Okanagancook

I have been using cloth bags instead of plastic grocery bags for about 15 years or more. But, I was still putting my veggies and fruit into single use plastic bags provided by the grocery. I use Debbie Meyer Green Bags to store my veggies in the fridge. I take the veggies out of the single use plastic bags and put them in the green bags leaving me with a mountain of single use plastic bags. These used to go into the land fill but now they are recycle materia herel. This really bugged me and now finally I have acted, especially in light of the recent news stories in Canada about how single use plastic is not valuable and recyclers are in a bind. I recently bought these and another brand. https://www.amazon.ca/dp/B074TDB3XG/ref=pe_3034960_236394800_TE_dp_2 I get so many comments at the grocery store from shoppers saying what a good idea it is to use these types of bags. Today I saved 15 single use plastic bags. Does anyone have other products/ideas to reduce our use of single use plastic bags.

I have this one https://www.canadiantire.ca/en/pdp/master-chef-stand-fryer-0853259p.0853259.html?gclsrc=aw.ds&&gclid=CjwKCAjw27jnBRBuEiwAdjQXDE4QtQzcYYlKVV2iRrtM_uMBvCPDZr0ddjT2dxc7furiyCPx_LDKuxoCJ1IQAvD_BwE#store=351 where the hose connects the shaft is open and the stainless steel slide is moved back over the shaft to the appropriate spot so the gas burns blue.

@Kim Shook. Great looking meal. I usually do my steaks to 121 then sear with lots of fat to get a good crust. I LOVE onion rings. Those look just the way I like them..the onion part is the star not the batter.

Welcome. Lots of great threads both new and old. Jump in. We don’t bite.😀

If there is an adjustment for air, you may need more air for an efficient burn. My outdoor burner is like that. And yes, I now do my searing in the outdoor kitchen area.

I’ve been thinking I am not getting enough protein so I am having a protein shake with some fruit from the freezer. Quite good but needs to be cold. Keeps me going until lunch. The whey protein is from New Zealand. I remember when we’re there the tour guide said they export a lot of whey protein, especially to Japan I think it was. A stab at diversification.

A few nights ago: Emiril's coleslaw; BBQ'd ribs; Ted Reder's spicy grilled veggies and grilled disappointing cheese bread from the local farmers market. Last night was piri piri chicken; microwaved then mashed yams and that okra dish (okra, onion and in this case cubed eggplant baked at high temp in the CSO)

Could have been me...we have had it twice this week!

Well, poop. All that trouble. There aren't that many ingredients so each one has to be good. Wondering if orange zest would help? Grand Marnier is a good idea. I will have to try it when I get some pork.

J.Pepin on Utube has a pretty easy way to prepare artichoke bottoms.

I just measured my pods. They vary from 1/2 inch to 1 inch. The one inch pod yielded a heaping 1/4 teaspoon of seeds. The recipe being made calls for one to crush the seeds with a knife so about the same as coarsely crushed. i have had very good product from these folks in Edmonton https://silkroadspices.ca/collections/indian/products/cardamom-black

I wouldn’t have a problem with the microwave step but the comment about specifying the amount of popcorn per batch would be useful. Can you take a picture of it with a description of the taste?

The pod size varies but I should think 1/2 to 1 teaspoon of seeds per pod. What do others think? What are you making with them?

Mine are also similar. Only one or two split ones. They are not crispy dry. They have a pretty decent aroma when the sealed jar is opened. These are the best I have been able to find here in a small town.

From the spruceates.com ”Always try to buy black cardamom whole rather than in seed form as it begins to lose its potency and aroma when the skin is removed and seeds are stored without the skin. For the same reason, it is also preferable not to buy the powdered form if whole pods are available. When required for use as a powder, remove and discard the skin, grind the seeds in a clean, dry coffee grinder, and use immediately. Look for fragrant, well-formed pods that are plump, firm, dry, and about an inch in length.’ my Indian cookbooks also say a similar thing.

Black cardamom is fantastic. The pods should be plumb and not dried out and splitting.

I agree. My KA processor is maybe 5 years old and every piece of the bowl components are cracked...did not drop them and don’t use it more than once a week...probably less. So far the motor is ok. I’ve gone through 3 microwaves in the past month. And don’t get me started on fridges and freezers....borderline off topic comment☺️

I just hope Moe does the dishes.😍 46 years, so 1973? We are 1974, may 24 Friends here in the Okanagan are 1974....married "between apples and pear picking"...former tree fruit farms.....= August Not many of us folks around Your chicken looks yummy as usual with the nice vermicelli Tonight with brother "Kootnaycook" I am smoking some Costco Pork ribs in the Bradley....I don't use this machine much and want to get more familiar with it. I will post later. But right now we are enjoying a fabulous Chardonnay, Attack, from Checkmate Winery down near Oliver, BC. Not cheap but stunning,,,,,,and delaying dinner, i might add.

Tonight was a stuffed turkey thigh from Emiril's New New Orleans cookbook. Delicious although a bit salty because we substituted canned baby clams for fresh oysters in the stuffing. Grits and green beans, bacon and kale to go with.

Great bday meal. Up thread we did a bday meal in our mom’s memory who passed in 2005 which is very similar to yours. The potatoes look really nice and crisp.

BLT's with visiting brother "Kootenaycook". Can you spot the difference between the two? 😎

Tonight with brother "Kotaneycook" we made sous vide prime rib (which was about 1.5 Lbs sous vide at 122F for 3.5 hours then I took it outside to a gas element and seared it for a crust); CSO asparagus; baked potato with fix's and pan fried mushrooms. We are 'stuffed'.

Because @chefmd’s son loves ketchup if I remember correctly.

Last Saturday: Ribeye steak, baked potato grilled green onion, oyster mushrooms and peppers. Thursday: Squash ravioli, baked asparagus and sous vide Italian sausages. Last night was smoked piri piri chicken legs and vegetable lasagne...no picture but here is the appetizer of baked garlic in thyme/chicken stock with DH' s fresh bread and goat cheese...this was really good. From Eating Well Favourites Cookbook.

Have you considered using poly? Can you put drip lines underneath?