ElsieD

Golda's Kitchen has freezer labels. I tried to post the link but for some reason, I couldn't.

I just found out today that the lady who made delicious perogies at the butcher shop will not be making them anymore. Boo hiss. Never having found a commercial brand that was particularly good, I decided to try to make my own. I have gone through this thread and see that some make their dough with sour cream, some use potatoes and some use neither. I would like to make a dough that is easy to handle, the scraps can be re-rolled and the dough itself able to be rolled fairly thinly as I don't like them too doughy. Any advice on what a dough with those attributes would contain? Thanks!

Thanks, Andie.

Andie, do you use speed 4 for both the initial "churn" and the subsequent rinses? And what can I use instead of the butter paddles which I happen not to have?

Can one now change the pre-set temperatures on the purchased app?

Just a pure guess here, but it sounds as though they were thawed and refrozen more than once.

I have never had any luck making Millionaire's shortbread. Too bad too as they look and sound really good.

What an interesting article. Wine or no wine, it would be interesting to have a meal there.

Happiness is getting the book Flour Water Salt Yeast and also the Emile Henry baguette baker for Christmas. My husband is one swell guy.

Yum, that looks delicious. What exactly are the brun kartofler? I am trying to imagine eating potatoes with a caramel sauce. Merry Christmas!

Chris, wow, what an amazing meal!

Thanks so much for all the trouble you went to to show us what Christmas in Sweden is like. I enjoyed it immensely. Is brawn what I might call headcheese? That consists mainly of pickled pork head together in a gelatine mixture.

I love spiced nuts. I made a batch yesterday and the recipe I used also included ginger, cinnamon, cloves and honey rather than corn syrup. It is a recipe from Food and Wine, the magazine published by the LCBO.

I have an app called Snap Recipes that is on my iPad. It is a free app. You can "snap" a picture of a recipe and load it to the app where it can be filed under various categories. It is just a straight forward little app - nothing fancy but it is handy to have.

The pork chops were a bust as they were very dry, but I can't say enough good things about the sauce. It was delicious. Thank you ElainaA for posting the recipe.

Thank you. Is that for a sirloin pork chop?

Don't want to hijack this thread, but.......I will, just a little.HaHaHaHaHa! Where I live, in the province of Ontario, we have what is called the Liquor Control Board of Ontario. It belongs to the Ontario government. That is the only place we can buy booze, beer but no more than a 6 pack and wine. Then we have something called The Beer Store which sells only beer, (they get to sell 12 packs and 24s), they pay a sum of money to the government of Ontario every year and is owned by foreign breweries. Our craft breweries, and there are a fair number of them, have a hard time getting The Beer Store to list their beer. There are a few wine stores that sell wines produced in Ontario. Each province is different. For example, next door to my city lies the province of Quebec. I can go to Costco there and buy beer or wine, neither of which I can buy at the Costco in the city in which I live. Very stoopid. I did look for a miniature bottle of bourbon but alas, found none. They did have a fair assortment but bourbon wasn't among them. Edited to add: I'm pretty sure I won't be around for another 4 decades.

Thanks for the advice re: dextrose. I will look for it tomorrow. Meanwhile, I just tossed my bone-in beef short ribs as I found them floating around in my pot. Extreme sadness as they were really nice ones I bought at While Foods and they had been happily bathing in their 132F water bath for the last 44 hours. But somewhere in those 44 hours the seal broke and I have no idea when so it was bye bye ribs. I come from the better safe than sorry school. I now have sirloin pork chops marinating and plan on cooking those sous vide tomorrow. I know that sirloin is not a particularly good cut and that loin or centre chops would have been better, but I wanted to do sirloin chops sous vide to see what they are like. In checking various sources, I see that the recommended time is anywhere from 2 to 24 hours, and nowhere have I seen sirloin chops specifically mentioned. I plan on doing these at 140F but for how long? Any advice is appreciated. Thank you.

Thanks, everybody. I did use calvados and they are now marinating. Rotuts, the calavados I am using is made in the Pays d'Auge region of Normandy if that means anything. It sells for about $50 a bottle so I would guess it is drinkable although I use it mainly for cooking. Since I plan on cooking my chops sous vide I'll post my sous vide question over there.

I bought the stuff I need to make this yesterday and will use it to brine pork chops which I will then cook sous vide. However, I balked at buying bourbon as we don't drink it and I did not feel like paying $28 for something I may never use again. So I am wondering - can I use Calvados? I do have a lot of other booze, such as cognac, brandy, rum, ice wine, etc. if something would work better than Calvados.

Well, dang! I was just in one yesterday. Thanks, Anna, I will check them out.

What kind of a store sells dextrose? I went to a health food store and they do not carry it. She suggested a drug store so I went to Shopper's, a large drug store chain. All they had was fruit flavoured dextrose. I'm doing these ribs at 132 F for 72 hours and they still have 48 hours to go so I have lots of time to get some.

Pardon my ignorance but does the baking powder affect the taste of the meat? I have some beef short ribs on the go right now and wouldn't mind trying this but I worry about my having the ability to not be heavy handed with the baking powder/dextrose mixture.

Rotuts, just lower the baking temperature by 25 degrees F. I do this all the time in the Breville. The time will be a bit quicker so just keep an eye on it. You may also need to turn the pan around halfway through the baking time.

I only ever had reindeer once and that was in Oslo many years ago and that meal remains the best meal I have ever eaten in my life. And that was MANY meals ago.