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Maybe they know people have different preferences and are trying to appeal to both? Unlikely, I know.

I'm attempting to pasteurize a full ostrich egg at 57°C, either with a sous-vide immersion circulator or a bain-marie, to use in pastry later. Has anyone done this before? I'd love to hear your methods, timing, and results."

production line differences. the should be coded information indicating when and where it was produced. old production lines never die . . .

they scan the same . and are intermingled

maybe they are running a test to see if the pull top sells better? that's all I can think of

purchased from the same store at the same time , right next to each other in the display : seems odd . just saying

Maple butter glazed loaf cake by Benjamina Ebuehi (recipe)... Eaten warm, as suggested, it was nicely buttery, but not particularly maple-y. Maybe it'll transform overnight. If not, I can't see there being a revisit..

Just one of the things I appreciate about brassicas...

Pickled Garlic Scapes 2025

That is one fine looking menu. Enjoy!

How much steam, Jo?

Pork tenderloin Country Captain over couscous

Two of my favorite ML things: 1) Smoked meatloaf - it's kind of ridiculous how good this is 2) When we make it, for service it is sliced and then quickly browned on each side in a skillet with butter. That crispy goodness adds so much. It also adds a little bit of firmness that makes it perfect on a sandwich.

Potato Salad with Green Beans and Cucumber-Yogurt Dressing - mix of potatoes and green beans (both steamed separately) with a dressing made from diced cucumber, dill, oregano, yogurt, mayonnaise and white wine vinegar. Served with some sausages

I reheat at 80C with steam for about half an hour. Should be soft enough for the panini press.

It's a "greatest hits" day: pistachios and enoki mushrooms. https://recalls-rappels.canada.ca/en/alert-recall/baekdu-peak-brand-enoki-mushroom-recalled-due-listeria-monocytogenes https://recalls-rappels.canada.ca/en/alert-recall/various-pistachios-and-pistachio-containing-products-recalled-due-salmonella-5

I've had my immersion blender for decades. Cuisinart or Braun I think, but I could be wrong and it has already been moved. Anyway, it has the attachable choppers--like mini food processors/blenders. I use those a lot!

Lemony Greek Chicken, Spinach and Potato Stew (unlocked article). This is my second time making the stew; last time around, my best friend was visiting and we collaborated. This time it's all mine. MINE! My-eeen! (insert selfish cackle here) The potatoes are too soft this time. I fear I cooked them too long. Still, the flavors are good and I don't recall our having problems with leftovers last time despite the potatoes' getting softer. If I want to, I can add more potatoes and cook them less. I probably won't bother.

The immersion blender makes it incredibly easy to make homemade mayonnaise!

Here is the dinner I cooked. As mentioned above it is black and blue filet mignon, mashed purple potatoes, grilled squash, and sautéed chanterelles

I've never pressed a crusty piece of bread, and I assume you're trying to soften the whole thing in the APO. Yes? Assuming you can split it lengthwise without having it all fall apart into crumbs, the world baguette is your oyster, so to speak. I'm partial to spreading mayonnaise and mustard on the interior, then putting in layers of meat and cheese. Any meat, any cheese that you like together will work. You could even put in slices of roasted red pepper, or roasted mushrooms, or other roasted vegetables that will lie flat. Certain sandwich additions that I like (lettuce, tomato, pickle, sprouts) I generally wait until after the sandwich is grilled before adding them. That's a matter of preference. I like the contrast of soft and crunchy, and hot and cold. Some kind of fat on the outside will improve the griddling: olive oil or butter would work. @rotuts has noted that he likes mayonnaise on the outside of some of his grilled sandwiches. Get the press good and hot, then do your best to mash the sandwich in the press. If it's too hard and round to get much contact on the outer surfaces, you might consider cutting it in half and griddling the halves separately (face up or face down) to get them cooked properly. Then the meat, cheese, etc. will have to be added separately, and possibly griddled separately. Caution: use fairly thin slices of cheese, and monitor the process to the best of your ability so you don't end up with cheese melting all over the griddle! It's delicious that way, but messy. Ask me how I know. 😉

Yes, I had to try it because I couldn’t quite imagine what it would be like. Very much like a ragu made with ground meat, except it’s ground/chopped nuts! The nuts are softened from the long cook but retain some of their texture. He calls it a “delicately chunky” 🙃

Last year not a single one of us did! I'm already eyeing short rib or pork shank, but will decide when I get there.

How interesting!! I guess a somewhat distant relative of pesto, but I wouldn't have thought of it!

Catching up with one from last week. I made the Nut Ragù on p 71 and used it to make the last recipe in the book: Pasta with Roasted Winter Squash and Nut Ragu. I liked the nutty texture of the ragu but with the roasted squash and tomatoes in the ragu, the finished pasta skews sweet for me. It was fine but could be better. Nut Ragu I’ve seen a lot of recipes for walnut and mushroom ragu but this one is just nuts - all kinds of nuts! There are almonds, cashews, hazelnuts, pistachios and walnuts. They’re all chopped and get toasted with garlic in oil on the stovetop. Fresh thyme, rosemary, chile flakes, tomato paste and crushed tomatoes are added and the pot goes into the oven for a couple of hours. A portion is blended and returned to the pot. I didn’t want it to look like nuts in sauce so I may have blended too much as, in the end, I liked the nutty texture. Between the nuts and the oil, it’s pretty rich. I’ve got those six servings of the ragu to play around with. Pasta with Roasted Winter Squash and Nut Ragu This is basically pasta, finished in the ragu, with cubes of roasted butternut squash and garnished with fried sage leaves. The texture of the nutty ragu, chewy pasta and tender squash is excellent. The book recommends serving this with ricotta salata. I tried some feta as a sub but it was a bit too rich and salty as I’d already used a good amount of salted pasta water to finish cooking the pasta. It does need a jolt of something tangy, I’d just need to balance the salt better. Edited to add that I’m thinking some pickle-y, spicy thing would be the ticket.