Okanagancook

That's interesting. I have not seen these. I wonder what they taste like.

Great looking meals everyone!! Last night was asparagus butter (sautéed asparagus spears in butter and blitzed to make a sauce) tossed with pasta and par-cooked asparagus slivers; lamb chops and zucchini salad from A16. The salad was very refreshing. Used the first zucchini of the year. It is a very simple recipe. Slice the zucchini thinly, salt and let sit for 20 minutes then rinse and pat dry. Mix with sliced green olives, parsley, mint, pepper, lemon juice and olive oil.

I let it rest a few minutes before kneading and it was about one cup of flour to one egg and a little mist of water to bring it together...oh and a teaspoon of oil. I let the dough rest in the fridge overnight before attempting to roll it. It was so far away from pasta dough.

Probably a combo of the lack of fine grind and the grain not having enough gluten. Here a picture just after I mixed it and attempted to knead....that did not work; and a picture of it dropping through the pasta roller.

I am sad to report that my Vitamix ground Durum wheat pasta experiment is an epic fail...it’s in the bin. Absolutely no elasticity...it crumbled through the pasta roller🤕 Maybe cutting it with some all purpose or 00 flour. i will be interest in proper milled flour works. @Paul Bacino what kind of pasta extruded do you have?

Great link, that last one, thanks @rotuts

I have a Vitamix grain jar and just ground some durum wheat berries for pasta. I will post tomorrow when the dough has rested. It is very stiff and not very elastic..probably because the flour is too coarse. It took awhile for me to get enough flour and even then it's not very fine...certainly not as fine as a grain mill....hummmm...better hide my credit card.

For the pasta...try some of your Red wheat...grind as fine as you can and use the one egg per cup wheat...as a start because as @rotuts points out, hydration with column measures will be nonstandard. I use a water spray bottle to moisten if the dough needs it.

For stretch and folding techniques eGullet’s AnnT has a wonderful pictorial http://www.thibeaultstable.com/2015/10/artisan-bread-step-by-step-pictorial.html

John Besh uses minced white onion also. I agree...it provides a back ground flavour and not in your face onion.

Anson Mills have wonderful products and they grind their own flours...cold ground. Their recipes are developed by a chef who worked in Cooks Illustrated trust kitchens so the recipes are good. Here is a link to their breads. https://ansonmills.com/recipes/674?recipes_by=grain

I’m jealous! What a beautiful machine. Did you get yours on Amazon? I borrowed a neighbour’s machine to try it out. Definitely a learning curve. Our problem is we wouldn’t eat all that bread but Marc Vetri in Mastering Pasta loves fresh pasta made with freshly ground flour. Here are some points he makes: wheat grown in in the spring contains more protein than wheat grown in the winter. hard wheat is developed to have a high protein content...soft wheat less. wheat for pasta needs to be ground finely so it rolls out easily. freshly ground berries oxidize quickly so best to mill just before using as one would with coffee beans. for the best taste freeze your berries before you mill them....more volatile flavours and aromas are retained. Store any milled flour in the cold. fresh flour behaves differently from aged flour. Overtime the aged flour reacts with oxygen and moisture causing its protein to combine with one another creating longer chains. This produces more stable and elastic dough producing higher rising breads....but not as much flavour.. durum flour for pasta produces a slightly chewer texture and better durability for shaping. he has a chart of wheat flour characteristics.. farro or emmer is 16-17% protein; moderate flu ten strength and low elasticity durum is 14-15% protein; strong gluten strength; low elasticity have fun playing and keep us posted.

It was a whole catfish. It was farm raised..not sure where. I don't think the SuperStore offers fishmonger services so I would have to do it myself. If they appear again I will try one. Thanks.

@Shelby I have never had or cooked catfish. I must first say I am not a fan of fish...it's the texture that gets me. I did notice in the fish case some fresh catfish. They looked pretty good but I have no idea how to prepare them....my DH is a fish fan and I would make them for him. Do you need to skin it? I wonder how fresh these catfish could be?

It is borderline but it was in reference to why I wanted something with no fuss for dinner. 😉 And, I might point out, I refrained from any grand standing about who might win.😎 Ok, that's it. 😍 May the best team win in a fairly called game.

This is an old thread but at least it keeps the topic items together. I usually make John Besh's coleslaw for our annual pig roast and people love it. It has sweet pickle relish as an ingredient. Today I substituted @Shelby's Cowboy Candy for the relish which turned out great. For those of you who have CC on hand, here's the recipe. It makes quite a lot so you may want to 1/2....half a recipe yielded 1 litre (4 cups) of slaw. 1 small head of green cabbage, shredded 1 white onion, minced 1 carrot, shredded 1 cup mayo (I usually make mine from scratch....makes a big difference....I use the 3 minute mayo trick from the Food Lab) 1/4 cup cider vinegar 1/4 cup sweet pickle relish or COWBOY CANDY 1/4 cup white sugar 1 Tablespoon Creole Mustard (makes a difference if you can find it or have it) 1/2 teaspoon celery salt salt and lots of black pepper to taste. Mix up the dressing and then mix in the veggies.

A couple of dinners from last week. Porterhouse shared with DH; asparagus/red pepper/green onion from the CSO and frites from the air fryer. Teriyaki chicken leg out of the air fryer/ steamed asparagus from the CSO/ corn and refried rice and peas with some Indo spices topped with pineapple and fried shallots (from a jar). I overcooked the chicken. That air fryer is very quick and caught me off guard. Too many sporting events to watch around dinner time easily distracts me. Something from the freezer tonight for the Raptors game! Edited to add: Just took out some Gumbo and Grits for tonight. Can't wait. Yum. Chicken and Andouille.

Over on the Provincetown thread there was an asparagus butter sauce eaten at one of the meals....apparently butter and asparagus....so just made some and it is delicious. I just simmered asparagus....more tips than stalks...in butter and blitzed it. I will be using it on homemade pasta this week. Very asparagus foreword.

Quite a range of oils for sure. I wondered which oils are local. Thanks.

I would be interest to know what kind of cooking oil is used.

“And I know they used to sell reusable produce bags, I should really see if they still do. That's my downfall for plastic - sometimes I reach for a plastic bag in the produce aisles without thinking. I did use some reusable ones for awhile but they fell apart after washing a few times, but I should do better so I will get more. Thanks to @Okanagancook for the reminder. “ I was was just trying to get people thinking about all the things that can be done to reduce use of plastic bags. Thanks.

Thanks for posting. The meals from this area look delicious. look forward to your next trip.

There must be biodegradable doggie doodoo bags available. lets just reduce our use of this kind of bad plastic...not that hard.

A small bakery in our local area does this long ferment. Our neighbour who is gluten intolerant can eat this bread. Apparently the gluten gets altered during the long ferment.

Was the meat really chewy?