Okanagancook

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.

I think I can smell the garlic. They look delicious and served with the perfect accompaniment...bread. My DH is very allergic to muscles...the allergy he developed in his 50's......had some muscles, felt sick; next time was sick...put it down to a bad batch; next time oh my god...shaky, sweaty, sick and in bed for the rest of the night. No more muscles for him. I usually order them when we go out.

This is pretty simple and my friends and I have made this a few times. The only thing is how you like your ribs: fall off the bone or with a little bite...adjust cooking time as you already know...also depends on the size. I've only cooked back ribs. In the IP pot add: 6 oz apple juice, 2 tablespoons apple cider vinegar and your ribs...standing on their side snaked inside the pot. Braise/Meat setting for 32 minutes with 10 min slow release. Broil after applying BBQ Sauce.

Thanks for linking that story, very interesting.

We are in the Kitchen Consumer topic!

I was wonder also where the bitterness could have originated.

It is better because it has a steam function alone with variable temperatures and a bake- steam feature that keeps meats like chicken, pork and beef moist. Toast is just better than any other toast you can make in a toaster. It’s more efficient because the interior is smaller than an oven. The list goes on and one can read of the many ways members love it in the CSO threads.

CSO for sure. Worth its weight in gold. IP is a close second....and you can ditch your yogurt maker, stove top pressure pot, rice cooker and crockpot in its favour.

A sous vide rig of some sort without question. Get an el cheapo to see how you like it if you are uncertain. Beware there is a learning curve but there are plenty of posts about it here.

As an air fryer owner for about two years I would say I could easily live without it. Think of it as a small powerful convection oven. It’s capacity is best for two people. Right now I have the storage space. It is great for reducing calories. Things I love to make in it that reduce calories are spring rolls, Samoa’s, frites, and schnitzel. It reduces clean up compared to stove top frying such as chicken pieces and meat patties. The basket goes in the dish washer My brother uses his when he is travelling in his trailer because of the clean up.

Last night was Air Fryer garden potatoes in duck fat; roasted green beans with cherry tomes (a bit too many) in a Dijon sauce done in the CSO; mushers done al a Jacques Pepin (frying pan with butter on a med-low heat until done); and lamb chops done on a grill pan on the stove which had been marinated in a Provencal paste from Lucy Waverman. The chops were a little over in parts...2.5 minutes/side and rested 5 minutes....should have been 2 min/side then rested....next time.

Lunch time salad with added jerky for some protein and yogurt cucumber soup with chili oil.

Difference might be that I do not use much oil in my hummus.