Okanagancook

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.

No but I believe people use 550f I brought the making tortilla thread forward because I am a dummy when it comes to inserting a link to a previous thread

Bringing tortilla making forward

Mine come off the plastic very easily after pressing. Just made a batch this week. Also here is how I cook them....medium high heat. 30 sec one side, flip and cook 60 sec, flip cook another 30 sec pressing on top so they puff up. this recipe is from a previous thread on tortillas.

I have one of these and they are fabulous. Get the biggest you can afford.

I use 300 grams masa to 400 grams water and form 45 gram portions to press. Works pretty much every time...just the right combo.

FYI: Pancetta is only cured. Never smoked. https://en.wikipedia.org/wiki/Pancetta Same with Guanciale: https://en.wikipedia.org/wiki/Guanciale Nice looking dish just the same. Did you skin and seed the tomatoes? cheers

No,unfortunately. Just one their run of the mill great ovens...12 yrs old now.

Well, I have a CSO and a brilliant Cadco convection oven and a really excellent Miele oven. So I would only get a larger dedicated air fryer that has a removable paddle so I can cook stuff like burgers, pork chops with a larger capacity than what I have. I the one I have bought it on a whim and now I am liking the convenience of no splatter.

Nice try. i would if only there was a kitchen gadget storage ‘Cloud’ the one I have is small, 8 by 7 inches. NO! I am not getting another, unless of course this cheap model kicks the bucket, then I could get a bigger one how big is yours?

I think it is yours. Grate potatoes, squeeze,microwave 90 seconds, salt and pepper, form into patties, spray with Pam, air fry 6 min a side. I tried to tuck the frilly edges in so the did not burn but it’s impossible. the middles were just done and similar texture to pan fried. I will make these again. Only drawback is I can only fit three in the fryer with each one weighing about 70 grams.

@gfweb's potato latkes which turned out really well and virtually no clean up. We all liked the crunchy outside bits.

Turkey tostado from tacolicious by Sara Deseran. First recipe I've cooked from this book. Home made tostado; fried black beans (did in the IP); braised turkey thigh (lime juice, garlic, oregano, allspice as seasonings) shredded; pickled red onions (which I found really salty..only used a small amount); avocado, tomato and cilantro sprigs. Tasty but 'where's the heat...it's Mexican'. Side salad with greens from the Farmers Market.

We went to a wine tasting event in Penticton last night. One that we always go to because it is such a good time. A big conference room with food stations in the middle and 50 local wineries pouring 5 or 6 wines/winery stationed around the perimeter of the room. The food is always great. For the past couple of years they've had racks and racks and racks of lamb cooked to perfection. Just step up to the carver and get one, and another and another....there is no limit and not everyone likes lamb so they never run out. I had 6 throughout the night. Then there is the oyster bar shucking oysters all night. Sushi platters; Italian meat trays with fresh bread; hot canapés; etc, etc, etc. That was dinner. Wonderful. As usual there were some fantastic wines. No pictures because I was too busy.