All Activity

@liamsaunt Was that burger topped with deep fried avocado?!?

A really good vanilla, made with real vanlla beans and chocolate shavings woud top my list. It's a hard-to-come-by combination, and I find myself settling for something close most times. Cat Cora, when she worked at Bistro Don Giovani in Napa, made a vanilla ice cream with fresh ground black pepper that blew us away. While unavailable commercially (AFAIK), it remains today my most memorable ice cream eating experience. Another remarkable ice cream was Giuliano Bugialli's Sorbetto di Parmigiano. When I had it the first time, made by Judy Gruhen back in NYC some 30+ years ago, I was amazed by how "innovative" it was. I've long since come to learn that the idea, if not the precise recipe, goes back at least to the late 1700's, and since my first taste of Judy's creation, I've had several versions over the years.

Voted best home cooked meal in the world.

Yesterday was not much of a food day. I let my brother pick everything we did, and all he wanted was a drink at an outdoor bar in Provincetown called the Aqua Bar, and a burger for dinner. So that’s what we did. But first my husband and I went for a walk around Wellfleet. Some scenic views around town. Uncle Tim’s bridge Here’s the view from the Aqua Bar. My brother got his margarita and was happy. Drinks at the burger restaurant. The orange one was mine. It was basically passion fruit juice. My brother in law’s representative burger. I had a vegetarian burger. It was greasy, but again, my brother was happy. I walked by @weinoo’s relative’s place, the Lady Slipper. It was only around 6pm and it was already packed! There was a lady at the door with a clipboard taking names for later entry. So they are doing well indeed! I was full of mediocre vegetarian burger and wanted to go to the beach to walk it off, so we headed to Herring Cove. We found another shipwreck! Here’s a close up The offshore storms are uncovering all sorts of treasures. Sunset

I would freeze it.

@TdeV, I don’t have a panini press nor an Anova oven but I routinely cook a whole package of bacon in my regular oven, arrange the cooked slices on paper towels, roll it up, pop in a ziplock bag and store in the freezer. Slightly unrelated, I’ve been doing something similar with uncooked bacon: I lay the strips out on parchment paper, freeze that flat, then cover with another sheet of parchment, roll and store as above. This method is quite handy if I want just one strip (or even half a strip - cooking for one here) for a recipe where it’s mostly used for flavoring or as a garnish. I can easily use a scissors snip a frozen slice right into the pan in little strips, squares or even triangles and brown them up. Of course, you can always just crumble a cooked slice but sometimes it’s nice to have it freshly cooked. Edited to add that the kitchn uses an accordion fold so you don’t need to freeze flat. See here for that.

https://guide.michelin.com/us/en/catalunya/girona/restaurant/el-celler-de-can-roca

My current favourite is roasted strawberry.

Or a really low-slung offset smoker?

@TdeV I agree with @rotuts. That cooked bacon will last in the refrigerator for a while but it'll keep longer in the freezer. In my experience, the freezer also means the bacon is less visible and less likely to become a snack. 😀 I usually store it in a sealed plastic container in the refrigerator (no tight wrapping required) but it has an amazing habit of "evaporating".

Now that I've had a chance to sleep on the whole idea, I think that the "time-saving step" of cooking the bones inside the basket was counterproductive. It might make sense for uncooked chicken bones, or using a lot of fresh meat, because of the extra collagen available. But in this case I think it diluted the stock unnecessarily. Without the basket, "water to cover" would have been considerably less and would probably have produced a more flavorful product. After cooking I could simply have used a colander and a fresh bowl. (And I will absolutely, positively remember to position the strainer over the bowl, instead of over the drain. I could have sworn I'd written about that somewhere in the long history of the I Will Never Again... topic, but I can't find it now.)

The Swiss orange chip ice cream from the dearly departed Swensen's ice cream parlors might be my all time favorite. Dark chocolate with a hint of bitter orange and chocolate chips. I really like sampling two flavors together but if I have to pick one that’s available to me now, it would be coffee.

So, one of these ? https://guide.michelin.com/us/en/catalunya/girona/restaurants?sort=distance

The direction is towards Girona.

@Duvel that's an extremely interesting restaurant . Please point us in a direction to learn more ?

wood fired pizza oven ?

@TdeV if you dont eat it right away Id guess you have to freeze it.

@Kerry Beal whats that steam engine in the background?

@Smithy @ElsieD @rotuts, I'm thinking I'd like to have some cooked bacon available for panini sandwiches. I coud roast/steam a pound of bacon in the Anova steam oven in one fell swoop. Then I keep the bacon to use later. How do I keep the bacon? Freeze it?

This was actually Saturday night and we failed to take photos. My sister and BIL took my other sister and I out for dinner at Jasper's, a long-time Kansas City favorite. Only during the summer during tomato season, you can get table side mozzarella and tomatoes. It is a ton of fun. I had Veal Valdostano, my BIL also had a veal dish, one sis had a chicken entree and the other had cannelloni. We all went home with a ton of leftovers. I had some of mine last night, but still have enough veal left for another meal. It would have been my husband's birthday on Saturday and this week is the countdown of his final days, so was nice to be out and doing something fun. We toasted him several times.

I've never had ube anything but vanilla is a favourite. Not keen on chocolate ice cream, either.

There is an ice cream shop not too far from my house that has a nice variety of flavors (homemade) and I enjoy ube flavor. As a child, I always preferred vanilla over chocolate ice cream, ube kind of leans towards vanilla. And what a beautiful color!

I mentioned recently in the dinner 2025 topic that my favourite ice cream flavour is durian. At that time I was buying the Marketside brand from the local Walmart store. It was acceptable but can only be had in boxes of four 50 gram tubs at ￥5 a tub. Since then I have changed what little loyalty I have to Walmart into a local brand, 梦雪 (mèng xuě, literally 'dream snow') from the Chinese supermarket chain, 联华超市 (lián huá chāo shì), Lianhua Supermarkets. This comes in 75 gram tubs at only ￥3.9 each. Not is it a more satisfying size and cheaper but it has a more pronounced durian flavour and the store is much closer to my home than Walmart, meaning my ice cream hasn't melted by the time it's safely in my fridge. We are going through a spell of 35℃+ every day.

No space tuna?!

I must be in Sweetie's erstwhile camp. I've never felt that the stock made from the carcasses was too salty. Granted, I don't usually put the skin in (because I've already eaten it, or shared it with my dog). I'm a bit surprised that skinless carcasses still produce too salty a stock for you; most of that salt should be in the skin, or the meat that was already taken from the carcass. Granted, in my case the wing tips and joint cartilege go into the pot; maybe there's some residual salt there? As for what I do: it's pretty pedestrian these days. Pull the meat off the bones; break the bones at the joints so they'll fit more compactly in the pot (this includes breaking up the breastbone and the spine); cover with water; pressure cook for 50 minutes. I haven't bothered with any aromatics the last few times I've done this. Then, if I've used the IP as I did this time and had the carcass in a basket, I just pull the basket out, drain the juices into the rest of the stock, and simmer the stock to intensify it a bit. Right now, after 4 hours of sitting in an open pot on the Slow Cook mode, I'm still looking at around 4 quarts of stock. I could probably boil it down more, but this will do for my purposes. Edited to add: now that I've put the stock into containers, and had a taste, I will tell you that this stuff is nothing to write home about. I've noticed before that uncooked chicken produces a thicker stock, no doubt because there's much more collagen. This stuff that I've made today won't gel, ever. The only way it's likely to be solid is if it freezes! So...concentrating it would have been better. Aromatics would have been better. Still...it'll do for boiling pasta or potatoes or some such and adding a touch more flavor. And no, I don't think it's particularly salty.