Okanagancook

Keep it near and dear to your heart where it is easy to use.. Wipe it out after every use. Empty it's dredge drawer. Sanitize it's water tank. 😍

$8 to $9 for mushed up beans!

Trust a Librarian to think of that! 😂

You could do some wine touring while you are here. We have friends who have the most wonderful cabin rental. http://thegrapeescapebandb.com

Ok, there are rules associated with our pig roast. It is a 'picking' pig. This means one can pull meat from between the shoulders and the ham...basically the belly. You can't use anything except your fingers. No napkins as an aid. No forks or knives. Just fingers. Someone showed up with a hemostat one year. It which was promptly confiscated. The reason being, if it doesn't come off easily, then the meat isn't done. Usually the pig is picked clean with the ribs showing...ribs are fair game also. The cracking is usually shared with early comers but this year I think our family/helpers ate most of it 😬..there were 7 of us. No feeding the dog (we usually hang a sign around the dog's neck "I hate pig") 😃 In the morning you know you've been to a pig roast because your fingers are burnt, you smell like smoke and you are a little hung over. Here is a picture of a friend just getting started. She has a nice pull of belly going.

I have an Oxo, like this https://www.amazon.com/OXO-Stainless-Splatter-Screen-Folding/dp/B00FS7ACK8/ref=sr_1_9?keywords=splatter+screen+for+frying+pan+oxo&qid=1563239129&s=gateway&sr=8-9 and find it to work really well and cleans up nicely in the dishwasher....it is nice and big to cover most of my large pans.

Oh, you didn't get one? It's an annual event...second weekend in July. This year we had some rain but that did not deter us. 77 lb pig cooked to perfection served with 9 different salads and my infamous baked beans which were simmering away all day...the whole pot was gone, as usual.

No chance on earth of shutting us up😜 Edited to add you could use the block function!

@robirdstx You're kill'n me. That looks so bloody, ridiculously delicious...carrots, celery, onion and are those chunks of potato in there too? We're having K Paul's chicken and Andouille gumbo from the freezer served on rice with a salad of zucchini, olives, mint, parsley and pecorino...not really photo-worthy as have been most of our meals lately....except maybe the roast pig on Saturday 😍

I've done something similar with a different book...only it got delivered....my brother got it for his birthday. 🙂

I've seen your kitchen...it's big enough for two CSO's. 😬

We forgot a CSO 😲

Ha, ha. I just enabled a friend to get her second little oven.🤗 And emailed another friend who has been thinking of getting one. my spare is downstairs in his birthday box.😎 Edited to add...apparently first friend above has forwarded my email to her kids! 😬

Moi too love Fine Cooking. I have a number of their speciality collections like the one you picked up. Looking forward to seeing what you make.

I totally agree and I think there is a fair variety of suggestions so far.

Not to ‘poo poo’ the IP approach, I recent discovered the use of a Bane Marie to render fat. Put the fat through a meat grinder, add water and BM it over night.

Always a good idea to make friends with your butcher. We have a great relationship with ours. We have taken him samples of various sausage we have made from Ruhlman’s book which the butter also has. I always get a wave when in the store. We order all our sausage meat and bacon meat from him and our spit pig for our annual pig roast. I remember going in and asking if he had any pork skin...I wanted to wrap a roast in it and sure enough, out came the perfect size and free.

Don’t eat out a lot because I would rather cook. I remember a lunch with visiting friends at a very popular restaurant chosen by the friends. I ordered a salad with grilled shrimp. How can that be buggered up. By using rotten boxed salad greens...that’s how. I did not want to disrupt others so I ate the shrimp. When asked by the server how everything was I pointed to the rotting greens. The response was ‘well, you ate the shrimp’. I was offered a dessert which I don’t usually eat. Have not been back to said restaurant in 10 years. Imagine if you are there at night...it is a dark restaurant. You would not be able to see the quality of the greens. Makes me shudder.

When the fruit is first class...leave it alone. Apples in the middle of winter can do with cinnamon.

Thermomix 😇

Yup, on the table at 6 pm...usually we eat later but watching cfl....bbq’ing at the half. Those little forking potatoes were finally done...CSO. back to the topic. I think sous vide is ideal for single items. Chicken OR potatoes. KISS I use my rig for meat mainly. I am not a fan of sv veg....they seem a little ‘old’ to me.

Potatoes are infuriating. They look like they should cook in no time. Grr, at this moment I am waiting for the forking potatoes to cook before finishing the rest of dinner.

A quick. Google....190f for one hour

You could partially cook the veg before putting them in with the chicken.

Amazed to spot Aji Amarillo mixture.