Okanagancook

Yes, take it off before cooking.

Today's haul after shopping for an empty fridge. Only thing missing from the picture is 2 litres of milk. Turkey thighs will be brined and eaten on Saturday along with the sweet potato and the eggplant; trout will be stuffed with shrimp and cooked in parchment paper served with the long beans and some mushrooms and coconut rice from the freezer tonight. Caesar salad for lunch. The pineapple may go into tonight's cocktail.

I made squid/tomato soup. Sautéed the onions and celery. Put in the curry paste. Added the squid rings. Then in went the last of my garden tomatoes which had been put through a food mill. A little rice, then cooked on HP for 20 minutes. Very nice and so easy.

Up thread I noted that I had planted some Sea Island Peas that I got from Anson Mills. From about 72 plants here is harvest 😔 I guess they don't like growing here. That's a 4 oz container!....they are pretty

Those plates look very good! Good photos.

Yesterday I made a simple shrimp curry from South Indian out of my new cookbook.....thanks to @robirdstx 🤩 A very simple recipe. I love cookbooks which give an introduction to each recipe. The one for this recipe says it is a popular dish in the local bars. First one fries the onion (and there is quite a bit of onion and sliced too), cumin seeds and curry leaves until golden. Then the turmeric, chili powder, tomato paste, sliced tomatoes, sliced ginger and a little salt is added and simmered for about five minutes until the masala looks cooked. At the very end the shrimp are added and cooked until just done. Finished with some chopped cilantro. I heated some chapati over an open flame and brushed with a little clarified butter and served with some leftover rice and dahl from the freezer. A quick delicious dinner. I am looking forward to making more curries from this book.. The flavours were very fresh and the onions still had a bit of a bit to them.

It takes just a few minutes to fry the spices to release their flavour! No wonder people don't get excited about curries.

The arugula and walnut pesto is perfect for here at the moment....last of the garden greens and walnuts from the local trees. Thanks.

Kim, that tray of necks is fantastic...but I don't see any pieces that have been nibbled on? How can you resist. At a Super Bowl Party awhile back I roasted some turkey necks (ones with a lot of meat on them) with a spice rub and served with some kinda creamy dip...they were unorthodox but tasty.

@sartoric Lovely looking dahl up thread. I love dahl. With regard to the dosa, our neighbour is Celiac and we tried to make dosa one morning. I did the traditional ferment from scratch and made up some packaged batter to compare the two. The commercial batter was easier to make dosa...the homemade batter was too thin I think. We really liked them, nice and light but they do take a bit of practice, in fact I think I looked at your post way back showing how you made yours. Definitely need to try again. Made the traditional potato side to go with. Thanks for posting all you meals. They all look delicious.

Looking in Prashad Cooking with Indian Masters, I note that most of the recipes calling for saffron are lamb or chicken dishes. Most call for a small amount, so adding a little colour and aroma. Charmaine Solomon's Complete Asian Cookbook has a nice recipe for Saffron and Lemon Sweet Pilau on page 25 that is pretty nice. In Paula Wolfert's The Food of Morocco she advises to crush the saffron threads and soak in hot water to get the full flavours of the saffron extracted.

GREAT purchases. We shall have to start a "Cooking with Charmaine Solomon's Complete Asian Cookbook" thread seeing there are a few new owners. I have not seen the Complete Curry Cookbook....going to Eat Your Books to check it out.

@rarerollingobject forking incredible as usual keep on posting....very inspiring

Wow, well done. you gotta love the generosity of ”Egulleters”

I will look in the one cookbook that is authentic for saffron in curries when I get home...currently out of town.

I take all brown meat off...just lovely salmon coloured meat left.

I'm with Lisa on this. So many crapy recipes on the internet.

Thanks for sharing. Amazing looking food.

Mostly I use my cookbooks in conjunction with the website Eat Your Books to find a recipe.

It’s interesting how the older cookbooks from North America use cooked meat like the one just up thread. Oh, and Apple. Seen this a lot. Probably sends East Indian cooks into a tizzy.

I agree with taking that dark meat off. Very nasty. I have only made gravlax from fresh caught salmon off Vancouver Island...so it is fresh.

You have that right. An amazing knowledge base in the Egullet membership. Welcome and please share your cooking especially sous vide. There are numerous threads. Just do a search or check out the sous vide index.

@Dante sweet! Right now I have a lot of premade dinners in the freezer so I have break from cooking...recovering from garden produce in over abundance.

I have the 1969 published "The Escoffier Cookbook and guide to the fine art of cookery" which is a translation of the book Guide Culinaire published in France. On page 180 under "459-Scrambled Eggs" he says this, if it is of any assistance...no time mentioned: "In old cookery, scrambled eggs were sanctioned only when cooked in a bain-marie. This measure certainly ensured their being properly cooked, but it lengthened the procedure. The latter may therefore be shortened by cooking the eggs the usual way, in a pan in direct contact with the fire; but in this case the heat must be moderate, in order that, the process of cooking being progressive and gradual, perfect incorporation of the eggs (effecting the smoothness of the preparation) may result." Sorry that's all I've got. Except the number 157 might be the number of the entry, like the 459 above.

And what’s the panda having? 🤔