Okanagancook

Takes minutes.

Don’t see why fries can’t be hot. I had some still sizzling frites with my steak when having dinner at a restaurant that was packed with patrons last week.

I haven’t had much luck eating lunch at restaurants lately. Last week we went to a highly rated restaurant on TripAdvisor. I ordered the beef dip. When It came the server plonked it down and was not to be seen again until she came to clear our plates. No visit to see how our food was. Mine was cold. The beef jus was stone cold, the fries were semi-warm and soggy, the beef was marginally dry, the cheese had been melted on it some time ago and the bun was not warm nor fresh. How hard is it to make this dish. They took a few dollars off when I complained. I just wanted a decent lunch with my friends. It I had managed to sent it back, I would have gotten it back well after everyone else had finished. By the way my friends’ food was just ok. Yesterday I went to a highly rated restaurant for lunch with other friends. I ordered a small smash burger and fries from their “lite” menu as I did not want a plate full of food. When it came, the fries were marginal…better than the ones noted above but they were dry inside. The bun was cold, not toasted, without butter and it was far too big for the size of meat patty. The meat patty had been cooked to death. I had trouble cutting it with a knife and so dry. Again the server did not come back to check on us. I complained and got a couple of bucks off. sheesh. Am I being picky? I thought I was picking easy to prepare items. But apparently not or they have monkeys cooking in the back. Today I had the best lunch in a long time…at home!

Lovely looking loaves…..pass the butter!

That is a great cookbook. I prefer to cook from my physical cookbooks. Most of them represent their own style of cooking.

@Anna N forgot to mention that I purchased a well trimmed rack of lamb….frenched bones and a lot of the fat cap trimmed off.

I cooked both together…had to jam them in a bit. Bone side down. I salted them well in the am and then smeared some herb butter on top before cooking. I have a basket air fryer..Philips.

I did a one kilogram lamb rack cut in half at 400f for 12 minutes. Perfect and a nice ‘roasted’ taste to it. No mess. I love my air fryer.

@btbyrdstunning!

Nice grill marks Norm!

Entertaining for sure. Been watching this series.

I used to grow peppers in my greenhouse…from seed. But, they were so slow and some of them would not germinate so more seeds got planted. I grew jalapeño , cayenne , habanero, and some bell peppers but they never really got big so I gave up.

NICE. You’ll have fun cooking in that kitchen.

Lamb that tastes like rubber has been mistreated. we used to get free range grass fed lamb and you even cut the shoulder chops with a fork it was that tender. welcome to Egullet by the way.

Oh, my boy had quite a large gap between the door and body. It was just not efficient nor good for our new cabinets.

The old one is gone but I saved the water tank and grill pan. The new one’s door really snaps closed …I forgot, but the old one was like that, back in the day. It’s so shiny🙃

My little baby is probably about 9 years old. We use it daily. Keep it really clean. I am now noticing the door does not close shut tightly. My DH noticed steam coming out of the top when using steambake function. Anyone else with this problem. Understandable with it’s age. The gasket is not really brittle. Perhaps the spring closure mechanism is tired and wants his buddy,the spare, to give him a break?😵‍💫 it may be time..

The thing is, if you have the space you WILL use it. If not, then one can get more selective. We went from a regular bottom freezer fridge, an all fridge, and two freezers to our current condo configuration of a 40 inch counter depth refrigerator with bottom freezer. The kitchen also has a ‘beverage’ centre for drinks. I threw out stuff that was looking a bit old and bought some little lazy Susan’s to hold things like Chinese sauces, horseradish, etc. We just cut back and are having no trouble. So an idea might be to look at your current refrigerator contents with a critical eye. I do like the shallowness of the shelves..things don’t get hidden at the back. I should also note that there are just the two of us and don’t make large guest meals much anymore. the kitchen looks fantastic. cheers

Ouch @blue_dolphin, that’s terrible. You could make soup out of the browned spoils.

I will never again leave a pot on the stove without checking it frequently. We moved and the new spiffy JennAir gas stove is more powerful than my old Wolf and the controls are difficult to read. Today I burnt a pot of gently simmering marinade. It was black and the oil just starting to smoke. I had my fan on full so did not smell it. Then last week I burnt 1 1/2 cups of finely chopped onions. We are talking black. Such a waste of time.🤕

Great spring cocktail with fresh out of the earth mint!

The octopus turned out quite tender but definitely has a bit of a chew. I think my oven method resulted in a more tender octopus. Next time I will try the oven and compare. This one was done at 180f for 4 hours, rested on the counter for 30 min, then put in an ice bath for 30 minutes and refrigerated.

Thanks. Found one after a quick search. https://www.amazon.ca/s?k=spatzle&crid=1J6R65CE1X7YH&sprefix=Spatz%2Caps%2C205&ref=nb_sb_ss_ts-doa-p_3_5 It looks like it is easy to use.

The octopus was purchased frozen. 750 grams.

Ok. The cookbook did say 2-3 hours so I will check the doneness after 3 hrs. Thanks.