Okanagancook

And...don’t you find there is a difference?

Yes, I always do them oil and I do because that is usually the recipe instruction...maybe the oil stops them from jumping to the moon out of your pan🤕

@robirdstx at the risk of pissing you off, I have a comment about your pasta dish. First let me say I admire your food. Often I am blown away by how wonderful your meals look. So, I find it interesting that you don’t toss your pasta with your sauce in the pan and then serve. It makes such a tremendous difference. The tossing creates the emulsified sauce that covers the pasta. Try it. But, maybe you were in a hurray and didn’t do this. 😍😍

I usually heat on a medium high heat until they start popping then I take them off the heat and shake the pan until they are “dead’...covered of course.

Oh, my goodness. Best wishes for a speedy recovery....your food will greatly assist!

We had our 'dinner club' last night....New Orleans Cajun was the theme. One couple had never had this kind of food before and were blown away by it. We started with a Sazerac cocktail and how very appropriate it was. I made Paul Prudhomme's BBQ Shrimp served with the DH's home made bread to mop all that delicious sauce. Yes I made it according to the recipe..all 13 tablespoons of butter. This was a real hit. It had just the right amount of spice for everyone. The hosts made Paul's Cajun Shepards Pie accompanied by Paul's Very Hot Cajun Sauce for Beef and Corn Maque Choux. The shepards pie has match stick vegetables between the meat and potato components. Oh, and that sauce. It was exactly the correct sauce for the pie. Again, the newbies to Cajun food really enjoyed the new flavours. The newbies brought Banana Fosters Trifle which wasn't too sweet. We were all so full. Sorry no pictures.

It's from The Art of Cooking. I just did a search for wrapping spring rolls and found the video I posted earlier so don't know much about the website it came from.

Inspired by @gfwebover on the Snacking While Egulleting, I wanted to use up some pork taco fillings I had made from leftover pork from our annual pig roast. The filling was chopped up pork with onions, Mexican spices (don't remember what I put in there) and grated cheese. I used a package of egg roll wrappers to make little bit size appetizers and then with some spring roll wrappers I made spring roll type shapes. I found this video helpful in getting the ends of rolls neat. The wrapping instructions start at about 4:45.

Yes, my spring roll filling was drained for 20 minutes before stuffing. Or you could try spraying the roll with oil spray, just briefly.

@gfwebvery creative. What kind of wrapper did you use? Did they crispen up? Thanks

Mock duck confit poutine and a salad last night. Mock because no cheese curds....a bit of grated Mozzarella is what I had.

Crepe batter spreader variation?

Thanks. I also use spring roll wrappers to make small samosas stuffed with ground lamb and spices. In both cases the fillings are cooked so it is just a matter of cooking the wrappers in the fryer.

@Smithy I think the air fryer would be really useful in a situation like you have. It really makes NO MESS. For example, the other day we were making Bratwurst and had leftover meat so I made patties and cooked them in the air fryer. They would have made an oily mess on the stove but in the air fryer they got nice and brown and the oil splatter was confined to the inside of the fryer. I've done usually messy hamburger patties in there too. Don't want to derail @Shelby's blog so I will sign off. cheers.

Used Shelby's egg roll recipe with a few minor changes. All done now. Need to work on my wrapping so the ends are tighter. Just tested a few and they are delicious. Next up to find a good sauce rather than bottled. Here are few pictures. 10 minutes in the air fryer with a bit of shaking...temperature was 375F . They were sprayed lightly and this results in a nice crispy exterior and not greasy in the least. THANKS SHELBY!!!

Thanks for an interesting visit into your life at hunting time! Chum needs some good belly rubs! Looking forward to more. I have ingredients out for spring rolls! I am almost out of my freezer stash. I forgot to document my spring rolls in the air fryer topic. Throw them in the air fryer after spraying with PAM at 400 for about 8 to 10 minutes. That makes them really easy.

Interesting @shain Thanks for the tips.

That recipe has you rest the formed breads 15-20 min before baking. Also important to cover the breads after baking so they don’t dry out.

Thanks. Interesting. My recipe is not as complicated. One rise, punch down and form balls, let rise and then roll out. I am presuming all your pitas puffed. I have a video of some 54 seconds showing the pita puffing but I can’t seem to be able to upload the file type.

Nice puff on the pita. Did you rest the formed pitas before cooking? Some recipes I have used said that is the secret to getting them to puff. I have made them both ways with virtually the same result...some don’t puff for some reason.

Looks like garlic with spinach...nothing wrong with that!😃

I used the steam function to heat hot dog buns! Wow, they were nice.

Pretty well every vineyard here in the Okanagan puts nets on their vines to prevent the birds from eating the grapes. A friend was a little late netting and a humongous flock of starlings ate about five acres of Chardonnay in an afternoon. $$$$$$

Thank you for sharing your incredible visit to Japan. My nephew lived in Tokyo for about five years...brought back his Japanese girl friend to Toronto. Not sure if they are going back. I think he likes the drinking culture...or liked it.....he is older now 🙂

Snap. I have the exact same juicer. I found it in a junk shop for $13 and they actually had two so I got the other one for a good friend. They are magical, especially for juicing limes.