Okanagancook

It’s obvious to me...buy both🙃

Oh crap, thanks @Ann_T, I had forgotten about this and I am about to add those same Argentina shrimp to some cooked gumbo..so will use the CSO...need to add this to the spreadsheet! 😃😃

I like the look of it but I am with the comments above. Also wonder how well it would juice limes which are smaller than lemons...at least the usual limes I can get here. Also wonder how much juice sprays outside the container.

It never ceases to amaze me how well that little oven rejuvenates leftovers.😍

I would rather have the above than the fresh apple I did have.😫 Where is the drool emoji?

Cut it in half and start with 350 for 8 min on bake steam. May need more time and a flip.

Definition of eternity = two people and a ham 😁

Yes, I just did this last week. Such a good hit of "mushroomieness" 😃

Brilliant! With some chipotle mixed in?

That menu looks astounding...I'd still be there eating the little bites. Every items has such great flavour combinations. Quite an extensive menu also. How many seats in the restaurant? Wish we had a Plank down by our lake. Edited: I just went to their website so now see how big the place is...ignore my question.

Fabulous looking crab. Dungeness crab is my all time favourite. Just curious, what does it cost for a live crab on the Island? A couple of years ago a friend was returning from Vancouver to the Okanagan (4 hour drive) and she stopped at Granville St Market and picked up some live crab. Six of us had a feast but as I recall they were about $30 for each crab.

@ElsieD THANK YOU for taking the time send the link. Cheers

On Amazon.ca that Platinum yeast is pricey, $15 for three little packages!

I don’t need one. I don’t need one. Not reading any further either. Good luck with your new toy . 🤣🤣

Spot prawns! So envious.

I made the mushroom butter yesterday. Wow, delicious. DH had some slathered on toast topped with thinly sliced leftover steak for breakfast. I made small portions and put them in the freezer.

Sous vide turkey thigh (turned out like confit meat), broccoli in anchovy/garlic/lemon/butter, mashed potatoes and turkey jus. I'll do turkey thighs again like that. I could have browned the skin but did not.

cold front moving in...very windy. Made pork pie from “Pig” yesterday. The crust is a biscuit dough made with flour, butter, milk, baking powder, s and p. The filling is very simple...pork, finely chopped onions and a little green pepper, garlic, sage and stock...I used a concentrated pork stock which really made the filling taste intensely porky. Turned out very well and the leftovers were near perfect after being heated in the CSO on bake steam...the crust was nice and crispy.

Wow, that is a lot of work. Very commendable indeed. People appreciate that kind of effort these days. Good on you!

Nice post. Thanks. I find that blanching ravioli before freezing prevents them from cracking.

Ok, thank you everyone. I will get some.

Seeing it’s sirloin, ten hours will give you a tender roast for sure. Four hours would still be steak like.

Just a couple of boned turkey breasts at 150f for 18 hours....turned out like confit.

I am thinking about three to four hours....more towards the four.

I love toad in the hole so this is perfect for the two of us. I think they would reheat nicely in the CSO on steam-bake. Thanks. On another tangent.....There was some mention about Red Star yeast. What kind of yeast do you use?