Okanagancook

I vote for tossing it. Not worth the risk.

Thanks. Just checked my romaine...it’s from California so even though I am in Western Canada I pitched into the compost. Dang, I just made croutons and dressing.

Green onion cakes with soy, vinegar, Chili and Chili oil dipping sauce washed down with a cuppa T. Delicious. The cakes were from the freezer and were made in the summer at the height of garden green onion production. The good part is I have another ten packages of two. 😍

Wonderfully diverse breakfasts! Mine are so boring...not worthy of a photo most of the time. Tomorrow will be an apple and probably a hunk of medium Gouda with a cup of tea.

Careful with those Miele oven bulbs....pricy to replace...here $50 Cdn🤬

Those ribs, oh, those ribs!! Very inspiring .

A double Miele Oven!!!! You'll love that. They are such amazing ovens.

Ditto for me on the IP for stock making in that fashion. My freezer has half full bags of veggie scraps and meat bites separated by type awaiting stock making. It is amazing how quickly it accumulates.

I am not so keen on the florets but I really like the stalks.

Standing rib roasts were on sale....cut off a 16 oz one inch steak and threw it in the bath at 125F for 90 minutes. Air fryer frites. "aah Bisto" Gravy and some Ketchup. Sautéed mushrooms and pistachio butter carrots. A good steak was appreciated.

It’s easy if you are busy with other things. 155f for about 45 min. Then a quick brown if you like. Throw some beer in the bag..or apple juice.

Have you thrown the brats in a sous vide rig for an easy not messy prep.?

Last night we co-hosted the Fall Social for my DH’s grape growing/wine making group. 18 people with members bringing appetizers , salad and dessert. Us and another couple were responsible for mains. i decided to cook chicken breasts sous vide because nobody in the group has had this preparation. Our co-hosts ,made a slow braised brisket and cheese mashed potatoes. The chicken was cooked at 140f for 2 hrs then brushed with a sugar and water mix to help them brown quickly. I sliced them and then poured a herb, garlic and cream sauce over them. I also made pistachio butter carrots. Most of the food was demolished (the brisket was delicious)....as well as 15 bottles of wine I might add. Everyone remarked that the chicken was the best chicken breasts they had ever had. Misson accomplished....sous vide is becoming more main stream...Canadian Tire airs an ad on tv for a $125 stick sous vide machine. It was fun to see people’s reaction to the meat in bags in the bath...they seemed a bit sceptical.

Oh, bratwurst! Love it. we are making about 20 lbs next week!

Our sink is on the house wall where our indoor sink is so the taps for the outdoor sink are easily accessed. We just drain the pipe for winter. They may not be able to do that so it would have to be designed properly.

Regarding the outdoor kitchen (I don't see one in the drawing)I strongly recommend putting in a sink. You won't regret it. We have a large enamel burgundy coloured sink in our outdoor kitchen

If you want a spread this one is delicious. 15 oz canned salmon, drained and picked over to remove skin and bones 1/4 c olive oil 2 tablespoons lemon juice black pepper 1 1/2 cup very cold whipping cream Crumble salmon into a bowl with a fork Add oil, lemon juice, pinch salt and a few grinding of black pepper Beat with a fork until smooth and well mixed whip cream until stiff Gently fold cream into salmon mixture. chill for two hours before serving. use within 24 hours

@kayb All kinds of deals: https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Ddeals-intl-ship&field-keywords=air+fryer 😎

Just quickly" googling" this topic, there are a number of recipes for air fryer arancini. :-))

Bumping this thread up.....in Canada a new instalment starting on GustoTV this Monday, November 12th at 9 pm Pacific Time. We really enjoy this show. Such interesting challenges. These amateur chefs are very good.

Thanks. Our wine cellar is probably the best place I have to store a cake. Excellent.

Or in the air fryer?

I have only kept a cake for a year. How often do you have to apply more booze to keep it from drying out. What is the ambient temperature where the coke is kept.??

I agree, apart from the skin I would rather have a conventionally cooked bird. A good quality bird is the way to go as said above.

Get your yogurt to room temperature and add one teaspoon cornstarch per cup yogurt which should be high fat. Then temper it as you would eggs and hot liquid. Simmer curry gently. If it splits you can try taking the curry off the heat, mix one tsp cornstarch in one half tablespoon water and stir into your curry while heating it gently.