ElsieD

I froze one uncooked and decided to cook the second one at 134F for 48 hours. It will be ready in time for dinner tomorrow but I haven't decided whether to eat it then or freeze it. Maybe we will just eat half and freeze the other half as I am curious to see the difference texture wise between cooked, frozen and reheated and not.

The cheese doesn't clump together?

In Canada, BookBub has the Kindle edition of Peter Reinhart's The Bread Bakers Apprentice, 15th Anniversary Edition on for $2.99.

Miracle whip is better.

This is a question about chuck eye roasts. I have two pieces, about 1 3/4 pounds each. I have read through this thread again and it seems that cooking chuck eye for 24 hours at 134F is the way to go. However, that was for steaks. Does the same apply to roasts? Baldwin says to do them for 48 to 72 hours which is longer than what I am reading here.

Great minds think alike. Except I am making soup - Hillbilly Bean Soup.

Today I picked up 2 chuck eye roasts. I have never cooked this cut mainly because it is devilishly hard to find here. These I got from a specialty butcher who cut them for me this morning and netted and vacuum packed them for me. My question is, is it better to cook them then freeze or freeze them uncooked, thaw and cook them when i want to eat them? They each weigh about 1 3/4 pounds and will be cooked at 134F. Thank you.

My current batch of supermarket shallots appear to be the same size as those of Portho's. There's a a single bulb. The Costco ones are a double bulb. To me, they both taste the same.

I have noticed that the shallots I buy at Costco are much bigger than those in other places. The Costco shallots are made up of two "bulbs" for lack of a better term while the supermarket ones are small round ones consisting of a single bulb. I too have wondered what the difference is.

@blue_dolphinI am a big fan of serious eats and I don't know how I missed this one. Thanks for the link. And, @longroper, thank you too.

I was at a butcher's today and we had a discussion about the merits of sous vide. He too is a fan of this cooking method. One thing he cooks sous vide is sausage. He says he does them for 20 to 30 minutes and then browns them in a frying pan. He says they retain their juiciness that way. It has never occurred to me to do sausages sous vide. Does anyone else cook them this way?

2 years ago the BBQ association I belonged to had a competition at a newly opened butcher across town. I had not thought of him re: chuck eye until now. So we traipsed over there today and I asked about the chuck eye. He said his beef comes in on Tuesdays and he will cut one for me. I am pretty sure I have never had this cut so I'll be very curious to try it. He also had heritage pork which I've as been trying to find (big black pig) and fresh, not frozen hangar steaks which were very well trimmed. We had a great time chatting with him. As an aside, he will also debone whole chickens for you.

@lindag I have never seen that pattern. They're beautiful.

https://qz.com/1027900/amazon-prime-day-the-most-popular-items-sold-in-2017-across-the-globe/ Here ya go.

Thank you for the lamb chop update. Would you sous vide a shoulder chop again? I'm with you on the mint with lamb although I like mint jelly with a bit of jalapeno jelly mixed in with it.

Good eye! I missed those. Hawkins Cheezies are the best!

The same one at Amazon.ca is $36.75. Ouch! The stainless steel one is almost $50.00. Plus we pay an additional 13% (in Ontario) sales tax on top of that.

I've cooked loin lamb chops sous vide but never shoulder chops. The few times I have bought shoulder chops I used them for stew. How tender are they done this way?

Had these tonight. "A Korean inspired Kalbi BBQ recipe" spicy chicken sausages. The words in quotation marks are on the front of the package which you can't see because of the crappy picture. I did not care for these as i found the emphasis was on heat at the expense of flavour. My husband, who loves spicy food did like them.

Thank you. I've made the changes to my copy. Looking forward to trying this.

I believe the yellow split pea is French Canadian in origin. I can't speak to the origin of green pea soup except to say my parents were immigrants from Holland and we ate green pea soup growing up. It is very popular there.

I saved the recipe as I want to make it when the local cherry tomatoes are ready. I just re-read the recipe and nowhere does it say what to do with the sliced basil. It does tell you what to do with the 18 basil leaves.

There are two versions of pea soup. One version is made with yellow split peas, the second with green split peas.

I tried one of those and sorry, but I found it didn't work very well for me.

Of course!