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She still does

Your young man is terribly handsome, @Duvel.

After a leisurely 11h drive, with brief stops in Bourg-en-Bresse … … and Avignon … … we arrived in the small village north of Barcelona that my parents-in-law call home - still in daylight. As usual, noone expected us, so we had to live from the fridge (which luckily contained cold beer) … We brought fresh goat cheese, Rocamadour and St. Maure from Avignon … Embotits (or cold cuts) from the fridge … … and pickles. Wine & brandy and a pleasant night sleep, too 🙏

In the US, I received this afternoon from Fed Ex, the small Apple Pie panettone. I ordered one Three Chocolate panettone and two Apple Pie panettone, so there will be more to come someday!

Frustratingly, the minimum temperature for Joule Sous Vide (ChefSteps) is 68ºF / 20 ºC. ☹️

My fridge seems to be telling me I've stuffed it too full

I think I remember her. Did she do something called Tastings by Tammy?

I'm horrified

For the first time in a couple of years, I ordered a few things from Misfits/Imperfect Foods. In addition to a couple of pounds of chicken wings from my current favorite brand of chicken (LaBelle Patrimoine), I got a few pounds of ground pork and ground beef (from Niman Ranch). Yesterday I did some production... I broiled these before adding to a nice marinara sauce. They came out beautifully, using 1 lb. beef and 1/4 lb. pork for these...the rest of the pork went into making about 4 dozen wontons.

Try this... https://recipes.anovaculinary.com/recipe/sous-vide-lobster Or this: https://lobsteranywhere.com/seafood-savvy/how-to-sous-vide-lobster/?srsltid=AfmBOoqfb1xDBGppbaoydYOKwInrWL2qFx_INy8FhgZJAar3GhD5VvyN In any event, the meat should be removed from the shell before vacuum sealing, so I can't imagine how that can be done if the lobster tail is still frozen.

Thanks... although I don't think the advice given by any of these takes cooking SV into account, especially since the target temp is the same as the bath temp, so overcooking the exterior is impossible. Also, when companies give this kind of advice, a lot of it is "cover your ass" as they don't want to be sued if someone defrosts it by leaving it out on the counter, gets a lot of bacterial growth and someone gets sick. Their advice is the same as the FDA, but none of it takes SV into account.

We have a local bakery (Troubadour) that makes sourdough English muffins. They are the thickest and tastiest I’ve ever had. Part of their secret seems to be mixing just a hint of fine salt with the cornmeal they use on the tops and bottoms of them during baking. You might want to try that with your beautiful muffins next time - it’s a delicious hack!

Roasted garlic and rosemary sourdough. Gift for my mom’s cousin.

For those of you who live in cold areas and who have planned/invited big holiday parties, you may find the problem of where to keep all the food and leftovers. For me, I have found that my car parked on the driveway, the trunk makes a very good roomy refrigerator. Happy Holidays to all and Happy new 2026! dcarch

Forget me, let's look at what a couple of high-end lobster sellers have to say: Browne Trading Company: James Hook Lobster: Lobster Anywhere:

I hadn't previously seen this thread, but since @liuzhou linked it elsewhere, I've just been catching up on it. There are certainly some fun ones on that list, and I have a couple to add. How about Louis Jordan's Boogie-Woogie Blue Plate (I had the western-swing version by Asleep At the Wheel at one point, as well), which has the server calling out orders in a breezy post-war patter (lyrics here... https://genius.com/Louis-jordan-boogie-woogie-blue-plate-lyrics). From around the same period, "House of Blue Lights" is a marginal candidate. The chorus definitely extols the establishment's chicken and ribs (specifically "..fryers, broilers, and Detroit barbecued ribs"), but the rest of the lyric makes it plain that it's actually the music, not the food, that's the big draw. On a more local note, I'll put forward "The Kelligrews Soiree," a song by Newfoundland legend Johnny Burke ("the bard of Water Street"), who composed many humorous songs about events of his day (he lived from the 1850s to 1930). This one lampoons the pretensions of the local merchants, by citing the refreshments served at this "soiree," which are not exactly haute cuisine. Lyrics here... https://www.elyrics.net/read/c/celtic-connection-lyrics/the-kelligrew_s-soiree-lyrics.html The 70s recording by Newfoundland's Wonderful Grand Band doesn't seem to be up on YouTube, sadly, but here's the version by a popular singer from an earlier generation, Dick Nolan.

Tammy used to be active here on eG -- including hosting three of our Heartland Gatherings. She and I are still in touch, albeit infrequently.

May if you add some tuna …

Amen!

Seems like there should be a on-topic topic concerning music about food, but I couldn't find it. The Christmas and other December holiday season is very food and very music oriented. December 21 is designated Gravy Day in Australia, after this Paul Kelly song. Sorry I'm late.

It actually might be good.

Send them to me.