Okanagancook

Try a health food store like Natures Faire if you have that chain your way for the whole freekeh. At NF here it comes in a nice cardboard canister. Someone made delicious amaranthan pancakes on Egullet. I think I copied the recipe so tomorrrow I will try and find that for you if you fancy pancakes? Right now I am watching the Jets crush the Wild! i agree about millet...it’s budgie food.

If you like farro you’ll love freekeh. Just to be sure, you know it comes cracked and whole. I find the whole is more difficult to find but I like it the best.

What a terrific idea. Small amounts of charcoal required with little waste also.

I used to have one of these propane units. It got really, really hot but you could adjust it. Sounded a bit like a jet engine but not like in a commercial kitchen. Propane I believe gets hotter than natural gas. But, it's not a charcoal fire as per the original question. https://www.ebay.com/itm/Fryer-Steel-Stand1-Gas-Stove-Propane-Burner-Portable-Outdoor-Camping-Cooker-NEW1/123042696469?hash=item1ca5ea8d15:g:UT4AAOSwUWBauUhC

If you have a Big Green Egg or a similar knock-off there is a wok insert which would get plenty hot seeing you can get the internal temperature up to 700-750F. Then, when you are finished, just choke off the air and the charcoal goes out without further burning. The chef in the video is a riot. Best quote when the oil caught on fire "oh, is that normal? I don't care, it's fun."

I know. How did they do that. We (I) didn't include the bag liquid on the plate....that would have been way too 'fishy' for me. I should have opened the bag and taken it out before cooking....it is Scottish butter after all.

It's a day of learning. First Soupy on the Breakfast thread and now San Francisco Treat: https://www.straightdope.com/columns/read/1558/why-is-rice-a-roni-called-the-san-francisco-treat/

Haven't had kippers for breakfast since I was a child. These were Scottish smoked herrings that were boiled in their pouch. Not the same as I remember them. Back in the day, mom and dad bought larger ones and I remember the fish being broiled. Anyways, these were nice and tender with no major bones....childhood fish had lots of nasty bones as I remember. A nice change. I am not a fish fan so will probably not repeat for another 55 years

Nice looking meals everyone! Artichoke/pancetta pasta with Melissa Clark's lemon oregano chicken and a salad. It was too much to eat.....lunch for today with the leftovers.

I have the Chinese flavour wings from page 7 in the fridge marinating!

Whole artichokes; on the rack with water; steam on high for 9 minutes then natural release. Perfect! So easy. They have been cleaned up and diced for inclusion in the pasta dish to go with some chicken and salad tonight.

@Ann_T There's a bakery for sale in Penticton!! Nudge Nudge, Wink, Wink. If only It's much more sunny and way warmer than the Island! And we have better wine.

My sorrel plant. Looks like it will be a good year. Just made some Italian Wedding Soup using last year's frozen sorrel. The lemony flavour worked very well.

I am sorry to be such a tease! i could hardly believe the price also you could always have a go at making your own cultured butter. there is a thread on it. I made some after getting powdered culture from a cheesemaker’s website. It was tasty. I bought the best organic cream available.

Here you go: https://www.amazon.ca/Beurre-dIsigny-Butter-Basket-Unsalted/dp/B0199CG1RU?SubscriptionId=AKIAJA54JMESX73IGPXQ&amp=&ascsubtag=987485932-6-1410389956.1523919886&camp=2025&creative=165953&creativeASIN=B0199CG1RU&linkCode=xm2&tag=besdeatod038-20

Slow cooked green beans & tomato (from the garden last year), baked sweet potato with dukka and pork tenderloin. Only one contain of those lovely beans & tomato left

@ElsieDNot sure how many it makes but I would hazard a guess at about 25 to 30. She made them for a dinner party and they were fabulous. She only rolls the dough out once and does not re-roll the bits. She said they are way better and the dough isn't very expensive to make. Hope they work out. You could always start with a half recipe of the dough.

This is a friend's recipe that she wrote out for me. Her perogies are really, really good. "4 Cups AP flour ½ Tsp Salt 1/3 Cup Vegetable oil 1 Cup Water 2 Tbsps Sour Cream 2 Large Eggs Blend the dry ingr. In a bowl. Blend the wet ingr. in another bowl. Add all tog., mix well and knead for 10 min. You can add a little more flour if too sticky, but not too much. Dough should be soft. Divide dough into 3 balls, and cover with plastic wrap and let dough rest for ½ hour.. All this can be done in a mixer but I did it the old fashioned way. When you roll out your dough, roll as thin as possible and if it springs back, let it relax for a few secs, but cover with a tea towel. When making the progies, place them on a cookie sheet and keep covered with a tea towel as you go along. Cut the circles out with a 2 ½ inch cookie cutter (not the bottom of a glass). You can reroll scraps, but only once. Fillings can be a variety of ingredients. But our favourite is potatoes, sharp cheddar and onions. You can also add bacon crumbles. I didn’t add crumbles, but I sautéed the onions in fresh bacon fat. For the above amount of dough you need about 4 cups of Mashed potatoes, one large Spanish onion or equivalent cooking onions, minced and as much cheddar as you like. Just keep adding shredded cheddar til your mixture is orange. Use russet potatoes and steam.. If you boil, they get too watery. Mash, and add rest of Ingr. While they are still hot, so that cheese melts. I find it best to make the filling before the dough. Roll rounded tbsps of filling in your oiled hands , place on cookie sheets and refrigerate. This lets the fillings set up so that they are easier to wrap in the dough circles. Don’t forget to salt and pepper filling, only after cheese it in, as it is to easy to over salt before. Periogies can be frozen before or after boiling but I like them boiled. Boil in lots of Lightly salted water with a tbsp. of oil. Freeze on cookie sheets, then bag."

Ok, good to know. I think I will make some. Thanks.

Question about the slicing. Could one use a slicer machine or is it too ‘floppy’?

The meat is droole worthy!

Pork jowl: fat streaked with meat. I get it smoked whole. It is sliced reasonably thin. Used like bacon to accent stuff like soups, pasta, salads, components for pasta especially toasted bread crumbs and Parm.

Well done. Beautiful. i see duck on the menu next week.

Good to know they ship up here. I couldn’t find their shipping policy on the website. Thanks.

You’re killing me! no dim sum within a 90 minute drive. That place is not even close to what you have.