ElsieD

Oh dear God, i want some!

@Dejah well.ca has rice noodles, made with Konjac. @chromedome I'm not nuts about Nupasta either, although I will eat it. I prefer Zeroodles. Anyhow, none of it replaces the real thing but when you need to drop a few pounds it does provide what I like to call almost-free bulk.

I often use pita as a base for a pizza. I bake it directly on an oven rack and this works quite well.

My husband once made a pot of coffee and forgot to put the pot under the brewer. It too made a holy mess.

What kind of Shirataki noodles do you use? We have tried a few different ones, one type is from T & T, an Asian store, another brand is, or was, Nupasta which we were eating until we found Zeroodles which we like the best. They don't have that "funky" smell/taste and also come as "rice". You can get them plain or with added oat bran for added fibre.

I will never again make pancakes without remembering to add the flour. They don't fry up very well.

Offer only good in the U.S.

That looks gooood. I wasn't familiar with Raos until I read about it on this forum. I tried the Arrabiatta and was hooked. As it happened, the store where we bought it was running a promotion with the Arrabiatta at half price. We are now fully stocked until possibly into 2019.

You have to buy Costco's bag of onions to find a bad one. Because there will be one. Always.

I'm curious - how much did you pay for it? Did you buy it from a pastry chef? I have never heard of but but it looks like an interesting piece of equipment.

That's a hoot! You certainly are resourceful.

I especially love the ketchup bottles.

@gulfporter You may not be looking for sympathy, but I'll extend mine anyway. That is tough.

Green pepper. (shudder!)

I have one too. I used it when we had the house and I used to cold smoke my own salmon. It's a great knife for that. Nowadays it gets used on occasion to thinly slice ham, and not much else.

I use a medium size food saver bag for tte butter when I make laminated dough. Works perfectly.

Including the carrot and red pepper?

@Okanagancook I only have a Foodsaver which as you know, doesn't work with liquid. If I use the water displacement method I'd be worried about how the Foodsaver by would hang in for a lengthy cook. Any suggestions? I've had those beef cheeks for a while (and pork cheeks) and it really is time I did something with them. I kinda like tge suggestion of the IP.

@blue_dolphin I like everything on your plate but what I am sitting here lusting after are those tomatoes.

This is the one I use. I don't know how it ranks with the others. I buy it at a Korean store.

I have. We like it a lot. I think I am on my third tub. If you want a few tried and true recipes send me an pm and I will send you some.

And for how long do you cook them in the pressure cooker?

I have some beefcheeks in the freezer. Are you allowed to say what other "usual suspects" go into the bag with the cheeks?

And thank you from me too.

That looks awesome. What did you stuff them with?