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This recipe is identical to the one I use with the exception that I substitute VANILLA extract for the ALMOND extract (family preference). I also add juice of 1/2 a lemon into the blueberry mixture. I use a pre-rolled store-bought pie crust because I am lazy. https://pieofthebeholder.com/2011/02/14/pie-12-blueberry-sour-cream-pie/

@gulfporter Wow ! Would you share the the Rx for that ? looks like something I might make w pre-made pice crust !

Blueberry sour cream pie with pecan crumble topping.

Se used to get those Dorot products and I often look for them but I haven't seen them in years. Too bad too, as I really liked them.

used to be only Tj's carried them . now Tj's no longer caries the basil , just the garlic https://dorotgardens.com/products/ all the major supermarkets here carriy some of the series. MarketBasket has Basil // Cilantro //Garlic / onion / sometimes ginger. they keep forever in the freezer . I use 3 - 4 basil(s) , one garlic for my daily pasta dish I micro them in EVOO until warm and let sit while I do the rest for the linguini.

This is something I hadn't heard of before, so I can't comment on whether they work well. I will note, however, the potential for a neat piece of equipment that will become difficult or impossible, or at least terribly expensive, to repair or replace when necessary. I've managed to ruin one vacuum sealer already (countertop variety) because I wasn't careful enough to keep liquid out of the pump. If that had been built into my oven drawer it might have been a nightmare. As it is, I could easily replace it.

Traveling this week for work and have only a mini fridge and micro so- premade work salad. Allegedly cobb with Bleu cheese dressing. Rounded out lunch with unpictured cottage cheese, apple and pickles.

I've never seen those! I'll have to be on the lookout.

@Shelby Fine work ! I dont think the smaller stems matter much when processed but that might just be me. when you run out , try these :

The cilantro that comes up every year has been especially good for some reason but it's already starting to flower and bolt. I wish it would last longer. Yesterday I picked a huge bunch to freeze. First I blanched the bunch in boiling water for 10 seconds. Then I put it in the salad spinner to get it dry-ish. Next I spent forever picking the leaves off (I'm sure a bit of stem got in there too but that won't matter). Then I whizzed it up in the food processor with some olive oil. Froze it overnight in this bendy ice cube tray Vac packed just now and back in the freezer. I can throw a cube in whatever and then seal the bag back up. I thought that bunch would make a lot more but I was wrong! Oh well.

Oooooh! I hope you post more and I hope you have a wonderful trip! My stuff hasn't been very exciting or picture -worthy lately. I'm ready for some garden veggies. Big salad night using leftover fried chicken tenders and shrimp Last night was fajitas for Cinco De Mayo

Well. I have to eat my words here. I even had Ronnie smell these ribs after they were thawed and he thought they smelled great (as did I). He smoked them for a few hours and then I SV'd them for 24 hours. AWFUL. SO freezer burnt. Disappointing. The texture was wonderful. But the taste UGH. I need to be more careful about eating things quicker.

I’m travelling in Europe at the moment and Food glorious food is glorious. Sampling the food in the Emirates lounge. This was a little 5 star spice duck pie with braised eggplant and broccolini Had to have a little chocolate patisserie below First breakfast in Venice was a small smoked salmon quiche and a cappuccino. Below…Lunch was squid ink spaghetti with what they called a mixed seafood ragu… had flavours of garlic and saffron. This was delicious and not expensive.EUR 35 euros for the two plates.

Yeah … the English description might be too „specific“. German Sülze refers to anything jellied, and our headcheeses are more often than not made from Schwarte (skin) rather than head, simply because pigs have far more skin that heads 😉 A popular (zero effort) treat in Germany is cubed pork belly, skin on plus some spices and pink salt, stuffed in a glass with a minimum of liquid and then pressure-cooked for 2h. The result are tender cubes of belly in very flavorful jelly. Scoop out on same rye - heaven !

I would 100% recommend considering a combi steam oven even if it doesn’t have the temp control desired for sous vide. It’s hard to explain what a difference steam can make in roasting at higher temps without drying things out, getting that perfect crackling crust on a loaf of bread or (my most used function) reheating leftovers. The steam combi oven I have doesn’t have the temp control I’d want for sous vide cooking but it’s enormously valuable all the same so don’t reject the concept out of hand. I think Gaggeneau makes the most desirable combi steam oven that offers good sous vide temp control. It’s frightfully expensive, but I’d economize on almost everything else in a remodel to get one!

Head Cheese , like all other Rx's varies considerably . assuming the meat comes from the simmered head ( + tongue ) it's all about the seasonings and the quality of the gelatin. and some one else makes it it takes so much work , its very hard to find in a world dominated by Agra-Con. Too bad I say.

That's about all I do, too. It seems to me that one of the hardest parts of this recipe is finding the pig's head. For years now, the only way I've ever seen them is when they are still firmly attached to the live pigs.

Pasta with shiitakes in simple tomato, red wine gravy.

Sorry to evoke such memories but thanks for the recipe. Maybe 30 years ago but today, cooking for one, my kitchen energy extends to maybe boiling water for pasta if I’m feeling really adventurous.

If the Anova.2 is as troublesome as the Anova.1 was for a lot of people, I'd stay away from it. I have had my Anova.1 replaced twice under warranty.

@ChrisZ simply : SV in a vac bag in water vs SV in a controlled , accurate steam environment w/o bag : Water has more thermal energy than 100 % humidity. steam ovens are about humidity , not steam unless you go above 212 F // 100 C also , steam SV requires you protect the food from condensation . I looked at steam oven years ago : very expensive , and not very large. holds for the Anova , and the Anova does not steam clean. a major feature of steam ovens. SV in water w a circulator . Id say.

Found you a recipe for it. My mother in law used to make it all the time and to this day I can't even think about it without gagging.

I'd also recommend Laurel's Heirloom Tomato plants. They have an amazing variety and you can buy just one plant (or you could years ago back when I did so - I don't know if they've changed their policy).

@JoNorvelleWalker, you can get small tomato plants at Shoprite or Home Depot, if you aren’t too fixed on a particular variety.

I'm not gonna opine on Bosch vs. AEG vs. Electrolux vs. MIele, but...it might help to think of whatever oven you buy and what percentage of your total budget that's gonna involve. Because if the Miele is a better oven based on whatever you learn, it may be expensive compared to the other brands, but a minor percentage of what you spend in total.