Excellent Adventures on Manitoulin ...continued

[JoNorvelleWalker]

Ice cream maker, I hope.

[Anna N]

Ice cream maker, I hope.

Hope you won't be too disappointed:

This is it! Blame it all on Dejah

Progressive stages of darkening of the cooking chamber as Kerry oiled and burned, oiled and burned

First attempt at putting chicken in basket

Hung by legs and butt

Part way through the cooking

The finished bird

Ready to serve.

Edited October 13, 2013 by Anna N (log)

[rotuts]

What sort of oil are you using for the 'conditioning' Flax?

Im sooooo close to getting one of these.

Dejah started the ball rolling ....

would you be willing to add some Times to your cooking selections? Gas on Full etc.

many many thanks.

[Anna N]

What sort of oil are you using for the 'conditioning' Flax?

Im sooooo close to getting one of these.

Dejah started the ball rolling ....

would you be willing to add some Times to your cooking selections? Gas on Full etc.

many many thanks.

Yep. Flax seed oil. This puny chix (2 1/2 - 3 lbs) took 70 mins. The inside of the chamber read 480F when the chix went in but realize that the ambient temp on the balcony was 50 F. The propane was on full.

[rotuts]

So: are you thinking that in colder weather this puppy might 'run out of gas' so to speak? My Grill/BBQ stuff always tastes better

when its Snowing.

[Anna N]

So: are you thinking that in colder weather this puppy might 'run out of gas' so to speak? My Grill/BBQ stuff always tastes better

when its Snowing.

Given how quickly it cools down I suspect it is not the ideal cooking vessel to use outdoors in winters similar to those in Canada.

[Jaymes]

I'm wondering if you ever came across any lingonberries/cowberries/low-bush-cranberries?

And, if so, what did you make with them?

[Kerry Beal]

I'm wondering if you ever came across any lingonberries/cowberries/low-bush-cranberries?

And, if so, what did you make with them?

Not so far - I recall we decided they were called partridge berries around here. I'll ask in Wiki when I'm there on Wednesday.

[Kerry Beal]

Paper Airplane (the liquor desert version) - pas de Nonino!

[Anna N]

Dinner tonight was something I have long wanted to share with Kerry -- Monica Bhide's Shrimp Fritters. Many of you will remember Monica as a keen participant and host of the Indian Forum. I learned this recipe when I was testing recipes for one of Monica's cook books. It was a favourite of my huband.

The marinade ingredients

After being mixed. I was a little alarmed at the colour and wondered if I had been a bit heavy-handed with the tumeric. Then I remembered I was using free range eggs with their brilliant yolks.

The fritters after being floured and deep-fried.

[Kerry Beal]

You would not believe how yummy these little critters were.

[Smithy]

Oh, those look good. Is the recipe available online? Otherwise, which of her books is it from? (Yes, I remember Monica.)

[Anna N]

Oh, those look good. Is the recipe available online? Otherwise, which of her books is it from? (Yes, I remember Monica.)

I think if you scroll down.......

http://www.npr.org/templates/story/story.php?storyId=131183505

[Anna N]

Very simple, light breakfast for me this morning. Eggs scrambled with a couple of scallions. Plans for today include some scallops to sous-vide, a piece of pork shoulder in the Big Easy and an onion soubise. Please don't ask me to explain the connection as there isn't one!

[Kerry Beal]

It's Canadian Thanksgiving today - so hoping it will be a civilized day in the ER - but not holding my breath.

Parkin to take - lovely chewy little squared with oatmeal, molasses, lots of spice and a bit of candied peel.

[Dejah]

I love cauliflower fries, but have gotten lazy, having to turn all those little pieces. Now, I make cauliflower steaks:

Looking forward to your pork roast in The Big Easy. The chicken you did looked great! Was wondering about the "pinkish" tinge on the thighs...from salting? When I do the Chinese salted chicken, the meat tends to have that colouring.

I have followed the Zuni Cafe Roast Chicken method of salting the chicken and air-drying for a couple of days in the fridge to achieve the crispy skin. But I found with the Big Easy, I can skip the two days of sitting in the fridge!

Tucking fresh herbs under the skin really makes wonderfully flavoured chicken. I used to buy Safeway rotisserie often for quick meals. They've since lost their most regular customer.

[Tri2Cook]

It's Canadian Thanksgiving today - so hoping it will be a civilized day in the ER - but not holding my breath.

Parkin to take - lovely chewy little squared with oatmeal, molasses, lots of spice and a bit of candied peel.

We did Thanksgiving dinner yesterday. It's not often I get 2 days off... I wanted to keep today open for being lazy.

I saw your last post about Parkin and was curious so I did a little researching. I've been meaning to actually get around to making it. This would be a good day to do it (nothing important to do and it's kinda chilly) except there's already an overload of leftover dessert stuff from yesterday sitting in the kitchen.

[Anna N]

I love cauliflower fries, but have gotten lazy, having to turn all those little pieces. Now, I make cauliflower steaks:

roasted cauliflower steak.jpg

Looking forward to your pork roast in The Big Easy. The chicken you did looked great! Was wondering about the "pinkish" tinge on the thighs...from salting? When I do the Chinese salted chicken, the meat tends to have that colouring.

I have followed the Zuni Cafe Roast Chicken method of salting the chicken and air-drying for a couple of days in the fridge to achieve the crispy skin. But I found with the Big Easy, I can skip the two days of sitting in the fridge!

Tucking fresh herbs under the skin really makes wonderfully flavoured chicken. I used to buy Safeway rotisserie often for quick meals. They've since lost their most regular customer.

Yep the chicken was generously salted and left, uncovered in the 'fridge for about 24 hours. It was thoroughly cooked. Pork smells fabulous after about 40 minutes!

[Anna N]

Lunch for today. I know it looks like the same old, same old but this is a Thai-style pork n beans. Ground pork, Thai red curry paste, kaffir lime leaves, fish sauce, green beans and a pinch of sugar. Kerry will have to re-heat when (if) she gets out of emerg! I know she left here without breakfast.

And the piece of pork shoulder that is currently smelling heavenly after nearly an hour in the Big Easy. Going very simple this first time -- nothing more than a generous shower of salt. I plan on flipping it over after the first hour.

[Anna N]

And after four hours in the B E ... Very tasty. Pulled just before 200F. Never put the lid on but flipped it every hour.

No soubise today as there are not enough onions in the house and the Island is closed up tight for Thanksgiving but I did manage to SV some large Costco scallops.

[Tri2Cook]

image.jpg

And after four hours in the B E ... Very tasty. Pulled just before 200F. Never put the lid on but flipped it every hour.

No soubise today as there are not enough onions in the house and the Island is closed up tight for Thanksgiving but I did manage to SV some large Costco scallops.

I'd take that over turkey any day... including Thanksgiving.

[Kerry Beal]

Anna calls turkey 'meatatarian tofu'.

[rotuts]

Wow. that looks so good.

I hope you don't mind a few Q's :

was that 4 hours " full blast " ?

""" Pulled just before 200F """

was that the internal temp?

""" flipped it every hour """

up and down? or Round and Round?

Im very hoping for an "" internal Slice Shot """

many thanks

[Kerry Beal]

Dinner tonight - scallops - sous v'ed for 40 minutes from frozen at 60º C. Sautéed in some duck fat. You would not believe just how perfect these babies are!

[rotuts]

""" sous v'ed for 40 minutes from frozen at 60º C. Sautéed in some duck fat """

thank you. Ill keep that in mind and try it soon.