Okanagancook

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.

Over on Serious Eats, here is what they do for their Schnitzel bread and frying: "What I've settled on is decent-quality white bread (something I almost always have on-hand), which I toast to a medium-golden brown, and then grind in a food processor into medium-fine crumbs. I fill a 12-inch cast iron skillet with about 2 cups of canola or peanut oil, both of which have a neutral flavor and can withstand high heat. Plus, the shallow oil means the schnitzel comes in direct contact with the bottom of the pan, which browns the breadcrumbs faster and helps ensure that the thin chicken cutlet and coating are done at the same time. Contact with the pan, though, can be a bit of a curse as well: Since the slightly uneven surface of the chicken may not touch the bottom of the pan evenly, some portions of the schnitzel can brown faster than others. To combat uneven browning, I regularly look under the cutlet and flip it every time I notice the breading browning too much or too fast. This means it's not just one flip halfway through cooking, but multiple flips based on appearance. I fry the chicken in 375°F oil until it reaches a deep golden brown. At this cooking temperature, I've never had the chicken come out undercooked once the coating is properly browned, but if you're a stickler for temperature, you can test the doneness using an instant-read thermometer, which should register between 150 and 160°F when inserted into the middle of the meat."

The whole Search Section of Help is a must read. I recently learned that you can search a cookbook author's recipes from all the books in your Library. For example you want a lamb dish by Ottolenghi. Go to your bookshelf and recipes then type in Ottolenghi lamb and up come all his recipes with lamb. One can then go on to use the "filter by" section narrow things even more. Or using the Boolean search terms can really help to narrow the search down. http://support.eatyourbooks.com/customer/en/portal/articles/990426-using-boolean-search-terms

My DH cooked them again today and they took about 90 sec per side so, the grill needs to be a bit hotter still...night before they took twice as long. Thanks. These are really good....I shared your recipe with a couple of friends too. Interesting, the dough has quite a lot of dairy...probably why it is so delicate.

@Ann_T your naan look very good indeed. We made the other five tonight with a hotter grill and the outer texture was a nice contrast to the delicate interior.

@SLB you will love it. That is where I start when I want to make something. Take the time to learn the search capabilities...it will save you ton of time. Also, check the notes of the recipe, people are very good about commenting.

True peri peri is just the peppers marinated in olive oil...give it at least three weeks. It is hot and highlights that little pepper’s taste.

OMG, those onion rings look shatteringly crisp.

Yes, the root stock is phylloxera resistant.

Put some of my larger tomatoes and a couple of tomatillos out under 'cosy coats'. The pot is self rooted Cabernet Franc from our vines. They are dipped in growth powder and stuck in the dirt...in the garage over a heating pad for a few weeks and then outside to harden off and sprout. They are for a friend with a vineyard of Merlot...blending.

My radishes are ready. I found a Madhur Jaffery recipe in A Taste of India for curried radish to go with dinner last night. Basically one chops the leaves and body; sauté with a little salt, ground pepper, cumin, coriander crushed garlic, shredded ginger and turmeric until the radish is cooked. Very fresh tasting.

After two hours sitting on the tray on the counter, they about doubled in size. DH grilled them and brushed with butter, garlic & parsley. On the plate. They were incredibly delicate and not dry at all. I think they could have done with a little hotter grill next time....oh, and there will be a next time...I left five in the fridge for tonight. 😍 Thank you for taking the time to help @Duvel I will be interested it see what @Ann_T's stretching and folding will do to the dough....probably make it more firm. I had a piece for breakfast with hummus...I just put it straight on my Wolf Gas Range and flipped it back and forth until hot and smoking a little..delicious.

I did not stretch mine. I just combined all the ingredients...gave it a quick knead and put it in the fridge overnight. Today it is quite sticky and did not move much overnight. I portioned it into 90 to 100 g pieces and put back in the fridge for tonight. DH says take it out for 2 hours before BBQing. We will see. Are you going to do your several stretches as per your bread procedure and put it in the fridge overnight?