Okanagancook

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?

@Ann_T looks like you made individual toad in the hole? If so, brilliant. One banger per pud?

Oh yeah. That's a great way to cook a roast. I use this also. I put some little smashed potatoes in the air fryer to go with....toss them in some beef fat first.😁

And as @gfweb showed us over on the CSO thread, one can steam dried fruit in the little oven. In fact, I did that yesterday to resurrect some rather shrivelled looking raisins. Works a treat and easy.

That's a great idea for a duck..in the Romertopf. Thanks.

Breakfast of Champions! Love dumplings. Those looks delicious. We just made a batch of pork/cabbage dumplings. They freeze well and can be on the plate in a jiffy. Nice portion size you have there.😍

Soup everyday...hearty kind in the winter...lentils, beans, barley, etc. Curries. We love any kind...vegetable or meat. More cooked vegetable sides rather than salads. Meat pies.

I can’t say remember seeing RedStar at the grocery store. i just ordered my free sample. thank you also

My guess is waffle batter....an old thread on the subject was just resurrected.

The link is very useful....basically the precautions I use...once you experience hot liquid all over the place you will have respect........ 😎

Nice, a meal in it's self.

That seems pretty easy and they look nice and moist. Thank you.

I have some beef ribs cut off prime rib roasts...is that what you are cooking?....not a heck of a lot of meat on them. I would be interested in learning about your method.

@jedovaty Thanks for sharing the above information. I have wheat berries in the freezer at the moment and want to make some pitas in the next few days. Can you share your grinding technique for making the berries into flour for pitas? Thanks.