Okanagancook

MRE, looks like you make your own flour tortillas?

Fresh garden carrots..mostly medium-smallish. Salted and a little butter. Super Steam 400F for 22 minutes. Tender with still a little bite in the larger ones. I put the larger ones on the outside. Added to the master spreadsheet. Before and After :

Cucumber sandwich on my DH's bread. Lots of homemade mayo, salt and white pepper. I love cucumber sandwiches. No mess, no fuss, plus it used up one of the many, many cucumbers from the garden!

That rice looks special. I wouldn’t want to ruin a grain. So. I am a chicken so would cook it conventionally.

SNAP. You are a lucky gal. I too love my machine. The bags are so cheap. It is very easy to use. I think I have changed my oil once in four years and it was crystal clear and that reminds me I should inspect it again. We have to move the Cadco Convection out of the way then we can deal with the VacMaster. Good for you.

My DH is a highly skilled pig roaster extraordinare. We have done probably 25 pig roasts over the years. We do one at our house every July for around 45 to 50 friends. The fire is mostly charcoal with some apple wood to supplement. When the pig first goes on the fire it gets turned almost constantly (by hand...the other hand has a beer in it) until the crackling is starting to get crisp. I cut it off onto a cookie sheet and cut it into bite size pieces and salt it with Hys Seasoning salt. Eventually we get most of the skin crispy except for the neck and butt areas. Once the skin is off the lid is lowered to help the fat render. Once that's done the loin is ready for picking. It is permitted to pull the meat off the loin area only. The shoulder and butts are for dinner. Sometimes we get down to the back bone with the ribs being pulled off. Depends on who is at the roast. Here are a few pics from various roasts. Oh and if there are dogs around, we cut the ears off for them. .

Just be aware it is rationed.😬

A whole pig’s worth of crackling is life changing! Those who arrive on time are rewarded with some of it.

The zucchinis have been accumulating so today I made 18 cups of zucchini/basil soup for the freezer. The rest was grated and portioned to make the zucchini-cheese pancakes from Fine Cooking.....five of those for a half recipe. I have about 10 medium sized cucumbers to find a use for. I do have a few packages of grated cucumber from last year. Will I never learn that two plants is plenty! The Yukon Gold potatoes are ready so need to dig the rest of them up. Gave away two plants' production to friends who don't grow potatoes. They LOVE them so we are now in their extra special good books. 😇 signed, Slave to the Garden

Those ceramic graters are marvellous! Highly recommended to anyone who loves fresh ginger but hates preparing it.

I made a mushroom lasagna from Deb Madison's Vegetarian Cooking for Everyone and it was delicious. Morels would send it over the top.

Most of the ribs from the whole spit pig that we cooked over on the Dinner thread were on the carcass. Usually I put them in with rest of the bones/trimmings and make stock. But, these looked nice and meaty so I have them in the SV rig at 170F for 5 hours. They were still a bit pink and quite chewy. They are in with some homemade BBQ sauce. I am hoping they are nice and tender.

Dinner for 50 last Saturday.🤪

I love Southern cooking’s flavours. I am going to have try with Anson Mills grits I purchased awhile back.

Vermin around these parts.

Yum, beef tongue sandwich with lots of hot mustard!

When I move into my seniors living flat, I will get one! Right now, no room and too many other toys...by then there could be an air fryer, convection steam oven.🙃

They were heavenly.

I will add my thanks also. I do like Indonesian food.

The Season starts in May and ends near the end of June. Spot prawns are very fragile and get mushy if they are not fresh. So be very careful with your supplier. Here are the ones we got last year for my birthday. I poached them.

“ have retreated to the couch with wine.” this is is always a good plan!

Thanks for the details on your shrimp cookery. I have done it once and am too lazy to get up to look at my notes to see what I did but I think it was 125f like I do when not sous viding. ha, last year for my bday I got live British Columbia Spot Prawns.$$ i just poached them in lemon/ garlic broth with the Thermapen monitoring...they were spectacular. With something like that I would be too nervous to do them SV..I guess I am more of a control freak.

When I cook shrimp on the stove top I use an instant read thermometer stuck in the fat part of the critter to know when I am there....I know, my friends call me names.🙃

That one is already out. He has ANOTHER one called Simple. beaten to it.....

how were the shrimp?