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so Id say , max-ish , 15 minutes for the soak . thanks

Check the article above that @DesertTinker linked too, or any of the manuals for cookers with the umami setting for a more precise figure. For example, the manual for my cooker suggests a cooking time between 67 -74 minutes on the umami setting.

@Shel_Bthanks for that easy to follow ( and make ) Chicken Tikka Marsala recipe. I especially liked how you added or substituted various ingredients to suit what you had on hand. I also note that many CTM recipes use ground almonds but I do prefer ground cashews. Lunch was a beef burger with lots of little pickled baby cucumber with chilli

those eG'ers blessed w the pressure or micron version w the Umami selection : how long does the umami cook last ? the regular white rice cook last ? ie the difference ? that would be the soaking time ? thanks.

Chapman's is one of Canada's big ice cream brands. They make fairly bog-standard ice creams of various kinds, from the popular novelties to both standard and "premium" versions of the common flavors. As these things go, they're a perfectly decent brand, and well-respected as a good company to work for, etc. So when I tripped across this, this morning, I literally laughed out loud. Now that I've seen it, I can't believe that nobody'd thought of it before. https://www.chapmans.ca/product/butter-tart-ice-cream-500-ml-tub/

Depends on the sausages. Fat content varies a lot. In the UK, where @Ddannolives, there is a legal requirement to state the fat content. Anyway, fat free meatballs are bullets.

Problem is 30+% fat in sausages. dcarch

Had a standout meal at Akara in borough market. Coming from NYC there’s few cuisines that are underrepresented, but this sort of upscale African inspired food was new to me and I enjoyed it greatly. Service was great and friendly as well. https://guide.michelin.com/us/en/greater-london/london/restaurant/akara

So you want to shave a popsicle without making one first? I wish I was with you and we could get high together. I'll bring the shave-ice machine we gave our daughter when she was seven, which would be thirty years ago. We can mix up a batch of flavored sugar water and freeze it in the provided mold and then shave it, and voila! Now that I think about it I'm surprised I never tried to make real espresso shave ice with that thing. And now I wonder where that thing is. In the cavernous basement? Under the bed? Under your bed? @blue_dolphin we may need your help.

Cornwall is famous for its sardines. They have Protected Geographical Status under EU and UK law. Cornish game hens are a specific American crossbreed; not a national identification.

Coincidentally (?), a few days ago, Chinese social media had several people posting a video (in English) giving some cartoon-like 'information' on the lab process. The AI narration was like kindergarten lecture level., so I ignored it. If it reappears I'll capture and post it. Maybe in Food Funnies.

Not popsicles exactly, but I would welcome some popsicle related advice. I am wanting to make a flavored shaved ice confection. Desserts such as snow cones, raspadilla, and shikashika are made by pouring flavored syrup over shaved ice. But what I want to do is freeze the mixture and then shave it. My assumption is such a recipe would be closer to a popsicle recipe than to a snow cone recipe?

I can't help imagining various cuts of meat in an orchestra when reading the thread title 🤭

Using sausages for quick meals by just discarding the skins and breaking it up is one of my favourite cheats,they're already seasoned well, especially varieties like lincolnshire/cumberland/Toulouse, which gives you a shortcut on getting more flavour into the sauce.

They address this in the article.... "More than a decade after the world’s first cultured hamburger was announced, the hype has virtually disappeared." But the thing here seems to be that niche players are producing a higher quality product. Not a replacement for burgers, but Foie Gras. But not that fois gras... "Rather than trying to perfectly replicate a chicken wing or rib-eye steak—products that traditional animal agriculture already produces and consumers are accustomed to—companies that are finding success are creating entirely new culinary experiences that excite chefs and diners alike."

That's what they would like you to believe. Here we have "Cornish game hens" that are just baby chickens. I've been to Cornwall. Didn't see any little fish. Just bad ice cream.

Success. Three hours at 93C. Final temperature 87C. Meat could be cut with a table knife. Juicy. Still difficult to chew, but that is a reflection on the condition of my teeth, not the fault of the spareribs. For next time I think I'd skip the rub and just use a little salt and garlic powder.

Cornwall?

Meatloaf/meatball mixes are in every supermarket here. All have beef/pork, some have veal too. I often substitute pork sausage for ground pork,just because I have it available.

Meatloaf mixes are also surprisingly rare to buy here - they are quite good with the extra gelatin from the veal

Went to a new izakaya in the neighborhood, now sitting in our dearly departed Hunan place.... Takoyaki Hamachi Gyoza Chicken thigh and meatball yakitori

The battery takes years and years to run down though. However it did eventually run down on my older Zojirushi.

Where from?

Once again I am attempting spareribs. This time 93C, Smoke level 5, sweetwood blend. Rubbed with mustard, salt, allspice, and Penzeys Florida rub. I have no particular time in mind. I plan to check periodically and pull when the meat looks done. Couldn't be any worse than last time. I've been afraid of burning my arm on the door of the smoker, so I got a pair of long barbecue gloves. They are comfortable, fit pretty well, and are easy to wash. They do show blood stains though.