Okanagancook

I ordered some grits from Anson Mills....they are in the freezer and will be trying them soon. TFTC. Great comments.

Sorry, sift first then blitz the coarse bits.

The bar does need to be spread out so we can see the ones hiding in the back.

Yes, if you want them all the same size. Probably won’t take long in the Vitamix.

Just read this thread....a couple of comments. if you have a Vitamix there is a grain top that goes on the machine for making your own flour. That would take care of the larger pieces of cornmeal. Deb Madison cooks grits in a double boiler. That’s the way I do mine now. Bring the grits to a boil in the top part then put over simmering water for 60-90+ minutes checking the need to add more liquid from time to time. No splattering and clean up I still super easy.

Not sure how you folks cook spelt and farro but I recently cooked some farro for a salad. I soaked it over night in the fridge then cooked it for just five to ten minutes...I forget exactly how long but kept tasting it because I wanted it chewy not soft. It cooked very evenly and of course, not having to keep checking it on a longer cook was great.

Love our new neighbours who share their cherry and peach tree production. We got at least 50 lbs of cherries last week and now these beauties. We reciprocate with veggies from our garden.

How did you do them in the air fryer. I love sweet potato fries but find them soggy.

Ok, sorry, I just looked at the before pic and they are rib down. ignore my question above. Thanks

Hilarious! Best laid plans..... so, baby back ribs done with some bite left in them, I.e., not fall off the bone. One hour at 300 bake steam. they look delicious. did you cook them both bone down? it is an awesome machine. I love the warm setting, esp for warming plate. HATE cold plates.

Oh, I will have to check Out the iPad. Thanks.

Excellent MRE, please, post to your heart’s desire. I too am bad at remembering to take pictures. I need a camera that will upload via wifi also......will look for one next week. i really enjoy the meal posts. as a group we are pretty good at eating seasonally.

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.🤪