Okanagancook

He's forgotten what he did by now but I bet his stomach remembers! Get the newspaper out, roll it up and give yourself a big whack on the head.

You forgot the sign...’these are not for doggies’ amazing cake as usual.

Dumb describes a lot of this season.

Wonderful kitchen! Looks very inviting and efficient. 13years in my new kitchen and I am still improving on where things live the best. Too bad about the shelf height, ghrrrrr.

You can watch them on line at the food Network. Also Last Chance Kitchen is there.

I love baked potatoes with various toppings as above. Nice job. We were skiing many years ago and the chalet restaurant served Hugh baked potatoes with various toppings like Chili, pulled pork, bbq chicken, all topped with melted cheese and sour cream, bacon etc, etc. They were delicious. i was reading James Beard’s basic cooking book where he said always serve baked potatoes freshly baked out of the oven because if they are allowed to sit they get ‘heavy’ rather than fluffy. I did not know that and will try that tonight.

Many ingredients have health related beliefs behind them....a very old cuisine.

@Nancy in Pátzcuaro Devi's book is amazing. Had it since 1989. I don't think I have cooked a bad dish from that book. The only thing I miss are the onions. No onions whatsoever in the recipes. http://www.krishna.com/why-no-garlic-or-onions

Serve the ribs as an appetizer and then make burgers with the rest....your description is sirloin. Include as much fat or bacon into your burgers. happy Australia Day mate!

Well, if you had two ovens you wouldn’t have to wait.

Same thing with cookies without flour....they spread all over the cookie sheet!

Thank you both. The pots are just a dream to use and clean. Buy the heavy gauge copper. creative cookware often have sales. I missed this question. Shreddies are like shredded wheat but made in harder little bite size squares.

Mexican version of a British chip sandwich.

Maybe consider using dried powdered ginger for more ginger flavour. Strain with superbag or coffee filter. Even better if you dried your own ginger. Could reduce the hot component.

Oh my goodness. Drooling right now. Not too much on the top of the pie, just the way I like it.

A longer treatment with salt may result in firmer meat but according to Harold McGee, page 155 On Food and Cooking, salt has two effects. Moister meat and more tender......It disrupts the structure of the muscle filaments dissolving parts of the protein structure that supports the contracting filaments and can partly dissolve the filaments themselves so when cooked they can’t coagulate into normally dense aggregates, so the cooked meat seems more tender.

I had a discussion about restaurants calling a dish by it’s traditional name and then not using the usual ingredients. If I order a Reuben that’s what I want. Recently I ordered a “Bistecka”at an Italian restaurant and I got a 3/4inch thick steak. That’s a “steak” dammit.

Very often the soup toppings is what makes the dish!

$75. ouch even $25 would be pushing it

Why go out when you can make a gorgeous pie like that?

So you don’t use the paste from yellow Aji Amarillo’s?

Salt also changes the protein structure in the meat making it more tender.

Yes, they are pretty much used when yellow ripe. But they are also sold dried and are called aji mirasol which are reddish yellow.. the fresh ones have a meaty texture with complex sweetness and mild to moderate heat. one can buy the peppers made into a paste, sold in jars. sorry I couldn’t find a recipe for the Peruvian chicken but the correct pepper would be essential.

Issan Thai food is food from northeastern Thailand. here is a description I found: “Isaan Thai food is renowned for its pungent sauces, spicy chilies, and unusual proteins. It isn’t often in the spotlight but it certainly has its own die-hard fans who will travel far for Isaan food made right. Here are several crowd-pleasing dishes that we’ve eaten and think even first-time visitors will enjoy.”

No such recipe in that book, nor in Pok pok. Can’t find one with Nr. Google. On Eat your boooks nam tok brings up beef salad called nam tok.