Okanagancook

Make a drink and start! Some new and some old. I find the spaghetti hotdog dish silly but great for involving kids in the cooking process.

Nice salad spinner at cookstore.ca. Free if you spend $399 and use FREESALAD as a promo code.

Our Syrian friend revealed the secret to moist falafel....add water to the dough to the right consistency which is of course is the 'rubb'...trial and error. Her's are very good and does it by feel. We use the food processor to make the dough from chick peas soaked overnight, onion, garlic, parsley, salt and baking powder, then fried in canola oil....fresh everyday. Served with lemon tahini or tahini and yogurt sauce.

Looks more like a cured product. Nice and juicy looking. kinda looks like the cured smoked hams I get from our local butcher which need cooking so this is making sense now and I could see sous viding the hams we get would produce a juicy result. Thanks.

Not unless we came to pick it up! We will smoke our own. Maybe sous vide it and finish in the smoker. I need to do some research.

@kayb, her smile after her first market when she took in $140 and sold out in 30 min was PRICELESS. She said, the first time SHE had money in her wallet since coming to Canada a year and a half ago! Now she makes more product and people come to her stall first during the market because they know she sells outs. Such a success story and my apologies to the moderator for being a little off topic but 200 falafels is my excuse!

http://www.seriouseats.com/2016/02/the-food-lab-guide-sous-vide-sausage.html here is the link provided for sous viding sausages

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.