ElsieD

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.)

Glad you like it but for me, 4 1/2 teaspoons of sugar per can is too sweet. I realize I am probably in the minority but it sure would be nice if some of these Iced tea drinks came with less sugar. If they did I'd line up to buy them.

I just had a look at this. While the MSRP is $2,995, it can be pre-ordered for 2016 shipping for $1,495. Way out of my league but it sure looks like a mighty fine machine.

Thanks, everyone. I followed the hot water in a pot suggestion and it worked fairly well. I started it at a temperature of 138 F figuring it would drop to 132 F fairly quickly and all would be well. As it turned out, the water stayed above 132 longer than I thought it would and the meat was a bit past medium rare. It was given a fast sear on the grill and devoured. Perhaps if Mr. Pinot Grigio, the sipping wine, not been involved, I might have caught the higher temperature earlier. All in all though, for a makeshift fix, I was pretty happy with the result.

Help!!! I did some beef short ribs this week to bring with me to my niece's in Syracuse. I just got here and realized that I had forgotten to bring my circulator which I meant to do so I could properly re-heat them. Any ideas on how I can best re-heat them? They were cooked to 132F. Thanks!

http://www.cameronsproducts.com/smokers Here is the link to the smokers. I have two of these, the regular and the mini. They work on gas, electric and induction. When we lived in the house I did not have a fan above the stove and you could smell a mild smoke smell for a few days after use. I used mine yesterday in the condo with the fan on and there is not a hint of smoke in the place. The fan vents to outside. I had forgotten about them until Josh71 posted his question which is why I thought to dig it out and cook the ribs last night as per the post above. Now that I have been reminded I will start using it again. For those interested, it also does a superb job on fish and seafood.

Last night I did a rack of baby back ribs in the Cameron. They were seasoned only with some salt @ pepper. I used 1 1/2 tablespoons of their maple wood chips and used a medium heat setting. I started timing when I saw the first wisps of smoke come out. These were left on for 45 minutes and left in the pan for another 15. I transferred them to a foil lined baking sheet, slathered them with BBQ sauce and baked them uncovered for 30 minutes in a 350 oven. They were perfect, nice and tender with a touch of smokey flavour. If you like a stronger smoke flavour, try using 2 tablespoons. I hope this helps.

The main oven will go as low as 170F and the Breville 120F. Both are convection. I thought 185 was the right temperature based on what I read but are you saying I should go lower? Are you suggesting that I use a fan in lieu of or in addition to the the convection setting?

Update on the jerky: I had been feeding my husband warm bits of jerky during the drying process and he said it wasn't jerky. It has since cooled down and when he tried it he said "now that's jerky"! So he says it's really good and he's happy with it. Just need to slice it thinner next time to improve the texture.

Thanks, but not very practical as I live in a condo. I have room to set it up but then storage becomes an issue. Course, the same could be said for a purchased dehydrator but as it happens, the oven worked well.

Yes, post # 429 is from Chris_s. I still don't see the reference to the fact that oil in the bag will cause sharp points to not press into the plastic. Must be there somewhere if you can see it but I can't find it.