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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.

haha... peel. eat. 🙂 no vampire near you - no wife or any other human being, either 🙂 it's a very basic fisherman's dish, traditionally served by the lake/river where you caught the fish. (I must admit I cooked mine at home)

I've posted this recipe before: https://www.seriouseats.com/new-orleans-style-red-beans-rice-recipe Finished portion which we had for lunch. I took some pictures while cooking: We use 2 large le creuset dutch ovens each has 1 lbs (dried bean weight) along with other things in recipe. We don't cook the sausage in the pot instead we use a ham hock or in this case the bone joint end of a ham. Once it cooked for a few hours then reduced a lot the two pans were combined: That includes the container, so about 10 pounds. ~3700 grams translates into 310 per pair of servings. The 12 sausages I cooked sousvide and cooled. 1 per bag, 11 bags into the freezer, 1 portion was lunch today. We do this every fall and enjoy it every few weeks until spring.

@zend very interesting how do you serve the raw garlic ?

As far as I recall, vindaloo sauce includes vinegar. Perhaps pre-boiling the potatoes would have helped? Vinegar tends to keep fixed the pectine that holds the potatoes' flesh together... My 2 cents.

Saturday, sweet potato vindaloo from Meera Sodha's Fresh India cookbook. The sauce was delicious, but the potatoes never softened enough, even after tripling the cooking time. We ended up scraping the sauce from the potatoes and just eating the sauce with the rice. The sauce was good enough that I will make the recipe again, but not with sweet potatoes. Maybe cauliflower would work better. I don't know if there was something wrong with my potatoes or if it was the recipe. Sunday, spaghetti with spicy turkey meatballs.

I have a small baguette purchased from the baker at last Saturday's farmers' market. They use no preservatives so it was likely baked last Friday. How do I use this in the panini press? I asked if I could revive the baguette in the Anova Steam Oven thread here.

I have a small baguette purchased from the baker at last Saturday's farmers' market. They use no preservatives so it was likely baked last Friday. Can I revive this baguette in the APO? What time and temp? @Rickbern @JoNorvelleWalker The baguette's destination is to be used in the panini press. (Thread topic here)

First was pureeing tomatoes and chilies for the salsa picante to go with posole. Next was pureeing more tomates and chiles to go into Mexican picadillo de carne molida. [I seem to have Mexican food on the brain these days . . . .]

Pan-seared carp (wild catch). Some people call carp "pig of the fishes". I believe they are right. Fatty and delicious. Served with raw garlic, Romanian way.

I'm curious, what was the first thing you used it for? 🙂 I love being able to purée hot soup in the pot, but also use it for things like pesto and hummus.

My neighbor gave me an immersion blender several months ago -- she is purging and turned out to have two of them -- and I only just now pulled it out to finally use. Man are these things useful! I don't know why I haven't BEEN had one!!!

Hello all. I got out of the business 8 years ago so my skills are nearly non-existent. I'm starting to make chocolates again for my own consumption. My question regards the proportion of liquor in formulas. I'm not worried about legal issues, more so how much how much cream should be removed when adding liquor, and any other issues that can be caused by adding liquor. Thanks for the help, John.

Rusack 2017 Ballard Canyon Reserve Syrah I thought this might be over the hill but it still has a delicious balance of fruit and earthiness. Rusack has been one of my favorite wineries for years and it’s the last wine club I belonged to. I even liked their Chards which weren’t overly oaky. They closed up the club and their lovely Santa Ynez Valley tasting room last year and went to an allocation system. I missed the ordering deadline for their first allocation last month but understand the prices were quite high. Not sure what they’re up to but I’ve still got a few bottles of Syrah, Pinot Noir and Cab to enjoy.

Sounds fantastic. Hope you have a wonderful time. Can’t imagine ordering the turkey

The pork shoulder roasts total a little over 18 pounds, so I won’t be buying a third one. I’m grateful to be given them. Frozen solid, so I’m not sure when I’ll be cooking them, but not today! Along with the pulled pork mac n cheese, coleslaw and roasted sweet potatoes are still being considered as sides. Neither is complicated and that is helpful to me.

@TdeV Adapted from a Christophe Felder recipe... Translations for our North American listeners: pâte brisée = pie dough or non-sweetened shortcrust; caster sugar = superfine or regular granulated; cornflour = cornstarch; clingfilm = plastic wrap; oven temperatures are 450°F and 500°F; size-wise, this is for a pie just a touch smaller than 9-inch x 2-inch.

It is wonderful! And they bring so much food to you, it is ridiculous! We had leftovers galore last year. And despite it being such a busy day there, the service is wonderful as always at Lidia's. Lidia sometimes comes to this location for events--I'd love to be able to attend one and meet her.

Phoodle #1289 5/6 🟨🟨⬜⬜⬜ ⬜⬜⬜🟨🟩 🟩⬜⬜⬜🟩 🟩🟨🟨⬜🟩 🟩🟩🟩🟩🟩 https://phoodle.net

This sounds great. As I was looking at the recipe I flashed back to a favorite dish at my favorite Italian resturant (Il Capricio, Waltham MA). They have a porcini souffle that is awesome. I found at least on recipe for it on the web. I love mushrooms. I got a huge package of wild chantrelles at Whole Food yesterday and can't wait to start cooking them. Tonight is filet mignon, with purple mashed potatoes, sauteed chantrelle, and some as yet decided vegetable (squash, green beans, or Brussels sprouts.

Ooooooh! That looks so good. Could you please post a recipe, @Pete Fred ?