ElsieD

The Pistachio warnings from Health Canada, as far as I could see, started in September. I just did a quick count of the alerts and there have been over 50, which is why I was so surprised to see so much of it on the Costco shelves.

I was at Costco the other day and saw a lot of edibles with pistachios. With all the pistachio warnings, I wondered who was buying the stuff. The warnings against pistachios have been unrelenting, and I trust no pistachio products.

I need to read this topic as the older I get the more interested I'm becoming in batch cooking. Not to make piles of any one thing, but one meal for dinner and at minimum make enough for another meal which i then freeze and preferrably 3 meals. The other day I made an Italian sausage cream sauce for pasta, had one for dinner and froze the other three.

Thanks for this. I have a Jaccard but it never occurred to me to use it on duck breasts. I will next time.

Long story short, we decided to not replace the wall oven (already have the APO, the latest CSO and an airfryer) so microwave only. It has to be a certain size as it is a replacement for a built-in one and it also has to have a trim kit that works with it. So, at least 2 cu. Ft. We ended up getting a Panasonic, and stuck it in it 's "home" I.e. hole-in-the-wall until the installer could well, install it. Plugged it in to try it out. We'll, Panasonic has deemed a tiny little LED light sufficient for lighting the inside. You cannot see ANYTHING on the inside when it is running. When you open the door, the tiny little light comes on and dimly lights up half of the inside. We have been dealing with the same salesperson for years and he took it back and gave us our money back. The store now has to sell it as a floor model as Panasonic won't take it back. Luckily for us, due to being long time customers, they are not charging us a restocking fee. Since there is no longer a market for the larger counter type microwaves other than for those of us with built-in ones that go kaput, the store does not stock them. They will order one if we find one that suits us but won't take that one back if it doesn't suit us which is fair enough. We looked at them in a couple of places and one place only had a Sharp model. Guess what? Same light. The salesperson said all microwaves now come with LED "lighting". Rather than going to various stores, I'm going to do a bit more investigating via Google and the phone. Wouldn't it be ironic if we ended up buying back the same microwave?

What is in the gourmet mustard?

I had the original but no longer have it. There was a recipe I used to make out of that book but I can't remember what it was. It certainly wasn't the snow peas. PS I had no trouble accessing the article.

Yes, you can!😁

What did you get?

I have had this recipe for over 30 years and don't remember where I got it from. But, it continues to get rave reviews for such a simple soup. Thyme Carrot Soup 6 cups chicken stock 1½ lbs carrots 6 tbps unsalted butter 1 onion, minced ½ cup heavy cream 1½ Tbsp fresh thyme, minced (1 ½ tsp dried) freshly grated nutmeg Salt and pepper In a large sauce pan combine 6 cups of chicken stock (or tinned chicken broth) and 1½ lbs of carrots cut into 1” pieces. Bring the stock to a boil and simmer the carrots, covered for 20 minutes or until tender. In a food processor fitted with a steel blade or in a blender, purée the mixture in batches and force the mixture through a food mill into another large sauce pan. In a small skillet, cook onion, minced in unsalted butter over moderate heat, stirring for 3 minutes or until it is softened. Add the onion to the sauce pan with the cream, thyme and freshly grated nutmeg. Salt and pepper to taste. Bring the soup to a boil and simmer it for 5 minutes. Let soup stand, covered, for 5 minutes to let the flavours blend, ladle it into heated bowls and garnish each serving with minced fresh thyme. Serve 4-6

What exactly, did he do?

Arby's is getting sued.

I tried strawberries today and again, no seeds, just pure juice. After that I tried tomatoes with seeds left in and skins on a couple of them. Both had been previously frozen. Again, no seeds, no skin, just pure juice. I got really good peaches this year which I also froze after blanching and skinning. I hadn't thought to try juicing them but I will, just because I can. I also bought a couple of apples just to see how that works. Great fun. I'm keeping the machine.

Aren't the beans mushy?

Oh, the irony! After all the pistachio recalls here in Canada, today came notice of a recall of ground meat. This was sold in 4 stores in London, Ontario. The name of this mini-chain? Pistachios.

You may be interested in this. https://forums.egullet.org/search/?q=Breville control freak&quick=1

I just tried my new machine on an orange. The juice was great - no pulp. I then tried blueberries. The blueberry juice it produced had very few seeds, in fact they were barely noticeable and perfectly adequate for what I wanted the machine for. The residue is quite dry. The machine is very easy to clean, another plus. Given what I paid for it, I have no doubt that I'll get it money's worth. Next up: strawberries and tomatoes.

Have you looked at the Breville Control Freak?

I don't know whether to laugh or cry.

This is the one I ended up with. It was advertised at a regular price of $400, I paid $150. Ordered yesterday, arrived today. I see that today Amazon is showing a regular price of $452, sale price $170. I can understand the difference in the sale price but regular price? I wrote to the selling company and they said the machine will indeed separate blueberries from their seeds. I have some thawing to see if this is so.

Thanks, Kerry, but the link didn't work.

I decided to try my pizza oven again tonight as I was making flammekuchen. Well I'll be, it did a great job.

Thank you for going to the trouble to find this for me. It is not available on Amazon.ca. too bad, because that was the price range I had in mind.

I'm interested in something like this to get the seeds out of blueberries and some other fruits. But, I'm looking for something in a lower price range. Does anyone have any suggestions?

I'm sorry to tell you this as I know you are very fond of the IP method, but for me, using the stove top method is much more efficient. It's sort of set it and forget it type of thing. Now, I had 6 batches so it was picking the bones out 6 times, putting the meat through a food mill 6 times and IPing 12 times versus picking the bones out once and putting the meat through a food mill to extract any remaining stock once. So yes, it was interesting but for me, I'll be sticking with the stove top method. I will say that the stock produced by your method was excellent and I'd give the same score to that produced by both methods.