Okanagancook

I agree. It's the texture. However, it is convenient for a dinner party when everyone likes the same doneness and you want to drink wine over fussing over steaks😳. And what's wrong with this done conventionally?

@ElsieDMay I ask about the filling? I will add it to the spreadsheet.

That is interesting. My machine is a couple of years old.

We used to get free range chickens but they are BIG...always 5Lbs +++ That big a breast is not what we like to eat. I now only buy legs, either full legs or split into thigh and drumstick. Our local butcher gets free range thighs in and they aren't too big so I wonder where all those whole smaller birds are? I shall have to ask because they only have the thighs and whole birds for sale on Thursday afternoons and you had better get there early or be disappointed on the sell out.....Actually now I just order 16 or so and they call when they are in.

My times from the start are: #1 2:42 #2 3:09 #3 3:39 #4 4:15 #5 4:44 #6 5:20 #7 5:49 I pressed #1 and let it go to the end. I then pressed #2 and the time was 1:52 not 3:09 This is one smart machine.

My all time favourite thing to eat....dumplings. These are lamb filled. Vinegar/soy/chili dipping sauce and a salad with veg from the garden.

Dinner last night was slow roasted duck legs (300F x 1.5 hours), CSO roast potatoes, Zucchini and garden cherry tomatoes. The duck was a little dry but tender. I think I will try them at a lower temperature, 250F, next time or Steam Bake in the CSO...I was afraid the skin would burn if I used the CSO.

Why don’t you make flambé bananas for dessert!😋

I haven’t made a bad recipe from Paul Prudhomme. on his website there is a recipe for dirty rice but it uses one of his commercial spice mixes. the recipe is the same as in his Louisiana Kitchen cookbook. you can sub this mix for his commercial mix 2 t cayenne 1.5 t salt ( omit any salt in the website recipe) 1.5 t ground black pepper 1.25 t sweet paprika 0.5 t dried thyme 0.5 t dried oregano

This little machine is amazing. Again, chicken thighs done to perfection...they were small...425 f for 20 min...perfect.

Sounds like Anna has to open a cocktail stand out front of the condo while Kerry is at work!😎

From their website ”Our minimum order is any combination of four 12 oz. bags, or one 10 lb. box.”

Last time I had a wild blueberry was on a canoe trip in Quebec when I was in my early twenties. Just remember seeing the little worm escaping out of the last half of berries in my bowl.😲

I think gooseberries are about as bad to pick as blueberries..all those prickly spikes to get around.

Go for it Kim! try some roast potatoes. That won’t mess it up too much. Funny you should mention it. My SIL was just here and remarked ‘how do you keep your oven so clean.?” They have one also but I’ve seen their regular oven and know why their little oven isn’t shiny 🤔

Just looked at my invoice. i received a total of 188 oz of grits, peas, rice. total cost $98.85 us $ with shipping total cost $152.85 us$ pricey, yes..you could wait until the Cdn $ goes back up....Lordie, that could take awhile😩 worth it? Probably not for the rice. I have not tucked into the rest of it. The rice is totally different from anything we have tasted. I really like it, DH says he likes it but not as much as me. It is small grain and nutty and when cooked as per their directions every grain is separate. I would say, if you are ordering some grits get a bag of rice and see what you think. I wanted to make up a 10 lb box for the shipping which is why I got six pkg. I am a lot further away from them than you are. so, depends how flush you are feeling!

It was under Cooking with Grains and here is what I said: "Just placed my order. The total weight is 10 lbs and the shipping to me here in Penticton, BC was $56 US so not as bad as I thought." Here is what the Anson Mills website says about Pencil Cob Grits: "Settlers along the southern colonial frontier grew Pencil Cob corn, named for its very narrow cob. When there were no large local mills to produce Pencil Cob grits, milling became part of the daily food chores on the frontier. A small, round, horizontal hand-driven stone mill called a quern mill was the front-yard tool of choice for this food. A quern mill measured up to 20 inches in diameter and was composed of a heavy rotating top stone positioned on a thin, stationary bottom stone. The corn was trickled into a hole on the top of the mill as the upper stone was rotated by hand. With enough effort, grits spilled out the sides. This process was hard work, but the reward was immediate because the grits were milled directly into the cooking pot—an early rustic version of fresh milling. Anson Mills is faithful to this food form. We quern mill these grits by hand to demonstrate why this unusual corn survived into the 21st century. Pencil Cob grits say “corn” in aroma and flavor more boldly than any other grits we produce."

Grrrrrr I see Calvados.... A Calvados Cocktail: 2 oz Cal ados 1/2 oz triple sec 1/2 oz fresh OJ 1/2 oz fresh lemon juice Orange bitters to taste

Lamb chops, garden spuds and carrots (done in the CSO and posted over on that thread) drizzled with Guava Nectar and minced ginger. A nice refreshing yogurt/herb dish from Heart of the Choke and a green salad with shaved Romano. Eaten in the TV room watching the Tour de France.

Yesterday's lunch was a salad using greens & other veg from the garden and a quarter of a sandwich made with the last of the Montreal Smoked meat. Oh, and a bowl of cherries.

Some cured meat under the first garden tomato and tea. That mug....there are two and no one but us are allowed to use them. Because we bought them in 1974!! We use them every morning for our tea. I almost broke one a couple of years ago...that would have been a disaster .

Here is what I bought. 12 oz isn't a lot. I have only used the Carolina Gold Rice so far...I have another pkg of regular grits to use first. Give the double boiler method a try and cook them long enough that we aren't grainy, the get nice and smooth. Just check the liquid level every 20 minutes or so. Delicious. Antebellum Coarse Yellow Grits - bag / 12 oz 6x Carolina Gold Rice - bag / 14 oz 1x Carolina Gold Rice Grits - bag / 12 oz 1x Colonial Coarse Pencil Cob Grits - bag / 12 oz 1x Laurel-Aged Charleston Gold Rice - bag / 14 oz 1x Rustic Polenta Integrale - bag / 12 oz 2x Charleston Gold Brown Rice - bag / 14oz 1x Sea Island Red Peas - bag / 14 oz

to use the whiskey and curaçao a Marlene Dietrich 2 oz whiskey 1/2 oz curaçao 3 dashes Angostura bitters a piece lemon a piece of orange shake first two strain squeeze citrus

To use the white rum and vermouth....a Bacardi Martini....with a different rum 2 oz white rum 2 dashes Angostura bitters 2 dashes dry vermouth lime peel for garnish stir with ice

To use the maraschino liquor and gin.....Aviation Cocktail 2 oz gin 1 oz maraschino liquer 3/4 oz lemon juice flamed lemon peel