ElsieD

Question: what speed on the Thermomix do you use? A quick high speed buzz to mix the ingredients and then?

Reminds me of the meatballs my mother (Dutch) used to make. She didn't use a lot of spices but nutmeg was one she did use. In meat balls, on green beans and I forget what else, carrots maybe? She also used curry powder in some dishes, a rice dish comes to mind. Oh yes, and always bay leaves and I think cloves in red cabbage. Seeing that meatball made we wish I could have just one more of my late mother's.

Hi Jennifer from one Ottawan to another. This is a great forum with some very accomplished chocolatier members.

Butter tarts. Also, beaver tails.

I sprung for "Bakewise" and I tried to spring for "The Pie and Pastry Bible" but Amazon informs me I already have it.

If you can't find/afford the ingredients for Thanksgiving dinner, there's this: https://www.theguardian.com/lifeandstyle/2021/nov/01/christmas-dinner-in-a-can-promises-answer-to-supermarket-shortages?utm_term=a331b108de21c49159561882b3042b6f&utm_campaign=GuardianTodayUK&utm_source=esp&utm_medium=Email&CMP=GTUK_email

Just for a lark, I got some peaches our of the freezer, cut them up, put them in a pint jar, and added peach kefir to the fill line. I figure the peaches will settle a bit and that will make a bit of room to add some whipping cream. Any ides what button to push to spin it?

@chromedome That article sure took me back to when I moved to Ottawa from my home town. I used to go home about every 6 weeks and in those days, they had dining room cars as described in the article, tables decked out with silver and real china. You would order from a menu. Service was impeccable. I would often have my dinner there and yes, we were seated with other people. On one trip back to Ottawa I was seated at a table with just one other person, a woman, and we got along famously. She lived with her three kids near where I worked, I was on the hunt for a place to live, she had an extra bedroom and I moved in. She, her kids and I had some great times, and I have the train service to thank for it.

Me too.

Are you saying it safe to thaw enough to cut and re-freeze?

I used a poor choice of words when calling it crap and I should not have used it. I guess I was getting a bit frustrated by a lot of legitimate questions being raised, none of which I had the answer to. @Shelbygave good directions and I like the idea of a fruit type sauce with it and also @kaybsuggestion of sweet potatoes in duck fat. Until I can do any of it i need to find someone with an electric saw who can cut a hunk off it. Either that or thaw it, have a steak dinner with part of it and turn the rest into stew for future meals.

I'm another person who would like to learn about Croatian food. And welcome to the forum!

Thank you all for your replies. A bunch of questions were raised which I don't have the answer to but I am assuming this nephew, an experienced hunter, would not be giving his aunt a piece of crap. I could ask my neighbour all these questions various posters raised but i'm afraid I would sound like an ingrate. The nephew is a bow and arrow hunter so I assume he treated the deer (a white tail one if that makes any difference) properly. I did ask my neighbour again about the cut. It is the loin, or backstrap as @Shelby called it, not the tenderloin. I am intrigued by the idea of a fruit type of sauce and will look for something along those lines. @Shelby sent me info on how to cut it and that too was helpful. So we shall see how badly we can muck this up. Thanks again. thp

These are not Goya. The brands I have are La Fe, Canoa and SAS. There are 2 more that I couldn't check because I can't find them (but I know the're in one of the freezers). None of my purees or at least the ones I found have seeds and other than ascorbic acid, have nothing added to them.

Last night my neighbour gave me a tenderloin weighing 1 lb. 12 ounces that her nephew had harvested from hunting a deer. It is frozen. I have never cooked this so I'm looking for some advice. Do I roast it? Sous vide then sear? What does one serve with it? I haven't got a clue so would appreciate any help you can give me. The only time I have ever eaten venison was in Norway, when we had reindeer tenderloin and I can't remember how it was prepared. I do remember I really liked it.

Is it like this? I really like this knife.

Oops. That was a typo. It is set at -21C, not F. Thanks, though, for drawing it to my attention in case I had really set it to -21F.

Thank you. I've set it to -21C.

I checked the temperature of my freezer and it is 3 degrees F. My raspberry ice cream is minus 3 degrees F. I don't know why they would be different. The manual says freezers should be between 9F and-7F so I figured I was more or less in the middle of that range. FWIW I took the temperature with my Thermapen and my freezer is a stand-up Electrolux. Should I turn it down some more?

I mentioned upthread that the raspberry ice cream made from a recipe in Rose Levy Bernabaum's ice cream book was very soft after it was spun. I had put it back in the freezer and we had some yesterday. It was scoopable, held its shape and was delicious. The raspberry flavour was intense, due no doubt, to straining the raspberries and reducing the juice. Very pleased with it. Odd, though, that the same thing happened with my Maple Gelato although I did realize after the fact that I had used the ice cream setting rather than the gelato one to spin it. Whether that error had anything to do with the softness of the Maple gelato is anyone's guess.

I was almost afraid to open this up and read it.

You didn't ask, but I will tell you that we bought a set of Laguiole steak knives and they suck.

@RWood I am in awe of the cakes you make. Despite taking two cake decorating courses, I never mastered as much as the Wilton rose.

One I bought today: Chinese StreetFood: Small Bites, Classic Recipes and Harrowing Tales Across the Middle Kingdom by Howie Southworth and Greg attached. $1.99 on Amazon

I went to my Mexican store today as they have frozen fruit purees and I wanted some to make ice cream, sorbet, whatever. There was one I was not familiar with called mamey sapote; is anyone familiar with it? The others are passion fruit, papaya, blackberry, guava and mango. They had a bunch of other ones but I couldn't make out what they were, so when I want some more, I'll bring my magnifying glass with me. I wear glasses and I usually don't have a problem reading the fine print but I didn't know print could be that tiny. I'm looking forward to playing with these.