ElsieD

Thank you for both the recipe and the link. I didn't know there was a web site, I 've signed up to receive updates.

I think the butter tart recipe was in their first book. As for the Imperial cheese, I too, could eat it with a spoon. Love the stuff.

Thanks for posting this link. I used to have a couple of books in The Best of Bridge series but they went out with the last purge. They had a great butter tart recipe in one of their books. I have 3 cartons of Imperial cheese in the freezer so I'll be giving these a try. That cheese is great in Mac 'n Cheese which is why I originally bought it.

Yes, I did them for 48 hours sous vide which I'd what I did before. I still have some so will try again one day.

I call them soda biscuits and they are not allowed through the front door. Ever.

That sounds good too.

I am in awe of your talent. Beautiful!

Y Thanks for mentioning that this is on YouTube.

Mmmmm, Snackable Bakes. Maybe something with blueberries? Scones?

@RWood has a website?

I have a recipe for Italian Dream Cream Cake. It has a cream cheese based frosting (along with some other stuff), the cake itself has coconut in it. Toasted coconut can be sprinkled over the top and chopped toasted pecans pressed into the sides, it is a triple layer cake. If this resembles what you are looking for, send me a PM.

When I want Asian items not available at my regular grocery store I go to an Asian one. One item I used to buy there was peanut oil that was from Taiwan. It had quite a strong peanut flavour. The peanut oil used heavily here is made by Planter's. No peanut taste, no peanut flavour.

Where did you post it?

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.