ElsieD

I haven't noticed it in fish but I have noticed it in poultry. I was in a store recently where it stated that "up to 25% water by weight may have been injected". This was for either frozen chicken thighs or frozen drumsticks. The one that wasn't up to 25% injected with water was injected with up to 15%. I no longer buy frozen poultry.

Thanks, Mick. I'm taking the book back. Nice loaf, Smithy!

I just bought the book The Larousse Book of Bread. All of the recipes call for sourdough starter as an ingredient including croissants and various sweet doughs. I have never seen sourdough called for in croissants and that includes the course I took at Le Cordon Bleu when I took a course on Vienoisserie. I am a bit confused. Can someone enlighten me as to why croissants, brioche and other sweet breads are better made with sourdough?

We have now tried the Trader Joe's Rice Medley, the frozen stuff, and it is very good. I would happily buy it again.

I have purchase local strawberries three times now and have yet to have any sweet ones. They are on the tart side and have little flavour. Others in the area in which I live have said the same thing. Maybe it is just an off year for them. The berries, that is.

Rotuts, thanks for the link.

I have had both gas ranges and induction ranges. I much prefer induction. I now have a cook top, not a range and it is induction. I would not own anything but induction any more.

Smithy, I too took that class, and learned a lot. He is a terrific teacher.

According to the Canadian Food Inspection Agency, each person is allowed to bring back into Canada from The U.S. 20 kg. of dairy products. Here comes the caveat though - if the value is over $20 it MAY be subject to duty. Seems to me these rules were made a long time ago as $20 sure as heck doesn't get you anywhere near 20 kg. of dairy anything. I have brought back cheese and butter and have never had a problem.

Anna, your breakfasts the past few days reminded me of my mother's. Every day, without fail, she had bread and cheese for breakfast.

I occasionally go to Whole Foods as they have a few things I can't find any where else. If I ever buy anything there that is sold by weight, I'll be sure to weigh it when I get home.

Quinoa looks good. Next time I make it I will follow this recipe through the cooking stage but use my own add-ins. One of the things I like in quinoa (and couscous) is some form of dried fruit such as chopped dried apricots, raisins, etc.

I have the silicone beater but don't remember if it is a KA or some other brand. I do know it was specifically made for the KA. I also remember that there was more than one type of silicone beater and the one you bought depended on the model of KA that you had. That said, mine does not make any sort of thumping noise, in fact, it doesn't make any unusual noise at all, but I have only ever used it when there was something in the bowl to mix.

Really? I haven't cooked a regular one in a long time so maybe my memory is faulty. Anyway, I'm hoping gfweb will answer my question.

gfweb, I just got a green cabbage today in my CSA box and have been wondering what to do with it. I'll try roasting it. However, your green cabbage looks like a Savoy while mine is a regular one and I find the Savoy doesn't take as long to cook. Just to clarify - is yours a Savoy?

Nothing too exciting in this little line-up. I liked the Triple Ginger Cookie Thins very much. They were tasty little crisp cookies. I found the almonds to taste overpoweringly of truffles, which I guess is fine if you really, really like truffles. I am not in that camp. The South African Smoke spice is interesting. Lots of good smokey flavour there. The Brie was okay, not sure really why I bought it as we can get very good Brie here. Finally, avoid the peach halves. They are totally devoid of flavour. I should know better, as I have yet to meet a canned peach or a frozen one for that matter, that tasted remotely of peaches, or tasted of anything at all. Hope springs eternal and all that.....

I baked two of these this morning after letting them rise overnight. The picture shows (obviously) the chocolate croissant before and after baking. They are delicious, makes me wish I had brought more than two packages back.

Thanks. I bought a jar of chopped pimentos yesterday and Hellman's mayo. I still need to get a couple of the other items before I can make this. We are a ways from fresh tomatoes here, like 2 months or so, but I think this spread would be great on BLTs. If I choose to use cream cheese instead of Velveeta, how long do you think the mixture would last in the fridge?

Cameron does not mention whether or not you do anything with the duck once the 20 minutes are up. I would think you would want to render the fat either before or after smoking the breast. I normally line the drip pan to catch any fat.

FWIW, Cameron's recommends you use a medium heat setting. It is also suggested that duck breasts be smoked using apple, cherry or pecan wood chips and that breasts be smoked for 20 minutes.

Josh71, how did you end up doing the ribs and how did they turn out?

Thanks, Heidi. I just read it.

I just read this whole thread trying to get an understanding of pimento cheese. There seem to be a lot of different recipes, the only constant being that it must contain mayonnaise. The cheeses differ, the peppers/pimentos differ, the seasonings differ, etc. Also, I am not familiar with "sharp"cheese. Is that the same thing as an aged cheddar? Or is "sharp" cheese a processed cheese?

KoB, it looks as though the flour is not evenly dispersed or is it the light that makes it look like that?

I have never heard of putting pimento cheese on a bacon and tomato sandwich. Is this cheese something you buy? (Clearly, I don't get out enough.)