Okanagancook

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?

This is a wonderful thing to do for a friend! She is a very, very lucky gal to have a friend like you. Bravo and I hope someone does something incredible for you on your birthday.

My tongue was firmly in my cheek when I wrote my comment.😬

I like the website also. I visited it when it won the award and had forgotten about it. I love the name too.

Yikes, those look soooo good. I love ground lamb in pastry. I will be making these too. i cannot buy anymore cookbooks until I free up some more shelf space...need to deal with my cooking magazines. I think I will donate my Bon Appetite and Food and Wine copies and just keep the Finecooking. That would help a lot.

There are a lot of fries. Ha, ha. “I’ll have the sandwich, hold the bread” 🤪

So I would do a tester but cannot tell you what the settings should be seeing I have only cooked them thawed.

Season caught my eye too. in case you haven’t seen it, here’s a link to his website recipe index. I think I will try a few, starting with the roast beets. http://www.abrowntable.com/recipe-index/

They thaw quickly so that’s what I would do rather than guess at the time unless someone answers. Also the size of the shrimp is probably important. May be do a tester.

Your prime rib sandwich looks like what is called beef dip in these parts.

Which ones are you getting? I do not think I need another Ottolenghi book.

I usually put it in the freezer because I want the flour as fesh as possible.

This is the only stuff I can get.

Getting a consistent puff can be tricky. I have found the right setting on my Wolfe through trial and error. I cook 30 sec on one side, flip and cook 60 sec, flip and cook 30 sec pressing down on the edges with towel to help the puff. Good luck.