Okanagancook

Bumping up a “gineric” thread 😀, I was made aware of this recent win by a Canadian distillery. And the good news is I may be able to score a bottle locally in little old Penticton...tomorrow...wish me luck they still have some. https://www.cheknews.ca/vancouver-islands-sheringham-distillery-takes-a-top-prize-at-world-gin-awards-537280/

https://www.eatyourbooks.com/blog/2019/4/29/netflix's-new-series-'street-food'-may-be-even-better-than-'chef's-table' looking forward to seeing this.

Radish already! Totally jealous. It has been so cold here mine haven't changed in size for two weeks. Do you cook radish? They are delicious grilled with the green tops on then tossed in a vinaigrette.

Yesterday we had Korean seafood pancakes, leftover pizza and apple. The pancakes are easy to make with a mix; some squid and green onion. Sauce (not in picture) is a mix of honey, soy sauce, rice vinegar, sesame oil and toasted sesame seeds plus Korean chili powder to taste.

T. Keller's chocolate ice cream in the machine. Egg yolks, sugar, cream, chocolate....what's not to like. I added some chips of chocolate at the end of churning.

Mexican breakfast. Korean seafood pancake.

Ottolenghi's creamy mustard cauliflower with leftover lamb and braised peppers and fennel. The cauliflower's flavour was good but the sauce curdled. We ate a bit and the rest unfortunately was deemed inedible.

Perhaps he was voicing an idea....not sure. but the concept was not lost https://www.foxnews.com/food-drink/restaurant-puts-msg-on-tables-as-studies-show-additive-isnt-so-bad-for-you-after-all

I too use MSG in cooking. I think I heard somewhere it is on the table at David Chang’s restaurants.😃

The food looks wonderful. The beans even look crunchy but better than mushy in my books...they probably can’t get the long green beans that the dish is traditionally made with and they cooked faster. The shrimp chips are perfect...they aren’t supposed to be brown in any way.

Question do you Eat is as is. how about toasting it? Probably lightly toasted.

The photo is great. i can almost smell how good it is Battle scars....🤕 worth it and see how much you learned 😁

Wow, that bread looks to be very ‘tasty’. Lots of nice airy pockets.

Out here in British Columbia grocery stores can sell B.C. wine only as nothing else. We have private and government liquor stores where you can buy everything. I think someone in the US is suing about the discrimination on grocery store wine sales restriction.

On an all white plate it probably would have looked stunning.

I have a lot of really good cookbooks and I want to use them instead of the internet so I use my Eat Your Books account. It is a fantastic resource and many users make good comments about the recipes.

If you can get your hands on some leaf fat from your butcher it is really easy to render fat....put the fat in a food processor to make a paste. Put that into a double boiler...I use my Kitchen Aid metal bowl set over a large pot of simmering water. Let it go most of the day. Put it through a fine strainer into sterilized jars and store in fridge and/or freezer. i get pork leaf lard from my butcher...they keep it frozen. Beef leaf lard might require a special order.

I always worry about sprouts. Thanks.

Kipflers: potato Swede: turnips Snag: sausage 😉

Looks like they have a Kitchenaid mixer on that counter and below it looks like cupboards large enough to store one. We had a big/deep drawer made below our counter so I could lower the mixer down into it when not in use.

Very nice. I am looking at the counter top to the left of the stove. It appears to be at a lower height than the standard 36.5 inch. I have a counter top area that is 34.5 inches specifically for making dough. The lower height makes it much easier to knead and roll out doughs.

Excellent choice.😍

@Owtahear lovely cook on the leg. It was quite thick so to get it mostly pink was great. You must have cooked it indirectly for part of the time. Well done...you, not the meat 😁 I butterflied mine and cut the really thick part off to cook on another day seeing we had plenty of meat. My meat was about 1.5 inches thick so I cooked it over full gas and kept flipping it until the temp was 120ish then rested it for ten minutes tented under foil.

http://www.henkovac.nl/support/shelf-life-table

When in doubt...... Chicken is cheap enough.