ElsieD

We got through almost all of it except for a few things. We didn't have the sausages and for me, the Beet and cashew pate which I ate for lunch today. We ate only one of the desserts, the choux grand Cru. We ate the lemon and yuzu tarts? after lunch today and we'll have the chocolate spheres after dinner. Tomorrow the sausage and the rest of the duck rillet will disappear. It was delicious and I'd happily do it again next year. The only thing we weren't too fond of was the cheese, but that had nothing to do with the cheese itself. We aren't fans of those particular cheeses. If i had to pick a favourite it would have to be the lobster salad. All items were eaten cold.

I just use a dry frying pan. A couple of minutes over medium heat does the trick for me.

I picked up our New Year's Eve spread from Le Cordon Bleu this afternoon. We have just unpacked it and grouped everything in how they are to be eaten. I posted the menu here a few days ago and this is what we got:

We just bought one and it too resides in the kitchen. I'm still learning all the features, but did set up two lists, one for groceries and one for Costco.

Sounds like our place except i want the spuds and John wants rice.

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?