Okanagancook

Thanks @kayb and @scubadoo97 I am a neat freak. Each item is in the inventory spread sheet and includes which freezer it is in and which shelf/compartment it is in/on. It would be impossible to find things if not organized in this fashion. (Speaking of loving organization....I guess that’s one of the reasons I love living here....lots of rows of grape vines or fruit trees, all nicely trimmed and tidy...whole valleys of this.....kinda like this http://www.bluemountainwinery.com/ ) 🤓

That’s a coincidence....I had a hankering for some Marmite on toast this morning but couldn’t find the little jar. It is an acquired taste...kinda like beef drippings on toast.

This might be helpful https://www.scmp.com/magazines/post-magazine/food-drink/article/2181685/inside-look-world-nobu-recipes-great-chef-himself

Salad, air fryer frites with gravy on the side and steak with chimichurri sauce.

I DID IT!!!🤩 First picture is the old freezer downstairs, filled to the brim. Second picture is my upright freezer upstairs in the pantry equally filled to the brim. My backup freezer which was full in the Fall of 2018..now empty awaiting cleaning.

I am gonna start with these 😃😃😃😃👏👏👏👏😬😬😬😬 After working all winter at eating out of the 3 freezers I have...... And, after today taking inventory and re-arranging food to make for room....drumroll, please.......emptying the remaining food out of my newly acquired freezer (which was bought as a back up for my older chest freezer) into my old freezer. Digital inventories updated also. I ran out of steam today...probably have another 2 hours of work. I am so pleased and this thread was an inspiration. I will take some pictures tomorrow . The off shoot benefit of making room.......room to stash my bottle of white wine in the freezer which needed a little cooling.🤣

Interesting sandwich Pedro especially the sous vide cheese...such a good idea. The cheese will always be the perfect consistency. I have two Brazilian cookbooks. The Brazilian Kitchen by Leticia Moreinos Schwartz and Brazilian Barbecue & Beyond by David Ponte, Jamie Barber and Litzy Barber. Lots of interesting dishes. I have made a few but now we have summer coming here I will be trying more of them on the outdoor grill.

Welcome! Pedro. care to elaborate on your food truck sandwich?

I just made a Marcella Hazan recipe fit for spring. Clean up the artichokes so you have just the hearts then quarter them. Sautee with peas, shredded lettuce and leeks (and garlic). Serve over pasta. Or even just sliced artichoke hearts over pasta topped with some Parm.

Stunning food and sunset. Doesn't get much better than that. Thanks for sharing.

Getting the veggies beds ready for planting. Some spring onions, beet, carrots, peas and greens are already in. The herb garden. We'll have chives next week if the warm weather keeps coming.

The cocktail, the mis and the dish. It's spring here!

Mushrooms make excellent curries. They seem to absorb the spice flavours really well. Plus they hold their shape nicely.

I pretty well always wear an apron because if I don't something strange happens and I end up with some dinner on my shirt. We have a couple of raw hide aprons for when we BBQ our whole pig in the summer. They are bullet proof but too hot for indoor use.

Excellent. I was given mine by a friend for Christmas 1998! Happy cooking.

It's this one: https://www.amazon.com/Best-Nicole-Routhier/dp/1556704364 Many excellent recipes in this book ...just 126 pages. Here is the recipe for what she calls "Warm Rice Noodles with Stir-Fried Beef, Saigon Style" or "Bun Bo" 1 lb thin rice vermicelli noodles which you soak in warm water for 20 minutes then cook in boiling salted water for 2 to 3 minutes then drain and rinse in cold water. 3 stalks lemon grass, thinly sliced 1.5 lb lean beef for stir frying, cut against the grain into thin 2 x 2 inch slices 2 tablespoons Vietnamese or Thai fish sauce 6 cloves garlic, chopped 3 teaspoons curry powder black pepper 8 leaves of soft lettuce, thinly shredded 1/2 cup thinly shredded mint leaves 1 small cucumber, peeled, deseeded and finely shredded 1 cup fresh bean sprouts (I like to take the brown tails off) 3 tablespoons peanut oil 2 small onions, thinly sliced 2/3 cup unsalted pan toasted or dry roasted peanuts, chopped coriander leaves for garnish _______________ Nuoc Cham with carrot (make the whole recipe to ensure you have enough...if you are making the whole recipe above, she recommends making double this recipe for the sauce.) 2 small garlic cloves, crushed 1 small chile 2 tablespoons sugar 2 tablespoons fresh lime juice 1/4 cup rice vinegar 1/4 cup Vietnamese of Thai fish sauce 1/4 cup water Crush the garlic, chile and sugar in a mortar until a paste. Mix in all the other ingredients. For the carrot to go in the sauce: 1 small carrot, shredded finely 1 teaspoon sugar toss the carrot in the sugar and let sit for 30 minutes then mix into the above sauce. __________________ For the dish: Mix 1 teaspoon of the curry powder, the fish sauce, 1/2 the garlic and black pepper together with the beef and marinate for 30 minutes. In a large bowl combine the shredded lettuce, mint, cucumber and beans sprouts...toss to mix well. Divide this mixture evenly amongst four bowls the top with the cooked, drained noodles and refrigerate until you are ready to cook the beef and finish the dish. Heat the oil in a wok. Add the remaining garlic and stir fry until fragrant. Add the sliced onions, lemon grass and the remaining 2 teaspoons fo curry powder. Stir fry until the onions are translucent, about 2 minutes. Add the beef and stir fry over high heat until the beef is browned. Top each bowl with 1/4 of the beef stir fry mixture. Top with the peanuts and coriander leaves. Serve with the Nuoc Cham. This will make a lot of food. I made about a 1/4 recipe for two of us. It is also quite time consuming to make but really worthwhile. It is a great dish for entertaining because it can all be made ahead apart from the stir frying.

I agree with @rotuts about the temperature for cooking the meat.

No relish. It was a German wiener which is typically eaten with lentils. it was delicious with a nice snappy exterior.

Sometimes you just have to have a wiener in a bun.

The other night was frites, mushrooms in wine sauce, steak with chimichurri sauce and a salad. The plate with the steak is a bit 'brown' but tasted good. Not winning any plating prizes!

My favourite Vietnamese dish, Bun Bo, from The Best of Nicole Routhier. This is a great cookbook....small but packs a punch. Basically it is shredded lettuce, shredded mint, shredded cucumber and bean sprouts as a base. On top you place cooked thing rice noodles and on top of that is a mixture of stir fried beef, onion, lemon grass, garlic, curry powder then garnished with coriander leaves and toasted crushed peanuts. Nuoc Cham with carrot is poured over the top. (Nuoc Cham is fish sauce, rice vinegar, water, lime juice, sugar, chili and garlic). It has so many textures from the chew beef, crunchy peanuts and snappy bean sprouts. So good, we are having more tonight!

I love my Jura. It is very well made; everything is adjustable; it is not very loud..probably the coffee tamping is the loudest part of it making a coffee. Mine has dual hoppers for different coffees. You can even mix the two coffee types in whatever proportion you want. I have a couple of friends with Juras and they have had them at least five years. It is also a very beautiful design. My only complaint is the restricted use of dry coffee beans.

I love dahl. You can't beat a steaming bowl of dahl with fresh chapati. My favourite is toovar dahl and I found some at our big box grocery last week. It is split and skinned pigeon peas.

I would second this. I probably use mine every other day. I bag cheese in chunks in an oversized bag.. When I need more I just cut open the bag, grab a chunk then resell...I do this with cold cuts and nuts. Keeps everything fresh and with just the two of us, we have less waste.

Yes, poor chickens. I usually avoid supermarket chicken. We have some local suppliers for chicken. We have room on our property for chickens but we are concerned about coyotes so we haven’t done anything about it, yet.