Okanagancook

My kinda pizza....that crust looks perfect as are the toppings.

With arthritic hands I use my jar and bottle opener all the time! Even works on stubborn screw top wine bottles 😁

That is very, very funny.

There is a thread on gnocchi if do a search.

Thanks Kerry. The home meals were the most interesting.

Have not started yet, so, thank you for the useful info.🥰

Question i have one litre of Chili I want to reheat. I covered the top with cheese and the container is a roundmpryex dish that just fits in the CSO. I think Steam bake but what temp and how long? Uncovered dish.

@robirdstx they will reheat beautifully in the CSO if you have one.

Might be worth buying a jug of distilled water for the CSO.

Beautiful soups! I love soups. A soup made carefully with restraint is not easy to achieve.

Today's preparation. Plain old sausage meat, fresh bread crumbs soaked in milk, a little sage, a little onion salt and black pepper for the filling. Art of the Pie butter/lard pastry. Two bite size. delicious terrible picture....need a new camera

A very branny muffin and a dose of Metamucil 😉

I wonder if that had happened at the restaurant before? Probably not otherwise why would they continue to serve the dish so hot. Wow, you were very lucky not to have burns on your face. Found this: https://www.lexology.com/library/detail.aspx?g=7a2dbe9c-b396-4ef7-bc70-b5334f49df1f "According to the restaurant owner, the incident never happened and escargot does not explode. Still, some in the industry have characterized “escargot explosion” as a “rare but periodic phenomenon” that can be attributed to air bubbles trapped inside the shells during preparation. " But yours had no shell. Here's another one: https://www.mycarforum.com/forums/topic/2671201-stomper-scalded-by-exploding-escargot/ "It has happened before and apparently this explosion is caused by 'butter and water in the escargot reacting' and 'nothing could be done to prevent this from occurring'. So, the takeaway is be careful.

Thanks for posting. Enjoying it.

Yes, battered and deep fried! They are just peaking out on the sides of the burger in the dinner picture.

I had a burger with onion rings on it awhile back...first time. I must admit the onion rings really added to the overall crunch and the onion flavour came through...but, yeah, who needs a fried onion ring on a fatty burger.....maybe one onion ring and one raw onion ring.

Oh, yeah, been down the rabbit hole...what I love is the anticipation of 'what is she going to do with than now?". We're having Chinese tonight but nothing touching what I have been watching. cheers

my bro is left handed and is a total spaz....Mr accident well documented....love him though but try not to let him cook in my kitchen😍 Still have the splatter of who knows what on my open kitchen ceiling.

If the freezers are organized and inventoried it makes it so much easier...highly recommended to take, what, 1/2 hour to do it?

Have you seen the one on corn!! 😎 I love the corn chips she made along with the corn pudding drowned in chilies and oil.

Wonderful. THANK YOU. I love the noises she makes at the end when eating her soup. I have subscribed.

I am pleased to report that we are delving into the freezers everyday. Made several crisps from the fruit in the freezer...yes it went back in but at least easy to grab a crisp and chuck it into the CSO for 20 minutes to cook......eaten three already. The sauces and marinades in the upstairs fridge are now getting my attention. All really tasty stuff but I forget it's there. Need to look at my "carefully maintained inventory" (this is the key to this whole process)....got some Jerk sauce for my fresh port tenderloin along with some spiced West Indies peas and rice (peas from freezer). We are working on the soups and other prepared meals...a fresh meal thrown in every two days. The other thing I have been doing is not going into the 'meat' section of the grocery store....stuff will always come on sale..no real need to stock at the moment.

I love my steel too. Excellent for making pitas. Baking technique for making pizza has been documented somewhere.. use the broiler for five minutes to super heat the steel after it has been preheated for at least an hour. Return to bake and then finish with a bit more broil. Repeat with next pizza.

I see you have three pieces too😲 But, they are thin. 🙃 Do you dredge them in flour before frying? nice sides.

Thanks, sounds like I should use my Big Green Egg and the stone that it comes with.