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ElsieD

society donor
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    Ottawa, Ontario

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  1. @Smithy you have a non-electric processor that works?
  2. Surely they didn't refund the meat?
  3. Those are stunning.
  4. Yeah, I thought I would try either delivery or pick-up. The dates were so far in advance I didn't bother.
  5. Thanks. I'll look for them next time I'm out.
  6. Good grief. Does it have gold dust sprinkled on it?
  7. I have switched over to frozen vegetables as much as possible. I don't want to eat something that has been touched by a bunch of other people. I found frozen spinach as mentioned up thread and am happy about that. I also have two kinds of mixed veggies, peas and corn. Carrots I bought fresh but bagged. I need to buy a few things fresh such as herbs, on-screen peppers and green onions and also fruit but even with fruit i tend to buy the ones you have to peel. Has anyone else converted to buying mostly frozen veg? I should mention that I'm well aware that you can't always get what you want (to quote the Rolling Stones) but what you can't get one week is sometimes available the next. I did try frozen beets, they were terrible which is a shame because i love them.
  8. I use bacon fat for frying eggs, potatoes, pancakes and searing meat plus some other stuff I can't remember just now. Oh yes, very lightly greased English muffins so I can "toast" them in the frying pan. Hamburger/hot dog buns get the same treatment. I do not use it on delicate items such as fish. I do not use supermarket bacon unless I'm desperate. I buy it from a local smokehouse and the bacon fat is fairly strong.
  9. Looking at their web site, it appears they only ship orders with the US.😩
  10. I never strain mine and I keep it in a Mason jar in the fridge. Liquid gold.
  11. Sort of reminds me of Krusteaz pumpkin spice bread mix. I'm down to my last 5 boxes.
  12. @rotuts this is what it looks like. Note that it's a roast, not a steak.
  13. I have something called a Boneless Blade Eye Roast. I have heard of chuck eye which you'd be hard pressed to find around here, but I've never before seen or heard of this cut. I want to cook it sous vide @134F. Do I cook it as I would a regular blade roast for 48 hours? It weighs 3 pounds. Thank you.
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