Ta-Da.....Indroducing.......

[Oscarman]

Greetings,
I recently fell onto this message board - not sure how, but glad I did! Currently growing inside under flourescent lights and on the windowsill, with some plants venturing outdoors for a summer holiday. By fall I hope to have a basement plant room completed with HID lighting, it is planned to be 8' x 12'. My interests and collection includes many different species/hybrids ~ catts, phals, paphs, phrags, den and cym - from flasks to blooming size and beyond.

Cheers,
DW

[Marty]

Welcome Oscarman!

Wow, sounds like a great operation you have there... I can just see it



heheh... Just kiddin Welcome aboard !

I see you're a Culinary Instructor... I need to hear more about that ! What's your specialty, what cuisine?

Marty

Originally Posted by Oscarman

Greetings,
I recently fell onto this message board - not sure how, but glad I did! Currently growing inside under flourescent lights and on the windowsill, with some plants venturing outdoors for a summer holiday. By fall I hope to have a basement plant room completed with HID lighting, it is planned to be 8' x 12'. My interests and collection includes many different species/hybrids ~ catts, phals, paphs, phrags, den and cym - from mature to flasks.

Cheers,
DW

[TeresaE]

Welcome Oscarman! I am from Edmonton also! So are you a member of our society (OSA) by any chance?

BTW Marty, I almost spewed when I saw that picture. Pretty funny!!

[Tindomul]

Haha,

Hi Oscarman, for a moment there I got dislexic and thought the picture was your post, and thought that was a pick of your basement.
Welcome to the group.

Tindomul

[Marty]

hehe... Are you OSA member Teresa?

Originally Posted by TeresaE

Welcome Oscarman! I am from Edmonton also! So are you a member of our society (OSA) by any chance?

BTW Marty, I almost spewed when I saw that picture. Pretty funny!!

[Oscarman]

Thanks for the welcome - here are a few questions answered......

Marty - I have been cooking forever, and been teaching at the Northern Allberta Institute of Technology(NAIT) for the last 2 years. During that time, my classes were Range cookery and Sanitation & Trade Math. Range involves the butchery and cooking of protein items (love that meat!). Starting in Sept, I will be teaching Desserts and Cook's Professional Management. I love everything about food - so....do I have a specialty, not really....some would say I am very great at everything I do! LOL. I have been teaching some Thai Cooking classes for Continuing Education and really do enjoy that cuisine.

Yes indeed Teresa, I am a member of the OSA - when time permits. That's where my other post (Pests & Diseases) comes into play. Hoping to collect information that can be included in our newsletter, with proper credit given of course!

Cheers,
DW

[Marty]

For the members of OSA in here, click on "Usergroups" in the menu, and join the OSA group. It's a little test I'm doing. Hopefully with your encouragement other OSA members will join and you guys will be able to talk about your OSA business, and participate in the general forums as well. Give that a try !

As for theCooking classes, too bad you're not closer. I'd love to take a class on butchery. Love that thai cooking too! I'm going to be in Bangkok in November ! Yippee!!! It's probably going to be a rapid weight gain for me , love that peanut sauce !

M.

Talk to other OSA members, maybe you guys can use OrchidBoard as a tool for conducting your day-to-day society business.

Marty

Originally Posted by Oscarman

Thanks for the welcome - here are a few questions answered......

Marty - I have been cooking forever, and been teaching at the Northern Allberta Institute of Technology(NAIT) for the last 2 years. During that time, my classes were Range cookery and Sanitation & Trade Math. Range involves the butchery and cooking of protein items (love that meat!). Starting in Sept, I will be teaching Desserts and Cook's Professional Management. I love everything about food - so....do I have a specialty, not really....some would say I am very great at everything I do! LOL. I have been teaching some Thai Cooking classes for Continuing Education and really do enjoy that cuisine.

Yes indeed Teresa, I am a member of the OSA - when time permits. That's where my other post (Pests & Diseases) comes into play. Hoping to collect information that can be included in our newsletter, with proper credit given of course!

Cheers,
DW

[waretrop]

MMMM. I think I'm hungry. Can we eat an orchid while we ride our bike around the garden?

Welcome DW. We love to look at pictures. Do you have any of your garden? Barb

[Marty]

Oscarman, how about a recipe for dinner tomorrow...pull something interesting out of the hat. I'm well versed in the kitchen so don't be shy...Any meat, any cuisine. (go lite on celantro, not crazy about it)

btw, had a monster sashimi lunch today....ummm.... gotta love those hamachi burps :wink: hehe

[Oscarman]

Myself, I am having BBQ Pork Ribs with Roasted Garlic Mashed Potatoes

how about this.............is it OK in the post?...sharing is good!
Enjoy~Dave W

Breast of Chicken Satay – Spicy Peanut Sauce

1 kg boneless chicken breast

Marinade:
10 ml black pepper 10 ml ground cumin
10 ml ground coriander 4 ml turmeric
30 ml sugar
10 ml fish sauce 10 ml chopped garlic
90 ml coconut milk 30 ml canola oil
30 ml soy sauce 30 ml fresh lemon juice

Bamboo skewers

Combine all dry ingredients and then thoroughly mix in all liquid ingredients. Cut chicken breast into 1” cubes and set aside in refrigerator. Toss chicken pieces with marinade and refrigerate for a minimum of 1 hour.

Soak skewers for 20 minutes in hot water. Place chicken onto skewers, approximately 85 gm each. Cook on medium high grill and brush with coconut milk, ensuring each side is marked and shows some browning, approximately 2 minutes on each side.
Satays are done when golden brown and crispy along the edges.

Arrange on lettuce leaves or purple kale, drizzle with peanut sauce and garnish with coriander leaves and chopped toasted peanuts.

Also excellent served with coconut rice.

Sauce:
35 g onion, brunoise cut (finely minced)
25 g garlic, minced
15 g butter
100 g peanut butter
250 ml whipping cream
10 ml Sambal Olek (chili garlic sauce)
25 ml coconut syrup (the kind you use in bar drinks)

Yield: .5 l sauce

Sweat off onions and garlic in butter until translucent. Add peanut butter and mix well. Add cream and Sambel Olek and mix well. Slowly bring to a simmer and cook 20 minutes.
Add coconut syrup and cook 10 minutes longer. Remove from heat and keep warm until ready to serve.

Any leftover sauce freezes well. Reheat with a little more whipping cream to get desired consistency.