Okanagancook

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?

CSO Chicken wings and from Simple two dishes: Kale with chorizo and garlic then sweet potato mash with a lime salsa which paired perfectly with the sweetness of the potato. The kale dish has finely chopped preserved lemon. I put it what the recipe said but DH thought it was too much...I'll make a note on EYB.

Next time you are cooking eggs, try about a tablespoon or two in the pan after the eggs are halfway done...stick a cover on them.,,,I hate under done whites.

The eggs look like they were cooked sunnyside up but with a little water added to the pan and then covered until the yolk is cooked. ??

I got my dough in the fridge for tomorrow's curry dinner. Thanks again @Duvel

Bisktecka, baked potato with all the fix'ins, grilled vegetables from Ted Reader.

I also bought a life time membership at launch...best $50 I’ve ever spent. I agree about making it a breeze to utilize the cookbooks owned. Really, less than the price of a quality magazine. It is easy to set your cookbooks up in your library.

Sad to report ALL the eggs are gone...raccoons probably. Not a shell piece to be seen. There is plenty of time so she can try again.

I am sad. I own three of his cookbooks which are well used. Seems like he lived to a pretty good age...all that olive oil 😊

I find the site very useful. I am there everyday. I like the daily articles, book reviews and comments about recipes made by members which are usually right on. For all that I am not sure I would classify it as really, really pricey.

Very nice @shain A bechamel sauce over the top for baking? The chives are wonderful.

I'll have some Sauce with that for BLOATS

I agree. Clay pots and beans...the texture is very 'creamy' and moist done in a clay pot..either on the stove or in the oven.

I made a batch of lovage spring soup. The ingredients...the little tubs are garlic scapes from last year and sorrel oil also from last year. I included fresh chives; the large lovage stalks (these are VERY FIBROUS but not bitter at all), small lovage stems, celery, onion, sorrel leaves and lovage leaves for the end. The soup before and after cooking. It gets 'army' green with heat. In the blender with a comparison of what the soup looks like when it is blended with the raw sorrel and lovage leaves. Finished product....it will need diluting with chicken stock before eating but will take up less space in the freezer.