Okanagancook

@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.

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.