rob1234

We the mustard seeds should be added alone (without the soaking vinegar), which is why Chris’s finished product came out thin. Will also add this to our list of errata. I made the mustard last night. I drained the soaking vinegar and put everything into a blendtec blender but it just pushed all the seeds to the sides and was too dry to blend anything. I had to add all the soaking vinegar back in plus a little bit of water to get it to mix properly and it's still pretty thick. After reading the quote above I just realized I forgot to blanch the mustard seeds so maybe that is part of it. Oh well, I'll see how it tastes next week. Also checked the errata last night and didn't see anything about the mustard.

Jeez, and I thought my 2kg piece was big. Also got 2kg of brisket that just went in the brine for pastrami. Thanks. I'll smoke for 7h.

Picked up some pork belly for the house cured bacon today. However, no ribs or skin attached. Should the smoking time still be the same (7h)?

Yes. I have some very tall friends about 250-275lbs that have used them many times without issue. They are quite sturdy especially the base.

I've been very happy with 4 of these http://www.eternitymodern.com/lem_piston_chair.html . They are adjustable and come in multiple colours with free shipping. We got lime green to match the lime green back splash. Although, since you're in the USA you could probably find something cheaper there.

Thanks. I may try the buns without it just to see. Mostly because I don't want to wait. I found some here http://purebulk.com/l-cysteine-hcl supposed to be %99.75 pure and they seem to ship to Canada.

Thanks. Did you notice any difference in your burger bun using it? I had searched amazon but I guess I just saw the bottle and assumed it was more tablets. Should have looked closer. I'll see if I can find that brand in Canada.

Does anyone know where to get L-Cysteine? I've been searching online and all I can find are supplement tablets that contain a bunch of other ingredients as well.

You could also check out Fissler. I just bought a blue point 8.5Qt last week. It shouldn't vent like the Rikon and the two reviews I've read of people that owned both Fissler and Rikon they preferred the Fissler. I haven't used it myself yet though.

Heard back from blendtec. They are sending me the 3qt jar.

No email either but I just checked after reading your post. My shipping has also updated from Aug to April 5th. Looks like there was no issue with changing my shipping method.

Thanks. Hopefully they'll send me another correct jar.

Just received my white one. Any other Canadians waiting be prepared for a $70 UPS customs fee. I swear I remember reading that this comes with one regular jar and one wildside jar. My box even has check marks beside 2q jar and 3q jar however I opened it up and it's two identical 2q jars. For anyone else that received it did you get 2 identical jars? *edit: Here's where I read that http://slickdeals.net/permadeal/48317/blendtec-blendtec-home-the-professionals-choice-1560watt-total-blender-wildside-jar-factory-reconditioned-w-10-year-warranty

Yeah, I think I remember reading that too. Lets hope so. I emailed amazon.ca asking if changing my shipping effects my place in line on the preorder and they replied with a somewhat generic response confirming the shipping date of Jul-Aug but didn't actually answer my question.

Anyone get any updates on their Amazon.ca order? I was listed as April 15th shipment this morning and I decided to see how much it would cost for overnight shipping. The second I changed my shipping method from free to overnight my shipment estimate changed from April 15 to Jul-Aug 2011. Ordered on Nov 22 2010.

Thanks for the info. I did a 5% brine for the salt/water ratio (not counting the prague powder) which ruhlman advises if you aren't going to boil the meat (10% brine otherwise). I'll double check the weight of the meat tonight and maybe add some more water. I put the meat in the brine about 12 hours ago.

Thanks, that's great. The more I can do ahead of time the better.

I'm planning to do turkey leg confit in the sous vide (3 turkey legs) which I'll chill and store in the fridge for service the next day. Planning to reheat them in the sous vide and was wondering if I can take the legs out of the bags, de-bone and slice up and then rebag the meat into one bag for reheating or if I should leave them as is and de-bone etc after reheating right before serving?