ElsieD

Hi! Welcome to the forum!

Sure am glad that store's not near me. Too much temptation. What is in that garlic butter sauce that it stays in liquid form? Those hams look great too. Everything looks good.

Thank you for the links. How do you measure something like .8 grams of polysorbate? How do you homogenize your mixture? From reading the links you provided, it seems you need a machine and they don't seem to be available for home use.

What does the polysorbate 80 do?

Ditto.

I found this: In conclusion, the Canada Prime grade is virtually identical to the U.S.D.A. Prime grade, except that the Canadian grade does not allow dark coloured meat, yellow fat, older animals, or other off-quality characteristics. The Canada AAA grade is virtually identical to the U.S.D.A. Choice grade, except that the Canadian grade does not allow dark coloured meat, yellow fat, older animals, or other off-quality characteristics. The Canada AA grade has comparable marbling to the U.S.D.A. Select grade, but again the Canadian grade does not allow dark coloured meat, yellow fat, or other off-quality characteristics. The Canada A grade is unique to Canada in that there is less marbling but all other quality attributes are still present. This particular grade is well suited to those consumers now wishing to limit their level of fat intake while still wishing to enjoy the eating experience of high quality grain-fed beef. The Government of Canada (Canadian Food Inspection Agency), in consultation with the Canadian beef industry, is constantly reviewing regulations to ensure that the safety and marketability of Canadian beef is maintained and improved. A consultation mechanism is in place which permits input from all sectors of the industry with regard to concerns about the inspection and grading systems.

I noted that also. I usually do buy AAA beef steaks/roasts at Costco but the price of them when I was there last week shocked me into thinking I should look at AA. When I saw this price in the Metro flyer I figured I'd give it a try. I have, however, lowered my expectations.🙂

Definitely complimentary! And here I am, thinking I was being daring using kefir.

Thanks for the green tomato posts everyone. I'll have to try it. Regarding the price of beef, it's expensive here too. Shockingly so. One of our chain grocery stores (Metro) has a sale on this week for strip loins at $6.88 a pound so we are going to be picking some up. That price has not been seen for a long time.

@blue_dolphin You make the most interesting things!

I'm curious. I have never had a fried green tomato in my life and can't understand their appeal. I realize that many people like them but I have never been attracted to the idea of eating unripe anything. What's so great about them?

Thank you. I wondered because I smell it before I use it but that is when it is in powdered form. I only use it for bread and haven't noticed anything off. But, I'll mix some up with water and pitch it if it smells off.

Really? Powdered milk goes bad? I have a whack of it. Can I tell if it's off by smell alone?

I really like it on corn.

Thank you for taking us along. I enjoyed it very much.

Mmmm. Love Matjes.

Hello from Canada and welcome to the forum. Looks of chocolate people here.

The 7 pre-set models have added gelato and smoothy bowl settings.

Happiness - peach/peach kefir mixture.

We call them Atomic Buffalo Turds.

I spun this again tonight on the Lite setting and then used the mix-in setting to add mini rolos which I had cut in half. That was a very satisfying taste of......I don't know what you would call it, exactly. It is something I will make again. Sorry the picture is so messy looking.

I don't much care for turkey but I'd make room for that smoked one! What are gator toes?

I haven't, no.

I thought you might!