Okanagancook

So how do you eat that without getting lap full of crumbs?

I was referring French fries, batons. i can cut potato chips and French fries on my mandolin.

No mess in the air fryer. Next time cooking burgers, try them in the fryer. Anything you put in there will need monitoring the first time you do it. Cooks surprisingly quickly.

It takes a few tries to get the fries down pat. If you have a mandolin that can cut the fries consistently that goes a long way to helping. I have the classic French SS mandolin that will slice and cut the potato in one pass....done very carefully with a towel protecting my hand. And shaking the draw frequently if you don’t have a stirring paddle. glad you liked the chips.

What I do is put the potatoes in egg containers in the garage which is cool but has windows for light. We leave them there until we have some good sprouts. Then then the soil is warm and dried out a bit from the spring we cut them so each piece has a good sprout which is planted. Hope that helps. I LOVE home grown potatoes. They have so much more flavour.

Your potatoes look delicious! And the steak ain’t that bad either. Thankfully no Brussels sprouts

Did you cook the sausages in the newly acquired air fryer?

Thai sticky rice is one of my favourites. I bought one of those steaming baskets and cheap aluminum pots to set it in. Using Pok Pok’s recipe for steaming....needs a few hours of soaking first. I love the texture and not that great as a leftover.....tends to dry out.

We had lamb dumplings; eggplant from M. Clarke's Dinner Book; leftover duck with mandarin pancake. Not a lot of veggies......tomorrow. We pigged out on Korean Food for lunch so all and all a stellar day!

Sometimes shit happens! Don’t be deterred Try again. Save this batch for when you have a cold and make onion soup with a nice cheese top.

Guilt free potato chips. sliced thin, soaked in cold water for 30 minutes, dried well, 1 russet needs about one tsp oil, same setting as french fries. Keep shaking and moving the chips so they don't stick together.....make while you are in the kitchen doing something else.

Oolala, 8 day aged wine if is too sweet you could leave it to ferment longer to reduce the sweetness, especially seeing you said it is still a little fizzy. Of course you will have more alcohol as long as the alcohol percentage doesn’t get too high and kill the yeast. better check the container daily to ensure it is still in one piece cool project.

I would put your pot in a ventilated area due to the carbon dioxide your wine is giving off...not sure how vigorously it is bubbling.

Last night's pork schnitzel with air fryer frites. I got the cook time right this time....not over done. Took about a minute a side.

Bravo! Nice balanced dinner WITH gravy

Ooo, that is a ‘slutty’ kinda meal!.......no malaise indented That said, I would be more than happy to chow that down so good ‘instant’ choices.

You're right, the meat was very lean and tender for grass fed. Here is what Vale Farms say about their cows: Our Cows Our cows and young calves go up on range in the summer months and graze on the delicious mix of alpine grasses, while the yearlings stay on the farm, grazing our diverse pasture land. In the fall when the snow starts creeping down the mountains, the cows return home to the farm, where they spend the winter. The calves are born in February. Straw beds keep the calves dry and allow us to collect compost for our fields. When spring arrives, the calves have grown enough to keep up with their mothers on range. The cattle are a mix of breeds, predominantly Angus, mixed with some Hereford or Jersey. In 2014 we added a small herd of Speckle Park cows. They are know to be the “grazing champions”. Vale Farms has just purchased a new small herd of beef cows called “Speckle Park”. This is a Canadian Beef Breed (established only in 1995) developed out of British Shorthorn, British White and Aberdeen Angus. They are known for their quiet disposition, their good marbling, size consistency and for their excellent feed efficiency, especially as a grazer (grass-eater). In order to efficiently pull the nutrients out of grass, a cow needs a very efficient rumen, hosting a combination of specific healthy gut bacteria. As soon as grains are fed, this community of rumen bacteria changes. As a result we lower Omega 3,CLA, Vitamins, Beta- Carotine etc. and loose some of the healthy essential fatty acids in the fat. For maximum health benefits, the beef animal should eat grass and grass products all of it’s life and goes to slaughter only at a time, when it is still grazing growing grass. That is the “kicker”!!! We felt very lucky, when the opportunity presented itself to obtain this little herd of grazing experts. We are anticipating that they will provide us with some very tasty meals.

On the UK Bisto website they list the ingredients of all their products as well as the preparation method. The powder is mixed in cold water and heated while stirring. The ingredients are: potato starch, salt, wheat starch, colour, yeast powder, onion powder. The graduales go straight into boiling water. The ingredient list is much longer: potato starch, maltodextrin, palm oil, salt, flavouring, wheat flour, colour, sugar, flavour enhancer, emulsifier. if they taste pretty much the same I think I would prefer the powder for less additives.

Pan seared lamb chops, snow peas in chive flower butter, Mexican rice and some yogurt/salt and garlic sauce. I quite liked the yogurt because it cut the richness of the lamb .

Thanks. It's brown rice cooked in chicken stock and tomato puree. The peas and carrots were cooked in the microwave and stirred in. It was one of the better rice dishes we've had. I do like brown rice. Salsa verde and black beans were from Rick Bayless. I added some mint to the leftover rice which we will have with tonight's lamb chops.

https://www.the11best.com/air-fryer-recipes/ Haven't tried any of these but it is a place to start.

This was a porterhouse from our grass fed beef. The fillet which is on the side away from the camera, was enormous and you are right it was almost the same size as the strip. Both very tender. I have three more in the freezer

We feel much the same. I have the uncanny ability to order the worst thing on the menu. I also hate it when the plate arrives and it screams "I don't care".

Steak, Mexican Tomato Rice, Mexican Black Beans topped with crumbly/salty cheese and salsa verde. I just pan seared the porterhouse steak. It was so good.

The fishing, the camping, the kettles for a vegetarian crowd...just uninspired. check out Masterchef Australia for some interestng challenges.