All Activity

I'm on a serious tomato-and-cheese kick right now, probably trying to cling to summer's glory for a few more days. I've consumed all the bacon I cooked a few days back, so today's lunch was an open-faced alternative. Toasted sourdough, slathered with mayonnaise and Zatarain's Creole mustard, topped with several slices of Margherita Brand Thin-sliced sandwich salami and some sliced cheddar. That went into the microwave for, oh, 25 seconds to melt the cheese and slightly melt the salami. The whole was topped with a slice from my last heirloom tomato, then a good-sized lettuce leaf. It was messy but delicious. I probably won't want dinner beyond a salad. (I must say, Amazon's price for this salami is lot more than I pay locally! I hope it isn't a sign of times to come. Maybe it's because it's a new batch? To be released in October (eG-friendly Amazon.com link).)

Chicken sando with apple chile slaw. Sorry for the crappy photo, but it was good. Yesterday, I had fancified chicken and waffles for lunch at a local restaurant. See here. Leftover chicken came home and wanted to be used. My favorite of the fancy additions was an apple chile slaw, which was really just julienned apples that tasted to me of apple cider vinegar, cayenne and a hint of cinnamon. I thought it would be a great condiment with pork or roast chicken. I transferred the flavors to a more conventional slaw with apple, cabbage and Fresno chiles, dressed with mix of honey, apple cider vinegar, a dried chile mix, cayenne, cinnamon and just enough mayo to bind it together. Happy with the result and would make again

Please update us with your thoughts on any options you try!

Early holiday brisket w/ prunes and dried apricots. Not shown roasted carrots and parsnips.

Tinga de calabacitas: Seared zucchini with roasted tomato, chipotle, and chorizo, plus roasted garlic, white onion, and Mexican oregano, garnished with feta cheese. I've said this before but I do love tinga. Rajas de chile Poblano: Roasted chile Poblano, sliced white onion, and garlic, glazed with a thyme, Mexican oregano, and bay leaf cream sauce. Another favorite. The two complemented nicely.

A NYTimes Cooking recipe for pearl couscous risotto with roasted cherry tomatoes, pesto, and fresh mozzarella. We were out of fresh basil so I used chives to garnish.

One of the two vendors we've been speaking to plans to use the rabbit in a 50/50 mix with chicken thighs. The other (less experienced, I suspect) did some Googling and thought that duck fat might be the optimal option. We're due to cull some juvenile roosters in the next week or two, so I plan to start saving the pockets of fat from their body cavities for this exact purpose, and we'll see how that goes. Of course, our spoiled and pampered bunnies have rather high levels of fat, by rabbit standards, but it's mostly concentrated in two strips cushioning the kidneys, running along the surface of the tenderloins. When I deboned all of that rabbit meat for grinding, I did make sure to keep it all and get it into the packages. Rabbit fat isn't the tastiest of stuff, I have to say, but it doesn't taste bad either. As long as it brings the lipid content I'm sure the sausage's seasonings will easily mask it.

Thats my experience as well. My folks have had chickens since long before I was born and they can be downright hateful birds. Snakes, frogs, mice etc.... nothing is safe from the modern dinosaurs! @chromedome what do you use for added fat in your rabbit sausages? Or are the older buns fat enough to not need supplementing?

I appreciate the responses everyone, thanks!

The waffles do look crispy! Thanks for the video, but thanks also for summarizing the ingredients and weights in this post.

I read your first post and I may be slightly off in terms of the food you are cooking. If you really have no interest in searing food, I think you might be better off with an evasee than a wok. If you want to go for a wok, having had a couple, I find cheap, thin ish carbon steel ones, well seasoned work better than fancier ones.

opted to try the enamel CI for a cheese souffle . . a five egg, for two - worked out well.

@ElsieD Yes, delicately crispy on the outside, light and fluffy inside. (If holding, transfer to a wire rack to avoid soggyness. Refresh briefly in a toaster/grill if you like.) I'll let you judge the level of crispness here. You can watch him make them here.

Are the waffles crispy?

@blue_dolphin that looks like quite the place . Id be all over the Salmon.

@AAQuesada I'm by no means a seasoned waffle-ist, having only inherited a cheap 'n' cheerful machine last year. These are by François Perret and are what I make when I've an excess of egg whites. Here's a French/English video that's pretty straightforward, and the YouTube subtitles are fine. In my small machine for six waffles: 125g flour, 25g sugar, 3g salt, 150g milk, 75g butter, 140g egg whites (four).

White Anchovy Tagliatelle pasta. This had strong flavours ( garlic and the anchovies ) mellowed a little by the lemon juice. I forgot to add fried bread crumbs until after we started. This tagliatelle is a little too wide for my liking. This is what ‘they’ call a dry pasta dish with olive oil and a little lemon juice the only moisture.

Variation on Stifado with Pork - made with cubed pork shoulder, plenty of onions, garlic, celery, carrots, potatoes, diced tomatoes, tomato paste, oregano, cinnamon stick, bay leaves, thyme, red wine and beef broth.

Do you have a favorite waffle recipe? those look pretty nice!

I'm not sure what's going on here and even less sure I want to find out. This is presented as a 肉月饼 (ròu yuè bǐng), literally meat mooncake, but as always in China 'meat' without a specific identification is pork., so pork mooncake. I won't be trying it.

This arrived from Italy today - ordered it in July. Farina bóna - can't remember why I had to have it - but first things - in chocolate and gelato.

In order to preserve my remaining pantry of elderflower infusion until I have the recipe dialed in, I decided to try the low acyl gellan gum cold hydration and Flaxfiber approach with another falvoured liquid (and a few other minor tweaks). The result is a cultured milk (2,6% milk fat) sherbet: The flavour was bright and refreshing, with just the right balance between sweet, salt and the tang from the cultured milk. "Rocherability" after one spin in the Pacojet was close perfect too. It could perhaps benefit from a slightly more creamy mouth feel though, so I'll try to increase the amount of Gellan gum from 0.51% to 0.55% next. A small addition of skim milk powder could also be worth a test. If I manage to dial this in perfectly, and provided that cold vacuum infusion can deliver the right thyme flavour, this may end up as my new preferred base for thyme "ice cream".

Tonight’s dinner is rack of lamb and corn on the BGE, mini Yukon gold potatoes and the last of the Paris market carrots from my garden. I sauted the leaves of a Brussels sprout with the carrot and potato.

Surprise, surprise. After all this time, I've just learned that if you're selecting an oven temperature from the front panel and, keeping your finger steady on the + or - button, if you lean your finger to the left, the temp will go up (or down) in tens of degrees, instead of one degree at a time. (I don't use the app, except for dubious Anova toast 🙃 ).

I lost one of the little rubber feet on mine a few years ago. I ended up replacing all of them, and they're much grippier than the originals. I don't know if that was because of age, or if they changed the material. It used to walk a bit when working hard, but it dosn't move anymore.