Okanagancook

Yes, that’s it. Buy at hardware stores.

The rolls still look good. They ARE sausage rolls after all.

If it’s too salty make another batch and combine them or use it for cooking. I will try adding more culture powder to my cream next time I make butter to try to get a more ‘cultured taste’.

We have butcher block on some counters and so do friends of ours who used the same designer. We both used a product that is combination of bees wax and food grade oil. We rubbed it down every day almost until the wood turned a much darker colour. It is well sealed but still requires attention on a regular basis. Beautiful kitchen. Wishing you many happy hours in there.

We were driving for five hours yesterday and fancied a good sandwich. Stopped at a grocery store and bought fresh cheese buns and loaded them up with deli meats and a nice cold bottle of spring water. Man oh man were they good and only about $9.

That corn bread looks like I would like to eat it compared to other corn breads I have seen. Not big on corn bread up here. I will have to try some.

It's that time of the year for this delicious addictive caramel popcorn. Got a batch in the oven right now. Makes a great gift.

I really like doing flank steak for a day at 131F in the bath. Nice and tender and medium rare. Best way to do that cut in my opinion. I have to admit that the last few steaks I did were on the stove top or BBQ too. Just a whole lot easier and I do agree about the texture differences.

I use the 'Magic Browning Powder" (2 parts baking soda to 3 parts dextrose from a previous post by an Egullet member...forget who it was about a year or so ago).I sear my steaks in the same fashion as Chris Hennes. Heat the cast iron pan to smoking (kitchen fan on and window open); unbag the steak and dry really really well; dump in the canola oil and let it get hot; put the steak in (steaks are cooked at 122F for about 45 minutes) and leave for about 45 seconds and flip for another 45. I think thick steaks work the best and ours are usually 1 1/2 inches.

Try a hamburger or pork chop in the air fryer, but you need to check frequently because it cooks very quickly. What I really like is there is very little mess to clean up.

I used Yukon Gold medium sized potatoes. Peeled then quartered and put on a rack in the IP which had 1cup of water added to the main pot. Steamed on high pressure for 6minutes with 10minutes natural release. Next the quite soft potatoes were tossed in about 1.5 teaspoons of rosemary infused oil with a couple of grinding of salt and cooked in the air fryer for 15-20 min at 392f tossing every five minutes. Russets work well too. I think parsnips would be great done in this fashion. Ditto for carrots and fennel..really any ‘roast vegetables’.

Roasted potatoes! Yukon Golds cooked in the Instapot then tossed in rosemary infused oil and into the fryer at top temperature of 392 for about 20 minutes. Crispy on the outside and pillowy soft on the inside.

Air Fryer potatoes, grilled lamb chops, tomatoes and leftover cauliflower and cheese.

I am speechless. Bravo.

And to add my two cents worth, good call cooking it low and slow rather than in the Instapot. Time allows the fat to render. finding the Toulouse Sausage might be difficult . I could make them I suppose.

OMG. That all looks delicious. I just made a duck leg confit so I just need a few more easy to get items......

An 8 quart sauce pan from my parents household. It was a wedding present that they packed in the steel chest bound for Canada from Derby England. I remember the food that was made in this pot. It is quite thick bottomed with a stupid flimsy lid that jams on. I suppose that’s good, at times. It also has a steam basket insert. I have copper pots but somehow I seem to reach for this family treasure. Weird.

@liuzhouand @robirdstx !!!! Nice breakfasts.

I just want to put my nose in that bread!

Curious, does Allan nibble on the plate or does he drag off what he wants?

@shain love the toppings on your soup. They seem to really enhance the soup experience.

You beat me to it, so, have three totally amazing Shelby. i will send you an airline ticket because I haven’t started my baking yet!

Bacon and tomato sandwich. It's all about the bacon. In this case homemade. Once you pick this puppy up, you can't set it back on the plate.

T. Keller's cherry pie.

We were at a winery event and the catering company made fried Mac and cheese. Of course I had to ask how they made it because I had never had them before. They make the Mac and cheese and press it into square baking tins for overnight. It is cut into squares and deep fried. Yes I agree delicious but not something one needs to eat often.