ElsieD

Yes, we get all of the above. I don't understand it all either but it looked good so we went ahead with it. As far as rice cakes go, I have never had one, at least that I know of.

Thanks. I probably should have sliced them before I froze them in their entirety.

I am making oliebollen for New Year's Eve. If I'm feeling generous I may share with my sister and her boyfriend. 🙂 As for the rest of it, Le Cordon Bleu here offered a take-out New Year's Eve spread which we will pick up on Tuesday. This is the menu:

Here's what might be considered a dumb question - when you want a slice or two, how easy is it to slice while it's frozen?

Wow, just wow!

I have a stove top smoker. If I were to try smoking them, would I cook them first, slice then smoke? I have some I'm planning to have with our turkey this year and wouldn't mind trying this,

@gfweb. can you tell me more about the smoked yams?

I'm not Linda but I have the dicing kit. I used the 8 mm disc to make almost 1/4" cubes of onions. It is the smallest disc.

My order from Goûter arrived a couple of minutes ago and I just unpacked it. 3 panetonne, 2 chocolate, 1 traditional, 3 various meat pies and a dozen kouign amman. Looking good!

I've never had blueberry (or any other fruit) pierogis. Are they boiled or pan fried?

Stunning!

@Smithy. What a wonderful surprise. So very thoughtful.

How does setting a temperature to 220F get to 450F? Pardon my stupidity, but how do you do this? If bacon is to be smoked using a temperature of 220F to get the bacon to 150F, when does the wood get to 450F?

I wonder, using my Control Freak, if I could use it and my Camerson stove stop smoker to smoke bacon? The range of the CF is 77F to 482F.

Too bad it doesn't go down too 100F

Ruhiman says hot smoke to an internal temperature of 150F/65C. I have a note that says dome temp 220 - 240 for 3 hours.

Never having had one until this year, then having eaten that one and ordered 3 more, I'd say yes you should.

I used a recipe from Michael Ruhlman & Brian Polcyn's book "Charcuterie". It was for Maple Cured Smoked Bacon, cured for 7 days, smoked for 3 hours.

@rotuts. Do the instructions say anything about smoking bacon? I used to smoke my own bacon at the house but condo living won't allow me to do this on our balcony.

Is it okay to feel a tiny bit jealous?

I had asked this question in the Sous Vide topic as I wanted to cook a turkey crown sous vide. Since then, I killed my Polyscience professional circulator so I'm trying to figure out if I can sous vide it in the APO. This is what it looks like. It is about 6 pounds, it is intact except the legs and wings have been lopped off, the breast bone can be removed if necessary. My questions are, if using the APO: Does it need to be bagged? What temperature? 142.5 as @rotuts suggested And for how long? Do i need to insert the probe? TIA for your help.

Yup. 3 panetonnes, 2 chocolate, 1 fruit, 2 tourtieres, 1 pot pie and 12 Kouign Amann. Overnight shipping Monday, arriving Tuesday.

I'd have e put a laughing emoji on your post except I'm gearing up to do the same thing.

Nice work! Did you make the wreaths on the cookies too?

I'm interested.