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This definitely falls into the OMG category. I thought I must be misreading -- that is, not correctly processing what I was seeing -- until I read liuzhou's comment: I'm no fan of Doritos. IMO you aren't missing a thing.

And that's what I'm trying. It went into its 140F bath just now, and will come out early Wednesday morning. It's the other point cut I purchased, and being cooked from frozen, so I should have a good comparison. I'm writing more about it here.

Okay then. I've just repackaged my other point cut corned beef (Kroger's, purchased last March and promptly frozen) and plopped it into the hot water bath. It's set for 140F. The only spices are what it came with -- that is, the original treatment and the little spice packet. I'll give it around 36 hours, give or take. (That amounts to 05:30 Wednesday and I won't set an alarm to get up and pull it then, but I'm usually waking up around then anyway.) Since it's the same make and model, so to speak, but it's being sous vided from frozen and has been frozen since I bought it, that should make a good comparison with the previous corned beef I wrote about here.

I'm in no position to comment on this as I've never tasted Doritos in my life, but I remember reading this a couple of years ago. Interesting back story. Didn't make me want to run out and buy either the edible or potable kind, though.

How did you like the N/A gin? - I have been looking into the N/A spirits but haven't bought any yet. And thank you once again for showing me a place that I will never likely visit as much as I would love to,

I don't blame you one bit - yuk!

Seen on the shelf at Total Wine this weekend: Your scientists were so preoccupied with whether or not they could, they didn't stop to think if they should. Readers, I did not take one for the team.

This sounds inspired! With or without the oysters! Thanks for another fine trip.

The search here is tricky IMO.

Thank you so much, not sure why I couldn't find that on my own. 🙂

That's the strategy, I have a couple of men in my office who will hoover up ANYTHING left in the kitchen area!

Just roll them, freeze them and then cook from frozen @FauxPas Here is a little tutorial I did with a link to a recipe I loosely follow

@pastameshugana That's a day in HK done right Sir. I'm very jealous.

Less noodles?! Heresy

Double chocolate banana bread, served still warm and with melty chocolate pieces. Topped with vanilla gelato, I usually make half into muffins rather than the entire bread/cake. The cake will last several days but the muffins are easier to eat due to all the chocolate chunks. (Adapted from Smitten Kitchen)

@Smithy I frequently make 6 inch galettes rather than large ones for us. I make pastry crusts and store them un the freezer so that fruit tarts are easily made spur of the moment.

Zucchini and shrimp with a yogurt and chipotle sauce. Separately seared and removed shrimp and cubed zucchini. Sauteed onions to deglaze the pan, then added cumin seed, garlic, fish sauce, and minced chipotle in adobo. Mixed in yogurt to tame the heat, and finished with Mexican oregano. Kind of a Mexican yogurt curry.

My wife and I were in Brisbane for a few days for my work, and our route took us through Hong Kong. On the way home, we had a 17hr layover, landing at 7am and departing just after midnight. I took advantage of that and planned a food tour of the city. Even though we took the train/subway everywhere, we still ended up walking nearly 11 miles, so we earned our food! First up was a dumpling shop called Sun Hing on the Island side. Communal dining as it was tiny: We had: Custard lava bun, shui mai, shrimp dumpling, pork bao. The custard buns were amazing. One of the best bites in my living memory. Salted duck egg yolk custard in an amazingly perfect bun. All the others were world class as well, but I have (literally) had dreams about this custard bun since we've been back. Custard bun: Pork bao: Then off for roast meats at Dragon State Kitchen restaurant. We had duck and pork, both were excellent. There were others that were more highly recommended, but a combination of closed restaurants and location/distance landed us here. Still, we were not disappointed. Cash only, so I had to leave and find an ATM, but they didn't seem worried that I wouldn't come back. Pork: Obligatory pineapple bread and egg tart somewhere along the way: Then we bopped over to the mainland for the rest of the day. First stop was Mak Man Kee for wonton noodle soup: Another communal dining experience. Our table-mate spoke a little bit of english and offered to take a picture of us. The wontons were exceptionally good. Absolutely the best I've had. I loved the noodles, my wife not so much. They had an earthy flavor and strong chew. I couldn't work out what was different about them, but they were fantastic. Maybe buckwheat? After this a few hours of wandering around Jordan and various areas (it's a bit of a blur now). Made it to Kowloon Park and the free aviary, where I snagged a short nap on a bench while my wife watched flamingoes and tourists. There we found a little McD's ice cream kiosk selling Dark Chocolate Kit Kat Sundaes. So of course... Then ended up in a 7-11 looking for a power bank, and bought the first Slurpee I've had in probably 20 years - Orange and Blue Fanta: Spent a little bit of time at the Temple Street Night Market, and bought an egg waffle. It was nice, but definitely more photogenic than earthshakingly delicious: Took some photos of food I wanted to eat but was too stuffed to manage: Then for dinner, went to Hing Kee for clay pot rice. This restaurant, along with the first one (Sun Hing) were recommendations from Bon Appetit's Lucas Sin, and they are absolute winners. Oyster pancakes, broccolini(?), and black pepper beef clay pot rice. The broccolini was cooked perfect, a garlicky hit and delicious. The oyster pancakes were amazing. Plump oysters and scallions in a hot, crispy batter with a tangy chili sauce to dip them in. Both of those dishes we ordered after seeing them on someone else's table. And the clay pot rice was fantastic. The flavor of the beef and sauce on top were perfect, I dipped some of my other dishes in it. If you eat it carefully and don't disturb the rice around the edges/bottom, by the time you get about halfway done, they are nice and crispy. Then we broke it up and stirred it in for the lovely rice crunch. Amazing. Finally, we stumbled upon this little dessert place while looking for something else: 甜公館 or Sweet Moment She had Rice ball & brown sugar pearls in mango pomelo sago: And I had brown sugar mochi creme brulee with ice cream: They were both fantastic. What an incredible city. I would love to spend a couple of weeks here just eating, but life goes on...

I have HB steins from when my husband went with colleagues about five years ago. They are clear glass with the HB logo on them. They are huge and I have tried to get rid of them a few times but they are always rescued from the donation bin and put back, even though no one ever drinks out of them. A couple of recent dinners. Miso salmon noodle bowl with peppers and spinach Grilled tuna with soy-ginger butter sauce, broccoli, and rice

I agree they are probably overly sweet. When I had a day job, I’d buy a package of these flavors, taste one and leave the rest in the break room. Easy peasy. I could probably use a few in a cookies & cream ice cream but would have no use for the rest.

@TdeV I dont see why not. the ratio of rice to stock would be important. Ive always felt that risotto had a certain mythology attached to it : the stir , stir , stir w incremental addions of stock. the stirring simply released starch from the rice giving the final dish that ' risotto mouth feel ' you can get the same w a final stirring once the rice has been cooked. the key is the rice ( and type ) to stock ratio Ive made excellent risotto in a fuzzy rice cooker , using the Rx in

Hoping @Shelbywill reply. I did a search for her eggroll recipe and couldn't find it, but I did find several mentions and photos of the eggrolls she makes. Would love to see her recipe again. Pretty please, @Shelby? 🙂

May be about to try to make egg rolls. Question for those with egg roll experience. If making extra for the freezer, do you fry them and freeze them or just roll them, freeze them and then cook from frozen?

Agreed, the flavors have potential as a combination, but more than likely the whole thing will be overly sweet. Don't think I want to risk buying a whole bag/package. But they would probably work repurposed as rum balls...

Is this a real thing or a myth? Sous Vide Cooking: The Secret to Perfectly Cooked Risotto here