Okanagancook

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? 🤔

The Gluten Free certification program is what you are looking for. https://www.glutenfreecert.com/faqs As the most trusted Canadian resource for consumers seeking gluten-free products, the Canadian Celiac Association’s vision for the GFCP mark is that it will provide consumers with safe, trusted and easily identifiable gluten-free products at point of purchase.The GFCP mark on product packaging provides consumers with an added level of assurance that those products are manufactured in a facility which successfully passes routine third-party audits to verify that their gluten-free management system consistently meets the requirements of the Gluten-Free Certification Program.

Thanks. The chips are commercial and I don't have the package but these are really 'shrimpy'. Not a lot of rice flour mixed in. I tried to find a picture of the packaging on line but to no avail. Here is a picture of them. They are about 3 inches by 2 1/2 inches and quite thick. The package is clear with yellow writing and an image on the front. The package is just a little bigger than the chips which are stacked up. I use my air fryer to cook them. No grease and a lot easier than doing themin a wok with oil. They only take a minute each once the machine is warmed up. They are about 4" x 4" once cooked. I cracked a few and served them with peanut sauce along with spring rolls for pre-dinner snacks and then put the rest on the plater.

Thanks for an interesting visit into your life at hunting time! Chum needs some good belly rubs! I forgot to document my spring rolls in the air fryer. Nothing really spectacular. Throw them in at 400 for about 8 to 10 minutes and these were quite small...using the smaller spring roll wrappers and about a teaspoon of cooked filling. They were devoured.

My Rendang Daging made up thread was reheated before everything else for the dinner was ready. I wanted to get the moisture driven off the sauce so I would have just the oil from the coconut milk left to fry the meat and get it sticky and slightly crispy as per the directions. FAIL. As with any dinner, it is hard to be in the kitchen with guests so I put the meat on for a slow heat up and proceeded to dry the meat out so badly it is in the bin. People were polite but the meat was dry and I never really got enough oil that I could 'fry' the meat. 😫 But all was not lost everything else was really good. I made a rice cone with coconut rice accompanied by various condiments such as shrimp chips, peanut wafers, serundeng (which is a mix of coconut and peanuts with various spices), shrimp sambal and cucumber slices. It made for a spectacular presentation eliciting 'ooo's and ahh's' from our friends. Most of it got eaten. Back to the drying board on the Rendang.

Your son must be a happy little boy. I bet you are very relieved. Onwards and upwards as a good friend mine always says after a set back. The weight gain will slow down. He is replenishing is muscle and liver glycogen. The glucose he is now absorbing couples with water to form glycogen thus the rapid gain in weight.....mainly water not fat. Same thing happens to people following a low carb diet when they resume eating carbs...they throw their hands up and believe carbs are making them fat.

If the patient’s gut is very damaged then a very limited diet would be prescribed to ‘rest’ the gut so it can heal. Such a diet is usually in place for a limited time because it is inadequate nutrient wise. In severe cases when the patient is malnourished to begin with, we have put them on intravenous feedings for several days in hospital in an effort to quickly heal the gut. That is excellent news about the funding available.

Here is a very good description of Celiac disease with various tabs at the top. This tab talks about treatment. https://www.mayoclinic.org/diseases-conditions/celiac-disease/diagnosis-treatment/drc-20352225 NO amount of gluten is good for those with Celiac. Just to clear...NONE which means ZERO sorry just trying to be helpful my two neighbours have Celiac and they aren’t that careful because they don’t feel bad...drives me nuts, but I have had my say with them..they are adults. 😍

Shelby, try your egg rolls in the air fryer. I make spring rolls and put them in at 400 F for a few minutes....do a tester to see how long yours take. In fact I will be making some for my dinner guests today and will try to document over on the air fryer thread. Your little egg plants look lovely. Those little ones turn out so creamy. Having made them using all those spices you can now appreciate those multi spice containers.

@TicTacThe Canadian Celiac Association’s website is not functioning and the Toronto chapter website is out of date. So I am not sure what is going on. The Kelowna chapter’s site is working so you can see what these organizations have to offer. https://kelownaceliac.org/ Maybe ask the Dietitian when you meet.

I want to hug Chum deeply. 😍😍 And then I want pat his chest and rub his ears. Then after that I want to give him a really, really nice treat...his most favourite!

Check out the making corn tortillas thread. Those are excellent when made fresh.

I am so relieved you are where you are and seeing some of the best healthcare professionals. 😁

I will watch you guys play with it before I move the juicer to the laundry room storage.🙃