ElsieD

That's the one. I like to use the Dijon with whole mustard seeds.

There was a small pork shoulder marked down by 50% at my grocers yesterday so I snagged it and we had braised pork shoulder with apple gravy, green beans and sweet potatoes for dinner tonight. The recipe is from Looneyspoons, which fellow Canadians might recognize. It is called Jurassic Pork Roast and is my favourite recipe in the book.

Your food always looks so beautiful.

Good to know about the cilantro. One can never have too much cilantro! If you do make the fish recipe, don't forget to add salt. I find the CLD uses minimal to no salt. I always add more.

A new-to-us recipe tonight. Spicy fish cake (haddock and scallops) with risotto and a cucumber/carrot salad. The fish cake was good, but I'm likely to add more chili garlic paste next time. The cooking time given in the recipe was spot on. @Smithy I looked the recipe up for your shrimp dish and your dish looks saucier (is that a word?) than what I would have thought the recipe produced. I like the look of the cilantro rice and plan on making it at some point.

This was something called Spicy Fish Cake, with risotto and a carrot/cucumber salad. The fish cake was made with haddock and scallops

Thought I'd give this a shot. @Shelby is winning the blue ribbon in the IP Wine Competition for best red, and I plan on taking 1st place for the white.

@Shelby How is the wine coming along?

Thank you.

@liuzhou Can you please tell me the difference between the two? Is one thinner than the other? There seem to be a few different wrapper types and I have always wondered what the differences were. Thank you.

I'll second that, though preferably into eastern Ontario.

Inspired by @Duvel this is John's lunch. A corned beef and cheese melt.

You are a wise person.

@Raamo Maybe I should know this but who or what is MB?

I got an e-mail this morning about the Modernist team's next project - pizza! Modernist Pizza is Underway! After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved. Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it. Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before. In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.

We had our corned beef dinner last night. This was cooked sous vide for 48 hours at 140F as per instructions from @rotuts. I liked how the meat was easy to slice and didn't come out in shreds. I did think it could have used more time as some bites were a bit tough. I also made some Irish Soda Bread per a Stella Parks recipe. I had never made one before and was surprised at how good it was. Just flour, salt, baking soda and buttermilk.

Re: the spuds. After you boiled them, did you cut them into smaller wedges before putting them in the oven?

@Shelby Are you making another pot of red or are you going to try some white? It will be interesting to see how sweet the wine is after 8 days. Considerably less so, i suspect.

I sent mine back today via UPS in Ogdensburg.

0 I'm not much of a beer drinker but I sure could take a big bite out of that muffin. It looks sooo good!

Looks great except for the sprouts.

Tonight's dinner. That blob you see is a mango salsa which we like to have with fish. Only thing is, I didn't have the jalapeno jelly the recipe called for so I used jalapeno haskapa jam. Worked well. We hadn't had couscous in a long time so scratched that itch as well. The second meal is one we had the other night called beef and broccoli bowl except I used chicken.

Oooh, I can't wait to read the result.

It sure would be an interesting comparison.

We get the Costco chickens every now snd again. We get three meals for two people out of one chicken plus I IP the bones and the dribs and drabs for some pretty nice flavoured stock. Well, I guess it isn't really stock but I use it as such. I think we paid $7.99.