Okanagancook

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.

Regarding the KA a Professional model with the big motor for dough mixing. could add the pasta attachments

I forgot about a Thermapen!

A chef friend showed me how to make ‘fried eggs’ for a crowd. heat an oven safe fry pan on medium heat with a good knob of butter. Preheat broiler. Break in eggs and cook, reducing heat if needed, until set around the edges. Break up a couple knobs of butter and scatter over the eggs. Broil until they are the way you like them. All done at the same time.😇

Bron Mandolin Cuisineart spice grinder Vita-mix Chinois strainer Larchwood chopping block. https://www.larchwoodcanada.com/ knife steel immersion blender food mill pasta maker and Mastering Pasta by M. Vetri Modernist Cuisine at Home Unicorn peppermill. https://www.amazon.com/Unicorn-Magnum-Plus-Pepper-Black/dp/B0000CFB4N/ref=pd_lpo_sbs_79_t_0?_encoding=UTF8&psc=1&refRID=KJPA00105YJH1DA1F99E All Clad double boiler Phillips Air Fryer

Silk Road is excellent, as you say.

Don’t miss Felton Road

I have saved that for a hot summer afternoon on the patio, thanks.

I know of no good tasting low fat cheese. it’s like gluten sensitivity....just pass on trying to find good bread.

Can’t beat Dickel and anything..

What a wonderful family event. Very important for all. Thanks for sharing.

I was visiting my brother and opened that little innocent drip drawer and just about tossed my cookies🤕

I rinse mine with the citric acid solution we use on our humidifier...do this about once every 3 months. Otherwise, the tank is left full.

Wow, that's an oven! Beautiful stone work. Looks large. I would like one too but I compromised and bought a Big Green Egg.