ElsieD

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.

I mixed the brine up tonight and I used kosher salt. I assume that is the salt to use?

We have good taste!😁

Thank you! It's for sale on Amazon.ca as well. Can't believe I sprung for 2 books in two days!

Thank you. I sprung.

@FeChef Well, thank you! I will try this as per your instructions and post the results here. I'm looking forward to trying it.

I use those also. I gave up on stem wineglasses a long time ago, although I still have some. Why, I don't know.

Pink salt, or Prague powder #1 is what I have. Looks like it would not work in the instructions provided by @FeChef .

Thank you. I have the liquid smoke but I don't have any Morton's TQ, I do have pink salt. Do you happen to know if I can sub equal amounts of that for the MTQ?

I'll have the Crispy Sichuan Beef, please.

Thanks! I just read it and posted a request for @FeChef to confirm his brine and instructions. I'd like to try it.

@FeChef Have you made this again? I'l like to try it if you could give me the instructions, including how much and what wood flavour liquid smoke you used. Thank you.

Thanks. This is the first time I've heard if it.