ElsieD

I'm about to go out and buy the ingredients I need to make Moose Farts.

A girl after my own heart!

@EnriqueB. Your plating is beautiful.

I can't find an obituary. Please link to one if you know of it.

I'm shocked.

Thank you all for your replies, I appreciate your taking the time. In the end, I decided the whipped cream dispenser was overkill as all I really want to be able to do is whip small amounts of cream. I'm thinking of amounts you would put on a dessert for 2 or 4 people. I have ordered the one @JoNorvelleWalker linked to and we'll see how that works out.

Thank you. How big is the whisk without the stem? Just the whisk itself? You've whipped small amounts of cream with the frothing disc?

Thanks, @Shelby. I always enjoy your blogs. Safe journey home to your hunter friend.

Can you tell me the approximate length of the thing itself without an attachment and the length of the whisk part without the stem? I couldn't find it in the descriptions. I never knew such a thing existed. Well actually, I had heard and seen of frothers but never heard of one that could whip small amounts of cream. It may just serve the purpose for what I want to do.

Does the 4th one have a name? How long does it take to whip, say, a half cup of whipping cream?

Are you saying those little frothers can whip cream? Please tell me more.

Amazon sells the iSi 1 litter pro Gourmet for $139, Whip Plus 1 pint $190, and the 1 pint Thermo Whip for $200. A bit too rich for my blood.

I've checked Amazon but I don't know what's good. I looked on-line at Superstore and Wholesa l e club and neither listed it. Superstore is walking distance from me so once the freezing rain and snow stops I'll rake a look.

A couple of questions, keeping in mind that there are only two of us here. Do I need a new cartridge every time I use it? Can I store whipping cream in it? Do I have to disassemble and clean it after each use?

Back in the day I was quite fond of Glennfiddich as a drink. I did not know there was such a thing as Glennfiddich tarts. I'll have to see if I can track them down. I like mincemeat. I remember buying a jar of Black & Crossweĺ mincemeat and I'd bake 1 filled frozen tart shell at a time.

I would like to get one of these but I don't know the first thing about them. This is strictly for home use, and for whipped cream only. I won't be doing any fancy foams. I have always purchased the Isigney canned whipped cream at Costco and it is an excellent product. However they only carry it around now and so far, I haven't seen it. I believe if I have my own dispenser it will soon pay for itself. Any recommendations?

Mine also is simple. Ground pork, onion, boiling water, garlic, salt, celery salt, pepper sage, ground cloves and fresh bread crumbs, no more than 2 slices worth. The only thing it is ever served with is gravy, never any of the other, ketchup, etc. If you order tourtiere in a restaurant in Quebec it comes unadorned, at least in the places close to us.

I've always made tourtiere from a recipe in the Laura Secord Canadian Cookbook. It is pork based. It tells me that it was originally prepared with passenger pigeons or tourtes as they were known in French.

Thank you both. I have a tendency to buy a bunch of jalapeños use 1, and the rest turn to mush. I thought dehydrating them would solve the waste problem. Mostly what I use them for (I presently have some from Penzey's) is for John's grilled cheese sandwiches. I just pull my little bag out of the cupboard, sprinkle some on top of the cheese and grill them. He's happy with them. Maybe instead of dehydrating them I should just finely chopped and freeze them? Maybe I could dehydrate some non-green bell pepper because I use them also. I keep Scotch Bonnets, Habaneros, and some oeruvial peppers in the freezer but those I don't put on sandwich He's. They get turned into hot sauce.

I would like to dehydrate some jalapeno peppers. I have never dehydrated anything before. Since I want the seeds as well, I'm guessing I would deseed them, chop the flesh up and take the seeds off the stem ot whatever you call it. These would get separated from the stem so they are loose. Since they will be in small bits I'd have to dehydrate them on a 1/4 sheet pan. Does this sound right? I guess I would use the app setting to dehydrate them, leaving the oven door slightly ajar. Any advice?

I would like to dehydrate some jalapeno peppers. I have never dehydrated anything before. Since I want the seeds as well, I'm guessing I would deseed them, chop the flesh up and take the seeds off the stem ot whatever you call it. These would get separated from the stem so they are loose. Since they will be in small bits I'd have to dehydrate them on a 1/4 sheet pan. Does this sound right? I guess I would use the app setting to dehydrate them, leaving the oven door slightly ajar. Any advice?

It looks like the flank steak in my freezer.

@rotuts. I refuse to be enabled.

It sells on Amazon.ca for $500.00 Cdn. On Amazon.com it's $359 US.

This is my third order of the stuff, all 6-packs. There are a couple of recipes on the Jiffy site that I have made.