it a couple of times but have had difficulty getting the correct consistency so it extrudes. Do you use different doughs for the different extrusion plates? Would you be so kind as to post the recipe you are using to make such lovely pasta? Please and thank you.

Here's one of a number of recipes on this website using plantain...some are sweetened and perhaps Ronnie would like those. My friend who is part West Indian makes these...delicious.

Coincidence, I just made my first batch of English Muffins from Peer Reinhart. i cooked them in a cast iron fry pan. 15 min for each side at 300 f...and there in is the problem..trying to maintain that temp. Used a thermapen to check the internal temp got to 200f. We loved the texture

pass the salt was the second one I watched....only trouble is the five minute wait!

Went down the rabbit hole of Joseph's Machines...brilliant...shared with many in isolation. I wonder if he shares his household with anyone....no room really. But nonetheless, a good pass time for those unable to go out 🤪

Can't say we have had any off tastes.

IGA chopped about $2.29. We also enjoy the PC Vegetable Medley.

Frozen vegetables are really quite good when given some love. For example, bagged frozen, chopped spinach at our local small chain grocery is fabulous..very hard to tell it's frozen. We also like the 'vegetable medley' which has green bean, mini carrots, peas, corn and lima beans. Just say'n.

My DH who isn't a foodie quite enjoyed it especially the very chaotic quick fire challenge. I agree, the wrong person got tossed..not the first time. It was interesting to see J. Tower as a judge. Cooking over a fire would be very challenging but who the hell pours oil onto fish when it is on the grill...that alone deserved an ejection.

I roast my extra garlic and freeze it. I slice the top off, add a sprig of thyme, s & p, olive oil all wrapped in individual foil packages. Roasted garlic mashed potatoes can be put together really quickly. sorry, I see now this is a repeat of a previous suggestion..except I don’t bother to do anything with it before freezing...but if you are short on freezer space Alex’s idea is great.

I know everyone is hoarding. Everyone is selling shares. South of the border guns are flying off the shelves. sociology 101....crowd behaviour Doesn’t make it smart. Everyone needs to stop.

North Americans need to stop hoarding. Buy in your normal quantities and the supply can cope. They can’t cope with hoarding.

🐶 woof

We were out travelling over lunch and decided to stop at an A & W which was beside an IGA we needed to go to. We don't eat fast food.....last time was maybe 10 years ago. But I had a hankering for onion rings. We both had the chubby chicken burger, two small fries, one onion ring and a milk. It was very good. Hot and nicely cooked. I thoroughly enjoyed it. But, $27 for fast food in the car? That shocked me.

My camera is still down. tonight will be Thomas Keller pan fried duck breast cheesey grits...we had some last night..did them in the double boiler for two hours after soaking for six hours made with half milk and half water. braised celery finished with a cheese/bread crumb topping

Excellent combo of food items. Attention to detail like the finely diced shallot/red onion with the beans. And, some meats just have to be fried...like a pork chop.😃

My rabbit story happened when I was 15 and on an exchange with my brother to a family living in rural Quebec...lots of hunting for food to put on the table. One lunch we had rabbit soup. The son of the family had the head in his bowl...he opened up the jaws and ate the little tongue.🤢 Grossed me right out.

I just heated up some German Wieners on steam @ 210 for 10 minutes....perfectly moist...gave me time to toast the buns in a frying pan...with some butter. Ball Park Mustard and red onion added to garnish😬

My Cornish Game Hen in the air fryer was absolutely delicious. I cut it in half after cutting out the back and stuffed some herb butter underneath the skin and brushed some over the skin. It was done in 20 minutes at 400F!! sorry no picture..camera is down.

I am a fan of compound butter. If you have Six Seasons his mushroom butter is fabulous. Steak looks like it has a nice crust on it!

The martini with the Seaside will knock your socks off...we do 2 1/2 oz Gin and 1/2 oz Vermouth (it is your standard Vermouth to let the Gin shine). I think will seek out the other spirits on offer at Sheringham....I see a 'tasting' in the offing.

Oh YES. The Seaside Gin is outta this world...a splash of Vermouth and a couple of olives. I see they have the World’s Best Gin sticker on it...a bargain at around $35...we bought six bottles last year when we learned of the award...gave a couple away and find we could do with a couple of bottles in reserve. have not tried their other offerings...what is the Kasuki like? we live in the Penticton area and it is available at three private stores...have not looked in the Government store because I hate buying from them. for those who do not know. https://www.sheringhamdistillery.com

Interesting. I bake mine on a steel plate also but not with broil. They come out nice and soft. Yours look soft too but one probably needs to be very attentive otherwise they would get too charred....I need to try this method...now I am wondering if a quick treatment on the open flame on my Wolfe has range would also get some char (I do this with chapati)...next time I see some experimenting...I like to make mine smaller also.

How do you cook the pita to get the char spots?

I made the pork today and sampled some with CSO super steamed mini bok choy. Used country ribs and this is the best I have made yet. The oven temp was perfect...I wanted a little more char on mine so briefly broiled them. The honey finish was excellent. Quite a lot of liquid came out of the meat after 30 minutes..I drained it off and reduced in a sauce pan to serve on the side. I did put a tray of water on the bottom of the oven for moisture. great flavour. Thank you.