Okanagancook

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.

I am using Chris McDonald’s The Complete Sous Vide Cookbook recommendations. Other cooks I have done using his book have turned out well. I usually cook the octopus in the oven at 200f for 4 hours to get something nice and tender. Then I remembered a local winery chef using sous vide so I thought the method would use a lot less energy.

I have an octopus that is 750 grams. I am planning on 180F for 2.5 hours. Anyone done this?

It is called Golden Diamond Thai Glutinous Rice and is very short grain.

I use steam at 210 degrees F for 25 minutes to cook Thai Rice. I soak it for about five hours, drain it and spread it up on the tray lined with lightly oiled parchment to keep it from sticking. No cover. It makes very sticky rice. Easy clean up and steaming for that long cleaned the oven too.

I would rather butcher my own. More control. A lot of work but fun. We used to use the pin pong table covered in plastic.🤪

I did a quick search for “pate” recipes on my bookshelf of Eat Your Books….holy crap I have a mitt load of recipes. Most are from Julia’s books, Silver Spoon, and French Regional cooking. Lots of variations. I suppose I could make a full recipe and gift portions to friends who I know like Pate. A have a plethora of moulds which I have had for quite some time. Thanks for the thread.

By the sounds of it you are butchering it yourself? if so, I would look on utube for instructions. There are plenty out there. You will need a meat saw. I also presume you are getting a whole side of beef versus the hind.

I love Cornish game hens for just the two of us. Very tender and usually not fatty like the larger birds. they are pretty well always available in the frozen section.

That looks interesting. I bet the textures were great with the wheat berries and nuts.

Yes, most cancer centres administering chemo drugs have a dedicated dietitian on staff.

Butternut squash and pork chops.

I do like turkey but only once in awhile. Dealing with a whole bird even if it is a small 12-14 lb bird is something I am not prepared to do these days. This Christmas I bought two whole turkey legs and cooked them on a pile of my favourite stuffing. There was enough meat and trimmings for two meals and that was perfect for the two of us. It was probably a bit more costly to do it that way.