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I just picked up this book - Madhur Jaffrey's Instantly Indian Cookbook: Modern and Classic Recipes for the Instant Pot https://www.amazon.ca/Madhur-Jaffreys-Instantly-Indian-Cookbook/dp/0525655794 I highly recommend it ... more than half the recipes are vegetarian. As for skill, the instant...

Where did you get those ketchups? I love a few of Melinda's hot sauces and I didn't know they did ketchups.

Found a huge flank steak for sale on my corner store so here's was this weekends cooks to finish it off. Surf 'n turf (Montreal steak spiced steak and chilli grilled shrimp and a bunch of veggies) Saturday night tacos Muffin trays make the best condiment holders. Also presenting the Ron...

It's been a while, so many great cooks. Now that it's getting colder, I'll be cooking more often. Made mussels today but didn't get to take pictures. Mussels were simple done with hot Italian sausage, potatoes, lots of garlic, onion and chicken broth with a touch Pernod added at the end after...

I tour lot of on all the monsters I have had and my last 3 bikes have always been naked. Most recent being a solo trip to Halifax and back. Wind isn't must of an issue unless you are riding right into it or I overly high speeds. I travel with a large backpack and a tankbag ... I've been lucky...

Just to add to the thread .... Great guys and almost are my first call if I need something for my bikes or gear.

Really cool, well done! My concern is with the setup. The display is taking up a considerable part of your left side view and being inside the helmet right behind the visor getting dislodged the first thing it might hit would be the eye.

On my walk with the dog today downtown, saw a black sports bike and heard a ducati monster near by but couldn't figure out where as it was. Sound was bouncing off the building on king.

That char on the kalbi looks perfect. Nicely done.

Well if you are going to wrap them in something and then bake after, I would go with pan fry or bake them. My concern with boiling is that they will absorb more water and then make the rolls to damp inside too bake it well enough. Boiling will leach all the flavour into the water, unless you...

Thanks guys. It was all super delicious and alot of fun to make, eat and share with friends. The octopus was out of this world literally. The whole dish was so complex it's really hard to explain the flavour - the octopus was soft and tender so full of flavour, sweet from the beets, tart from...

Here is the xmas dinner between friends that I mentioned earlier. The dinner was themed Christmas nightmare, so all dishes need to be gruesome, disturbing or have a connection with a horror movie and all main ingredient had to be stuff you might find on a xmas table. APPS - coffin onion tarts...

Take to the limit @Joe Bass.

Had the first of the 2 holiday dinners yesterday. Menu is below was made for 12people. Sorry no pics as I was cooking and got kinda drunk so completely forgot to take them except for the one posted. The extended family doesn't like the taste of turkey, and aren't very adventurous at trying other...

Damn. Perfect cook. Need some steak in my life right now.

I'm doing 2 dinners this year - one for the family and the other for friends. The family one is a gonna be more a traditional dinner. The one with friends is gonna be themed and the theme is "Nightmare after Xmas". All the food must be traditional xmas foods but made to look gruesome or...

Great explanation. Using the same doughs in 2 different applications will give some completely different results and textures. The dough for biscuits vs that of dumplings are miles apart. The main difference between the 2 are the biscuits use buttermilk and baking powder/soda and no eggs...

I go by feel on that. I like heavier coating on fish and chips so I think I did about 1/2 of a cup of beer to a cup of slurry. Depends on how thick of a coat of breading you want. More the liquid the thinner the coating.

That is true. It happens with most food that is fried - wings, vegetables, meatballs, etc. Floating also doesn't guarantee that the food inside is completely cooked, chicken wings are a prime example of that, you still need to fry them a couple minutes after they float. The inside would still be...

It's all about following a couple of simple ratio and timing. For the flour, use a mix of AP flour and either cornstarch or rice flour in a ratio of 3:1. The mixed flour makes for a lighter crust due to less gluten strands forming in the AP flour. Also, cornstarch or rice flour brown's quicker...