Okanagancook

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.

Life is too short to Eat margarine😊

yes

My DH makes wonderful bread, two loaves at a time. There are just two of us so a lot of it gets frozen. I slice the cooked bread. I place a piece of parchment paper (the single squares one can buy) between each slice and wrap, three at a time, in foil then into a plastic bag. I can take out one slice at a time and it stays nice and fresh.

Ok, so to be complete I need to add turnips to my vegetable hate list...too much mashed carrots and over cook turnip in my childhood. Oddly, I love carrots. also love the smell of popcorn a popping...might be the anticipation of butter.😘

Ok. Nice to have but takes up a lot of room in the knife drawer. I can see it would be perfect for cutting prime rib roasts into bistecka sized steaks.

Looks like the knives they use to kill lambs for halal meat. How are going to use it?

@gfweb I like your method....suitable for carrots.😑

Yesterday I made DH a bacon omelette using a method I saw somewhere?? Put the eggs in the blender and whiz until very frothy. Fry bacon and cut it up. Pour egg over bacon and cook to your taste. He said it was nice and light in texture....or maybe that was the bacon talking 😃

Typical lunch for us lately. Soup (zucchini today) and a salad topped with confit tiny tomatoes....soup and tomatoes from the freezer.

Rack of lamb, cabbage rolls and baby eggplants stuffed with a curry spice mix. The sauce was pomegranate juice, reduced balsamic vinegar pomegranate molasses and honey. The sauce RUINED the lamb...all we could taste was this forking tart sauce. From Persiana cookbook. This recipe has been black listed. Too bad because there are so many good recipes in this book.

TicTac, that is weird. Like me and peanut butter..hate it but like peanuts. Anyones else have similar likes/dislikes?

Thanks. I love her recipes and website.