Okanagancook

The Captain rocks!

On Metro's website they say they are food distributors for Que and Ont. I cannot find a website for The Deli-Shop either. 18 hrs at 145f suggests the pork is not cooked but smoked for awhile. I could do that with the pork shoulder roasts I have in the freezer.

My Superstore doesn't have them as far as I can tell from their website. I will try Safeway.

I have not seen them in Western Canada. Anyone else?

Our Syrian Family's mother makes falafel, hummus and baclava to sell at our Wednesday summer market. She is making 200 falafel, 23 one cup portions of hummus and a sheet pan of baclava. We help here for the 3 pm to 6 pm market. She sells out and yesterday took in $380. Her husband works at stucco all day and makes $100!! she uses a falafel press and hers are beautiful. It takes a long time to form and fry that many. To me the press is indispensable.

Have a look at the link a couple of posts up. The gizmo makes for very even falafels.

I will have to look for these at the store. Thanks.

Please tell us more. Presmoked then sous vide?

https://www.amazon.ca/gp/product/B016YEV4E6/ref=ox_sc_act_title_2?smid=A3J88H09A2EBBH&psc=1 here is a link to the set

Amazon sells a set of 3 different sizes. I would like the smaller ones....more fried outside to inside ratio.

I thought I read somewhere they could be used for meatballs too. Thanks for the links.

@HungryChris I like picture number three! I also like the ratio of cake:fruit:whipped cream.

@DanM what size do you like for making your falafel. I am currently deciding on which size to get. Do you use it for making meat balls too?

I reiterate that remark. Sounds so very interesting. Can we have some details about proportions @heidih?

We are currently enjoying running out to the garden, finding potatoes around the dried potato plants, scrubbing off the skin and steaming in the IP. So wonderful, all the potato flavour retained.

Was the meat in long strips by the bone the tough part?

Yes, that's what I had in mind but did not communicate all that well. The flavours are lovely. You could probably reheat everything is the CSO then top with those dreamy onions.

It really depends on the lamb. We BBQ shoulder chops all the time but we get young grass fed lamb from a farm up the valley. This lamb is very very tender.

Mejadra....I am looking at the recipe in Jerusalem. Oh, but wait, it has lentils which may not be to your liking. Dang. You could always leave out the lentils and use the spicing and those crispy fried onions.

All very interesting. Thank you for your efforts.

Well, if you get your hands on some Northern Harvest it is worth a try

I believe it was rated as the best rye whisky on the planet a couple of years ago. This must be a blend under the same name and hopefully the same craftspeople but obviously liquor from different barrels. i went on a tour of Forty Creek about 8 or 9 years ago. The barrel warehouse was quite impressive.

CR Northern Harvest........nice choice

$99 for an Instapot on Amazon.ca

I would consider a pressure canner, an ice cream machine and a grain mill.