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Amen!

er'

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.

Pasta with Cauliflower - cauliflower, red bell peppers and onions are sautéed and then briefly stewed in some vegetable broth. Cream cheese and parsley are added and mixed with the cooked pasta

You really can’t beat an immersion circulator for that cold water bath. I routinely use my Anova to thaw all sorts of stuff. I set it to 40 - 45°F and add ice to the bath if the water is warm. You can choose a warmer temp to move things along more quickly if you’re planning to cook right away but I like to keep things cool until I’m ready to start cooking.

More meals for the boys' visit: Bombay curry: Marinate boneless, skinless chicken thigh chunks with garlic-ginger paste. Make the spice paste of garlic, ginger, dried red chiles, peanuts, cumin, coriander, white poppy seed, canela, cloves, and turmeric. Saute onions and curry leaves, add the chicken and spice paste, and then simmer in coconut milk and chicken stock. Halfway through remove the chicken (to avoid overcooking) and add halved baby potatoes, Finish with tamarind juice. Sambal ulek to spice it up as desired. Braised Savoy cabbage: Saute minced onion with sliced jalapeno, sequentially add ginger-garlic paste, cayenne, turmeric, crushed tomato, and sliced Savoy cabbage. Braise until done. There were fights over this. Mrs. C made a delicious loaf of sourdough bread.

If you do decide to thaw before cooking and don't have much time, you can do a cold water bath. It should only take a couple of hours at most (this link says 30 - 60 mins). Just don't put the lobster directly into the water, keep it inside a sealed plastic bag. https://getmainelobster.com/blogs/recipes/how-to-defrost-frozen-lobster-tails?srsltid=AfmBOooCFFwg2mzqxHz_TyLKA1J_GOGiVLA6DCJktcIMTwF48m7RO6YI

Yes, I forgot to mention the bacon! I have a bag of bacon crumbles from Costco and zapped a handful in the microwave to crisp them up. It did not suck as an addition. Some green onion would’ve also been nice.

Given that the recipe calls for fresh cranberries, the recipes calls for very little sugar.

https://www.forkknifeswoon.com/bakery-style-cranberry-scones/ fyi, I did put a hefty sprinkle of sugar on the top before baking which was a suggested 'option' in the recipe.

Patti--I seem to be picking on you lately--🤣. I just am loving all the low carb meals you're making. Is that bacon sprinkled on the shrimp or?

It's funny you say that....because, I ordered the tails and they are supposed to be here New Year's Eve. That can be anywhere between like 11 in the morning until who knows at night lol. My only other option was to get them delivered on Christmas Eve and I decided that would be a bad idea because of how shipping is this time of year especially here in the sticks. SO, my point is, depending on what time they get here on NYE, there might not be time to thaw them out ....or there might be a few hours. Or, I might have to take my life in my hands and eat them for New Year's Day dinner--and horrors not do the usual lucky ham. I guess I like to live life on the edge lol. Edited to add I appreciate everyone's input so much. The tails aren't cheap and I don't want to screw them up. I guess I don't have to SV them but I do remember when I did one time we loved them they were absolutely perfect.

Soy garlic chicken with Korean potato bites and warm green salad.

Where is the recipe from?

This is why I often quit baking for months at a time ☹️ I followed the recipe to the letter; it resulted in the most sour scones ever made! The recipe emphasized to use fresh cranberries, not dried. I don’t crave overly sweet bakes, I sometimes reduce the sugar called for (as long as I think it won't impact the results). I used the full amount of sugar in this recipe. After they cooled, I removed the cranberries using a toothpick and in some cases breaking the scones open. You can see the holes left behind in my 2nd photo. I hate wasting food so will try to salvage these scones.

@Shelby In general, I agree with everyone but I don't know if the others have considered one thing - I had always thought that lobster becomes mushy due to enzymatic action when not frozen. That's why you're always supposed to either buy it live and kill it just prior to cooking or buy it frozen. I worry that defrosting overnight in the refrigerator will leave it for a few hours unfrozen and allowing the enzymes to do their thing. I don't know how long it takes for the enzymes to work to mushify the lobster meat. So, I'd probably cook from frozen and add say an extra 15 min. or so to account for defrosting at temp. I'd be curious as to what everyone else thinks about this... @weinoo @gfweb @rotuts

@gfweb thanks for those ideas Im sure there is a spectrum of tissue ' toughness ' amoung fish I love salmon raw . period . and cooked in different ways , w the center at or just past ' lucent-ish ' Ive never had swordfish sliced thin , raw . but when i cook its , grill or broiled the center needed to be cooked , not incinerated mind you and dry , but the chew let you know when the center was undercooked.

thanks!!

I have never looked back since discovering oven roux - great results and pretty hands off.

All off the top of my head.. Salmon is "done" to me at 120F. I'll usually do that in the steam oven ~8 min at 300F Halibut and cod take more heat....135 F x 20 min or so in the SV (I need to check the temp)

This is an interesting discussion , and it bings up a few ' SV ' points : w SV , generally , time => tenderness and temp => doneness , i.e. rare // medium // well done. And you can get a uniform final temp w SV , where as w gradient cooking ( conventional ) you get something different w seafood ( fish and shell fish ) the protein structure is quite different . I have not done SV for F & SF , as its difficult to get quality F & SF where I live. I have had perfectly cook lobster , several times visiting friends on CapeCod and they got the live lobster cooked in advance @ the seafood vendor , where they used an autoclave. indeed. go figure. and seasoned Lobster-holics always got the lobster cooked that way, a that place. so , what would be an ideal final temp , SV for lobster ( let make it easy , just the tail ) ? its very easy to get that tail in too hot a water , and then you get a tough chewy tail . and for sure , fish such a salmon cook quite differently than tougher fish , like swordfish and sea bass. for me Salmon has a gradient in doneness ( sashimi => fully opaque , yet quite tender ) not so much a gradient for swordfish // sea bass. what are your favorite temp ranges for these examples ?

Ok got it. Thank you!

Being in Costa Rica where they claim to have invented Tres leches cake I see a lot of it. Personally I can't stand it and I can see where it could be compared to a bog. I don't see much to recommend this cake. The only thing that I like about it is the gummy worms.