Okanagancook

I have a DeBuyer mandolin for about 20+ years now. I use it all the time. But, my rule is only use it when concentrating on the task. If someone talks to me, I stop. I do not like the guard....the noise and the metal on metal grating. I use a bar towel to hold the item being sliced near the end of slicing it but during the time when the slicing item is large I just use my hand. When slicing things like potatoes that need a lot of pressure, I use the towel from the get go. I bought replacement blades for it awhile back. I was noticing I needed more and more pressure to slice so I changed out the blades and WOW, what a difference! I have a new machine. It is a really worthwhile kitchen tool so would encourage those who have a poor little machine tucked away to liberate it. Take it out, start with some easy to slice items like cucumber, zucchini, etc. Just my two cents worth, with no mandolins scars....I have a nasty scar from slicing cabbage after too much wine though. duh

Wow, whole lambs! Lucky Costco shoppers. We used to get our farm lambs whole until the local slaughter hose went out of business and the lambs are trucked for slaughter and butchering. So nice to decide what cuts you want and making fresh lamb sausage. Those were the days.

On page 120 they describe cooking vegetables in a butter emulsion at temps between 75-90c or165-194f.

Going to friends. Their menu is as follows and I will take veggies and dip. First half - Meat/cheese/cracker tray Chips and dip Salsa/guacamole/tortilla chips Half time - The hot stuff: chicken wings Chutney cheese turnovers Meatballs Sausage-stuffed mushroom caps Sweet stuff after - Christmas baking from the freezer!!

You could use a round cutter also. Great idea and do not see why that wouldn’t work. Probably need to ensure you use adequate binding agents to keep their shape when cut....transglutaminase comes to mind if you have some.

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?