Okanagancook

Tabasco Sauce and a beer?😑

I am not sure how many I have squirreled away in the vegetable drawer 😲 currently looking for a Mexican zucchini and tomatillo dish to make for dinner because the tomatillos are coming!

Rick Baylee’s has a number of his recipes on his website if you wanted to get a feel for his style.

Anything by Rick Bayless and/or Diana Kennedy.

For all the newbies to CSO cookery here is the spread sheet (in PDF format) I put together from Egulleter's experience with various foods. (I have just listed the times and temps that people used to get a result they were happy with.) Use it as a guide. CSO in PDF Format.pdf 😍

I did the same test with my spare.

Seeing it is heavy cream, I think you should be able to freeze it. You may have to whip the sauce to bring it back together once thawed.

Can’t do anything else but trust it. Put it away and forget about it. It’s only money.

Try sous vide. Documented over on the sous vide thread.

Friends have butcher block on some of their counter areas. Well oiled/bees waxed. They are beautiful and holding up well. We have mostly granite with some areas of butcher block also....at the eating bar. I love the granite...but I don’t think I would get a black granite because I think it would harder to keep streak free...maybe those with such counter tops can enlighten me.

Using fresh young grapes leaves does make such a big difference. My neighbour has a lovely vine that they are happy to share.

@weinoo love your kitchen. The CSO looks right at home.

I put my plates to warm on top of the oven...not covering the holes

Just cook some burgers in Jumbo and you have a lovely clean countertop rather than greasy splatter to wipe up.

Or maybe some cheese nachos 🙃

Oh, I will have to check it out next time toasting.

I would definitely check the temp of your upper cabinets when you use the oven...toasting will likely be ok but on convection or broiling it may get hot....I see some pot lights also. I have not considered countertop protection. Mine is on arborite counter tops in the pantry and it has not done any damage...so far...now I think I will get some protection.

@Smithyyou may have to pull it out from under your upper cabinets when you use it, especially on steam.

Looking through America’s Test Kitchen’s Air Fryer Perfection Cookbook, they list these seven simple uses for an air fryer: roast garlic, 400f for 20 min roast peppers 400f for 25 min croutons 350 for 6 to 10 min shaking every two min toasted nuts and seeds 150f for 6-10 min Refrigerator cookies 325f for 10-14 min crispy shallots 300f for 10-12 min toasting burger or sandwich bun 400ffor 2-3 min

I found a few recipes for these...described as being similar to gougeres.

https://www.iacp.com/2019-iacp-awards-winners/

It's a 'picking' pig...see post up thread. Those who toil over the beast are rewarded. 😋

It is a manual set up. DH tends the pig and turns as necessary.

Oh, is that just for one 220 gram patty? Yikes.

Kelowna! No, no....Naramata or Penticton. We have over 35 wineries between us and Penticton...amongst some of the best in the valley. And you are nearer to Oliver and Osoyoos. Kelowna is a gong show in the summer. Book early. Like I said, usually the second weekend in July unless some catastrophic thing happens. The July long weekend is the busiest in our area which is why we do it the next weekend. Where are you coming from? I think we are going to get moved to a new topic soon...derailing the Dinner thread......me bad.