ElsieD

I recently made some frozen raspberry yogurt. This was the first time I had made it and it, too, is as hard as a rock. Maybe this should be a separate thread?

I do mine sous vide at 133F for an hour.

I have something similar to that called Original Speculoos made by Lotus which I buy at a Dutch grocery store. Denninger's probably carries it as well. It takes great control to not open the jar and eat great gobs of the stuff. It is speculoos cookie on a spoon.

I have the WMF pressure cooker which I bought on Amazon. It is a set, one is 81/2 quarts, the other is 41/2 quarts with an interchangeable lid. I haven't used it a while lot yet, as I am quite new to PC, but I really like them. I use both sizes.

I bought some veal cheeks today and would like to cook them sous vide. The last postings I could find on eGullet concerning this was in 2010 and I am hoping to get some updated information. I would like to know at what temperature and for how long these should be cooked. I have never cooked these before by any method and so I have no idea what they are like, but given the price, I hope they are good. Also, what kind of a sauce would be good with them? I'm sort of thinking maybe a marsala/dijon/mustard sauce might be good. Any comments on that? Thanks in advance.

I'm ready also but my world is against me too. 15cm of freezing rain, ice pellets, snow called for tomorrow.

Thanks Simon. Now all I have to do is find some beef cheeks. I am hoping my butcher can get them for me. If I can get them, I will post how they turned out.

Thank you, lesliec and Simon for your responses. Yes, Simon, if you could post the recipe I would appreciate it. Elsie

I would like to get some beef cheeks and cook them sous vide. I did some googling and it seems that some people cook them at high temperatures for not so long and others cook them for days at lower temeratures. If anyone has cooked them this way, I would appreciate hearing about how you cooked them. Thank you.

Can you give any more info like how much it costs and where exactly one goes to register? My husband is interested. Thanks.

I cooked a couple of corned beef last week @145 for 24 hours. This is the first time I have cooked them this way. I could not believe the difference between that and my usual braise. This sliced cleanly and was tender and moist. It actually looked more like pastrami. I'll never cook it another way again.

Kale

I have in the past read that a lot of the fish you buy (especially frozen) is mislabeled so what you think you are getting is not what you are actually getting. Can you give us any insight as to why that happens and how we can ensure that we are getting what we pay for?

http://www.chocolat-chocolat.com/home/cellophane-paper-bags/index.html Is this what you are looking for?

Green onions look like baby leeks in that the bottoms are white and the tops are green, however, they usually come to a bit more of a bulb at the bottom. They are often referred to as scallions.

Genius! Thank you.

I just ordered some more of their chicken, reduced sodium chicken, turkey and beef broths. I have been using them for four years and really like them. I buy the packages that have 12 sticks per package. I particularly like the reduced chicken stock one for sauces. I wish they had a reduced sodium beef one.

I would like to make the Ultrafrothy Milk Shake on page 89. The recipe states to "To avoid any unpleasant flavor, use only high-quality, DEODERIZED whey protein isolate" . I have never heard of deoderized whey protein isolate, but I can say that I have had some which left an unpleasant aftertaste which is what I'm guessing they are referring to here. Does anyone know of a brand name that I could look for? Or do I just go to my local health food store and ask for this product? And if I do, will the product state that it has been deoderized (whatever that means)?

Oh, Lordy, that shrimp dish looks good! We'll have to try Lemongrass out when we are next in that neck of the woods.

Jo, thanks for posting the recipe. I assume that it does not usually come out dry?

Dividend, make that two of us who would like the pork shoudler recipe.

Never having heard of munavalgekook, (except that, with my Dutch heritage I was pretty sure kook was cake, as it sounds the same as the Dutch word koek) I did a Google search. It looks like something I would like. Did you completely sub the almond flour for the flour called for in the recipe? Did you use any citrus?

If I could only have one or the other I would choose tea. However, I do like a good cup of coffee every now and again.

Is that 2 1/2 pounds for the entire breast or for each half?

I made it and found it to be very sweet as well, almost cloying so. I am going to try it again leaving the cores in as I think that should make it not so sweet.