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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.

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.