Okanagancook

Found the recipe here: https://www.delawareonline.com/story/life/food/2014/09/04/dinner-fancy-french-crab-cakes/15088255/ looks delicious Edited just now...sorry folks just saw the post above with the recipe used.

Ok, how the heck do you eat those little guys?

New episodes available now. Love the pizza episode.

I dehydrate onions to make onion powder for rubs and marinades. An onion powder that actually smells and tastes like onion. The commercial stuff went in the bin.

Very occasionally our Superstore has fresh green peppercorns. That's crazy because Penticton is only 30,000 people and quite WASP'y. The are fresh when green. If dark green/brown they are not fresh. They offer a unique taste as do many Thai herbs...Thai Basil/lime leaves come to mind.

One must select the correct type of wrap. Had one this am with tea from loose tea, not bags. https://www.theglobeandmail.com/canada/article-mcgill-study-finds-some-premium-tea-bags-leach-billions-of-2/

Easy clean up too, I might add.

Oh yes, works a treat but don't forget to oil the plastic. I just made a bunch of regular poached eggs for company last weekend and I thought there was a lot of waste of the white which detached from the main egg. Shoulda used this method.

I was reminded the other day of the egg-in-plastic-wrap-poach method.

@JoNorvelleWalker. A great big thank you, How on earth did you find that link! You saved me burning my finger testing to see if the middle element was dead or not.😯

I think my oven is not functioning at full capacity. The middle top element doesn’t turn on anymore not matter what the setting 😩 It still cooks ok...I have no idea how long it’s been like that. Anyone else have this problem?

1 inch thick SV ribeye (125F x 75 minutes)then seared with steamed Chinese greens/mushroom, SV pearl onions....DH got some noodles...I'm on an austerity diet 😎

Ribeye, cut to order the way YOU like it. Lost leader at Safeway last week...ribeye roast $6.96/lb, limit of two.

I sautéed the small sv'd onions to serve with steak. Nice to have on hand and took just a few minutes to be browned, in butter.

After 90 min in the bath at 195F the small onions were very tender but good; the medium ones had a little bit left but perfectly acceptable. The large onions were a bit too toothsome so they went into the 195F bath for another 30 minutes and now they are the same as the medium onions. Very tasty indeed. I am reducing the cooking liquid to see what it tastes like and will probably use some of it to package the onions. I would do these again for sure. As for the Chris McDonald 185F bath for 60 minutes...not sure they would be as ready to eat as the onions done at the higher temperature, but would be fine to go in a dish that was to be simmered a bit longer. My opinion. Others may like them a bit more toothsome. If you were serving them cold you would probably want them the Chris McDonald method. cheers

Thank you...I have that book but the recipe did not come up when I used Eat Your Books. I’m off to check them in the bath...yes in a single layer. Will report back.

Not only is the toast fantastic, it holds a lot of bread. I recently made a half slice of homemade bread each for six people....got everyone started while I put in another tray full.

I want to make some sous vide pearl onions. My onions vary in size so I will sort them into large, medium and small and bag them separately. Modernist Cuisine says 195F for 2.5 hours. Another recipe from the internet says 185 for 1.5 hours. I don't cook veggies much sv so I am not sure which recipe will work. Any ideas???

And @JoNorvelleWalker‘s sense of humour! 👏👏

For me it's the people. So much knowledge and so much generosity in sharing that knowledge. I never feel alone in the kitchen.

I vote for 'matar loving aliens'.😳

Same here re newspaper clippings...their main source of recipes it seems.

@Franci I add my delight in seeing you back posting...always a great contributor to our forum.

@gfweb nice looking dinners especially the duck...I’ve got a duck breast in the freezer.....going diving.

I put the pizza on foil then on the rack with the u down and on the highest rack position.