ElsieD

You are way more experienced with the Anova than I am, but I have found to my chagrin that if I turn the oven on via the app, then change the settings on the oven, the settings revert back to the original, I.e. the app settings. Could that have happened with you?

Is apple cider vinegar the only liquid used when cooking the apples? Sorry to ask so many questions.

Thank you. I can get crabapples, that's the easy part. My SIL has a couple of ancient apple trees on her property and if my husband goes down to see his mother before they freeze he can bring some of those back and I'll use them instead. But I'm curious - why is it a waste of apples if one has to buy them? Also, when you strained the mixture, do you scrape the solids through or just use the juice?

I'd like to try this using Scotch Bonnet peppers. Do you have actual measurements for the ingredients?

That's tragic.

We have enjoyed beef cheeks a number of times, but have had to order them. The last order was from a different place and I wasn't happy with how they were trimmed, which is why I'm going to ask about them at this farm. I've only been able to get pork cheeks once, and they are even better than beef cheeks. They are incredibly delicious. They are also much harder to find. But if and when I get them, I'll post a picture.

Thanks, all. The farm describes it as coming from the top of the rump. Maybe I'll get one of each. Sure wish I could still bbq, especially over charcoal. I'll definitely be SVing it, followed by a sear in my cast iron pan. We're going to the farm tomorrow, so we'll see what they have. They have both pork and beef, cut on site by the owners. They don't advertise beef cheeks or pork cheeks so I plan on asking about those as well. Their beef cattle are comprised of Blonde of Aquitaine and Limousin cattle in case anyone's interested. They are bred with a Limousin, apparently good-narured bull, also on site.

This was interesting. I have access to both of these for the same price, about $32 a kilo. I had never come across for a source for picanha, but now I have. Is one better than the other?

Great idea, thanks for posting this. I'd like to do this with cilantro tro. How long do you blanch it for?

Ritz are good.

Breville has a similar one. It sells on Williams-Sonoma (US site) for 179.99.

Welcome to eGullet! Not that I'm biased or anything, but it's nice to see a fellow Canadian on this forum, and one from Ontario to boot! I think you'll like it here.

I made both and gave this bowl to my neighbour. It contains a scoop each of Rose's recipe, and a scoop of @Smithy's, the lighter colored one. They are both delicious, but Rose's was easier to scoop. I'll let you know what the neighbour has to say. I did add some glucose to @Smithy's recipe, 5% by weight but I don't think it did anything for scoopability, however, the result was smooth and not iciy.

I did end up making Rose's Perfect Peach Ice Cream. I tastes really really good but until I have a proper sized portion, the jury is out on whether it was worth the work. I will say that it is very scoopable, which is always big in my book. I didn't use the Ninja Creami but churned it in my electric Breville. I still have 6 peaches left and am going to try your recipe. Am I correct in thinking that I can scale it to however much puree I get from those 6 peaches? How well does it scoop?

Speaking from personal experience, the observation area in the ER has a fridge, so if you are admitted to it, you can always get a free bite to eat.

Are you willing to share your recipe?

Has anyone made the Peach Perfect Ice Cream from Rose's Ice Cream Bliss? By chance I happened upon perfectly ripened (not softened) peaches, a rarity in these parts, and would like to make ice cream with some of them. I'm leaning towards making this recipe because Rose never fails one, but thought I would ask here first.

Campbell Soup bought Rao's.😥

I have 2 sets of these. I use the spoonulas the most. Love them.

I want to make some hot red pepper jelly. Ingredients are red bell peppers, Scotch bonnets, sugar, vinegar and pectin. Is there any reason why I can't freeze this in canning jars instead of canning them in a boiling water bath? Thanks!

Interesting. I note that the Rhodes brand which you made are a yeast dough, or at least they have yeast in them. The Pillsbury ones use baking powder, no yeast. I'd think the yeast-raised ones would have a better (to me) texture. I don't recall seeing the Rhodes brand here. If they were, I'd try them.

I just moved Mr. Google into the kitchen and he's playing Kenny G. Lovely. This is something that, in my opinion, no kitchen should be without - the Danish whish!

I never thought of that. I am moving a google one into the kitchen.

This came in my email today. https://www.saveur.com/shop/best-smoker/?utm_term=Saveur_Recipes_08.09.2023&utm_campaign=Saveur_Recipes_Active Dynamic&utm_source=Sailthru&utm_medium=email

Welcome to eGullet. I think you'll like it here. Don't worry about your English - it's way better than my French!