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  1. Past hour
  2. liuzhou

    Breakfast 2025

    肉包 (ròu bāo), Pork stuffed bao (steamed buns). Served with 剁辣椒 (duò là jiāo ), chopped chilli dip from Hunan.
  3. Thanks, @TdeV but I still couldn't get the link to work. The link from @pastrygirl gave me the story though.
  4. Today
  5. TdeV

    Food Crimes

    Here is an unpaywalled version of the Washington Post article about Mushroom Murder Trial in Australia. https://wapo.st/43HKmQP
  6. https://www.deseret.com/u-s-world/2025/05/23/what-is-the-death-cap-mushroom-murders-case-in-australia/
  7. Paywall?
  8. Yesterday
  9. C. sapidus

    Dinner 2025

    Connecticut lobster rolls and lobster bisque from a food truck.
  10. TdeV

    Sous Vide Duck Confit

    I cooked 3 pairs duck legs sous vide at @Duvel's temp of 155ºF for 30 hours and marked the bag as @rotuts suggested. Today I built a cassoulet using a 3.5 lb can of Moulard Duck Leg confit (4 legs) from Rougié (a US company but prepared by Aurpal Inc in Marieville, Québec), one of the pairs of sous vide duck legs, 2 kinds of sausages from d'Artagnan, prosciutto (because no ventrèche), duck fat, and Rancho Gordo Ayocote Blanco Beans. It cooked in the Anova oven for a few hours. The cassoulet will be eaten tomorrow but the liquids in the Dutch oven are about 1" from the top, so very dangerous to carry. However, I could put the lid on the Dutch oven and still get the pot into the Anova oven. Is there any temperature I could set the Anova wherein I could leave the pot in the oven all night?
  11. Love your MacGyvered cooling system, @rotuts !
  12. This one caught my eye today. But have always been fascinated by food crimes and trials. Mushroom Murder Trial in Australia. https://www.washingtonpost.com/world/2025/05/23/mushroom-murder-trial-australia/
  13. Steve Irby

    Lunch 2025

    Another protein from the freezer. Fried catfish seasoned with Zatarain's seasoned fish fry served on cuban bread from BJ's. I cut the filets into fingers so there's a lot of crust. Finished with a generous swipe of mayo and Tony Chachere's creole seasoning.
  14. Shel_B

    Dinner 2025

    That looks great. My kind of meal!
  15. Over here , on the iPot thread https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ I show how I made stock from the smoked back , frames , etc.
  16. @gfweb excellent points. using just the skin and exposed meat gave me a tough inedible skin , and tough meat at the surface that did not chew that well on a **** turkey sandwich. so I thought Id try the bacon , mostly for the fat. worked well. as salt is an issue , Ill soak the cold bacon in ice water ( to keep the fat firm ) next time. the TB's hardly need the injected salt and flavorings of commercial bacon. If the total smoke time is 4 - 5 hours , the moisture in the bacon wont matter much. the resulting TB is very moist and w the additional time ( 2d set of TB's ) very tender.
  17. over here , https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/5/#comment-2450605 on the Ge-ISD thread , Ive made smoked TB's. each episode does two TB's, and the back and frames on the lower rack. Two episodes yields two smoked backs , etc etc, which is a decent amount to use in the 6-qt iPot. I chop the backs and frames to minimize the volume of water , so I don't have to eventually reduce it. my plan ( having 6 WholeTB's WTB's ) is to end up w 3 X stock , which Ill eventually make Vac-Bricks , and freeze. I do not use salt in any prep , and very little seasonings , as Im happy to add that when I use the TB's , and eventually the stock. the smoked bones ( 2 WTB's ) covered w minimal water ( sorry pic is fuzzy , doubt the result of Personal Beverages , but maybe ) I iPot on high for 1 hr ( thanks to @KennethT 's suggestion ), the remove the larger bones carefully and mash up the meat w a hand masher , to shred the meat into fibers , then iPot High again for 30 min. interestingly the meat after smoking was still a bit tough and needed the mashing. then I use potato ricer to get all the stock out of the iPot'ed meat there is a lot of meat on the backs and frames. thats about 4 2-3 " pucks. then I use a strainer to get a bit more out of the stock ending w this is the ricer. I think my mother had one that was ' forged ' , but this one is formed from sheet metal the disk fits on the bottom , comes out easily , and the unit came w three different disks. the finished insert beginning to cool in cold water. note the dish rack , which prevents the insert from swimming over to the water faucet , and adding water. this will happen, and the basis of Bernoulli's Principle. https://en.wikipedia.org/wiki/Bernoulli's_principle I happen to be an expert on B.P. , as it was the subject of my first ever report: a 3 page hand written report , Science Class , 8th grade. Ill do this same thing w the Fz ( fit nicely in a saved TJ's plastic cookie container . I save them for opportunities such as these ) three times , as I started off w 6 Fz WTB. $ 0.99 // lbs , on sale. the final stock might be quite potent , but I can chop off less and one brick unit refreeze that partial brick , and dilute or not as needed. nice
  18. FauxPas

    Dinner 2025

    Quick veggie dinner - a mushroom fried rice that I made earlier and reheated, stir-fried veggies and a couple of purchased egg rolls.
  19. Thinking about wrapping in bacon/lard for retaining moistness. I wonder how much it does for non-porous meats. I can imagine bacon fat would penetrate a meatloaf, but that would be harder for a solid piece of meat where the muscle is dense and not at all permeable. And we know that salt from a rub penetrates <1 cm per 24 hrs. Sous vide/Modernist Cuisine showed that time and temp are the main determinants of tenderness and that loss of water comes from fiber contraction at a set temp for that type of tissue. So maybe all the bacon does is prevent water loss and lower meat cooking temp via "wet bulb" mechanisms ( ie bacon wont reach >100C till all the water is out of it)?
  20. TB # 3 : from now on , both tendons on each TB will be removed , the cord like one on the Minor ( the tender ) and the thin one on the Major ( larger muscle ) after hours in the GE-IDS the surface can get a little chewy . skin helps , but does not cover the TB's so , decided to wrap in generic bacon : I also decided to change the cooking times and temps a bit. I did start @ 225 F, checked the temps @ 1.5 H , rotated and changed shelf . the unit takes about 20 min to get to designated temp , and it beeps , and you ahve to tap the start button to continue ' Smoking ' the upper temp was 130 F. I changed the temp to 180 F., and checked @ 30 min. 136 F , then 30 min 139 / 137 @ 4.5 Hours : 145 / 137 F. decided to just turn the unit off , and leave the TB's in the oven for 30 more minutes or so. total time was a little over 5 hrs. I got a few additions for the GE-IDS : a non-stick mesh https://www.amazon.com/Kona-Mesh-Smoker-Mats-Non-Stick/dp/B0D3RPVMGL/ref=pd_bxgy_d_sccl_2/131-3625381-0478540?pd_rd_w=802wF&content-id=amzn1.sym.de9a1315-b9df-4c24-863c-7afcb2e4cc0a&pf_rd_p=de9a1315-b9df-4c24-863c-7afcb2e4cc0a&pf_rd_r=RAEBW6BBJP73G3V79JN4&pd_rd_wg=tmAtJ&pd_rd_r=fd7e781e-993f-4cdc-8934-bfd2cf054b49&pd_rd_i=B0D3RPVMGL&psc=1 you see this above . the TB's cook onto the given racks. they are very easy to lift off w this addition , but the mess of course move around , not a problem . its now easy to take each TB out for rotation , w just tongs. somer semi-disposable pan inserts : https://www.amazon.com/GE-Profile-Disposable-Effortless-Cleaning/dp/B0DM6VD4L1/ref=pd_bxgy_d_sccl_2/131-3625381-0478540?pd_rd_w=x4qTk&content-id=amzn1.sym.de9a1315-b9df-4c24-863c-7afcb2e4cc0a&pf_rd_p=de9a1315-b9df-4c24-863c-7afcb2e4cc0a&pf_rd_r=B6JYNBX0B6C5BK36ZK39&pd_rd_wg=nPH0e&pd_rd_r=9cee7d8a-fbf0-42da-bd17-1660e8dbd3cb&pd_rd_i=B0DM6VD4L1&psc=1 and this item , that goes on the water // used pellet container , making it easier to drain , and then discard the used pellets. A fishished TB. the back and frames and skin . the insert after the cooking I let cool and sliced this went on a sandwich. I should have made the sandwich when the TB was still warm . next time everything was refrigerated. this is the stock material , which i Vac'd and Fz I already have Fz stock from the firsts 2 TB's , and when I do TB # 4 , Ill use 2 X backs etc in the iPot for smoked TB stock , 2 X 2 sets of backs fit into the 6 qt iPot. Ill post how I do iPo stock in that thread a bit later , when I make 2 X. this is drippings and find from the drip pan . I waved it and it may appear someday in a TJ's cornbread , from the TJ's mix. Im enjoying this unit , but as Ive said : I have counter space , and am very keen and experienced w ( outdoor ) pellet smoking . also , $ 450 is a fair price for me considering everything. I opened the door 6 - 8 times this session. there is an aroma of smoked something in the kitchen , but I dont mind it. MC ( the Cat ) loves it and goes a bit crazy waiting for a nibble or two. the only way to silence him. I also roast coffee indoors . after 3 lbs ( 1 bls at a time ) there is a bit of a smoke haze from that. it clears when I open the windows. my place has a pleasant aroma of a coffee house for a few days. there is no haze w this , but there is a pleasant aroma of smoked food , w that number of door opening. you can clear the smoke out of the unit before you open the door , but that takes 10 minutes per the instruction booklet. who can wait for that ? not me .
  21. Thanks. I can definitely use the green ones - they're common in a sambal ijo (green sambal) in Padang food. Also used a lot in Indian food.
  22. I'm sure it's (V L) good (though I've never tried it), and I can walk around the corner to one of their shops, but if I were to walk to their shop on Ludlow Street, I'd just walk another 1/2 block and have Il Laboratorio's gelato. My problem with Van L might be encompassed by this: Both McConnell's and Il Lab are still basically small company held.
  23. Duvel

    Dinner 2025

    Not your authentic Bouillabaisse, but inspired by it: stock made from shrimp shells, mackerel trimmings, salmon skin, onions, tomato, shaved fennel, Pastis, orange peel, white wine and saffron. Squid, salmon & mackerel as protein. Roasted baguette, rubbed with garlic. Rouille. Little one wanted the baguette inside the soup, which turned out great … No complaints 🥳
  24. liuzhou

    Breakfast 2025

    Yes. The Korean translates as 'Thai basil'.
  25. Used to be my favorite commercial brand. Was superseded by Van Leeuwen.
  26. Although I am most definitely not the most experienced grower, I have learned to do some blossom-pinching when my plants first start to bloom and it really seemed to make a difference with them bushing out sooner. I've also always been told that frequent harvesting keeps yields up. We don't have the longest growing season here and it almost broke my heart to pinch off those early fruits but it certainly did seem to pay off in heavier yields later on. Someone a lot more experienced may offer clearer guidance but I would say it's a good idea to pick at least a few of the green ones because it will also give you a chance to test the flavour and see how it develops. Even green, they may be tasty, right? And how can you resist sampling the fruits of your labour? 🙂 @Shelbymay chime in, she's had quite a bit of experience and may have better tips. Plus other gardeners/growers. I will post this from Sandia Seeds on growing peppers. They sell a LOT of pepper seeds. They are trying to discount the practice of pruning the plants back here, but also have some comments on picking blossoms and green fruit. https://www.sandiaseed.com/blogs/news/how-to-prune-pepper-plants-for-maximum-yield
  27. That must have been cool ... <rimshot>
  28. Lots of people do! And Yellowknife is in the Northwest Territories (plural) while Whitehorse is in the Yukon Territory (singular), also confusing. Speaking of refrigeration, I dated a guy who owned a (commercial) refrigeration company when I lived up there. He was always good natured about the inevitable jokes about selling fridges to Eskimos (Inuit), etc. 🙂
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