Okanagancook

Probably baked potatoes under the aluminium foil?

Zucchini & cheddar pancakes, bacon and poached eggs. The pancakes were a little bland according to DH....some Egullet Chutney fixed that.

It was way back on something like page 38.

The pizza reheat is marvellous...wish I had come up with it...not sure who it is from.

This was a link provided on this procedure. https://www.foodandwine.com/recipes/quick-aged-grilled-rib-eyes

@Jacksoup thanks. My pleasure. You can modify it as you determine what works for you. I use my chart a lot.

What’s the cocktail tonight? Something long to quench your thirst or something short to steady the nerves?

@Kim Shook great looking food!

I have a couple more bistecka sized steaks in the freezer so will experiment with the ideas given above. Thank you. i just got my gas grill really hot and put a little hickory wood smoke package in for awhile then put the steaks on for 4 minutes aside then rested them for 15 minutes. Couldn’t be bothered with sous vide....busy watching Wimbledon 😇

I do use fish sauce. We have an Asian store an hour drive away and they do not carry red boat so I have the 3 crabs and another one. I will be on the look out for redboat for sure. Thanks.

@rotuts I just looked up the redboat40 treatment. Interesting. I would have to find some Redboat40 first or can one use another brand?

Last night was bisteka night. I aged the steak in the fridge for three days. It lost 10% of it's weight. Air fryer frites and lightly grilled zucchini with balsamic vinegar and Parmesan. Just finished with the outdoor grill when the rain came charging down the lake.

Norm, your ribs are always to die for!!! Congratulations. Do you get the meat from a special butcher every time or is it totally your technique no matter how the meat is?

The rhubarb pie I took to the feast....homemade pistachio ice cream not in the picture. It went pretty quickly...from The Art of the Pie...butter crust using the King Arther method of putting the dough together.

It's funny about the outcome with marinated skin. We do a pig roast every year and two years ago I got my injection brine all over the skin and that skin did not crisp up not matter what we did to it. Humm? Wonder what the science is?

We went to our neighour’s get together and had pot luck salads and desserts plus some way, way over cooked bbq sausages in dry buns😩 The company was good. About 25 of us locals and some Danish visitors to one of the other neighours. The high light was the big old brown bear wandering down the middle of our cul-de-sac then watching the Danes running down the drive to get a glimpse of it!

If you do smoothies you could put some in and blend well so the hulls get broken up.

You could try making tahini. Into a good blender and some oil. Maybe toast them a little.

Thanks. We are heading over to a neighbour’s for grilled sausages by the host and guests are bringing sides or dessert. I have a rhubarb pie in the works this morning and yesterday I made some pistachio ice cream to go with the pie. The weather Is a little unsettled but it may clear up like it did last night when we were at friends for pizza from the local shop. It took our friend several tries on the phone to order. The shop was super busy because the pub next door had no chef...apparently she/he walked out earlier in the day. The main village Inn’s kitchen staff walked out last week so no food there. Same management. That leaves the little cafe/bistro and the pizza place open for the 5000 people now in the village...our year round population is about 2000 but we are now in full tourist mode. Sheesh.

I will add my thanks for including us!

I have no idea!🙃

Manager note: this post and the next 9 have been moved from the I will never again . . . (Part 4) topic. I am not allowed to load the dish washer either! DH calls me hopeless.Fine.

A well earned negroni

It gets pretty hot during day or even early morning it can be 25+ C. So I do all my lunch and dinner prep while I am having my morning tea. I first go to the garden to see what is ready for picking. It is sooo nice to have everything ready especially in the evening. Today we have chicken fried steak prepped in the fridge. ( Have never made this before.)Just as well because the recipe calls for marinating the meat. The cauliflower is washed, broken into pieces and placed in the steamer and the peas are blanched and the snap peas are stringed and washed. All ready when we come back from our Friday pub get together. 😃😃

Thank you. That’s an interesting recipe with the bread crumbing of the falafel before frying.