Okanagancook

Took out three one cup containers of cooked chick peas after I ate the small container of hummus which I also took from a different freezer. So that was good. However, back in went two bags of foil wrapped pita breads I made to go with the hummus. Dang it.

I made pita breads this afternoon. Not all of them developed a full puff. I turned on the gas stove and set the pita over the flame as is done to finish East Indian chapties. Worked really well to get a full puff and a nice bit of browning on the pitas. They need to go on the flame as soon as they are out of the oven. Who knew!

The salmon was cold smoked. Ate the last of it with toast this morning...unfortunately I chipped a tooth on the crust...$150 later the dentist patched it up. Now that’s an expensive breakfast.😫

Not to be snarky, but my $150 deep fryer does the same thing.🙃 Poke, poke. The wings look wonderful.

Plugging away at the inventory. Eating mostly prepared foods containing veggies from the garden. Today I took all but one bag of frozen garden chilies out of the freezer. They have been sliced and are on four trays in the food dryer. These took up a lot of room. Also took out a bag of grated cucumber...found a recipe to use this. Yesterday out came four beef shanks....4 lbs. This morning I put two in the IP with onions, garlic and beef stock. The other two are becoming goulash in a clay pot on the stove....this tastes beautiful. Two packages of garden spinach and a container of soup also came out for today’s consumption. A few days ago I took out two large packages of lamb ribs which were slow roasted then slathered with garlic, rosemary, salt, lemon juice and olive oil. The cooked ribs are half the size. This past week I took out a pkg of beef jerky, six bratwurst, lentil stew, a jar of duck fat 😍, box of crackers, pasta sauce and two cups cooked pasta, two litres of asparagus soup and a small container of pizza sauce.😁😁 Now the bad part, what went back in😓 two cups of braised red cabbage one cup cooked spatzle the lamb ribs.....packaged in six rib portions to be eaten as appetizers, one litre of vegetable stock,

I suppose one could sous vide the sausages..we did that a few years ago and worked great..takes the stress out of temperature watching. I poke the sausage at the end which minimizes ‘leakage’.

I’ve tried something very similar but still not a go. Sad really, but there you have it....Mommy cooked the heart of BS’s and in those days children weren’t excused from the table until all food was consumed....I have the same hate on for pears. 😕

If I just look at the left side of the platter.....the pork looks nice and juicy. signed BS-Hater. 😃

Smoked salmon on some melba toasts and two cups of tea. The salmon is wild caught. Delicious.

The curries looks delicious. Curious the instructions don't have you try the spices after the mustard seeds pop and before adding the chicken. Glad you found the rice technique. It really does make a huge difference to any rice...save for risotto 🙃

That's what mine looks like too. I don't have any pictures.

@Tri2Cook Yes, I was going to mention that the game here starts at 3 pm which is an awkward time...too much snacking early, no appetite for dinner....waking up hungry at midnight 😳

I think we’ll go easy on the snack foods to save our appetites for the meal after the game. Meal is going to be homemade bratwurst and onions braised in beer, spatzle, braised red cabbage and lentils finished with walnuts and walnut oil. It is going to be cold and snowy so the meal will fit in. During the game I think we will have a sheet of home made nacho chips topped with pork carnitas and cheese at half time and some veggies and dip. There will be just three of us. Oh, and some wine. Go Rams.

A BSO and CSO are countertop appliances hence my thought that the hot plate would be high. I would rather just use my gas burner and not dirty up the outside of the countertop oven with the splatter from a top element. And that is all I have to add to this idea.

The burner might be too high and present a safety issue.

I would second this idea.

😍 Fantastic meals everyone. Such diversity. Providing much inspiration.

Happy Anniversary also. I am also happy you like it. We like it thinly sliced served with good bread or nice crackers.

Welcome back Franci!! I have missed your contributions too. lovely looking pie to boot! i would also have add @sartoric to the welcome wagon...posting more often recently. both of you add so much to our forum.

The other night we had celery with dried shrimp salad, hot chili oil, pineapple chicken, Shanghai noodles with a commercial sambal paste with celery and rice. I love pineapple chicken and this recipe from Serious Eats is not too sweet.

Your buns look like they are trying to say something but their mouths are full! 🤣

We had our main meal at lunch today. SV flat iron steak (129F x 90 minutes) with chive flower butter, portobello mushroom, parsnips, carrots, and potato. The meat was so juicy but I couldn't finish it all.

That recipe looks delicious. I bet the clam flavour really shines without the cream. Wish we could get good fresh clams here.☹️

@Ann_Tyou’re killing me. May have to make a special trip to the Island. I know Cobble Hill as I had friends who used to live there. Be ready for the doorbell, opening the door with someone with a pot of homemade butter in hand.🙈

No time like the present! Nudge, nudge 🥾