ElsieD

I was at Costco yesterday and had a look at their smoked Norwegian salmon. Was yours labeled as "steelhead salmon"? If it was, it does state that it is smoked over alder wood which is what I used to use when I smoked my own salmon. Just wondering, as i'm curious as it whether it was actually smoked or if it is lox.

Thanks, Shel! I see that I can get 6 episodes and i'll be watching them.

How about making a salmon mousse?

Thanks, everyone. I wrote to the chef from whom I got the recipe and he said he has not had any luck finding candlenuts in this city, and we do have a number of Asian grocers. I checked with the biggest one and they looked at me like I was asking for something from outer space. I am in and out of these stores so will continue to check. One thing I have learned is that they are usually kept frozen, I assume to keep them fresh. Meanwhile, I will sub 3 macadamia nuts for the two candlenuts called for in the recipe. The chef, BTW, imports his from the Netherlands. If he wasn't an hour and 20 minutes away by car, I'd go out and ask him for a couple. The ingredients called for in this recipe are: sweet green pepper (an oxymoron if I ever heard one), eggplant, green beans, bamboo shoots, cabbage, onion, garlic, coriander, laos powder, the elusive candlenuts, shrimp paste, salt, water coconut milk.

Sadly, no. I would get one if my Breville SO died, but I can't really justify having both of them.

I never use the BSO for toast. It makes terrible toast. I may give it a shot using Anna N's method and see what happens.

I have a recipe that calls for candlenuts and I can't find any. The recipe calls for 2 candlenuts. Having done some googling, it seems I can substitute macadamia nuts. The recipe calls for 2 grated candlenuts. However, 2 grated macadamia nuts doesn't look like much. Would that be a correct substitution both for the type of nut and the amount? The dish I want to make is Sajoer Lodeh. Thanks for any help you can give me.

Zeus (the cat) heartily recommends TJ's "tuna for cats" a canned cat food.

This recipe serves 2 1 onion 2 cloves garlic, minced 1 T fresh minced ginger Peanut or other cooking oil 12 ounces beef steak, cubed into 1/2" pieces 2 T ketjap manis 3 T passata Nutmeg salt pepper Use a frying pan big enough to just hold the meat in a single layer.Small dice the onion and cook in the oil until softened. Add the garlic and ginger and cook for 2 minutes. Add the beef and cook until the raw colour is gone. Add the rest of the ingredients except the water and stir together. Add enough water to come halfway up the meat. Simmer, loosely covered, for about half an hour. The liquid should have reduced enough so that there is just enough for a sauce. If you wish, thicken the sauce a bit with a cornstarch slurry. Note: I used strip loin for this. If using a tougher cut of meat you may need to simmer it longer. I was given the recipe by Chef Jeroen Kerrebijn of the Fall River Restaurant in Mayberly, Ontario. I have made a couple of minor changes to it.

I agree that it's great yogurt. It is now the only way I make it. In fact, I have the Instant Pot going right now with a new batch which will be ready at 7:00. How much whey did you get?

How did the yogurt turn out?

I sent you a PM

Alas, both recipes make much more than I could possibly eat. Plus, I no longer have my canning equipment. But thank you for posting.

A couple of weeks ago we went to a restaurant where we had a dish the chef called Smoor Daging, an Indonesian dish. We really liked it and he was nice enough to email me the recipe. I cooked it up tonight and I'm embarrassed to say we almost set an eating speed record, it was that good. Appearance wise some greenery would have been in order but the side salad lived up the plate a bit.

Tonight we had roast beef, and I'm not sure what cut it was, but it looked and ate like a strip loin. It had not been labeled before it went into the freezer. In any event, I cooked it sous vide for a couple of hours, sprinkled it with Okanagancook's Magic Browning Powder and seared it. That powder is amazing. We had the beef with roasted parmesan potatoes, carrots, corn and a bit of gravy.

Last night we had pork tenderloin with a cider sauce (Epicurious) two-potato gratin (Bon Appetit) and a salad. That salad crops up a lot. There isn't much to it, just tomatoes, cucumbers and carrots which is marinated in nothing but seasoned rice vinegar, but we really like it. The night before we had chicken satay risotto. No picture because, as you can imagine, it looked like an unappetizing blob although it was tasty enough.

I had totally forgotten about this relish, which is strange as I used to love the stuff. Thanks for the memory - off to find the recipe!

Some of the main things I use it for are beets, potatoes, yogurt, lamb shanks, lasagna and baby back spare ribs. I have also used it to bake cheesecake. I use it a lot, which is more than I can say for some of my other small appliances.

I freeze braised red cabbage in dinner sized portions all the time and it works very well.

I have two bookcases full of cookbooks. I have also culled them heavily at least twice. I would guess I have donated somewhere around 400 cookbooks to the Salvation Army Thrift Store. Well, guess what? The bookcases are full again, the latest purchase, 300 Best Taco Recipes having arrived last week. I have a handful of cookbooks I would never get rid of, one is the first cook I ever owned, given to me by my parents for my 22nd birthday and another is Great Dinners From Life. A couple of other oldies in there as well. I do not miss the ones I got rid of (I transcribed some keeper recip (es) and I enjoy my new books. What I like to cook has changed a great deal since I first pick up a pot and that is reflected in the cookbooks I currently own. I think cookbook collections evolve and while I go on-line a lot to look for recipes, I get considerably more joy from thumbing through a hard copy cookbook. I'd bet that you too will soon be building up a new collection.

Would you be willing to share your recipe for tonkatsu sauce?

Tere, I wonder if you could use it for pancakes? I do that with the whey from my yogurt and it makes really, really, good pancakes.

My package is the one @huiray pictured. It was also medium hot which is not hot at all. I had done some googling and as a result, added about 1 T each of ketchup and Katsu sauce and some ginger and garlic to the caramelized onions. I also grated 1/2 an apple into it. By the way, my adjustments were made ro a recipe scaled down for two people.

I think you are on the wrong forum.