Okanagancook

Vij's is a well known and loved restaurant started by Vikram and his wife quite a few years ago. These are two books from them. They are easy and very tasty.

Of course no cookbook list about Indian cuisine is complete without Madhur Jaffrey. A Taste of India is one of her first ones. 50 Great Curries of India has a good commentary on Indian cuisine and the use of various ingredients .

These are two contrasts. Prashad seems very 'authentic' to me. There is no index. The recipes are divided into categories such as "Handi" or casseroles; "Kadhai" or Wok (recipes using a wok); "West Coast Foods", etc. The recipes are very involved but absolutely amazing flavours. The Indian Family Kitchen is authored by the daughter of the Pathak family who are famous for their curry pastes. This is an excellent introductory book. The recipes are very good with not too many ingredients and simple preparations.,

This one is all vegetarian with many, many wonderful recipes. Very deserving of "Cookbook of the Year".

This book is truly outstanding. 😍😍 This is my second one and it too is falling apart from use. I cannot recommend this book highly enough. It has recipes and cuisine notes from the following countries: India & Pakistan; Sri Lanka; Indonesia; Malaysia; Singapore; Burma; Thailand; Cambodia & Laos; Vietnam; The Philippines; China; Korea and Japan. There are well over 50 curries from the countries noted above. They are easy to follow and the glossary at the back will be useful for those not familiar with all the ingredients.

This is a terrific topic....could go on for weeks.....months. My brother introduced our family (we're from England originally) to curries. He was working in a restaurant at Expo '67 in Montreal for his summer student job. Across the way was the Indian pavilion which he visited frequently on his breaks. He was studying Mathematics at McGill but after this summer he switched to Linguistics and got very interested in the languages of Indian. I could go on but this about curry. He bought Foods of the World: India and began cooking curries for the family. I just made a curry dinner for 5 on Monday. I think one of the challenges of cooking curries is designing the menu so the dishes complement one another. The other one is using enough fat when cooking the spices and letting them cook enough to get the flavours out. I will take some pictures of my favourite books.

Yes, I find the air fryer does cook foods quicker. One needs to check frequently the first time you try something. I have only used Yukon golds from the garden to make the hickory sticks but I think Russets would also work fine. the potatoes are thinly sliced and soaked in water for at least 30 minutes. They are dried and thinly sliced into sticks, tossed in 1teaspoon or so of duck fat or whatever fat you want, then put in a 390f air fryer for two or three five minute time periods with shaking in between until they are brown and crisp. I toss them in my salt seasoning and spread on a sheet pan to cool.

Trying to use up my garden potatoes before they go soft. This was about 45 minutes work for two bowls of 'Hickory Sticks"

Just googled Bribie Island. Looks like paradise! You are probably SV'ing fish. Welcome and do jump in with some dinner pictures.

In terms of getting a softer ice cream, Alton Brown instructs to use Vodka...around 2 T per batch to help make ice cream soft. I tried it and it doesn't help. Can't comment on the rest as I am relatively new to ice cream making. I did find this website very helpful and I think the fellow has posted on this thread. http://icecreamscience.com/science/

There'll be a run on Spam at the grocers this week! I have not had it in years either. I could probably eat it if someone removed the label so I could not see what's it made of. 🙃

This thread should be renamed....” Lunch. What I wish I’d had.”

@robirdstx you are KILLiNG me! Wow. I like the idea of that bun...sturdy so one can load up the in between with meat.

my garden candy cane beets did the same thing...perhaps meant to be eaten raw?

That’s a lot of food!

Ha, ha...I have it in my cart over on Amazon.ca Just looking for something else to qualify for free shipping🙃

Beautiful plating.

I wish it were that simple. There are not many butchers in the area. Most are small operations who could not cope with the volume the farm produces. This is due to our stupid government officials who imposed ridiculous rules to which existing butchers had to meet and due to the cost many threw in the towel including the butcher the farmer used to use. So now the poor animals have to be transported for slaughter and butchery to a large operation three hours away. The farmer doesn’t have confidence in other butchers. But, what I should really do is provide feedback to the farmer and I know she will pass it on to the butcher. They likely have several butchers working at the facility. Tough situation. i will cook the mutilated pieces and my hubby and I will eat those and the good pieces from the second steak will go on our guests’ plates. edited to add I just emailed the farmer about my issues. Also, when they used the local butcher I could get my lambs whole and we butchered them at home. This was ideal but not possible now.

Grass fed meat is notoriously less tender than grain fed which is why I go with 24 hours. I have two flank steaks and one was fine but the other one had been cross hatch scored by the forking butcher! Sheesh. Leave my meat alone. I love the farmers who I get the meat from but the butcher they use sucks...same idiot who cuts the lamb shank bones into three making it impossible to make a nice presentation. Grrrr. And their lamb ‘stew’ meat is the breast cut into cubes...way, way too fatty in my books. Ok, I will stop. I do like the meat flavour and knowing where my meat comes from.

Ditto on the coincidence...I am hosting a dinner Tuesday and I am sous viding grass fed flank steak. I have been doing mine at 131f for 24 hrs. It turns out nice and tender and cooked to our preferred doneness...I will hopefully remember to take a picture.

I LOVE duck. And, so smart cooking it in anything but the kitchen oven! No potatoes roasting underneath the bird? Consider that option next time.😁

Yes, I know and thank you for all your notes that you faithfully post. I always check my recipes for EYB notes before making them.

For your info, there are 116 notes on the recipes over at Eat Your Books.

BT’s are wonderful too. Emphasis on the T. Come to think of it it was a BT that I had at breakfast today...with six slices🐷

Back in the day it was lack of earning power that left me in your situation...eggs, bread, macaroni, and baked beans are fond memories.