Okanagancook

yOU ARE KILLING Me that crust...drool... well done

‘The neighbours might like some’ I love the way you think!😍

Depends on the quality of the tenders also. If she makes them herself and brines them they will be nice and juicy

350f for about 12 min should do it

I wouldn’t mind a bit of sausage meat mixed in...pork breakfast works well with your seasoning.

Good for them! One of our friends who gets distracted easily...decided to make jam for the first time. He got it bubbling away and remembered he needed to do something outside...well......no jam......pot in the bin......stove permanently scared......wife declares a jam-making ban on hubby.

Absolutely counts but I think the teenagers should have been on clean up duty.

That salad looks delicious. I love the crunch and earthiness of nuts added to salads. I will make this with my first crop of arugula.....that will be in mid to late May.😩 i also made the Chimichurri Sauce on page 298 to go with a roast leg of lamb. It was terrific. I had leftover fresh oregano, rosemary and thyme so I made about four times the recipe and put it in the freezer and one in the fridge...some of that we had on a rib eye steak last night. My new favourite sauce.

The buttermilk mashed potatoes received much praise at dinner for my relatives. Making them again for our ‘dinner club’ event tomorrow. I use my food mill on the smallest holes to ‘mash’ the potatoes.

At our local Asian store one can purchase small sealed bags of preserved veg...about three tablespoon. Several pouches come together in one bag. These are perfect for cooking with.

All I know is that if we vac seal meat it keeps for 2 to 3 years. I just got out a saddle of venison that someone gave us over two years ago. The seal was good and the meat looks fine...no off smell. We often have lamb meat still kicking around from the last year's lamb order and we eat it well past 1.5 years in the freezer. This meat is double wrapped in freezer paper and is not freezer burnt. For your soups and stuff....I guess taste it and if it tastes off then bin it.

@TicTac The lamb and beef we eat is from a beautiful family run farm just east of Vernon in the Okanagan. Free range and grass fed. The meat is spectacular and we rarely do much more than salt and pepper as you have said above. http://www.valefarms.com 😁

I have a flatiron in the pool also...127 for 90 min. Roasted squash and red onion. No sauce as DH does not like sauce on his meat. No functioning camera at the moment.

My DH is the bread maker and he said he liked it but took a little getting used to.

https://www.amazon.ca/s?k=Bread+slasher&ref=nb_sb_noss_2 We use something like this.

It is a battle...love hate relationship.But, continue to make progress. Tonight everything is from the freezer save for some fresh veg. next weekend we have family visiting and my menus are centered around pulling some larger cuts of meat from the deep freeze as well as some appetizers. i have a lot of tomatoes from the garden so that will be my next focus. I also have tons of already made tomato sauces.

Very interesting. This is one of the reasons I love Egullet. Thank you for the excellent information. cheers.

Interesting looking food!

Lucy Waverman is a phenomenal chef. A Matter of Taste cookbook is one of my favourites. So much wine pairing info and fantastic recipes.

Thanks. I was basing my post on this info but made a booboo...two per steer. A simple google search has plenty of info. What is a chuck eye steak? It is often referred to as the poor man’s rib eye and that is for good reason. Rib eyes are cut from the 6th to the 12th rib of the cow. The chuck eye is cut off the 5th rib. Don’t confuse them with chuck steaks. These are chuck EYE steaks. There are only two chuck eye steaks per cow so they aren’t always available. But when they are, they are quite the treat at a much discounted rate from the lauded rib eye.

@Anna N I was misunderstanding your chuck eye cut. After googling it I see it is not really for long cooking like a thick slice off a chuck roast. I have never seen them for sale...like hanger steaks...only two to an animal.

Wow, Kim. Great result. SV is a very good purchase. Now you have to try some tough cuts done over a longer period. @Anna N likes chuck: " I have now entrusted it with two precious, imported* chuck eyes. I think this cut has pushed its way up and is now my favourite cut of beef. I would never, never turn my nose up at a ribeye but for flavour and tenderness, at a price which is much more acceptable, it is hard to beat a sv'd chuck eye. 24 hours at 56C works for me." I just did some little 3 oz lamb hearts and they turned out beautifully tender and juicy.

That sounds good. You can always stick a themapen in the claw to check the temp..around 125f

I made a batch of brown sugar spice cookies from Finecooking. They are refrigerator cookies. The log is brushed with egg white and rolled in chopped walnuts. Delicious especially because I used fresh ground cinnamon, nutmeg, allspice..except .preground ginger. No picture..my camera is down.

Half a baked potato (done in the air fryer) topped with Chili and a little sour cream. On the side some steamed broccoli and carrot coins. I have forgotten about using a baked potato as a base for toppings. This was really good and very filling for the calories. sorry no picture...my camera computer upload device doesn’t work....replacing soon.