Okanagancook

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.

Yes, must have been super steam but that does seem like a high temperature for a long time. I tried to find the post I used to make that entry but couldn’t. I did find a 2016 entry from you where you thought 140 for 12 minutes on steam worked as well as sous vide. We are all probably thinking it depends on the corn Cobb 😬. The 3 to 4minute microwave method is probably the easiest especially because the silk is removed easily AND the CSO would then be free for other foods.🙃

I just made this again. OMG. Deliciously easy to make. https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html

Mussels and frites a la Bourdain

Tomatoes, sausage and beans....heavenly.

It was very juicy but I feel one might get away with tender meat with a little less time.

Yes, thank you for sharing. Always fascinating.

No salt with that long a cook. I just put some olive oil in the bag.

I usually cook my zucchini sticks in the CSO but tried a few in the air fryer with much better results....crispier on the outside and much faster to cook. These are just finger sized batons of summer squash/zucchini. Dust with flour; dip in seasoned beaten egg (this time I used chipotle but you can use whatever you like..Harissa paste; curry powder; Thai Red Curry paste. etc.) then a final toss in some bread crumbs. They were cooked in the air fryer after about 5 to 8 minutes...wasn't looking at the time and I only had three in there as a test so a loaded machine may take longer.

I just made the above noted hickory seasoning. I cut the recipe down to 1/4 and it still made loads. I quite like it. But, I think it will only make these little things more addictive.

Hickory Seasoning: https://www.foodnetwork.com/recipes/coyote-bait-hickory-flavored-campfire-seasoning-recipe-2108518 I might try this.

No. I don't have hickory seasoning. Do you have said seasoning? Just salt so far.

Finally cooked lamb shanks. I did one at 158F for 24 hours. First picture. They were pink but a little dry and the meat was a little 'tacky'...like over done fish. Not what I wanted Next I did one like we do our beef shanks at 144F for 48 hours. Second Picture. They were just about right. Still juicy with good texture and the collagen was broken down. These shanks are from our free range - grass fed rancher north of us and the butcher they use cuts the shanks in three almost all the way through. This makes for a lousy presentation because they all fall apart....that's the disappoint part. Otherwise the meat is lovely.