Okanagancook

Got a pig foot kicking around in the freezer?

Making tortilla soup from the lunch thread. You could try using your unwelcome tortillas by slicing them about 1/4 in h and then frying them until crispy. A nice soup topping or just munching.

@pastrygirlthank you.

Yippeeee!

I agree, thinly sliced raw fennel is delicious. Mandolin sliced.

8 That looks amazing. It is on my list of things to make.

James Beard Award winner in the Vegetable-Focused category.

Total Cdn dollar cost is $187 and total weight of purchased product is 10 lbs.

Just placed my order. The total weight is 10 lbs and the shipping to me here in Penticton, BC was $56 US so not as bad as I thought. 1 yellow grits 1 Pencil Cobb grits 1 Rustic Polenta Integrale 4 Carolina Gold Rice 1 Rice Grits 1 Carolina brown rice 1 Laurel Aged Carolina Gold Rice 1 Slow Roasted Farro 1 Sea Island Red Peas to make Hoppin John

Maybe the pan was too hot. In the video, Chris says he uses 550F.

Thank you @btbyrd That's useful information. Yes the rice & grits for certain and I will get the peas also. Also found it:

Exactly. And where did I learn about it? This amazing place! cheers.

I bought a carbon steel fry pan and seasoned it properly AND, tadah a nonstick pan. Amazing.

Well, he said they use USPS so the rates are what they are. I am in BC so my shipping charges aren’t going to give you a good idea about yours. My plan is to place the order but ask what the shipping will be. There are so many wonderful things I want to try. After reading an article in the Globe and Mail about how retirees are not spending their savings as expected I may just close my eyes and hit the buy button. we will see.

That’s Weird because with the mix I use I would say 95% puff. Humm. Maybe master tortilla maker Chris Hennes can come to our rescue? I cannot offer help except it must be the temperature of your pan. Did you do 30, 60, 30 seconds with pressing on top? i use the masa flour pictured above.

Anson Mills website: Just spent the last hour reading through the site. Very inspiring. And no wonder the recipes are "insanely detailed", the recipe developer used to work at Cooks Illustrated for a number of years and also worked on American's Test Kitchen TV show. After looking through the basic recipes I think i'm going to get the following (but will wait for @btbyrd's response to my question about his favourites. Not sure how much all this is going to cost . We'll find out. Carolina Gold Polenta di Riso Carolina Gold White and Brown Rice Antebellum Coarse White Grits Farro Piccolo Farina di Maccheroni "00" Creama (pasta flour)

I just got a response to my email from Ansonmills: "We do! Our shipper is USPS International Priority Flat Rate Box... Easy! Just visit ansonmills.com, click Retail and order away. We look forward to milling for you. Glenn Roberts and the Anson Mills Team" @btbyrd A donabe is similar to the vessels Paula Wolfert uses in her Mediterranean Clay Pot Cooking book. In the grains section she has recipes using freekeh, rice, bulgur, fresh fava beans, polenta, and pasta. I think I will order some grains from Ansonmills. Can you tell me your favourites? cheers.

I will second the thank you for posting about this site. Wow, what a lot of work they put into it. I wish I could get their products...I just emailed them to see if they ship to Western Canada. @ElsieD If you want an interesting salad, try Diana Henry's "Crazy Salad" from A Change of Appetite on page 230. It uses farro, lentils and chickpeas in a very flavourful dressing. Here is a picture....I had some feta kicking around so I put some on the salad.

I will second the thank you for posting about this site. Wow, what a lot of work they put into it. I wish I could get their products...I just emailed them to see if they ship to Western Canada.

What a beautiful display of nature's bounty. The garden is slow here due to the very cool nights. I will have arugula soon.

Tortilla soup with the works and a salad. Soup from Rick Bayless but added shredded chicken as well as six dried chilies.

OMG. The Basil and parsley look amazing. Our market just has over wintered carrots and parsnips. Sprouts of various types. Radishes. Amazing oyster mushrooms from an expanded local grower. Then the non produce stuff like bread, baking, plants and eggs. we are growing zone 6-7

I am sorry for your loss! looks like a bread crumb kinda coating rather than a batter. more better batter?

You will love it. Try drying pineapple...if you like pineapple that is.

Beautiful job. Nice Italian pasta.