ElsieD

Me too.

@curls Those Yorkies look amazing. You said you had a 1 egg recipe? Did it make just the two or do you have batter left?

I cook my rice in the microwave but I just use a casserole dish. Mind you, it takes 25 minutes but I'm never in that much of a hurry.

This is something I normally try to do, that is, support the smaller stores. I am not a fan of the big chain stores, Costco excepted. I find that staff, often the owner, will get to know you and, e.g. recommend items you might like or place special orders for you, including items they don't normally stock. It 's worth the extra $ they may charge, but I have also received cheaper prices on bigger ticket items than the big stores charge. I think especially in times like this, we should support smaller businesses, if we can.

We had them in a couple of places as well. I seem to remember bread being delivered and left in those same milk boxes. Or maybe I'm imagining things?

This translates to sugar pie which is big in the province of Quebec(and maybe elsewhere in Canada) but it is regular pie with a pastry crust. Where did you find your recipe?

It doesn't look familiar to me but it sure looks good!

Could it be a type of vatrushki?

Kinda reminds me of a pencil sharpener.

Thank you. We have a T & T here so I have made a note of it. I will check it out next time i go there.

May I ask where you got yours?

I know what you mean. Reminds me of the variance analysis I used to do when I worked for the Royal Canadian Mint. I think I have a headache.

Those are the meatballs.

Thai chicken meatball soup.

The only soft drink I ever drink is ginger ale and like Anna, it has to be Canada Dry. I have maybe 4 a year.

I read The Man Who Ate Everything a number of years ago. I really enjoyed it.

@Toliver not to worry, I've gotten a number of books as a result of your posts, and I'm grateful.

I am a prime member also and the same has happened to me.

Thanks, all. After reading your thoughts and linked items, I can safely say, no transglutaminase for me.

I looked at the prices on Amazon.ca for transglutaminase and it's expensive so I don't think I'll be getting any. Plus there seem to be different ones and I wouldn't know which one to get. What sort of a retail place might have it? Would a butcher shop use it and if so, would they sell me just a little bit?

@FeChef I have separated the breasts. One more question, please - what is meat glue and where do you get it? If you don't mind me saying so, it sounds a little gross.

That's it? That's the post?😟

Yes, I added maybe a quarter teaspoon extra to these two batches. I think you can overdo the smoked bit but as good as the first batch is, a thought a bit more smoke was in order.

I just put on 4 more chicken breats to brine.😱

We are eating chicken ham sandwiches with chipotle mayo for lunch. That stuff is seriously good. It has a mild smoky flavour and is very tender and moist. I cooked it sous vide at 145F for 2 hours. I'll be making it again.