Okanagancook

Back home and have just poured myself a nice portion of Knob Creek to help my ailing body. On day 8 of the flu...ache, chills, head ache and a bad cough....I learned today that a friend who has a post cancer tracheostomy was in the hospital for two nights with this....the blood work came back positive for influenza A. He had a close call but thank God his daughters insisted he go to the hospital. We have not eaten much like you. Zero energy. Lots of good stuff to eat, ashame really. All I can say, there are better days ahead!

Sadly brother doesn’t have bourbon BUT his Scotch Whisky collection hit the spot...must be 40 bottles in the cabinet.....there is a Santa😍

My DH and I are visiting my brother. My present to everyone was a bad cold. Everyone is sick and not just a runny nose. We are sleeping 12 hours a day, bad cough and fevers. We were supposed to go out to a friend’s for a tapa style Christmas but we had to cancel that. No one is hungry. So we made some pizzas last night and about half of them are left. There is so much food in the fridges!

I use those deli containers only now. Easy to stack. Come in 1, 2 and 4 cup sizes plus the little 1/2 oz, 2 oz and 4 oz containers for sauces, small amounts of stock, compound butters......very handy. Thye wash up well and they do seem to last forever...plus the giving away of leftovers. I get mine at a local "superstore' type grocery store.

Beautiful looking jerky!

Thank you! Wonderful animation. I love the part where she has to put more filling in him!😃

They are fun. Well, if you get it right they are crunchy and tender. Get wrong and be prepared to go to the dentist. I have played with them a few times after a chef friend told me about them.

@ElsieD speaking of popping grains...try wild rice.

Thanks for replying @blue_dolphin. Mystery is solved as I looked up from the well and found where the little thing fits. There are three holes on the side of the machine where there are screws and they are covered with these little 'plugs'....I notice now that it is not hollow. It must have fallen off the side of the machine into the well where the tank fits the last time I was filling the tank. It is back in it's place and no water was spilt! Sheesh. Thanks.

@TicTacYeah, I hear you but better than just an oven....retrofitting an existing kitchen. 😥 We did have some char on the crust.

I took the tank off to fill and there was this little black hollow piece in the well on the machine. It is a small round plastic part and the only place it fits is in one of the indentations on the bottom of the tank. There, it doesn't really seem to fill a purpose but I don't see where else it fits. Anyone know.

Nice looking meals everyone! A couple of recent dinners. Pork medallions with green beans & bacon and corn & barley. Curry: shrimp, lamb/barley, zucchini/pea and dahl with raita and a chapati (not in the picture). Mostly from the freezer :-))

We went to the new Italian restaurant which opened in space at our gym. I know, sounds weird. It seats around 45 people and they made a separate entrance for non-gym customers. The owners are Italians from the Milan area. The moved to Canada a few years ago...to the Vancouver area. They wanted to open a small restaurant there but the rent was so high...$25,000 a month for a tiny place. They were visiting friends in the area and decided to relocate. The husband builds gas pizza ovens and he installed one in the restaurant. They have a fancy Italian coffee machine with two grinders. The kitchen was quite well equipped otherwise. There were four of us. We had two 12 inch pizzas which were very Italian...not too much topping, simple tomatoes under the cheese and toppings. Made to order. They brought us fresh Parmesan chunks to go with our wine after we ate the pizza and then offered some little pastries. The owners were very friendly. A supplier came in to deliver some custom beer pitchers and they asked him if he would like a coffe...did that a few times. We really hope they do well and we will be supporting them probably once a week for a post work out snack or meal. The big problem is the location. They need to work some social media. One of our group is bringing his hockey group to have pizza and beer next week...25 people. That will be a test for them..

Rack of lamb, Israeli couscous, mushrooms and green beans & tomatoes from the freezer. Yum.

Those glasses are beautiful. Nice pick up.

But now you can make two kinds of tortillas.....

Made Paul Prudhomme's gumbo the other night and finally got a nice dark roux. Such a good recipe...chicken and homemade Andouille.

Bumping this thread up to document my flour tortilla making. Over on the dinner thread @JoNorvelleWalker was asking about making flour tortillas and I gave this recipe as an example...the recipe I like to use because it works every time: Makes 2 doz 6 to 7 inch tortillas: 1 pound all purpose flour 2 oz solid vegetable shortening or better yet pork lard 😁 2 teaspoon salt 1 cup warm water Put the flour in a bowl and rub in the fat using your fingers. Dissolve the salt in the water and add it to the flour/fat mix. Knead the dough for about 3 minutes then set aside, covered for at least two hours...not refrigerated. Divide the dough into 24 roughly equal portions and form into balls. Cover with a damp towel. Heat your griddle/cast iron fry pan over medium high heat (same heat as for the corn tortillas). Flour your counter top and roll out a tortilla to around 7 inches. Place on the griddle and cook for 20 seconds or until bubbles appear on the surface and the underside starts to brown slightly. Turn the tortilla over and cook for about 10 seconds. Don't over cook otherwise they will not be soft. Place each finish tortilla in a towel to keep warm and prevent them drying out.  I made 24 this morning. I used rendered pork fat from my freezer....such a wonderful smell when they were cooking. The cooking took around the 20 seconds noted above. The tortillas are quite thin which is the way we like them. My DH doesn't like the texture of the thick store bought tortillas...makes him gag. Here's some pictures. You can see how they puff. Measured out 24 portions (about 31 grams each). Rolled them all out. The first bubbles appear. The tortilla is flipped and you can see the little brown specs..this one might be a little over cooked. You can use a towel to even out the cooking. This one really puffed and it is over done for sure....they will crack when bent if cooked too much....over done because I had to find the camera and take a picture. Here they are And here's one being filled

I know! WTF🤔

Already here out of necessity...new all fridge. The original one was purchased in 2005. it came with the handle on the wrong side.🙁 DH and I switched it and enjoyed a celebratory cocktail afterwards. funny, the egg compartment is too small for Canadian cartons..😕

@JoNorvelleWalker If you are after a good wheat flour tortilla recipe this is the one I use without problems. Makes 2 doz 6 to 7 inch tortillas: 1 pound all purpose flour 2 oz solid vegetable shortening or better yet pork lard 😁 2 teaspoon salt 1 cup warm water Put the flour in a bowl and rub in the fat using your fingers. Dissolve the salt in the water and add it to the flour/fat mix. Knead the dough for about 3 minutes then set aside, covered for at least two hours...not refrigerated. Divide the dough into 24 roughly equal portions and form into balls. Cover with a damp towel. Heat your griddle/cast iron fry pan over medium high heat (same heat as for the corn tortillas). Flour your counter top and roll out a tortilla to around 7 inches. Place on the griddle and cook for 20 seconds or until bubbles appear on the surface and the underside starts to brown slightly. Turn the tortilla over and cook for about 10 seconds. Don't over cook otherwise they will not be soft. Place each finish tortilla in a towel to keep warm and prevent them drying out. I will likely be making some tomorrow and will take a few pictures. cheers

Hi Bryan. Welcome to this wonderful forum. Looking forward to your contributions. On that note, I visited your website and went down that rabbit hole!😍. I particularly enjoyed this https://khni.kerry.com/news/blog/is-3d-printing-the-future-of-personalized-nutrition/ cheers and stay warm.

Excellent feature for the kitchen....there’ll be no more cooking bacon in the buff 😃😃

I have the one in the link and use it frequently...mainly for toasting spices. Have not used it for onions/tomatoes, etc. It's like cast iron....never use soap.

😎 Futura Hard Anodised Tadka Spice Heating Pan 1 Cup, 3-1/4mm