ElsieD

I read that article n Saveur as well. Great story and I was so happy to read that family is doing so well. I went to their web site but it isn't up and running yet. When it is, I will be placing an order.

I tried making ANZAC biscuits once, maybe a year ago. I can't remember the source of the recipe as I deleted the recipe after making them. They were a dismal failure. Too bad, too, because I love oatmeal type cookies. It would be nice if someone could post a proven recipe. If that were to happen, I'd give it another go.

You can buy Driscoll's fruit everywhere in Canada, too.

Sounds like me, as I did this for years. Now I only buy local, in season strawberries.

I have a question about Napa cabbage. I have one in this fridge with just a bit of his head cut off which I used in something else. My usual cabbage for my corned beef dinner is Savoy. I would like to use the Napa up. If I use it in place of the Savoy what should the cooking time be relative to the potatoes and carrots? Thanks!

Tuesday night we had pork chops (only 5 more pork chop dinners to go!) with roasted carrots and smashed spuds. Yesterday we had a top sirloin roast (last one) with Yorkshire pudding, mashed potatoes and squash (11 more to go). In the gravy went the last two veal jus cubes. We're getting there.

I finally got around to checking the temperature of the slow cook function of my two Instant Pots. I put 8 cups of cold water in each of them. The readings for the Smart Cooker were 202F on low, 212F on normal and 212F on high. Odd that both normal and high read the same 212F. The readings for the DUO 60 7in1 were 182-183F on less, 193-194F on normal and 202-203F on more. I would say that the Smart Cooker can only be used to slow cook on the low function and only if one would use the high setting on the DUO. I'm going to contact them and see what they have to say.

Bangers, Irish or otherwise, are hard to find here. When I first moved here, a loooong time ago, they were very common. Now they are as scarce as hen's teeth. @HungryChris. Those were great books, weren't they?

@scubadoo97. Sure would like to see a picture. When we were there, we went to Columbia Restaurant and had their Cuban sandwich which they claimed was authentic. They had the recipe on their web site for a while and we have been making them ever since. Please do describe Pipo's Cuban sandwich.

@Smithy. Thanks for the credit on the shrimp dish but that wasn't me who suggested it. It was Okanagancook. Looks good, I wish I had thought of it.

@chromedome. My sympathies on the loss of your father. A sad time.

Can you describe this dish at all?

Trader Joe's is selling Irish Bangers right now. They have a 5% rusk content.

@Smithy. Those are phenomenal shrimp. One of our local stores sell Mexican shrimp for $23 a pound. I have yet to try them as I have trouble shelling out $23 for a pound of shrimp. How much do they weigh?

One of the few times that Amazon is more expensive than the department store. In this case by almost $88.00.

That's the one.

This product was recently advertised in a flyer from The Bay, a department store in Canada. This oven has some new features, compared to previous Smart Ovens, mainly dehydrator and air fry functions. It comes with two racks and an air fryer rack. It also claims to be 30% larger than the Smart Oven Pro. This oven got a passing mention on the Cuisinart Steam Oven topic, but I could not find any mention of it elsewhere on this site. Does anyone here have one?

This is my final meatball. It is a recipe I got from The Washington Post called Sesame Noodles and Asian Meatballs. Into a food processor go the sauce ingredients:. Water, green onions, hoisin sauce, lemon juice, soy sauce, sesame oil, hot sauce (it called for 1 teaspoon, I used a tablespoon of sambal oelek), natural peanut butter and a bit of salt. Process til smooth. Next up are the meatballs:. Into a bowl goes minced green onions, 1 egg, Napa cabbage, cilantro (or basil, or mint), soy sauce, fresh ginger, garlic, sesame oil and salt. Mix this up and add ground pork. Mix and shape into meatballs. Meatballs are browned, sauce is thinned with 1 cup chicken broth, and tossed with cooked linguini noodles. Serve up and garnish with cilantro. This was very good. For the two of us, it made two meals. @David Ross Thanks for starting this thread. I have probably made more meatballs in the last few weeks than I have the last ten years. I've enjoyed it.

More info on the soup, please. I just checked my freezer and counted 12 servings for two people of squash. I could use an idea or two.

I was going to corn my own beef but saw some nice ones at the grocery store yesterday so ended up buying one. The brand I bought is Maple Leaf. The other brand they had was Rachel's which, the few times I've tried it, was terrible. A LOT of gristle and fat, well hidden until you open the package. I now stay away from that brand unless I see it at 50% off which makes trimming it worthwhile.

I had never heard of adjika until now. I did some googling and found various recipes. I think I'll make up a batch this summer when tomatoes are in season. I assume, @Smithy that yours contained the ingredients you listed? Sounds delicious.

I'm with IowaDee. I'll have the sliders, please.

I haven't noticed bangers at my Costco but then I haven't looked too closely. The few times I did try their sausages I thought I was having a salt lick. I'll be curious to hear the reports on these. I used to love them and would likely get some depending on how salty they are.

I made them using the NY Times recipe and used baking soda and cream of tartar. I compared that recipe to Joanne Chang's and they are almost the same. The differences are that my recipe was halved, it called for a bit more flour and butter, did not mention beating the butter and sugar beyond mixing it, did not call for flattening the cookie before baking and called for an oven temp of 375 not 350. It also did not call for chilling the dough. I'll try the Joanne one next time. I just had one and they are delicious, soft in the middle and sort of crispy around the edges. Quick to make too, which is a bonus. Edited to add that my recipe also called for vanilla.

Thank you. I'll go ahead and make the recipe as written with the cream of tartar.