ElsieD

Pick your own berries They don’t call it the “garden of Québec” for nothing. The fertile soil of the Île d’Orléans means abundant produce: corn, potatoes, rhubarb, pumpkins, tomatoes, and, above all, berries, including strawberries, raspberries, and blueberries. You’ll be stopping and sampling from the ubiquitous fruit stands, but if you’re one to get in on the action, make a stop at Ferme Léonce Plante. The pick-your-own berry farm grows the unique Authentic Orleans strawberry variety that’s known for its antioxidants and found only on the island. (Strawberry-picking season runs roughly from late June through mid-October.)

I've had the ones from Île d'Orléans well into September. I agree with you, they are good.

The pork cheeks will be cooked sous vide for 48 hours at 140 followed by a sear. At least that's the plan. I'm really pleased that I seem to now have a place where I can get them. They are indeed hard to come by.

@rotuts. This is what I picked up today: the picanha steak, tri-tip and 4 pairs of pork cheeks.

Wash Rice the Zojirushi Way Preparation Measure and add the desired amount of rice to the inner cooking pan of your Zojirushi rice cooker using the rice measuring cup that comes with it. Fill a separate bowl with clean, cool water and pour it into the inner pan. Initial Rinse With an open hand, stir the rice in the water 2-3 times, then drain. Repeat this initial rinse step up to three times, until the water begins to run clear. Be sure to spend no more than 10 seconds during each rinse, so the rice doesn’t absorb the starchy water.

Me too.

You're weakening, aren't you?

Sounds like a barrel of laughs, doesn't it.

Can you use pork belly?

I didn't take any pictures because the store consisted of 3 freezers and a cash register. In such a small space I didn't feel comfortable whipping out my phone to take pictures. I could have asked if it was okay but that didn't feel right either. We did buy some stuff, but the only thing I bought that was different was frikandellen. The following is from Wikipedia: "It is the most popular fast food snack in the Netherlands, followed by kroket. According to the AKSV (the General Association of Manufacturers of Cooking Supplies and Snacks in the Netherlands) 600 million frikandellen are produced each year in the Netherlands. Most of these are also sold in the Netherlands, where more than 37 frikandellen are consumed per capita per year.[7][9] ServingEdit In the Netherlands, it is most often served with curry ketchup or mayonnaise, though some eat it with tomato ketchup, mustard or apple sauce. Very popular is a frikandel served together with mayonnaise, curry or ketchup and chopped raw onion: a frikandel speciaal.[7] The frikandel speciaal usually has a deep cut lengthwise through the middle to provide room for the chopped onions and the sauces. Some people prefer the taste of a frikandel if the cut is made before frying, resulting in a larger crisp surface. Sometimes the sausage is served on a bun and is then called a broodje frikandel." There isn't much to look at, they look like sausages, so no picture. The rest of the stuff I bought were things like sausages,, beef patties, beef satay, very mundane stuff and a small tri-tip steak. But, we and the owner had a nice little chat and I found out that 3 of their pigs were losing their heads this week, so to speak, and I am getting 6 pork cheeks for $15 which I think is a great buy. Also coming my way is a full tri-tip, a full picanha, and hopefully some beef cheeks.

And then there is this: Shipping & Returns Standard shipping via common carrier curbside delivery, signature required. Carrier will call to set up a delivery time. Carrier will deliver the pallet to a location closest to the home using a lift gate truck. The entire pallet (1 total) will be dropped and the product not removed from the pallet.

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?