Okanagancook

How’s the pot?

Beef dripping on toast with black pepper and salt.

Popcorn popping.

Speaking of live lobster and crabs in a holding tank, how long do they keep this way before their quality deteriorates? Our local Superstore has quite a large seafood service with tanks. We often get a crab when the tanks are full. When I ask how long they have a lot been there they often don’t know unless the manager is on duty and he usually knows. I buy them when they have been in there less than a week. Of course have no idea where they were kept before arriving at the store.

My EYB returned 32 recipes. I always use uncooked soaked chick peas for the best texture.

@Tropicalsenioryou should be very proud of your pie. It even looks tender/flaky. Is that tomato Julie’s “Provençal “ recipe…stuffed with breadcrumbs, Parmesan, olive oil and parsley then baked. If so, great choice…that is also my go to recipe. Merry Christmas to you and Carlos

We had our new tradition. Steamed dumplings from our local International store…seafood and pork. Delicious and easy clean up.

We had a Miele for 17 years…it is still going strong…we moved. it got up to temperature so quickly. I would buy another in a heart beat.

@FeChefi like your procedure of baking the beef. I might try that except cook in the CSO on BakeSteam so it stays nice and moist.

Is your pie made with beef or lamb? Are there some peas in there too? Looks nice and moist. Love all the gravy.

Sunday is NFL day in our household. Recently we have been starting with some dim sum goodies for breakfast. Today we used the CSO Super Steam at 250F function to cook our little bundles of joy. Worked a treat and no steamer to clean up. DH thought the temperature should be a bit higher so will try that next time. I bought the har gow and siu mai but made our own pot stickers which I cook then freeze so they just need frying. Delicious. I think I will try to make some rice rolls in the CSO and just use the tray it comes with.

Ditto for the sausage making attachment for the Kitchen Aid….useless. If you are going to make sausage every year, get a 5 lb piston sausage stuffer. Make sausage with friends…too much fun.

You are a brave soul 👏

I have never done this but with the longer cooking time you have a shot….it will be pasteurized I know the temp recommended temp for cooked sausage is 160 to 165f but the pork chops would awful. we will see

If you cook it at a higher temp, it could be dry. You want to make sure it is safe. So you want to pasteurize it by cooking long enough at your desired 140F. Here is an article about it and a chart for determining how long to cook it…probably about 3 hours depending on how thick it is. https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness#sous-vide-pasteurization-beef

@Shelbythat is a big boy grinder! Nice. It is so much easier when one has the right tools…using a Kitchen Aid grinder attachment would have taken you all day. thank you for taking the time to bring us along.🥰

Ditto. Revolting. i don’t care if it tastes amazing. Looks a bit like cookie dough that should have been baked.

Some here like their pork a little pinker. I do mine at 134f for 3 hours. Turns out super juicy. Another fantastic use of sous vide …beef short ribs at 144F for 48 hours. Phenomenal. But you need to get good quality meat.

👏 Fresh venison liver. Do you like that? I remember having fresh, as in still warm, venison liver that my FIL made back in Quebec in the fall. So tender and flavourful.

If you have not gone to @Ann_T‘S blog which is referenced at the bottom of her posts, please have a look..phenomenal cooking and documentation.

I cut the back bone out and then cut the bird in half. Place in an oiled air fryer basket, set to 400F and start checking doneness after about 25 minutes depending on their size. Stuffing them sounds good too.

We really enjoy Cornish hens. They are the perfect amount of meat for two if I select the smaller ones. They are tender and sweet. Excellent roasted in either the CSO or Air Fryer. Spatchcocking them is a fabulous technique for them. They cook pretty quickly too. Thanks for the reminder @Ann_T

Your guests are very lucky. Fantastic looking meal.

140f for 30 min is what I have seen on the internet and seeing you cooked them at 145f for quite awhile I think this will work.

My last sauce was from The Food Lab. Made with less sugar than called for, orange juice and zest as well as ginger. Very good and was liked by all. Sorry but I kinda made it by taste so no measurements.