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About ElsieD

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    Ottawa, Ontario

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  1. I did some bangers today @150F for an hour and a half and then browned them on the stove. That's the way I'll be cooking them from now on. Nice and juicy.
  2. Now that I have found a real butcher as opposed to a meat cutter, and as he will give me whatever cut I would like to buy, should I ask for the whole thing or just the thicker or some other part of it?
  3. Interesting. The only ones I've ever seen here are just called curry sauce mix although they do come in several heat levels. We are rather fond of the stuff.
  4. Are those Japanese curry cubes in the yellow package?
  5. Thank you for writing this blog. As others have said, this will give me a glimpse into a world I know little about. I look forward to reading further posts.
  6. @rotuts I did not use any seasoning. There was no appreciable "chew" on the meat, it verged on mushiness, which is why I would try 24 hours next time. I'll say this though - it is a glorious piece of meat, and now that I know where to find it, I'll buy it again.
  7. This chuck eye was cooked sous vide at 134F for 48 hours. This is a seriously good piece of meat although it sure doesn't need 48 hours. I have one more which I will do for 24 hours.
  8. It's the same 14 degrees here, and raining with a forecast high of 16. We are under a heavy rain warning. Where is summer?
  9. I loved that book also, but then all his books are great. Looking forward to the food blog.
  10. I guess my eyes are failing me. Where do you see this?
  11. Where is this mm84321 coming from?
  12. Instant Pot Duo Mini 7-in-1 Multi-Use Programmable Pressure Cooker, 3 Qt
  13. I see that Amazon is now selling a 3 quart mini Instant Pot. Any plans to buy one?