ElsieD

I sometimes use Uncle Ben's rice.

I don't know how long the grocery store has been carrying these, but I bought this when the advertised fresh lake perch was nowhere to be seen. This is mainly memorable because neither one of us cares for salmon unless it is smoked. However, this looked interesting enough to try. It was labeled Maple and Smoked Pepper Salmon, and came on it's own little cedar plank. It was baked in the oven and was surprisingly (to us) tasty. I would get it again, but cook it less. The label said to cook it to 156F which I thought was too much. I pulled it at 150 but it was a bit dry. 140F next time, maybe? Served with good old Uncle Ben's rice, carrots and a small salad.

This is on my hit list. Thank you.

Thanks, all. I have called them and left a message but I don't expect to hear anything back until Monday, when they re-open for business.

I am hoping someone or anyone who has knowledge/experience with this can give me an answer. I received my Anova yesterday and have plugged it in and set it up. I have the water set to 75 celcius. However the read-only keeps bouncing between 71C to almost 78C, which makes it kind of useless for sous vide. Meanwhile, my Thermopan registers a different temperature altgether. Edited to add: it does not seem to have a very robust circulating feature either. I am used to the Polyscience and can clearly see the water circulating but the water in this pan barely moves.

I was in the one on Merivale Rd. Today. They had a fair selection of Cuisinart stuff but alas, no steam oven. I just called the other stores here and in Gatineau and there is nary a steam oven to be found.

That's one big glug of sesame oil.

Which Winners?

@rotuts it was in the early - mid '50s for me. Later in life I came to have an understanding of what they had been through and therefore the no waste attitude. The depression, living in occupied Holland during WW2 with its widespread hunger and general horribleness, and then as immigrants to Canada living on very little money, with no family, a new language and the attendant loneliness. As a seven year old I knew nothing of this. But, I still don't like sandwiches on squishy white or day old or older bread. Thanks to their sacrifices, I now have options, for which I'm grateful.

Or as my mother used to say to me, "think of all those starving children in.....(fill in country of choice)". I always wanted to suggest she ship that sandwich (it was always a sandwich I didn't want to eat/finish)) right over to wherever but I knew it would not end well for me if I said that. So I'd sit and stare at it, and stare some more. I always lost. To this day I can't stand sandwiches on squishy white or day old bread.

I looked as well. This must be a relatively new item for them because I have looked for it on their site in the past and have never seen it until today. You are right - good price for US buyers.

I would have been all over the Asian Crème Brûlée. Great looking meal.

Looking forward to this. As for dinner, the smoked duck breast appeals.

I never thought of freezing the topping so as to have it on hand. Great idea, Thanks!

That, hands down, is my favourite dessert.

Why, yes!!!

Nope. Just 10%.

Thanks all - I think - I have an Anova coming my way.

I did not get an e-mail from them. This was just a 10% discount on their site. I just signed up to receive their emails so I'll see if I get a 20% coupon. I have looked at the anova from time to time as it is a lot smaller than the one I have, which is the Polyscience Professional. It would be nice to use smaller pots. How does the anova compare to the Joule?

@rotutsI just checked on ca.anova and they offer a 10% discount, not 20%. Is the code LOVEMOM?

I use the same clips as @Okanagancook.

A recipe called Quick-Cook Honey Mustard pork tenderloin. Eaten with salad and oven roasted potato planks which were spiced up with some Dutch potato seasoning.

Japanese curry (minus the spuds) over basmati rice.

Dislocated my kneecap once so I know how you feel. My sympathies and best wishes for s speedy recovery.

I apologize. It is not a KAF recipe, I discovered when I looked for it. The recipe originally came from a Craftsy course taught by Michael Kalanty. I changed it a bit to include the KAF Harvest Grains mixture which is why I thought I got the recipe from their web site. I have eliminated the KAF reference from my post. I purchased the substitutions from a bulk food store called Bulk Barn.