Okanagancook

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.

Yes, we use two steps put the pizza on foil and on the toast level rack. Super Steam 400F for 5 minutes Switch to Convection Bake 450 F for 4 to 5 minutes depending on how thick you pizza is. Nice and crispy but still moist.

Holy Hanna, that’s a lotta hot sauce....do you put that on everything!😁😁

"monascus red" Yikes, my mind is swirling as to what that could be.

Yesterday just me for lunch so dualing salads it was: fennel/orange versus mixed veggies...sprouts, fresh, fresh white mushrooms, last of the garden tomatoes, cucumber and sliced green peppers dusted with seed/nut mix. It was a lot of veggies!! But so good.

Great looking meals everyone...my 'like and delicious' buttons are hot, hot. Last night was grilled Porterhouse...again, like the lamb, I boned then skewered it back together seeing we were sharing it anyways (two pieces....tenderlion/strip loin parts with a Montreal Steak Spice Rub) . Morels, broccoli & garden carrots with garlic and shallots, IP'd garden potatoes and corn from the market...so good, picked just at the right time...tiny sweet kernels.

Doesn’t look like anything I would want to put in my body.😟 I think I have been to the big yellow arches probably three times in my life and that was plenty.

Just ate those left over from last night for breakfast. Garden potatoes are just so different than those available in the grocery stores. This time I boiled them in their skins until 3/4 of the way cooked then I took the nasty bits of skin off so they were about half way skinned. Better earthy flavour this way. Thanks.

Yes, if I remember correctly they were pretty bad...I think that whole group were struggling. Perhaps the season when Tom told them they sucked and had to step it up a notch.

Lamb chops (these were sirloin so I boned them and skewered them back together then grilled on the stove top...this time 2 min/side and they were a much better shade of pink); roasted fennel/onion with salsa verde mixed in after it was cooked (in the CSO); Air Fryer smashed potatoes and a mix of morel/chanterelle mushrooms from today's farmers market. I only ate 1/2 the potatoes...too much food.

@ninagluck nice looking meal and great to have you back!

Penticton Farmers Market is probably at it's peak. So much available. I walked the block of vendors on two sides twice before the delightful children ran down the street centre rings the bell signalling it's time to shop! I need to make a list of what I have and then find some nice things to do with them. The mushrooms are going with the lamb chops tonight for sure. Three pictures of the pile of goodies. Kale, sweet red peppers, Anaheim pepper, shishito peppers, Chipoline onions, corn, green onions, sprouts, "Creole" tomatoes (this are terrible....dry and tasteless 😩..there were so many tomatoes for sale and I chose these..sheesh), morels and yellow Chanterelle mushroom, eggplants, celery root, large sweet onion that is now in the oven becoming cartelized and Silken Apples. These are rare beauties in these parts...Summerland Research Centre is just across the lake from me. Description/Taste Silken apples are medium sized with porcelain yellow, cream-colored skin with the occasional light pink blush on the side most exposed to the sun. There is some russeting (rough skin) in the stem bowl. This apple has vibrant white flesh that is firm, crisp, juicy, and aromatic. Silken apples are known for their sweet flavor and moderate acidity. Seasons/Availability Silken apples are available for a short season in the late summer. Current Facts Silken apples are an early season, dessert variety. They were developed in Canada as a cross between Honeygold and Sunrise apples. The hybrid Malus domestica variety is known for its translucent skin, sweet flavor and crisp texture. Applications Silken apples are marketed as a dessert apple, likely for their sweet flavor and crisp texture. Silken apples hold their shape when cooked. Thinly slice Silken apples for pies and tarts or dice and mix into muffins. Silken apples keep for up to three weeks when stored in a cool environment. Geography/History Silken apples were developed at the Pacific Agri-Food Research Centre in Summerland, British Columbia in 1982. The variety wasn’t introduced into the market until 1999, after much testing, reviewing and market research. Silken apples are not available in many areas and are primarily grown in small orchards.

Ditto @Tropicalsenior's comments.

Who else would do a book on just technique! That book is a treasure as are his many internet videos. Too many treasures but boning chickens amongst my favourites. I love watching him and Julia cook together...disagreeing but somehow never bickering. Thanks for the link.