Okanagancook

Excellent salad. One of my favourites.

It is a great dish. I read on Eat Your Books that there was too much sauce so I only put in 5 cups of braising water instead of 8 cups and then after it was cooked I reduced it a little bit before the last reheat and we ended up with not enough sauce. Ghrrr So you will just have to make sure there is loads of finished sauce. I made pita breads; the beet/tahini salad; the Moroccan Carrots; the Israeli Salad and the Sumac Red Onions as accompaniments. The Red onions were a hit. Good cookbook, Zahav.

Zahav's roast lamb in pomegranate molasses. First the lamb is brined for a day; then smoked for an hour; then browned/charred; then braised for five hours; in the fridge overnight in it's braising liquid; and then reheated in a 475 oven basted each 5 minutes until it is warm and the sauce is reduced. Chick peas in there too. It was very, very good and worth the effort.

Thank you all. Great tips which will be implemented immediately!

Sous vide (155F x 1.5 hours) then baked (375 convection) sausages with a butternut squash & pancetta sauce for homemade fettuccine. Salad not shown. I over did the sausage browning in the oven so they were a little dry...dang it. Too much wine is my excuse

Maybe a little cheaper here http://www.cookstore.ca/shop-by-category/cookware/cast-iron-cookware/serving-griddles.html

http://www.seriouseats.com/recipes/2016/02/sous-vide-beer-brat-recipe-food-lab.html good info here.

Just to be clear: The machine in the link is not the one I have, but just an example of the style of machine. If you were serious about a machine maybe check the Egullet archive or on line sources.

https://www.amazon.com/Kitchener-Stainless-Vertical-Sausage-Maker-10/dp/B01M7VCPPO/ref=sr_1_1_sspa?ie=UTF8&qid=1512338803&sr=8-1-spons&keywords=Sausage+stuffers&psc=1 ours looks similar to this one. Do not get the Kitchen aid attachment! It does a lousy slow job. You can probably get the casings anywhere on line. I get mine from a supplier in Alberta.

It might be worth investing in a sausage stuffer. We have a five pound piston style stuffer. We use it lots and with our friends we have sausage making days and split the various types amoungst helpers. We also lend it to a friend who hunts deer and elk. You can’t break it! We usually get it back with a few packages of venison sausage.

@boilsover, I am cooking some homemade Italian sausages tonight. On previous posts, somewhere, there was a discussion about how good SV is for them. I am going in at 155f for an hour or so then putting them in a hot oven with some fat to evenly brown the outside. I am sure they would be fine if they swam around for a couple of hours.

I enjoyed your hunt. Thanks for taking the time to share. I forget, do you make sausage? If you plan to have some pork fat handy in the freezer you could pound out a few links with the freshly ground venison.

I would second that perfect description. Reminds me of the little cubes of mystery meat I had to evaluate while participating in a tasting panel for my professors who were research the attributes of off cuts of beef. now that it’s been cooked, very, very thin slices maybe edible otherwise pooch would love it

I recently froze some shepherds pies and they were fine reheated. I also have good results with frozen FILO. How about frozen pizzas...individual serve so they cook quickly and you can make different toppings using healthy ingredients. Burritos/tacos refried beans. Chili and pita bread. Cabbage rolls. keema mattar with chaptis. Coleslaw keeps well so lots of options ravioli calzones meat pies red cabbage, spatzle, sausages dahl pockets, Dahl stuffed inside a chapati then fried with Indian pickles all of kayb’s wonderful idea grilled cheese and ham sandwiches ready to grill beef dip crepes ”

Yum everyone. I suck at taking meal pictures. Will try tonight. I need one of those wifi upload cameras.

that’s An awesome video, thanks

Canada Post has competitors who deliver on Sundays when it’s Black Friday. cP was actually quoted as being more expensive than Purolator on a recent Amazon order.

Merci buckets for the time and temp. Will make a note of that. This sprout hater would need several glasses of vino to even intertain the idea of firsts of BS....same goes for turnip and pears.

May I ask, did you cook the rack whole then slice off the chops? Time and temp? all good until I saw those Brussels sprouts!

According to the nutrition analysis the bar is only 13% protein as a percentage of total energy provided. Powerbar has a sugar reduced protein bar that is 38% protein.

I have to agree with rotuts about pressure steaming. Potatoes are fabulous. But I use mine all the time for boiled eggs. They peel so easily, even fresh farms eggs.

Your turkey looks sous vide? Clever idea with the jalapeño madelaines!

Happy Thanksgiving to all our American folks. Best wishes for a great meal and family gathering. so far the meals look delicious.

Enjoying your blog. Thank you for sharing.

We like the airy texture of stretched dough.