ElsieD

Smithy, looking forward to the trip!

That would be $39.93 Canadian at current exchange rates. No thanks. I looked at my niece's copy (initial copy not available to Canadians) and I did not see much that appealed to me other than the caramelized oranges. But then, unlike a lot of people I don't have much if any, interest in the science behind food, which I thought this magazine had a lot of.

@rarerollingobject You do absolutely amazing work. I am in awe. I took a couple of cake decorating classes and I still can't make the Wilton rose.

It looks delicious but, but, where's the skin?

I like my Norpro ceramic butter keeper.

That makes three of us. I had success once, and that was that. It refuses to co-operate. I stick to yeast.

I like Jack Bishop. Does he have a vested interest in ATK?

I have a serrated one of these made by Messermeister which I love. I have another with a straight blade made by Oxo which I love not so much. I suspect either of these are readily available in the States.

Couple of pints of Scotch Bonnet hot sauce. Used my ThermoMix on the balcony to keep the fumes out of the house.

The recall I was referring to was for Mr. Christie, not Oreos. I should have been clearer.

It is interesting that there has been a recall notice in Canada. I'm a news junkie and haven't read a thing about this, so thank you.

We are grateful for small mercies.

What a coincidence! I made some of this today as well. Anna and I must have scaled down the recipe by the same amount.

@Dejah What is No Pasta MacNCheese?

@rotuts you taste neither. It is important to note that the formula is by weight, not dry measure.

The label on the curry powder reads "Nene's Choice, La Vie en Spice, Thai Green Curry. The ingredient list says " spices, dehydrated vegetables (onion, garlic), salt, sugar, vinegar powder, citric acid, lime oil". It also says "An innovative blend of curry and spices." The listed sodium content is zero which is odd as salt is listed as an ingredient. It smells like Thai green curry paste, the stuff you buy from Thai Kitchen. I only ever bought the one prime rib. My freezer is jammed full and sadly, I had no more room. I don't think we are going to see that price again for quite some time.

Thanks for this post. I went to Home Sense today and picked some up as well and this is what I got. The one in the middle is Thai green curry powder.

Can this be made as, say, a single jar of mustard? My husband would like this.

@Mike FormanI don't quite know how to answer this. For our tastes, 134F was perfect, and I would call it medium rare. Others may disagree. Depends on your definition of medium rare, I guess. I can say it was juicy, tender, and red all the way through, but not wobbly bloody.

I have cooked eye of round for 24 hours at 134F. It was tender, and very tasty. I used it for sandwiches.

@liamsaunt Thank you for the link, I have saved it. That recipe is exactly the type I was looking for. Also, I did not know about this Web site and I'm enjoying looking through it. So, thank you.

I spent some time yesterday trying to find a recipe for pineapple rice and couldn't fine one so settled on coconut rice. Any chance you would share the recipe?

So here we are, I'm assuming I cooked it long enough. It is about half the original volume. It is thick enough that when I put a blob on a plate and draw a line through it, it stays put. I'll let it cool and put it in small 1/2 cup mason jars and freeze them. It is so good that I am going to turn the bowl of applesauce on the right in the above picture into apple butter too. I can't believe how good this is. Now to clean the stove....and the back splash. ...and the floor....

Sorry. Seems I can't read.

Maybe they are 13 appetizer portions?