ElsieD

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.

Thank you for the recipe. I have a six-pack of Jiffy arriving on from Amazon on Thursday. I have never been able to find it in the stores here. If any of my fellow Canadians knows of a chain store that sells it, please share!

That would be wonderful, thank you!

Looks delicious. Does anyone know if the recipe available on-line?

From ChefSteps: Breaded pork chops sous vide? SaraS 9 yr ago in Recipes Q's I've cooked 1" thick pork chops sous vide, at 140 searing at the end many times with great results. I wanted to adapt a breaded pork chop recipe tonight, so I pre-seared, then sous vide at 140 for a couple of hours, then breaded and seared in 1/2" of oil in cast iron. The result was good, but not great because the "sear" heated up the chops too much. Should I have sous-vided them 5 or 10 degrees lower? Is there any rule of thumb on this? LikeSubscribe (1)Comments (1) Log in to join the discussion Chris YoungWorks at ChefSteps9 yr ago Actually, what I would have done is to place them into the freezer right after they are cooked sous vide for about ten to fifteen minutes, and then breaded and fried them. They'll come out nice and hot, but without ending up overcooked. Log in to reply•3 SaraSStudio PassChris Young9 yr ago Sounds good. Thanks. Log in to reply Chris YoungWorks at ChefStepsSaraS9 yr ago

Thank you for this. Interesting that ice cream and Gelato have the same numbers as do light ice cream and smoothie bowl.

When my mother cooked green beans, she always put a bit of sugar on them after they were cooked. Not as much as the recipe you linked to, as much sugar as salt perhaps, just a sprinkling. To this day, I still do the same thing.

I don't think I have ever heard of eggs in dressing/stuffing. Mine has the same ingredients as yours along with savory, sage and poultry seasoning.

If you get it will you share?

Husband bags. In order of how they are punched in at the cash. Sometimes he will put the bread on top.

@FauxPas If you are a PITA then I am too. Whenever my stuff is bagged correctly, I always thank the bagger for doing so.

True, that. But I ask myself sometimes, does one really need 3 pictures of onions sautéing in a frying pan?

And ditto for the websites that show a never ending array of pictures as they explain each and every step.

I have the same type but a shorter version. I seldom use it.

I don't see me paying $34 Cdn. For a magazine, no matter how good it is.

Yes I did. I have never found it in the main chain grocery stores but I can buy it in some smaller ones without any problem. If you use yogurt make sure it is a thick one, like Greek yogurt. I have read that sour cream can also be used. What I use is 35% M.F.

For those who may be curious, the price per edition is US $25.00