Okanagancook

The ribs look nice and moist! I love those cute little Korean Frankenstein ribs. Do not see them in stores very often...people don’t know what to do with them...especially here....not very many Koreans in town...certain no Korean restaurant.

I made Italian sausage for 90 min at 160f. Dry🙁 Next time I will do 140f for 45 min then sear until in food safe territory.‘

We had KPaul’s recipe for chicken gumbo from the freezer with Anson Mills Carolina Rice. We both kept saying “OMG this is sooo good”......we each must had said that four times. I don’t know what it is about that food that makes you say that. No picture because it’s not that photogenic. We had some black beams from Louisiana Kitchen along side. And some CSO asparagus..steambake for 8 minutes.

I'm glad I just ate my crapy breakfast because I wouldn't want anything except those gorgeous looking biscuits.😫

I've done them at 375F for 20 to 25 minutes. This was back on Oct 5th so don't remember how big they were. America's Test Kitchen "Air Fryer Perfection" cook book says 400F for 22 to 25 minutes or until 195F internal temp....that seems over kill..I go to 165F Chuck them in at 385F and check after 20 minutes. I love my air fryer.

Tonight sous vide chicken wing drumettes (165f for 1 hour) sprayed with cooking oil and air fried for around 10-15 min...I dried them out a bit because I was not attentive. Nice way to do chicken because you aren’t ‘t worried about getting it cooked...more getting I’d brown and crispy. sorry no picture

Look like morels

Just my DH’s 97 y.o. Mom still standing. Called her at the “ home “ she loves. They gave all the gals roses for mother’s day and a special lunch. We are having grass fed rib eye steak, grilled oyster mushrooms and spring onion plus a nice baked potato with all the fix’ns. But first a gin martini made with the world ‘s best Gin from Vancouver Island...documented over on the Gin thread. It is really a wonderful gin, herbal but not over powering with a long finish.

You have been busy. Thank you for the excellent commentary to the recipes. I think I will do some recipes from the blog for now and follow along as you bang out some recipes.

I agree about the guilt and food waste.

Very rarely also. A couple of times it has involved steaks. Once my steak had been seared and put in the oven to finish only the oven wasn’t on so my meat was inedible. And more recently a way over done steak that was supposed to be medium rare. The problem is it screws with the whole dinner experience for everyone at the table.

There is a 1-800 number to call re returns...page 30 of manual.

So, it is well within the warranty. Just a PITA to have to package it up and return it. Bad luck. 😪

How long have you had your CSO @ElsieD?

Ditto re thanks. My DH said not to worry about the cheese bread...she told me she sells out every week.....? I wonder. She is unlikely to be open to feed back....maybe I will take her a slice of sausage cheese bread😮

That pot was a real score! And an interesting collection of cookies...lots of animals.....animal crackers spring to mind.

Now that’s more like it. Sausage is always a welcome addition. A bakery in our old town used to make cheese buns about the size of a Costco muffin. It was riddled with cheese in the middle and crispy brown bits of cheese on the outside. I guess I will have to make my own.

Starting a new thread for this year's bounty. I went to my first Penticton Market this morning. It's been going for a few weeks. It is divided into produce which must be grown locally and other stuff.....soaps, trinkets, etc. At 8:30 start time a bunch of kids run the full block with hand bells ringing in the Market opening as all the vendors clap....they get pretty slow near the end. There are a lot of small farms throughout the Okanagan and it is interesting to see people find a niche. Last year a gal started a sprout company and now she supplies a lot of the Winery Bistros as well as a huge selection for sale at the market. I got a litre container (packed) of pea shoots from her this morning. Then there is the fellow who started a mushroom farm a year or so ago here: https://www.wtfmushrooms.ca I got some beautiful oyster mushrooms. The chap ahead of me in line didn't have his money with him and the mushroom seller just game him the $20 box on the proviso he get paid next time...the chap apparently shops the market every Saturday so there was no hesitation "yeah, catch me next time". Gotta love it. They have created an ally area where the food trucks are. This is new from last year. I bought some "cheese" bread from one of the trucks, chatting with the lady behind the counter. They are all sour dough and lots of different kinds. Her so called 'cheese' bread consists of white bread with about 2 tablespoons of cheese sprinkled on top of the loaf. VERY disappointed and I think I will let her know about my disappointment next time I am there. Another couple bought a large farm in the next valley over. Her husband grows garlic and she makes bread in this wonderful wood oven that was on the property when they purchased it. Wonderful bread, wonderfully expensive at $9 for a smallish loaf. Anyway here's a picture of my haul today. I got that lovely cloth bag too.

This is exactly why one should have a spare CSO 🤣

@Kim Shook Thanks for those two gems. The shrimp look perfectly done and so easy. I wonder how long brown rice would take?

Yes, I agree that peanut oil, to me, is not neutral. I also get mine from the Asian store. We have "Lion and Globe" brand. A product of Hong Kong.

Don't you just hate when you go to all that effort and the result is a fail....had a few of those lately....time to go back to some basic recipes like cauliflower in cheese sauce. 😯

Wow, what a pastry case!! They must be busy. Lunch looks delicious...not too much on the plate for once.

We had this for lunch. I made 1/2 a recipe which made three servings. It was absolutely delicious and sooooo healthy. I used fresh frozen pigeon peas rather than green peas. I would have liked a bit more greenery so next time I will add more asparagus and kale. I cooked the kale with the asparagus in the pan because we don't like the chewy texture of raw kale. And finally I toasted the almond slivers. https://www.seriouseats.com/recipes/2014/04/farro-salad-asparagus-peas-recipe.html

You are right @jimb0 I don't know what I was thinking. But I do like the peri peri oil.