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Grilled pork tenderloin. Also threw a few leftover cheezy pinwheels (from puff pastry) on the grill.

That looks like a great salad....what's in it?

Another Pain de Campagne. Longer fermentation and baked a little longer.

Yes. Kinda tempts me to buy one of these devices, even though I don't need it!

I almost always use the bag jus from SV. it rarely looks very appetizing initially , but can usually be doctored up nicely . even the jus from corned beef , which is salty , can be saved and diluted w loe salt additions.

So you can wait til the rest of the functions go awry to use the coupon! This is some useful customer service!

Well, well, well! I put the pork jus (ozmazome??) into the refrigerator last night. Look at it now! I'm glad I kept it.

@Smithy They were from this package, but I did not have the Tuscan Fontina this morning.

They are from that big package I got on sale at Costco a couple of weeks ago. There is a cheddar, Comtesse, truffle something, and I need to go look because memory fails.

What are the cheeses? I'm guessing the medium-gold is Parmesan and the palest might be something like pepper jack? But the deepest gold one is a mystery to me.

Cheese plate for breakfast

The Liuzhou locals have come up with a cunning plan to protect us from the hordes of Tic-Tok morons expected to descend on us at the Chinese New Year starting on February 17th. Liuzhou residents are flooding relevant Chinese social media with bad reviews of their local favourites in the hope of diverting the unwelcome visitors to those places they don't like. I'm not at all sure this will work.

There may be an overload of information here for people who only want to know what Shaoxing to buy for home cooking, so here is a kind of summary and a few pointers. I'll start by saying to be wary of any Shaoxing which doesn't have Chinese on the label. Most (nearly all) are fake. The characters to look for are 绍兴 or 興趣. Both mean Shaoxing, but the first is as used in mainland China; the second as in Hong Kong and among many overseas Chinese. The names are a legally enforced guarantee the wines are from Shaoxing and made to strictly designated standards. The ingredients should ony be water, glutinous rice and wheat (水, 糯米, 卖/麥). Cheaper, low quality brands often add caramel (焦糖). If you live in a jurisdiction which mandates adding salt 盐/鹽, move! Or search stores licensed to sell alcohol. As with many wines, Shaoxing can be aged to improve flavour. Here is a key to most commonly found ages in Chinese. 3 years - 三年 5 years - 五年 8 years - 八年 12 years - 十二年 Anything over eight years would be a waste in cooking. Two more quality indicators for quality in cooking grade are 花雕 / 花彫 and 加饭/ 加飯. Happy cooking! For more details on these points, see above.

Turkish Lentil Salad with Sweet Peppers and Herbs from a Milk Street recipe - du puy lentils are cooked and mixed while still hot with a mixture of olive oil, pomegranate molasses, lemon juice, Aleppo peppers, sumac and cumin. Once it cools down to rt, the lentils are mixed with red onions, jalapeno, roasted red peppers and plenty of mint and dill. Served with some wiener wuerstchen

Had a splash out restaurant breakfast. Two poached eggs, hollandaise sauce, fresh baby herbs on grilled sourdough with a good sized helping of smoked salmon. Oh and avocado in there somewhere as well.

Braised short rib with peppadew peppers and cheese grits

I am glad it turned out well and I'm also glad you documented it. I look at this thread all the time for guidance.

I can't find my original post about this, but I found a vacuum-packed bag in the freezer labeled "Boneless Pork Shoulder, 2 lb 1-1/2 oz" with the notation "131F 3.5 hrs". It, er, also is dated April 2022! But it looked good, except that I maybe detected some frost developing in the bag. Out it came, and into the refrigerator. Today I finished thawing it in another sous vide bath at 131F. It probably got about 2 hours' worth but that was just me doing other chores and figuring it would all come up to temperature. I wish I'd taken a picture of the sealed bag after thawing and before opening. There was 1 to 2 cups' worth of juice. I tasted it, saved some, gave the dog a taste. Maybe I'll use it for gravy, maybe not. I took a slice and made it into a grilled dinner sandwich shown here. The rest of it you can see peeking out from the bag before I rewrapped it and put it into the refrigerator. Why exactly I did this particular work is difficult to tell now. My husband was still alive then, and we had different ideas about how pork roast should be cooked (his was good, but he considered it the One and Only Way whereas I liked to experiment.) We liked pork sandwiches. Maybe that's what I had in mind. Tonight's dinner sandwich is good, but this would also lend itself to a quick reheat with gravy from the drippings. At any rate: 131F for 3.5 hours gave me the exact texture and doneness that I wanted. If I can find my notebook, I'll enter it!

Griddled dinner sandwich made from a slice of sous vide pork roast (more information here). The condiments are mayo, mustard, butter on the outside, pepper jack cheese all before griddling. After griddling, I added spinach and sauerkraut. Delicious. Filling. I've eaten about half, and the rest may be tomorrow's lunch. The potato salad comes from a recipe in Samin Nosrat's Good Things (eG-friendly Amazon.com link). I didn't have the dill or celery she specified, so I settled for quick-pickled red onion. More discussion about that recipe here.

Completely agree. I wrote back and thanked them. I got a response just now telling me to take as long as I wanted to think, the 30% discount will be available at any time so that's really nice.

Pasta with Peas, Squid, Tomato, and Parsley from Six Seasons of Pasta. I kind of mucked up this recipe, due to not reading it carefully, but still enjoyed my meal. I recently made another squid recipe from the book so I assumed I knew the drill but this one is a long cooked squid recipe. I really prefer the snappy texture of quick-cooking, particularly as my squid were small. Think finger puppet size with some barely pinky-size. Not really the best choice for a long cook. The tentacles all disintegrated. But, in doing so, they nicely flavored the sauce. I chose snap peas instead of regular peas because I had them on hand but knew they were unsuited to the 40-50 min cooking time. I went with 20 min for half the snap peas and 10 for the rest, both of which I thought was too long. Honestly, the longer cooked ones were a better fit here so I can see where he was going with almost mushy peas even if they’re not my jam. Unlikely to make again but I appreciate the learning experience.

It's also difficult, nay, impossible for me to find in my township. There are a couple of large Asian supermarkets in an adjacent town. I went once and asked for it. The staff is not too fluent in English and I knew that so wrote the name on a piece of paper (because perhaps my poor pronuncitation was a big part of the problem,) a staff memeber passed it to another, they both had a laugh and handed the paper back to me. In B.C. the only "wines" available in grocery stores are heavily salted to discourage drinking. (Is that a problem in Asian countries?) I then went to our government liquor store who has a huge assortment of various types of sake and Korean fortified wines but apparently no shaoxing wine. ETA - we have recently been able to buy BC wines in selected grocery stores - nothing imported from other provinces or countries.

I have to drink some red wine to absorb that

Kudos to them though, for offering a discount.