FauxPas

Sorry, I'm really not sure. As I said, I've never done them. Do you think the time would need to change much between fresh and smoked? Maybe someone else can give better guidance on that. 🙂

I've never cooked them, but I found a couple of suggestions that said you can cook the frozen ones. Set the IP for about 45 to 50 mins and give it another 10 to 20 mins before releasing. https://www.ehow.com/how_5016098_cook-ham-hocks-pressure-cooker.html And on reddit, one user asked and another replied:

OK, a bit of research shows me that Evercrisp is just wheat dextrin, as per the packaging. Bob's Red Mill has a great description of how dextrin is derived and used. Trisol is sourced from wheat dextrin, according to Modernist Pantry, which sells it as well as Evercrisp. So for us Canadians who might not have easy or inexpensive access to Evercrisp, trisol looks to be a good alternative if we wanted to use something similar to crisp our wings. 🙂 Unless anyone knows otherwise? I've never used either before, so I'm going by what I can find online.

Amazon Canada does carry Evercrisp in a 113g size but it's $26 + $9 shipping as it comes from the US. And may not arrive until February. Powder for Texture (in Canada) is $10 for 225g for their Crisp Film plus about $13 shipping to Ottawa. ($20 shipping to my part of the country) I think Crisp Film is actually trisol, which I think has similar properties to Evercrisp.

There's a Canadian company (in Toronto, I think) called Powder for Texture. They don't have Evercrisp but they have something called Crisp Film. Can anyone say if it's the same or similar thing? https://www.powderfortexture.com/collections/ingredients/products/crisp-film-225-g CRISP FILM® is a modified high amylose corn starch. It exhibits good film-forming characteristics and acts as a protective barrier when used as a coating for fried foods. These same characteristics also help in reducing oil pickup, increasing product crispiness and reducing moisture loss in deep fat fried (battered and breaded) foods. CRISP FILM® is commonly used to impart internal bonding strength and texture for formed potato, meat, and vegetable products.

Your recipes look great! I hate hard clumpy brown sugar also. I'm going to try dividing it up and vacuum sealing it. I don't know why I haven't tried this before. I saw a recommendation to pack it like this: From https://www.coastalcountry.com/resource/blog-posts/country-lifestyle/vacuum-sealing-basics

My husband IS MAD for good smoked oysters and he especially loves smoked Pacific oysters. @Smithythere used to be a couple who sold beautiful plump Washington State smoked oysters at the farmers' markets in Sahuarita/Green Valley, Arizona (and maybe up at Tucson, not sure about that). They lived in WA half the year and would smoke the Pacific oysters and bring some down with them, along with some salmon and halibut products. Mike (husband) said they were some of the very best smoked oysters and had a hard time going back to the tiny canned Asian ones. Can't remember his business name, but if Mike can find it, I will share it. But for smoked oyster lovers who would like North American oysters, try searching for smoked Pacific oysters. A quick search found me this: https://seabear.com/products/smoked-pacific-northwest-oysters We do have some lovely local oysters here on Vancouver Island and there are a few businesses that have smoked them, but for various reasons they are harder to find these days. There is one that I haven't tried though and I think I will put in an order. They do ship to the US, but they run out fast and they are currently out. https://stjeans.com/product/pacific-smoked-oysters/ And I'm guessing there are lovely east coast ones, also, in both Canada and US. Yes, these smoked oysters are a lot more expensive than the Asian ones, but most of us don't eat that many at one time. OK, maybe @Kim Shookdoes. 😀😀😀

Noooooo! Another huge loss! 😢

I think that's a perfectly rational hatred. 🙂 I despise cleaning those types of things as well. Some things go through the dishwasher rather than spending my own time trying to get the last little bits out.

I wish I was your neighbour!!! 😀

Looking forward to these blind tastings! Sounds like fun! 🙂

If you are in Tucson soon, check Lee Lee International Market on Orange Grove Rd. They have a very good selection of sauces. Here's a photo from a few years ago of the Filipino section with some of the banana sauces, but they have various other cuisines represented also.

You've earned points from some of us, also! I would love a photo, I ADORE your hair colour(s). 🙂

The Atlantic also has a story about this.

Costco really plans ahead. They are renting their own container ships and sometimes redirecting them to different ports of entry than usual.

An interesting piece by Paul Krugman in NYT talking about supply chain issues and basically saying people switched from spending money on experiences (pre-Covid) to spending on consumer goods and this huge surge in consumer goods demand is the issue. When people feel safer to live their lives, they will switch some spending back to experiences and this will relieve much of the supply chain issues. And I wonder if the empty shelves people are seeing here and there are not the result of the whole stocking-up and/or hoarding thing again. We don't seem to have those empty shelves in groceries here on Vancouver Island, not sure why that is. My husband and I just bought a new house and had to find new appliances and that was tricky. But everyone seems to have decided to redo their kitchen over the past year, so I think it could be just a continuing surge in demand.

I see you are already making some preserves, but are you including pear butter? Here's an example, lots more out there. https://www.simplyrecipes.com/recipes/pear_butter/ Or you could dry some, of course. Not sure I'm giving you anything you haven't already thought of yourself, though. 🙂

I included the Shishito peppers, just for you, ha. 😃

It's October and Shamrock Farms is always open for the lead-up to Hallowe'en, with some great barn decor! I loved the skeletons climbing up the edge of this entrance.

I just saw this and I'm also shocked and very saddened. His cook-offs were a delight and he was so encouraging and informative. Not sure I can add to what others have said, but this will be a huge loss to the community here.

Hahaha, I think she was just trying to put it away with the other balls/tomatoes. She's a very tidy dog! 🙂

Or lost in the tomato thicket/maze, ha. Wow, those tomato plants look formidable. How did you manage to cage/support them? What do the cats think about all the tomatoes in their space? 🙂

There are simple, and possibly common, additions to a dish/meal that can significantly enhance the bioavailability. From the paper cited above: