Okanagancook

You must not stop stirring…….The best advice I can offer about making gumbo is, before you start making the roux, put the dog outside, sequester the children somewhere safe, empty your bladder and open a beer.😃

I don’t have a recipe but have used cream cheese as the main binder. I use various ingredients such as fried Mexican chorizo or Italian sausage, smoked swordfish if you can find it, bacon, Tasso ham, etc. This website has some nice spicing and they have a unique way of slicing them and the use of crushed bbq chips and cheddar cheese on top sounds nice. I used to make dozens when I had my garden and never had an issue with the cream cheese freezing.https://cookieandkate.com/baked-jalapeno-poppers-recipe/

I’ve made @Shelby’S Cowboy Candy which is very good and goes well with a lot of things. If I recall correctly the recipe would take care of quite a few jalapeños. We also love stuffing them….freeze a few to be finished off in the air fryer or CsO.

@&roidyour stuffed squash looks delicious. I was curious as I have not seen Delica squash here in Western Canada. We tend to grow Kabocha squash which are related to Delica…there are no strips on the Kabocha. Both supposedly have a good nutty taste. I really enjoy Kabochas. https://specialtyproduce.com/produce/Delica_Winter_Squash_18579.php Thanks for sharing.

@&roidi love my copper pots. Your saucier looks to be a very useful size. Even heating and responsiveness to heat changes is what I like about them. My DH doesn’t even mind polishing after each use.

I asked because a friend of our’s was making jam, went outside and got side tracked….yup, just about burned the house down. The pot was too badly burnt to save and there is a permanent blotch of burnt goo on the stove.

How’s the pot?

Beef dripping on toast with black pepper and salt.

Popcorn popping.

Speaking of live lobster and crabs in a holding tank, how long do they keep this way before their quality deteriorates? Our local Superstore has quite a large seafood service with tanks. We often get a crab when the tanks are full. When I ask how long they have a lot been there they often don’t know unless the manager is on duty and he usually knows. I buy them when they have been in there less than a week. Of course have no idea where they were kept before arriving at the store.

My EYB returned 32 recipes. I always use uncooked soaked chick peas for the best texture.

@Tropicalsenioryou should be very proud of your pie. It even looks tender/flaky. Is that tomato Julie’s “Provençal “ recipe…stuffed with breadcrumbs, Parmesan, olive oil and parsley then baked. If so, great choice…that is also my go to recipe. Merry Christmas to you and Carlos

We had our new tradition. Steamed dumplings from our local International store…seafood and pork. Delicious and easy clean up.

We had a Miele for 17 years…it is still going strong…we moved. it got up to temperature so quickly. I would buy another in a heart beat.

@FeChefi like your procedure of baking the beef. I might try that except cook in the CSO on BakeSteam so it stays nice and moist.

Is your pie made with beef or lamb? Are there some peas in there too? Looks nice and moist. Love all the gravy.

Sunday is NFL day in our household. Recently we have been starting with some dim sum goodies for breakfast. Today we used the CSO Super Steam at 250F function to cook our little bundles of joy. Worked a treat and no steamer to clean up. DH thought the temperature should be a bit higher so will try that next time. I bought the har gow and siu mai but made our own pot stickers which I cook then freeze so they just need frying. Delicious. I think I will try to make some rice rolls in the CSO and just use the tray it comes with.

Ditto for the sausage making attachment for the Kitchen Aid….useless. If you are going to make sausage every year, get a 5 lb piston sausage stuffer. Make sausage with friends…too much fun.

You are a brave soul 👏

I have never done this but with the longer cooking time you have a shot….it will be pasteurized I know the temp recommended temp for cooked sausage is 160 to 165f but the pork chops would awful. we will see

If you cook it at a higher temp, it could be dry. You want to make sure it is safe. So you want to pasteurize it by cooking long enough at your desired 140F. Here is an article about it and a chart for determining how long to cook it…probably about 3 hours depending on how thick it is. https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness#sous-vide-pasteurization-beef

@Shelbythat is a big boy grinder! Nice. It is so much easier when one has the right tools…using a Kitchen Aid grinder attachment would have taken you all day. thank you for taking the time to bring us along.🥰

Ditto. Revolting. i don’t care if it tastes amazing. Looks a bit like cookie dough that should have been baked.

Some here like their pork a little pinker. I do mine at 134f for 3 hours. Turns out super juicy. Another fantastic use of sous vide …beef short ribs at 144F for 48 hours. Phenomenal. But you need to get good quality meat.

👏 Fresh venison liver. Do you like that? I remember having fresh, as in still warm, venison liver that my FIL made back in Quebec in the fall. So tender and flavourful.