Okanagancook

@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.

I have done lots of dried tomatoes. I usually slice my Early Girls and Cherokee Purples thickly after I have skinned them. Works for me. I dry them very well. I often make tomato powder out of them.

.well done😀 making bacon gets easier and easier each time you do it. I enjoyed a BLT just this morning.😍

I did more lamb shanks at 144 F. Checked them after 24 hrs and the cartilage was just a bit too stringy so left them in for 12 more hours and they were much more tender and the meat very juicy so I took them out. The cartilage was broken down well...not as tender as the 48 hr cook but I like the meat better.I should add that these are smallish shanks and the bone has been cut in three places so I wonder if this made a difference to the cook. They come this way from the butcher who does our whole lambs each year.

Also Phillips air fryers...May have to check it out. Thanks

Thank you for sharing all your experiences.

@ElsieDIt's an Algerian dish from The Vegetarian Table: North Africa. I had 1 lb of zucchini. They are hollowed out and the zucchini bits are chopped with a1/4 c red bell pepper, 1 clove garlic and 1/2 c finely diced onion. This is sautéed until soft and mixed with a 1/4 c brown cooked rice, a pinch of salt, cayenne & cinnamon, a 1/2 beaten egg and quite a bit of chopped parsley (5 sprigs). Stuffed into the zucchini and baked with 1 c vegetable stock, covered in a 425F oven for 35 minutes until the zucchini are soft. I stood my zucchini up in the broth. The juices are drained off (I had 3/4 cup which was what was called for...if you have more reduce it down) and mixed in with an 1 egg yolk and 1 T lemon juice then heated until thickened (I did this in a double boiler and had to add about 1/2 t arrowroot powder to thicken the way I wanted). It went really well with the stuffed vegetables and the crab cakes.

Homemade samoas made in the air fryer. Sprayed lightly with PAM; 392F for 4 minutes; flipped and cooked another 4 minutes. Nice and crispy. Admittedly, not as good as deep fried but pretty darn good. I made some for the freezer because these are a quick snack/appetizer.

Crab cakes, stuffed zucchini with lemon-egg sauce and mashed potatoes (skin left on).

Meat glue is very useful. I use it for rack of lamb...the trimmings of meat removed along with the fat cap are glued back on making for a nice thick slab of meat.

Looks delicious as usual! I am coming to Southeast Texas😄

I would agree. We ate them when visiting Mexico.if you have a lime, a little juice helps.

Look like some good ideas here https://www.cookinglight.com/cooking-101/healthy-air-fryer-recipes