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I'm thinking on getting a stand alone induction burner - however with "temperature" control . . . I realize the sensor may 'err' - seeing only the pot and not the 'contents' - however, have thermometer, can overcome . . . I also see it would be very handy for 'many pots holiday cooking' type things - as well as long slow stuff, which I seem to be morphing more and more into.... thinking in the 6-8 inch range. kitchen has three separate 20 amp 110v circuits - I'm leaning toward higher wattage models. a lot has changed over the years - anyone have current experience/recommendations on 'temp control induction' doohickies?

Blueberry Sour Cream Pie with Pecan Crumbles.

Dukes has twang. I hate twang.

for completeness sake , Im adding Burman's the Aldi mayo : https://www.prospre.io/ingredients/burmans-real-mayonnaise-51897 Ill add my Dukes vs Aldi ( Burman's ) when I open a fresh jar of each at the same time. that Dukes has to last me a long long long time if i like it , as its up to $ 5.99 B is probably 3.49 , just a guess

I tried the Duke's and Hellman's test. I prefer Hellman's. This could be because Hellman's is what I'm used to, or because the jar of Duke's was past its prime. The Duke's flavor tasted somewhat off.

@Maison Rustique mentioned her fear that she sounded like a broken record in the Dinner topic. I'll second that, for myself, in the Lunch topic. But I'm going to go right ahead and celebrate this seasonal joy anyway. Rotisserie chicken, a delectable slice doled out from my final-of-the-season farmers' market tomato, pickle, lettuce, all on toasted sourdough bread. All that stack made it a bit of a Dagwood sandwich, and I had to eat it carefully as it dripped over my plate, but oh what a treat! I'll be sorry when that tomato is gone.

Call John at Ends Meat and see if they can source it for you.

Bumping this up because over here (including many surrounding posts) we've been discussing Duke's vs. Hellman's. I tried them side-by-side today, since I was finishing one jar and opening one of the other type. First, let's look at the ingredient lists. Hellman's: Duke's: Comparable, but not quite the same. (Has Hellman's always included sugar without my realizing it?) They use different acids -- Duke's two types of vinegar vs. Hellman's lemon juice concentrate -- and Duke's uses only egg yolks. Hellman's lists water as the 2nd ingredient, not the 3rd as Duke's does. Before reading the ingredient lists, I tasted them side by side two ways: first, with a little dab in a spoon and second, with a dab on a piece of chicken. To me, the Duke's tasted...cleaner, for want of a better word. There was a hint of something "off" with the Hellman's, maybe verging on rancidity. The Hellman's was older, and that might account for the flavor. Or maybe it's really the ingredients. Would I notice the difference in a sandwich, if nobody told me? Probably not. Do I have a preference? At this point, I prefer Duke's but I'll take Hellman's if I need to. Okay, who's next? Give us your tasting notes! And it doesn't just have to be Duke's vs. Hellman's.

They have the type of seeds which will find themselves stuck in the net of a chinois forever... I've never tried blueberries in my slow juicer, but that could be an interesting option if I need to preserve the pectin in the juice. If not, the Spinzall works wonders on the seeds. Definitely not a budget solution though 😋

I saw the $4.20 price when you posted but it clearly didn’t last long!

My kind of house guest! Was she willing to share any salsa verde seeds so you can grow your own? 🙃 I confess to eating various combinations of pears, Gorgonzola walnuts and toast on the daily. Sometimes for breakfast, sometimes later in the day with a glass of wine. The farmers market pears are so nice right now!

Another tin of sprats. Riga Gold this time. Couldn’t find the second tin of the previous ones. Had them on rye toast (less fancy rye bread) with sour cream and horseradish sauce, topped with red onion. Lovely, much smaller fish, more intense smoke.

House guest arrived with salsa verde from her garden so that inspired breakfast. Chorizo, white onion, spinach, cilantro, and salsa verde, finished with a scrambled egg and crumbled feta. Apologies for the poorly lit cell phone pic.

Broiled gnocchi with spinach and corn in a pesto cream sauce with basil on top

@KennethT I had a friend that used to do ' leather work ' i.e. made leather belts as a hobby. cow / steer leather varies in thickness depending on parts of the C/S belly , front to back might be what's used. front is thinner. Upper back was thick I recall good luck !

I've been thinking about making krupuk kulit - the unbelievably delicious and addictive puffed beef skin cracker common in Java (Indonesia) but have no idea where to get the fresh beef skin. Ideally, it's made from the softer, "inner skin" but I'm not even sure what that means.... I've looked at the Weee online grocer with no luck. I'd think Chinatown may have it, but I'd assume they have more pork products than beef ones... curious for any suggestions... Thanks!

@Victual Vignettes Congratulations . tasty work. for a braise , moving to fattier grain finished beef got youy to a better starting point and then you upped the game w all the other canges..

Here to f/u on my most recent effort and answer some of your questions. Also thanks to all who weighed in with feedback and tips. My two sad attempts which both involved grass fed ribs - the ribs themselves were smaller than what I normally used to buy, the marbling was not great. I did not purchase grass fed for any particular reason related to virtue or preference but rather because they were on special at Whole Foods; I bought some for immediate use and froze the other half which ended up being my second attempt. Fast forward to a couple of days ago - I began attempt 3 before I start receiving comments here, and then adapted and shifted as the comments started rolling in. Over all, the finished product was a huge improvement. Changes or specifications that I think made a big difference: I used larger (or what I would call "regular sized") conventional / not grass fed ribs. They had good color and marbling. Starting out, I abandoned all recipes and just went with muscle memory on how I would start a beef bourguignon. Brown the meat, take it out, saute the diced veg, add some tomato paste and flour, deglaze with wine, etc. - I browned them for longer than I had in the first two batches. I let them get to a deep, evenly browned crust on all sides. - I used diced onion and garlic, but large pieces of carrot as intended to remove those towards the end anyway and add "fresh" carrots for the last bit. - I used a better quality wine - we're not talking expensive by any means, but better than I'd used previously. A cab. - I used a higher quality beef stock. Store bought, but I simmered it at the lowest temperature with a head of garlic and a pile of fresh sage and thyme for a bit before using. - I cooked the ribs in my 7.5 qt Staub, in the oven at 250. I did not even touch or look at them for the first 2.5 hours. Previously, I had done stove top on my gas range, and I feel that I got way to fussy with checking them and as such there was a fair amount of temperature fluctuation vs. just an even simmer for an extended time. They cooked for a total of 4 hours, uncovered for the last 45 minutes with some freshly chopped carrots added in to cook up. I allowed them to cool down for about an hour which made removing the fat much easier. I served them with a little gremolata made with parsley and lemon, and a mushroom risotto. Delicious. All in all, the better quality ribs, more thorough sear, controlled cook in the oven, and near - unlimited time to experiment and feel it out led to a much better result than I'd had previously. I got some great tips here. I will be trying them again soon to tweak some things here and there.

I think the biggest problem with a fast release while braising would be the homogenization of the liquid fat (that has rendered out of the beef and would normally be floating on top) into the braising liquid.

For my money, there's no dish better than Coda alla vaccinara: Brown them well. Mirepoix. Braise. Plate. Maybe some polenta too. And lots of napkins - and wet naps!

I don't know whether to laugh or cry.

Well, foo. I see that here, too, so it's not one of those individualized pricing things.

While enjoying an almond pastry during a morning meeting I shall never again rest a water bottle in my lap without the cap screwed on.

Green Thai Vegetable Curry from an essen&trinken recipe - green curry paste and garlic get first sautéed before adding butternut squash, carrots, eggplants, chili, ginger, makrut lime leaves, lemongrass and palm sugar and cooked in coconut milk and vegetable broth. Mushroom, cherry tomatoes and scallions are added later, before finished with cilantro, cashews and lime juice. Served over rice

I had no idea that blueberries had seeds!