ElsieD

Thank you for that. With your post, I remembered that they actually were The Men of the Deeps, and her show was advertised as such. That was a long time ago. I'm listening to her now on Spotify.

I saw Rita McNeil a few times when she played here at the National Arts Centre and she had a fantastic voice. Remember the song "It's a Working Man I Am?", a song that paid tribute to the Cape Breton coal miners? When she sang that song, men dressed as coal miners complete with head lamps on, walked slowly from the back of the hall to the stage. Given that the lights were dimmed, it was almost haunting. Happy memories.

I have enjoyed travellling along with you. I'm glad you are safely back home with your 4-legged buddies.

@Maison Rustique You'll have a blast going through those books. I find old cookbooks to be fascinating reading.

Is it safe to vac pac warm food?

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.