Okanagancook

I was gifted a two pound venison saddle which is almost two inches thick. i plan on sous viding it for four hours at 127F then give it a good sear after its bath. How does that sound to anyone out there who has done this size of saddle before?

Those cabbage rolls look deliciously moist. I have some out of the freezer for tomorrow’s dinner but they aren’ t as nice...need to work on the recipe....do not make this sort of dish often.

Lagavulin anything.....one of my favs. Your friend is very clever and to be trusted.

That’s true. A different result. I try to make a really good sauce to go over the meat.

YES. Check out Chef Steps for doneness...they have videos of the meat done at various times and temps to help decide which way to go...for @haresfur

I recently served ikan billis at an Indonesian themed dinner. They are delicious if you can get by eating whole little fish😯

Dried beans..I forgot about them in the IP. It cooks them beautifully.

Had to look up Texas Toothpicks 🤔 In the interests of controlling waistlines I wonder if they would Air Fry.

I have a good quality stove top pressure cooker and an IP. Before the IP I would use the pressure cooker for stocks and stews. It requires watching until it reaches pressure and a few adjustments to keep the pressure on point. I find I use the IP a lot mainly because it is so user friendly and convenient. I do prefer to use my gas range for everything else. Things I use the IP for and the features involved are manual high pressure, sautéed, rice, stew, low pressure, steam. I have made a few stews and curries in there too but for me ii is much cheaper to cook with gas around here. boiled eggs steamed potatoes winter squash stock soup rice I keep it in an easy to get at spot in the kitchen so it is quick to set it up. it requires next to no babysitting so you can get on with other things and not worry. Easy to clean Hope that helps.

That soup looks absolutely delicious! I like the large chunks of turkey meat. I think wild rice is a very nice ingredient. I usually soak it for a few hours before cooking....results in a more evenly cooked product.

Welcome and your interestsmatch with many here. Using search you can find a ton information on most subjects you expressed interest in, go forth and explore this wonderful resource.

It’s a sad story. April was ill equipped to deal with the real obstacles to success.

I am with you on dark meat being more flavourful. We used to get free range chickens right from the farm gate but eating all that breast meat was not our cup of tea so now we found a butch who sells part...our kinda free range parts😃 your drum sticks look really nice.

Perfect weather here for Chili! We are going to the neighbours for dinner....now I am hoping for Chili.

So, set the door ajar for keeping crispy things hot.....

I will triple that welcome. Jump right in with some dinner pictures tonight!

oddly Save-on-Foods often has fresh pablanos and Anaheim on their shelves here in little old Penticton! Amazing considering the WASPY -senior demographic.

Planted my garlic for next year today! DH even helped 😮 they were very nice bulbs. I now dry them under a roof in my doggie run so it gets the breeze but little direct sun and they dry beautifully. But really, I’d rather have my dogs 😥 running around in the pen.

I do not know if it is easier to remove after cooking because I take off before. It likely isn’t that difficult but takes time and may rip some meat off with it. I would not be worried about spending money on a 15 cent bag. Do it up right.

@shain hope you are feeling better....keep hydrated. loving your travel report.

@HungryChris the cocktails recipe looks easy. Thanks

You could also add some mushroom powder made out of dried porchini

Large turkey thigh (brined then air dried in the fridge for a day with some compound butter slipped under the skin)steam baked at 350F for 35 to 40 minutes in the CSO. Took the skin off and broiled it until crispy. To go with some steamed broccoli/mushrooms, two potato mash (sweet and yukon gold), fried sage leaves and gravy. The meat was very moist and perfectly cooked. The little oven needed a good wipe down after all the splatter.

Those shrimp do look spectacular. Shrimp done right! Would you mind sharing the sauce recipe?

Stuffed farmed trout (shrimp) en papillote with parsley sauce, roast potatoes and long beans with a few mushrooms. Served with a delicious South African Chardonnay.