ElsieD

@Shelby @rotuts will be along shortly to tell you that you had better get a backup.

Glad you joined the crowd!

I lived on a farm for 4 years when I was a kid. There was one bull and around 30 Holstein cows. The cows only produced milk after birth. The one bull inseminated each of the cows.

Interesting article, thank you. I had not heard of this. I wonder if any Ontario farms are doing this? When next I go to my butcher, I'm going to ask him about this. Not likely to happen for a couple of weeks but when I do, I'll post what he says.

More details, please.

😄😄😄

Oops. I took a picture and forgot to post it. Here it is:

Wonderful! I don't have it!

So I have these two bottles. One is sweet, the other is not. What is the one on the right, then? I thought it was unsweetened mirin.

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.