Okanagancook

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.

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....