Okanagancook

Marathon falafel making session. Three kinds: a recipe out of Saveur magazine with loads of parsley and cilantro; Ottolenghi's recipe with a bit of flour added and not so much greens; Claudia Roden's recipe which was our favourite...a bit more balanced. Used my new falafel maker which is awesome.

T Keller duck breast, mashed potatoes, tomatoes, zucchini, shallots and mushrooms with some duck glaze from the freezer. Could have done with more duck. It was delicious.

Well, for ten bucks it seems worth a shot at it.

I bought some supermarket breakfast sausages because we were having visitors and did not want to use our home made sausages. Well, have not had non home made sausages in awhile and now I remember why, what a difference. If we did not make our own, I would go with butcher shop made sausages. I bet most people have no idea how crapy supermarket sausages are.

I feel your pain. Best of luck fixing it.

This is my go to salad when the gardening season yields succulent green peppers. I think you will like the addition. A friend uses whole cherry tomatoes to keep the juices to a minimum. Nice idea but you can be chasing them around the plate, I find.

No green peppers in the Greek salad?

That's ok Shelby, I made zuc pancakes this am for breakfast and all was good because I also made BACON went to take a picture, finally, and it needed recharging, so no pic.

There is only one tail per animal! but, still seems expensive for what you get they have us over a barrel supply and demand, just like chicken wing prices. dang still good though just buy them life is short

Looks like it is hard to eat though. Like a roast beef sandwich were the beef isn't sliced thin enough.

I have recipes which incorporate baking soda and have used to success. But I think those recipes had the meat marinating in soy sauce, etc with the baking soda. Must try again.

So did my DH. I hear about it frequently.

Oh yeah, well I bought a second freezer so I would have a back up. Plan was to move everything to the new freezer and leave the old one empty and unplugged until it was needed. THAT'S ALL I'M SAY'N. I will leave the rest up to your imagination.

Ouch splatterguard on the shopping list

I have a very sturdy OXO which I find works great and goes in the dish washer.https://www.amazon.ca/OXO-Good-Grips-Splatter-Screen/dp/B0007VO0DU/ref=sr_1_6?ie=UTF8&qid=1503010884&sr=8-6&keywords=splatter+screen

Your dal looks especially good today! So does the paratha.

Shelby, look away or you may faint Below is a picture my friend sent of her tomato garden against her house, southern exposure. The field stone detailing wasn't done properly and it crashed down sometime yesterday morning. Luckily she had done a 'pick' yesterday of any ripe ones. I think there are two plants that were spared. She was very distraught.

I have this brand: Ecoideas Whole Grain Greenwheat Freekeh They have whole and cracked fresh. Imported from Australia to Canada by Ecoideas at ecoideas.ca from Richmond, British Columbia. I did not see this brand on amazon.com. Bob's Red Mill might be a reliable source. Good luck.

From Plenty More: Corn Slaw. It is easy to make but you need to allow at least 45 minutes to an hour to make it. The onions, carrots and cabbage need to sit in the vinegar-brine and then one has to char the corn which takes 15 minutes. Having said that, I like it quite a lot. The flavours are clean and refreshing probably because the dressing is quite light. I think it is a nice use of corn in season. Essential to get the char on the corn I might add. It looks like it will keep well in the fridge for a few days.

A number of Grace Young's recipes call for flank steak. I had a small piece of fillet in the freezer so I used it for my stir fry tonight.

I hauled out Grace Young's Stir Frying to the Sky's Edge to see what she has to say about this subject. "Marinades typically are made with cornstarch, rice wine, soy sauce, and sometimes oil, in addition to other seasonings such as salt, pepper, sugar, ginger, or garlic. Marinades enhance flavour and tenderize meat and poultry (the moderate acidity of rice wine or dry sherry breaks down muscle fiber), and they promote the browning, even caramelizing of ingredients. Regardless of the ability of marinades to tenderize, great care must always be taken to cut beef or chicken correctly across the grain, it will be tough, dry or chewy even after marinating. Marinating beef, pork, lamb, chicken, and duck for stir fries can require as little as a few minutes, but in general 5 minutes should be allowed. Marinades infuse bite-sized morsels quickly, whether cut as thing as a 1/4 inch thick slice or as thick as a 3/4 inch cube. In fact, when a marinade made with soy sauce marinates for more than 45 minutes, the flavour of soy sauce can become overpowering, and the dish may become too salty." I use sirloin, flank or tenderloin and am sure to cut across the grain. Hope that helps.

@robirdstx OMG, fantastic looking steak. Well done. You, not the meat! A nice thick steak makes all the difference. Nice sear on it.

I didn't think humanly possible To perk up a few slices of chicken breast BUT you have managed to achieve it. Well done. signed 'chicken breast hater'

That's a coincidence, I just made P. wolfret's mushrooms and garlic in a clay pot braised for 45 min. I taste MUSHROOMS

Excellent and interesting looking meals everyone. I made a meal with a Middle Eastern bent: Cauliflower with tahini/lemon sauce which was deliciously easy to make. Yogurt, raisins, mint & cucumber garnished with mint, rose petals, olive oil and walnuts which was a real hit and looked very pretty. Spiced lamb leg. Rice with nuts & fried onions. Carrots glazed with honey & lemon and garnished with goat cheese which was totally demolished.