Okanagancook

Serious Eats is usually reliable. My friend used to make them but he always overcooked the meat. https://www.seriouseats.com/recipes/2014/11/basic-deep-fried-turkey-recipe.html

But the gougeres have egg in them 😪

We tried a new establishment in town: "Brexit"...trying to be a British Pub. The whole place looked like a DIY Project. Having said that, they had decent beers. My table-mates all had the fish and chips which came with about a whole russet worth of thick cut fries which they all liked. I stole one and found them under done. I had baked beans on toast....two pieces of white toast and about 1/2 can of Heinz Baked Beans in Tomato Sauce....$5. I am sure you are all very disappointed......I have no picture to share.😉

That looks like an interesting cut of lamb. ?double chops butterflied??

If the meat is not really cold the beating may not work and could produce a grainy texture as noted. The meat should be on the verge of frozen...a little crispy and the water icy cold. The meat should not be fine ground either...medium.

The Captain is right...kind of like making sausage. You can use the paddle on a Kitchenaide. Mix on low for a few minutes and maybe add a little ice water. Once it’s mixed together crank it up to medium for one minute.

What’s the definition of eternity? Two people and a ham! 😄

Fascinating. Thank you for taking the time to post this. The peanut sprouts are interesting...do they taste like peanut?

Kinda gardening....17 of us picked 8 tons of Merlot for our friends who have a small vineyard. They sell to a local winery. Took us 3.5 hours. Then we were fed appetizers, chicken pot pie, Caesar salad, cookies and brownies. Oh, and wine of course. We each got a bottle of my friend’s house made wine from last year to take home. It was a glorious sunny day.

I'd eat one!

Made some chitarra pasta today on my 'guitar'. I love using this thing. I am still not sure how thick to make it but from what I have read it should be about twice as thick as spaghetti. I rolled the dough out to #3 on my hand cranked pasta roller. I rolled some dough out to my normal spaghetti setting which is all the way to #1 and then folded it over on itself and rolled it on #2. I cooked these and asked DH which one he preferred. The one from #3 setting. So that what we will be having with meatballs and Marcella's butter tomato sauce and lots of grated Parmesan. Anyone else have one of these machines? What thickness do you use?

@mm84321 That looks like another 'stretchy' pants meal. 😉

@liuzhouyour rice always looks so perfect! And those meat balls....

Ham hocks are truly delicious especially if they have crackling as shown above. Nigella has a nice recipe with the hock cooked perched on apples and onions. I have made that recipe a few times...usually when the butcher has an irresistible hock in their display case.😋

Made pearl and pot barley...separately today. They were pre-soaked for four hours. Did a very nice job.

I made lamb and barley curry from Proper Pub food...four containers. Needs coriander on top. I made two litres of lamb/barley soup. Stock is all gone. The fat is still undiscovered by local animals....soon I hope.

@ElsieD The green stuff that looks like relish upthread is salsa verde...I think from Bon Appetite. It went well with the lamb.

Home made pot stickers and a salad.

The other night we had eggplant shrimp bake from M. Clark's Dinner. This is a very easy and delicious dish. Served with some brown rice & sumac and lentil/bean stew. s

Cooked some lamb chops from All About Roasting. You make a thin bed of salt and bake the chops at 475 convection for about 9 minutes. No smoke or mess and the chops were medium rare. I did trim them up well before cooking.

An old thread but on topic. Got our two lambs for the season and always included are the bones. So I roasted them up and simmered in just water for 24 hours then reduced to 2.5 litres. I also got about four cups of lamb fat which I just could not throw away. We chucked the hardened disc into the bushes down by one our creeks for the bears or whoever finds it first. Good use of all the parts.

@Ann_T ok, I am starting the car and I will be there tomorrow for PIZZA and BREAD!

So just a fill in on Paul Cecconi who is competing in Victoria. I first met him when he worked for a waterfront restaurant owned by a big wine producing family. He made amazing food. He was at a couple of the Finale Competitions in Kelowna and I was standing beside him at the black box competition portion of the event. Each Canadian judge brought an ingredient from their region that went into the black box that each chef had to use to make 15 or so plates for various judges. He was watching intently and I asked him if he would consider competing and he said ‘oh, no. ...hum but maybe later’. That was probably six years ago, so he is feeling his oats. And here is what a classy guy he is: he was catering a friend’s winery event and we got talking about spot prawns...magnificent wild prawns available for a few weeks from waters off the B.C. west coast. Succulent, sweet, delicate, delicious but very fragile...gotta eat very soon after being caught. Anyway, he said he would order some for me from his fish monger who operates out of Kelowna...the owner drives to Vancouver (4.5 hr each way) and picks up his fish. He said he could get live prawns. Deal. So after Paul having to make four or five phone calls, the prawns arrived. I fully expected to pay a handling fee for Paul’s efforts, but no. He only wanted what he had to pay. They were for my 65 th bday celebrations which were documented on the dinner thread...a few years ago now. But, wow, who does that for free nowadays. His restaurant in Penticton, Brodo, does just a few lunch items each day but with high quality ingredients and he does catering. They started doing an early dinner...done at 8 pm which has been successfull too. His wife works with him and he gets amazing reviews on TripAdvisor. Just a nice story of a family man and chef in a small town doing what he loves, loves to do and getting recognition for it.

Khttp://greatkitchenparty.com/ca/ The Gold Metal Plates culinary championships have changed formats. Looks great. Our local chef Paul is competing tomorrow in Victoria. He is a gem so I really hope he wins. The finale is just up the road in Kelowna in the early new year. Not cheap. We have been twice. Amazing support for the auctions of trips...thousands of dollars...usually all sold for more than original offer at auction...more millionaires per capital in Kelowna than anywhere in Canada. if it is in your city...well worth a go....very busy though.

My friend got a CSO at Canadian Tire for $229 cdn$....she’s not an Egulleter but believe me, we can all claim some responsibility for her purchase😎 . She is moving to a new house which allows her counter space for it...that was the last straw 😀