ElsieD

What, no bakeapples?

Looks like my kind of bread, kind of grainy. I'm in Burlington sipping on a "get a bird out of jail" glass of wine. Glad to read he was caught and is now back outside. Hopefully he is re-united with his mother.

Poor wee thing.

What is it? A bat?

How about thyme?

Haruump!

Me too. We lost our upright freezer AND our fridge within a couple of months of each other 2 years ago. Not fun. So, @Okanagancook I'd call you smart.

Me too.

@TicTac we are going to be in southern Ontario this weekend and are thinking of going to Cumbrae's at either the Dundas or Bayview location. Are all the stores the same? Do they sell heritage pork? Also, was that $11 per pound for the chuck eye?

Years ago, a friend and I used to camp and fish in La Verendrye Park in Quebec. The last time we were there, he got a fish hook in the palm of his hand. This park is a wildlife reserve of some 12,000 square kilometres and we were well into it in the middle of nowhere. Just us and this big brown bear (story for another day). and we were miles from the nearest hospital. The roads are not so much road as they are backwoods trails with hellish driving conditions. You really had to want to be there. I tried to get the thing out but they are devilishy hard to remove when you don't know what you are doing. Anyhow, we eventually got to the hospital and he got his fish hook taken out. I don't know what they used but he said it was quick and it was also the umpteenth hook they had taken out that weekend.

That's the one. Thanks for the link- I couldn't find it.

Well, it sure looks good.

There is a youtube video of someone by the name of Jimmy Kerstein butchering a whole beef chuck roll. He has a bunch of videos showing how to butcher various cuts. It seems he is the author of a book called The Butchers Guide - An Inside View. To find the video search Youtube for beef chuck roll how to with his name. I came across him this morning while googling for info on the chuck eye.

@Anna N Is that cauliflour cake a sort of quiche?

I have the Breville model that Alex referenced. I'm very happy with it. Before that, I had the one that Kerry mentioned. It too was a real workhorse.

Yeah, I know. Contrast that with today. I went to T & T, an Asian store as they were advertising Angus Beef Chuck roll roasts. They cut me three of them and the guy practically wouldn't release them to me until I promised not to overcook them. He kept on telling me how good, tender, well marbled (true) they are and if I overcook them bad things will happen to a lovely piece of meat and did I know it was almost as good as rib eye. Etc., etc. I'll bet HE knows what heritage pork is. By they way, I have one roast in the bath at 133F. I plan on cooking it 48 hours. Is that about right? I don't have any experience cooking these roasts sous vide.

I checked out Loblaws and the meat guy said "What's heritage pork?"

Looks like horseradish.

I went to our library today and got myself a library card. They have both CI magazine and the N.Y. Times, both if which I'm interested in. I can't seem to access them. I'll go back so I can get a "lesson".

By the time I've had a litre of M.R. I doubt very much I'd still be cooking.

Looking forward to this. Safe trip!

This is the second recipe I tried from the KAF site. It is No-Knead Harvest Bread. It has cranberries, raisins and chopped pecans in it. It also has some Harvest Grains in it. I had three recipes lined up to try. The last one is 6 Grain Bread.

I just got an email from them saying they have moved to a subscription model. To access their database will cost $5 per month. You can still access the recipes in their newsletter and the new recipes published each week but that's about it. You can sign up for a free 28 day trial but then you will be prompted to take out a subscription. Those who subscribe to the Ny Times can still access it free of charge.

Grrrr. I still have another month to wait before even the cherry tomatoes are ready, never mind the regular ones. Sigh.

Do you have local tomatoes already?