Okanagancook

Ingenious

Could of had some cucumber slices on the side.

Thanks, I was searching for this awhile back. your bread is truly drool-worthy.

I too am interested in how these turn out. Just bought some coarse sea salt!

Using @gfweb's idea of bread crumbing a battered item, I made a couple of test chicken drum sticks. Used the soda water-flour batter then coated them with fine bread crumbs. I forgot to spray oil the basket so of course they stuck. They certainly turned out very juicy and the coating was 'quite' good but not as good as the real thing. I will use this method again. Served with cauliflower in cheese sauce; baked okra, onion and mushrooms accompanied by @Shelby's Cowboy Candy.

I have a Cadco and it is simply an incredible machine. Noisy but worth it. Mine needs a dedicated circuit....they recommmend this.

‘My dinner tonite was lentils and rice in the IP lentils are still a lil crunchy ‘ batten down the hatches! meals look lovely. sorry about your weather

Get yourself some larger plastic tubs with lids so you can stack them in the freezer. Label the lids numerically. Take everything out of the freezer and sort into categories that work for you. Ie, beef, lamb, poultry, premade food, etc. Make a list of what and the number bin it is in. Make this into a spread sheet. Use different collars for each bin. If you have an upright you can do the same thing with smalller baskets, numbers and colour coding. then try to be Religious about marking the ins and outs. now is a good time if the weather is lousy and cool. this works very well for me.. Obviously I made omissions, etc., but generally speaking I was able to empty a freezer’s worth of food from three freezers because I knew what I had and where it was. good luck.

At my suggestion he bought a meat grinder and makes his own otherwise it is quite costly to feed a 60 lb doggie. They add other stuff. The reason for the raw diet is allergies so they are slowly introducing more variety.

@gfweb your meal looks amazing! All my favourites. Beautiful dessert. I had made a dessert but we were too full and my overnight guest had it for breakfast

It is indeed probably one of the prime areas to live in Canada. Growing zone 7 to 7 a. The wine industry is amazing and is just getting going. A Chardonnay from here just won best in show at the LaMonde Chardonnay competition and many other wines have won international awards. There are two big wine festivals in the spring and fall attracking thousands of people for each. We also have fruit. Mainly soft fruits now like peaches, apricot, cherries. Apples have become uneconomical to grow due to the competition from Washington State apple growers and the Chinese who have very large mechanized farms while here it is mainly small growers working hilly landscapes. Many, many apple orchards have been taken out in favour of grapes vines. It is also very warm in the summer with a beautiful 120km long lake which is used for water sports. We have miles of mountain bike trails as well as good road biking roads.In the winter, which is Mid-November to March we have great skiing in the surrounding mountains. we moved here in 2005 and have seen tremendous growth in tourism. Luckily we chose to live in Naramata which is 15 Kim’s from Penticton. It gets very busy in Penticton in the summer and we can hang out here away from the hustle and bustle. Even so, Naramata has 3000 full time residents and swells to 5000 when everyone who owns property here comes for vacation. the farmers market is absolutely amazing...not like California, but for Canada it is special. Many retirees from cooler climates like Alberta are looking to retire here and those in Vancouver are cashing in their high priced homes for a place in the sun. Real estate prices are rising quite quickly. anyway, it is wonderful here. All visitors are welcome!

Well, here in the Okanagan I have my arugula peeking out of the soil and the garlic is about three inches, but it is still a little unseasonable. My old home town, Edmonton, was around -15C yesterday with new snow. This is why we moved here for retirement.

Yes, I do remember those wretched coconut thingies. Not my taste as a child and I would have trouble liking them now also. I wonder why are around anymore.

Well, there are 2 1/2 pages of errors. i think the instructions for cooking are missing a “1”

I would agree that most lentils take 15 minutes at the very least and are not usually soaked prior to cooking because that would lead to mushy lentils once cooked. However, the small red lentils you mention first MAY cook that quickly. Have not used them in a salad....more in soups, curries and in the microwave cooked with rice because they cook at the same time.

My friend who went to Japan recently wanted to make black sesame ice cream in my machine. It was quite the experience. Made from the Serious Eats website. One has to make the sesame paste from scratch.

I also think that might be the way to go. I just wanted those earth shatteringly crisp onion rings to work in the air fryer. Best onion rings ever. When I deep fried them I needed to drain them for a long time because the oil got trapped inside the ring. I cooked them all in the fat then reheated them in a 400 degree oven for about 5 minutes and they were perfect.

I would take the wine nicely wrapped. I am a say like it is kinda gal so I would say something like “you probably have your wine and cheese pairs done so this is for later”. Wine is never a bad gift especially it seems these people like wine. You can start the conversation about how you decided to bring wine. If these are people worth getting to know you will find out with such a conversation. The other ideas presented are also all excellent .

We started with homemade sausage rolls...no picture but they were really good. Seared scallops on a bed of spinach with a butter sauce. Bistecka, sautéed mushroom with a touch of truffle oil, onion rings (from the air fryer topic); air fryer frites which I over did so they were a bit toooooo crunchy; and a salad to finish, no picture. I have not eaten that much in a long time. It was good. My friend ate some of the black sesame ice cream we made earlier in the day...I was way to full.

After bragging to my brother about how I emptied a freezer he reminded me that there needs to be quite a bit of room for his dog's frozen raw meat....we are dog sitting for three weeks so I will have to fire up the older freezer! But that's ok, the dog get grated vegetables with the meat and I happen to have 9 bags of zucchini from last year's garden in the freezer

I tried making onion rings today. I thought they would fail so I made them the proper way first and put the last three in the air fryer after preheating to 392F and spraying the basket with PAM. Fail. Stuck to the basket like s_ _ t to a blanket. The proper ones are fantastic. Recipe from a contestant on Masterchef Australia: slice onion 5 cm thick dust in seasoned flour mix 1/2 cup flour with 3/4 cup soda water and some seasonings of your choice dip the dusted rings into the batter and deep fry. so crunchy. they are a bit oily so they need a really good drain over the oil and then generous dabbing with paper towels.

I have this book also. I have made a few things from it but I did not make extensive notes. For those of you on Eat Your Books there are a number of reviews on the recipes. I also found a review on Amazon.com very useful. I have copied it and here it is (hope I am allowed to do this): ByChris Chiquoineon January 24, 2009 Format: Paperback I have loved this book for many years and give it to new cooks whenever I can. I picked up another copy the other day and there was a "Cookbook Update" sheet tucked into it. I'm not sure if this was official or not but here it is: Frog Commissary Cookbook Update Page Number: 60 (Scotch Broth with Coriander) Omit 3 1/2 teaspoons salt Omit 11/2 teaspoons pepper Change 2 teaspoons salt to 5 teaspoons salt Change "Chop the mushrooms and set aside." to "Chop the mushrooms, wash well and set aside". Change "Stir in the water, salt and pepper along with the ground coriander, reserve mushrooms, and mushroom liquid. Simmer for 1 hour and. .." to "Stir in the water, salt and pepper along with the ground coriander and reserve mushrooms. Simmer, covered, for 1 hour and..." 123 (Pistachio Chicken Breasts with Herb-Garlic Cheese Filling) In Herb-Garlic Cheese Filling: Change 1 "tablespoon" minced garlic to 1 "teaspoon" minced garlic 129-30 (Siamese Chicken Curry) . Add under list of ingredients for Curry, after 2 tablespoons soy sauce insert "OPT. 1/2 teaspoon sriracha or Tabasco sauce" Change the directions under Curry from "When the sauce is smooth, add the broccoli and quickly heat through. Taste and add the optional sriracha or Tabasco if desired. Stir in..." 134~35 (Mexican Lasagne) Under Assembly Insert the following sentence after "Preheat the oven to 350" " Combine the Creme Fraiche with the eggs and set aside. " Under Assembly on Page 136. Insert the following sentence after '.Put down the last 6 toastados. " "Spoon the remaining Creme Fraiche over the top. " 155-56 (Lamb Curry) Add to ingredient list under Curry, after 1/4 teaspoon salt, "OPT. 1/2 teaspoon srarcha or Tabasco sauce" On Page 156 under Curry After "Lower heat, add the Bechamel and eggplant and heat through. " Add, "If the resulting mixture seems too thick, add some additional half-and-half, beginning with 2 tablespoons. Stir until smooth, taste and add the sraracha or Tabasco if desired." 161 (Pasta Roll) Change ". ..combine the spinach with the ricotta, eggs, yolks" to ". ..combine the spinach with the ricotta, yolks. 176-77 (Goat Cheese Pizza) Change 1/3 cup olive oil to 1/4 cup (under Topping) Change "Bake 10 minutes more." to "Bake 5 to 10 minutes more . 177 (Clam Pizza with Fresh Herbs) change 1/3 cup olive oil to 1/4 cup (under Topping) 178-79 (Pizza with Mussels, Saffron, etc.) Change 1/3 cup olive oil to 1/4 cup (under Topping) Change "Bake 10 minutes more... To "Bake 5 to 10 minutes more... 206 (Caponata) Change 3 tablepoons sugar to 1 tablespoon sugar Change ..or even mounded on black bread. to ..or even mounded hot on black bread. .." 223 (Cinnamon Butter Muffins) Change order of ingredients under Muffins so that 4 teaspoons of baking powder is moved up and inserted between 112 teaspoon nutmeg and 1 cup milk. . Change directions under Muffins ..Beat in the eggs, salt and nutmeg." to "Beat in the eggs, salt, nutmeg and baking powder." 226-28 (Carrot Cake) Under Notes and Variations change ..Substitute apples or zucchini for the carrots... to "Substitute 4 cups of unpeeled grated apples or zucchini for the .. carrots. 231 (Chocolate Mousse Cake) Change, under Chocolate Mousse ..In the top of a double boiler over simmering water, combine the chocolate, coffee and Grand Marnier. Keeping the heat as lowas possible, let the chocolate melt. ..to ..Bring 2 inches of water to a simmer in a 3 quart saucepan. Combine, off the heat, in a large metal mixing bowl the chopped chocolate, coffee and Grand Marnier. Place the bowl over the simmering water. Do not stir the mixture while it is melting and keep the heat as low as possi ble ... 233 (Chocolate Chip Fudge Cake) Change, under Frosting, ..in a small but deep, heavy to ..in a deep, heavy ... 252 (Oatmeal Chocolate Chip Walnut Cookies) Change, in ingredient list 2 eggs, lightly beaten to 2 eggs 252 (Oatmeal Chocolate Chip walnut Cookies) Change in ingredient list: 2 Eggs, lightly beaten to 2 Eggs

The blue dividers came with that freezer. There are three baskets also, not shown. The dividers are very high so you can pile a lot of stuff in each section. My new freezer came with dinkie 10 inch high dividers which are useless. I had to buy the plastic bins in order to get things organized and they are stacked two deep.

Freezers are good BUT, one needs restraint. easy for me to say after clearing stuff out. but I do not want to feel the need to do that again.

thank you all. it was a BIG undertaking just ordered 2 more lambs for the fall i now have a good grasp of what needs to be eaten and what should be planted for storing this fall. Less tomatoes seeing I have around 20 bags left and have given away at least that many. i am amazed at how well double wrapped freezer paper preserves meat. I found some lamb from two years ago and it was fine, no freezer burn whatsoever. At least on par with vac sealed meat. amazing.