ElsieD

No, i never did report back. But we liked the chocolate one a lot better than the strawberry one. We found the strawberry one not very flavorful, but the quality of the cake was excellent. I'd buy the chocolate one again but not the strawberry. I liked the traditional fruit one too once I picked the citron out of it. John won't eat what he calls gumdrops so it was all mine.

@rotuts Now that you have mastered the smoker, ever thought of making chicken (turkey) ham? I've made the chicken ham a few times and it's really good for sandwiches. I don't have a smoker anymore so cook it sous vide, but I'm betting that smoked in your smoker it would be great. It is simply a matter of brining it in Prague powder #1, salt and liquid smoke then cooking.

Thanks, @rotuts. Those pieces of meat are already swimming and I'm loathe to take them out. They were fresh, no expiry date noted. I've sous vided those cuts before but i neglected to note the times, hence my post. This time i'll make a note. If anyone has had the experience of good results at 36 hours for both, or a mealy roast in the case of the shoulder please chime in.

I picked up a beef shoulder roast and some boneless beef shanks yesterday and want to sous vide them. I'm thinking shoulder for 48 hours and the beef shanks for 36 hours at 133F. Does this sound about right?

@FauxPas the date on the bottle is July17/25. Since we're not there yet, if assume that's the best before date.

I recently purchased a bottle of yuzu juice. When I pulled it out of the cupboard today, I noticed stuff (sediment?) on the top. What is this and is it harmful? The bottle has not been opened. Thank you.

I'd be interested in knowing how much difference it made.

Those rugs are gorgeous.

Yupik is great - right now I have a bag on their mini diced candied ginger.

@Pete Fred Those are beauties! I've made a note of the sugar you used.

I made a Blueberry Coffee Cake yesterday and we had some this morning with our tea/coffee. We both found it too "wet" although it tested clean with a toothpick. After the suggested baking time it needed more time in the oven and it tested clean after I baked it longer. The recipe called for melted butter to be mixed in with sugar. I thought that odd as I am used to creaming butter with sugar for cakes. Could using melted butter rather than creamed be the culprit here? What happens if I make this again using the creaming vs the melting process for the butter? The taste was great so I'd like to make it again.

I was hoping it could go to 150F which is what I used to use for smoking bacon.

@rotuts what is the lowest temperature it can be set to?

As one who reviews items for Amazon, wouldn't it be nice if they sent you one?

$923.71 Cdn. On Amazon.ca