Okanagancook

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

Looks like sirloin...they have great sirloin.

Congratulations are certainly in order!

@shain absolutely beautiful dish

@ElsieD thank you for the corn experiment. My money was on the microwave mainly because the silk is so easy to deal with, uses less electricity (?), and is way faster.

Can’t beat the cornstarch but I have a sealed package of dried shiitake mushrooms that we moved from Edmonton 15 yrs ago.

one could use 10% bleach solution to rinse out the reservoir then flush well with plain water 10% is supposed to kill microbes on contact as far as I know.

“Left over wine” What’s that? 😉

Beautiful lasagna. if I try to grow the non-juicy type of tomatoes such as Roma and san marzano they tend to get terrible blossom end rot no matter how hard I try. If I want those kind we generally go to Keremeos in the fall to the multiple veggie stalls and buy a box for next to nothing. i have used high quality canned Italian san Marzanos and that makes a big difference..

The rest of the garden is pretty well done. It's getting cooler at nights and stuff is just sitting on the plants doing nothing. There's a picture of the tiny cherry tomatoes I grew this year....very sweet but one ends up chasing them around the plate they are so small. The New Zealand spinach likes the cooler weather and I have some new greens planted for some late summer harvest...on the right of the spinach.

I planted some Sea Island Peas that I got from Anson Mills as an experiment. Well, not so well and I am not sure why. Some of the plants got quite big while others were dwarfs. Maybe planted too close together. Maybe they like rows better. Here's a picture of the plants and the beans on the plants as well as my tiny harvest so far😪

You’re the best, thank you. 😍 as an aside, before CSO, I would cover the naked cobbs with two inches of water, put the heat on high and when the water boiled the corn was ready. but really I think it all comes down to the corn quality and size.

Microwave done like this unless the cobbs are exceptionally large. I think the CSO treatment was naked 150 for 30 min. awesome. Maybe weigh the corn before cooking.

But all the moisture in the corn inside the husk creates steam to cook the cob. I feel a side by side comparison required. Our corn looks grim in stores so it won’t be me.