Okanagancook

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.

Sorry, I think the ‘h’ was a typo which happens on my iPad key board....so, yes 1/4 inch wide...or wider if you like! All good when fried to crispy.

Beautiful garden Shelby😍

I think anyone who has come across that sign has likely jammed the brakes on for a picture. And that’s ALL I’m saying😑

There are about 35 wineries along the 15 kms between us here in little Naramata and the larger centre of Penticton. All but one are open around 10 am daily during June through to end of September. There are loads of tour operators with 12 to 15 seat buses. They stop in at four or five wineries in an afternoon and often stop at one for lunch. Getting to be BIG business. When we moved here in 2005 there were 15 wineries so tremendous growth. At first no tasting fees but with so many people touring the fees were necessary. Winery owners do not generally like the tour buses because their patrons usually do not buy. $25 for a couple of ounces seems a bit much and $5 for multiple tastes seems low. Weird.

Everything is Drool worthy. Thank goodness all that didn’t catch on fire with last catastrophe in the area. May I ask what the wine tasting fees are like? I’ve heard they are quite pricey compared to what is charged around the Okanagan. Fees here are usually $5 for 3 to 5 wines to try and it is almost always waived if you purchase a bottle.

Ditto. I really want that pig foot and the salad using beautiful butter lettuce. i make a trotter spring roll from Happy in The Kitchen which is what it sounds like...those are a lot of work...taking the 30 odd bones out of the foot.

Thank you for sharing your breadth of knowledge! Very interesting. I love cooking your county’s cuisine. It is never tiring.

ThosE spuds look very creamy. Was the chicken breast cooked nicely or over done? I am afraid to order chicken when eating out?

Snails in garlic butter with bread = heaven on earth😍

Get yourself an Instapot

https://food52.com/recipes/15632-roy-finamore-s-broccoli-cooked-forever really. i am sorry I find it hard to want to like this. Kinda like Brussels sprouts. but, you obviously enjoyed it. Kudos your way but I bet Kira didn’t like it! i would never have guessed broccoli. i am out 😬

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?