ElsieD

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?

No-Knead Harvest Grains Bread from King Arthur Flour. This was very easy to make and has lots of seedy grainy goodness. Excellent for toast (with peanut butter) but a bit on the heavy side. Next time I will reduce the grains part a bit.

I can't wait for ripe tomatoes either. I am SO making this. Thanks for all the suggestions.

@ElainaA at the risk of sounding like a total idiot, what do you use this tomato sauce for? I like all the components and would think it would be a tasty sauce when local cherry tomatoes show up. Would you just use it wherever a tomato sauce is called for?

I too am fond of a separate sprayer and also a built-in soap dispenser.

Geez, that looks really good. How do you find these recipes?

I would have been all over the Boston Cream one. Great food you are having. I get hungry looking at it.

Is there any reason why, if I want to cook say a frozen chicken thighs sous vide, that I can't drop it into the pot at the start off the process, i.e. while the water is heating up to the desired temperature? Can this be done with other cuts of meat? I guess I'm talking about items that are not overly time sensitive.

I didn't know Superstore carried heritage pork. I'll have to check it out. I normally shop at Loblaws and haven't seen it there but maybe I wasn't looking hard enough.

Thanks for this. I keep a list of things of items to try from Tus based on the recommendations made on this thread and I have added them to the list.

Thanks! Just read the whole thing, including the comments. I need to make these.

Holy cow, those look fantastic. Do you have a link to a recipe/method for those?