ElsieD

I probably would if I had the recipe.

Can someone please tell me when a recipe calls for mirin, and mirin is all it says, is it calling for the sweetened stuff or the unsweetened?

I just got very, very tired.🙂

No, I couldn't find it anywhere. The brand I got was Ashoka from India. It is from Alphonso mangos. I wondered if I could buy ripe Ataulfo mangos and make the pulp myself? I could blitz it in the Vitamix and strain any bits out. Any thoughts on that? BTW the texture of this ice cream is lovely. Almost enough to make me want to go out and buy the book.

So....I finally got my act together and made Rose Levy Beranbaum's mango ice cream. It time I ever used cornstarch and glucose. It's delicious.

Jacques Pepin's "More Fast Food my Way" is currently on Amazon ca,. and com. For 1.99

I guess I'm not in the gelatinous fat camp. I love it well rendered, and crunchy.

I too believe that fat equals flavour. But this was just too much fat for too much money.

Yes, I wondered about frying it in a pan after I cooked it sous vide. But the thing pretty much fell apart when I took it out of the bag. I think some things are best done in an oven and this might be one of them. BTW the fat was not cooked away. It was there in all it's gelatinous glory. Might have made great scrunchions.

As you can guess from the picture there was a LOT of fat on this guy. The meat was extremely good, moist and tender, easily shredded. But, next time I buy one of these I'll check the amount of fat on the thing. For what it cost, there was not a lot of edible meat.

@Kim Shook What a lovely gift!

I use this. Works like a charm.

One thing I like about your posts is that I see parts of a country I don't ever expect to see. It is so very different from what I am used to seeing. I also enjoy your pictures of various store items as there are items I have never seen for sale, such as the bacon and tallow grease, amongst many other things. So keep the posts coming, I enjoy them very much. Pictures of the 4-footed creatures never hurt, either!

@Darienne Care to share the recipe for toffee? Edited to add: No need to send it to me as you sent it in 2018. Tasty stuff. I must make some more.

I don't what you mean by it being finicky but I have never had a problem with it. You do have to make sure the lid is where it is supposed to be before you lock it in place, but it locks in easily. One other thing I like about this model is that it has a flat lid along with the "feeder tube" lid.

I see they are out of the one gallon container.

https://www.amazon.com/Cuisinart-DLC-10SY-Classic-7-Cup-Processor/dp/B01AXM4SB6/ref=sr_1_2?crid=R6SNJOZCESEN&dchild=1&keywords=cuisinart+food+processor&qid=1608159136&sprefix=Cuisinart+%2Caps%2C191&sr=8-2 I have this one. I'm not sure if the picture will come through so I have also posted the link. I used to have a Kitchen Aid mini chopper that I loved. One of the things I really liked about it was that it also had a mini shredding blade. When it came time to replace it, none of the mini choppers had this feature which is why I bought this one. It takes up marginally more space than a mini but the extra features more than make up for it. By way of comparison, I also have the Breville Sous Chef Pro and rarely use it. This little Cuisinart does pretty much do everything I want it to.

@rotuts below is a picture of the porchetta. As @Anna N correctly noted, it is a pork belly, stuffed (in this case) with various spices. I decided to do it at 170F for 14 hours as it is thicker than Kenji's pork belly. I'll let you know how it turns out. Thanks for your help.

Whereabouts are you that it's snowing?

We haven't been ordering from Chinese restaurants mainly because we don't know of any decent ones. We do have a Korean restaurant that makes top-notch Korean food and we do order from him.

I bought frozen chicken breasts once that had been "seasoned" as you describe. The amount of water in them when they thawed was, ahem, remarkable. That taught me to read labels on everything. I now stay away from most frozen items. PS: you need to teach Patrick to type properly.🙂

I have a porchetta roast that weighs 2.75 pounds. I would like to cook it sous vide but everything I've looked at suggested that it be cooked for 36 hours. These suggestions are made by people who seem to use a whole pork belly as a starting point in their recipes. Since I am not cooking 12 to 15 pounds of meat, I am wondering how long to cook it for. Is it still 36 hours? The favoured temperature ito cook it s 140F.

https://www.pc.gc.ca/en/culture/gourmand-gourmet I can't find much of anything on the book but have you checked out this link?

No, I did not know about the book. But then, my fishing days are long over.

Did you have trouble getting all the bones out? I used to go fishing with a friend in the La Vérendrye Wildlife Reserve in Quebec. We went for lake trout but occasionally caught pike. Those bones were a bugger to get out. That pike in lobster sauce looks especially good.