Okanagancook

I am in your same frame of mind. We don’t eat out much because we can do it just as well if not better a at home. I would rather spend money on great ingredients. Unfortunately we don’t have good ethnic restaurants close by.

I have not had any issues freezing hummus. I use 2 Oz plastic containers which is a perfect one size serving for me.

That’s a great idea to use steam for reheating deli meat. I am guessing you had around 3 Oz of meat per sandwich. ...first time there was 6 Oz or so in the oven?

As someone mentioned earlier ricers are great for squeezing moisture of something like spinach.

I noticed a judge on Chopped is using chopsticks to taste contestants’ creations.

No, but I think it would work a treat...something like 190f for 3 to 6 minutes?? let us know what you did.

Last night was baked spaghetti for DH and soup (not shown), 3 oz of air fried schnitzel and grilled zucchini for me...with Cowboy Candy. We had a large salad for lunch so easy on the veggies for dinner. The pork schnitzel was done in about 6 minutes with no fat splatter to clean up. A tad over done.

Droole, droole.......thanks for sharing the meals your group had. Some beautiful dishes.

Merci @lemniscate I will check it out.

So, 3 oz of meat per patty if you make the 12 specified. The recipe says 1 T meat per wrap but that's not 3 oz. Never mind, the idea and the spicing I think are nice. Thank you, Can you get betel leaves where you are? If not what do you use instead? I love the fresh mint the Vietnamese use.

"Do not refrigerate". I did not know that and faithfully store mine in the fridge. I wonder why? And I almost always eat it raw although I did see some recipes in Fine Cooking for roasting it.

Ok, I was looking last night getting frustrated. I checked the Cooking Channel and not there either. I guess we'll either have to watch on-line or wait. Sheesh.

May I ask what the spicing is in the beef filling?

Glad to hear you are home!

It is a beast in terms of storage space. Sorry for your booboo. 😪

Vadouvan paste made yesterday using the recipe up thread. Smells lovely. I will portion it and freeze for later use.

Rack of lamb, baked green beans/cherry tomatoes in a Dijon/tarragon sauce and some IP'd little potatoes crisped in the air fryer. That was a lot of meat but so delicious. It looks rarer than it was.

Yes glutinous fromThailand...I threw away bag unfortunately. I think I had a little over a cup of rice. I have a lot of storage which why I wanted to try the basket. The problem with it is the rice is quite thick and obtaining a seal on the top so it steams well. Mine is going in the next garage sale...it wasn’t very expensive.

"One of my weaknesses as a shopper is overenthusiasm. I buy a lot of whatever looks good -- especially seasonal produce -- and then scramble (or fail) to use it before it goes off." Guilty...this is something I am really working on. I have so much stuff in the pantry as well as the above issue. What I need to do is make up a menu before going shopping. I know what produce is in season so it couldn't be that hard could it? Sheesh. Currently working green beans, zucchini, Delicata squash, carrots, potatoes and cherry tomatoes from the garden never mind what is in the market. Tonight will be roasted green beans with blistered cherry tomatoes in a Dijon/shallot/tarragon sauce, steamed potatoes, some leftover grilled zucchini and rack of lamb.

I had a package of Red Mill Semolina flour in the freezer that I wanted to start using. On the package is a recipe for pasta. https://www.bobsredmill.com/recipes/how-to-make/bobs-basic-pasta-recipe/ I've never made pasta just from semolina flour so I followed it exactly: semolina flour, whole eggs, oil and a bit of water. Kneaded for five minutes; rested and then I used my guitar to made "thickish" pasta noodles (rolled to #3 on the KA pasta roller). Wow, they were delicious. Nice and toothsome...a welcome change. Here's the dough on the guitar.

Last night was Thai cuisine. Grilled chicken marinated in fish sauce and a coriander root paste; dipping sauce was sweet, salty and hot; crushed cucumber salad (this was quite sweet with roasted chili and pepper), Thai steamed rice, and then the bean salad. It was a pounded salad much like green papaya only with green beans. Garlic, one Thai chili, salt, sugar, dried shrimp, fish sauce and lots of lime juice are all pounded together then the green beans and a couple of 1/2 ripe cherry tomatoes are pounded and mixed in. It is served with two inch squares of cabbage and peanuts. It was very, very tasty but holly Hanna it was so hot we could only eat 1/2 of what was on our plates. It only had one Thai chili which I thought we could tolerate BUT that chili is pounded to release all its fury and not cooked so I think that is why it was so blinking hot. The rice is Thai rice for steaming. It must be soaked for up to ten hours before cooking. I usually use the pictured basket to steam it for about 25 minutes and this method is a bit hit and miss. The rice is barely cooked and needs turning during the cooking process....at least that has been my experience. I decided to try 1/2 in CSO on the tray covered in parchment and sprayed with oil and the other 1/2 in the basket. Steam setting at 210F for 25 minutes....absolutely perfect!! The rice in the basket was not done and I decided to put it in the CSO for about 10 minutes and that did the trick. I am ditching the basket/pot in favour of the CSO.

Excellent. Thanks. It would also be good spread with liverwurst.😊

WW = whole wheat edited sorry..repeat

Southwest salmon? Just a guess. Maybe they only want to buy one kind of cracker so unsalted works for other more therapeutic type diets like cardiac and or renal?

It’s probably margarine versus butter due to budgetary constraints. The water could be added for pill taking...saves nursing time to bring the patient water. Not sure on that. Multigrain cereal to help you Pooh.😎 But in a styrofoam container. That pita seems odd. wishing you a short stay.