ElsieD

I too make it once a year at Christmas. That is the only time I make it, I don't eat it but my husband asks for it.

Correction: I ended up not buying them. The sales price was nice but by the time I add shipping and convert all that to Cdn.$ I decided it wasn't worth it.

I looked for those oven mitts and couldn't find them on either the sales site or the regular site. Too bad, they would have been great for my husband as regular oven mitts are too small. Do you know if I am looking for them in the wrong place? Edited to add: never mind, I found them.

Incredible, isn't it? I've seen other items listed on Amazon where the prices, compared to their US counterparts, are way more than the conversion of dollars would suggest.

The first time I had beef cheeks I cooked them sous vide. They were wonderful. Even better, though we're the pork cheeks I bought at the same place, also cooked sous. Vide. A few weeks back I cooked one sous vide and it was tough. Because of that unhappy outcome, this week I cooked two in my Instant Pot. They were terrific. But, I prefer my beef medium rare so I will try again. The pastrami intrigues me. I'll definitely post results here, should I try it.

Thank you. Where did you find this? I googled away and except for the link upthread, I got nowhere.

@Margaret Pilgrim. I've copied the recipe and i'm going to try making these once my arm heals.

Who/where is lepicerie? I had a look at their web site but no info is given. I'm surprised they don't even give you a way to contact them.

This looks interesting. I have 5 beef cheeks in the freezer and may try this. Brining it is simple enough. I'm thinking if all you want is salt beef, it cooked be cooked sous vide. For pastrami, I can smoke it using my Cameron stove top smoker, using my Control Freak set to 130C. The meat then be cooked sous vide. Any reason why this won't work?

I'll have mine with aged cheddar, please.

@TdeV. Thank you so much for your detailed post. I have adequate copies of the diary forms and will be using them. I am, of course, still figuring things out. Last night i learned NOT to use the upper and lower heating elements whenmaking a chicken casserole dish that had stuffing on the top. Stuffing was, ahem, slightly burnt. I have saved the wolf manual in bookmarks. Tonight i am trying the sous vide function for the first time. I needed a cooked pork tenderloin for nasi goreng and decided to sous vide the meat, rather than cooking it the usual way. Thanks again for your help.

If you are interested in making your own Scotch Bonnet sauce, send me a PM. I have been making it for a long time and the hot sauce people in my family love it.

Thank YOU once again for a fine blog.

We love Korean fried chicken. We go to a restaurant here on occasion that serves it with either a sweet soy sauce or a sweet and spicy sauce. We usually get one of each. What was yours sauced with? I agree that the banchan looks very skimpy.

What is the joy of hard boiled eggs?

Welcome to the forum. There are lots of very knowledgeable people here.

Glad to have you join the forum.

Having packed it in smaller jars, I wonder if it can be frozen?

I signed up. Thank you, it looks interesting.

I'm interested in this as well. I make mine once a year to go with our Christmas Eve ham and there is al2ays a bunch left over. Mine is a cooked mustard.

Welcome to the forum!

Yes it does. Both whipping cream and sour cream.

That's what I'll do.

I am making some smoked salmon mousse tomorrow. Can I freeze some of it? It will have plain gelatin in it.

Thank you. I am a dummy.