Okanagancook

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.

Diana Henry's "Crazy Salad" from A Change in Appetite. I added a little feta cheese because I wanted to use it up. It is a delicious but very filling salad. I made 1/2 a recipe.

Let the bells ring! OMG I EMPTIED MY FREEZER. Finally I bought a spare freezer awhile back to act as a back-up in case something happened to the one already downstairs..which is full of lamb, beef, chicken, sausage, bacon......all expensive and hard to replace stuff. But, I managed to fill BOTH freezers once the garden vegetables were harvested and processed. We have been working away at eating pre-made meals from the freezers...all three of them. The upright freezer in the pantry was totally reorganized and items from downstairs brought up to fill in spaces and I managed to get all the rest of the stuff from the old freezer into the new. Everything has been inventoried. Took me all day since 8 am. I deserve a glass of wine...soon, it's only 3 pm here. Pictures of upstairs freezer, full downstairs freezer and empty downstairs freezer......maybe I will store my spices down there

Shelby had the great idea of using a small foam paint brush to clean around the top rim. Works a treat.

Well, yes, understood but typically one wants the fat on a duck breast rendered somewhat...and I am liking it rendered a little more than appeared thus my question about how the maker liked it. Cheers

Hope all goes well. you have done your due diligence on the matter. best wishes for good weather.

Intuitively I would go with 133 for six hrs. are you butterflying it? probably a good idea.

Ditto, very impressive. Send us more.

If the weather is nice I will do a bistecka on the BBQ with frites from the air fryer and salad seeing there is so much meat!

I am noticing that the fat isn’t rendered all that well with the sous vide method versus the traditional pan roasted a la T.Keller. Thoughts? Keller’s method takes about 20-30 minutes. Then the rest time.

That means I could put in a wood fired oven.

That would require building an addition to the kitchen! I do cook a lot of different cuisines thus the array of spices. We can't get good ethnic food out here in the sticks.

Oh crap, I forgot about this drawer which houses a lot of spices vac sealed and which are duplicates of what is on the shelf. I am trying to free up space in the drawers and shelves of the pantry so I can organize them better. But, they are organized as best I can by country. I have all my Mexican/s. American spices together; the Asian spices; the East Indian spices; Middle Eastern spices; regular spices and then the rubs.

My list of spice mixes. See I am organized, just messy.

I know, it's a MESS, MESS. But, that said, I can usually find what I am looking for, unbelievable as it may sound there is some organization to what seems like chaos.

You asked for it. I have a drawer full in the prep area. The pantry is the main storage area. A cupboard with spice mixes and plain spices. I do have an inventory of the spice mixes with reference to which cookbooks they are from. Then all the spices mixed in with all the other 'stuff' in the pantry. Last picture: spices stuffed in behind the beans section. And they all need dusting.

My spices are such a mess I cannot face it. some good ideas here https://www.wayfair.ca/dining/sb0/spice-jars-spice-racks-c246764.html

Over at Eat Your Books they are introducing a new preview feature on selected books including one to two recipes from the book.

The general guidelines for pre-exercise meals include low in fat and fibre while being high in carbohydrates and moderate protein. Liquid is also important. i would provide some clear juice such as apple or cranberry plus cold water. Maybe give her the opinion of cereal such as corn flakes or rice crispiest OR white toast with honey or jelly. Bananas might be welcome Lowfat yogurt, low fat cheese, low fat milk could provide some protein. It sounds like she has only two hours before start so she probably won’t eat a lot. I would have juice available for dinner....it’s easier to drink some carbohydrates while chowing down on pasta. The best thing would be to ask her to be a little more specific about what she usually eats on race day morning. Most athletes have a routine they follow.

Looks delicious and a nice combo of ingredients. My friend just did some roast green cabbage and, yes a great way to cook it. But, bacon vinaigrette really would push it over the top. Did you finish it with a little extra vinaigrette after cooking?

A person could write a book on each question! Nutrition is not simple. What a person eats depends on so many factors, one of which is knowledge.