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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.

Following up on this, I'll note that when the potatoes thawed they became very spongy and released a lot of moisture. The photo below is of the spuds, cut up to be boiled for a potato salad, with the dark bits cut away. I do not recommend the "freeze in the subzero garage" method of preservation although the potatoes still seem to be edible. I'll report on the resulting potato salad elsewhere. Edited to add: the resulting potato salad is good, but I think mainly because of the dressing. I think the potatoes have lost more of their flavor at this point. Still, as a vessel for a good salad dressing they aren't bad!

I didn't mean to suggest that you did something incorrectly. I don't know exactly what you bought. Although, looking it up I found on Amazon that it contains caramel which is another bad sign. Going by Amazon's price, I'd say you could probably find something better for very little more. Anyway, perhaps this discussion would be better in the Shaoxing Wine topic.

Hot honey and mustard chicken with sweet potato purée and roasted broccoli

@Paul Bacino I got my bottle in Chinatown BOS some time ago . still good. little English was spoken , but , they pointed out to me the selection and i got the most expensive : $ 7.00 its very nice for so many dishes, oddly , or not so oddly , Total Wine does not carry the win. so look to ChinaTown -ish.

@Paul Bacino I should have said that in NY State, an unsalted Shaoxing will only be found in a liquor store since our grocery stores aren't allowed to sell anything with a higher ABV than beer... anything higher needs to be salted so that it is not drinkable... your state may be different and allow normal wines/spirits to be sold in grocery stores.

The Shaoxing that is unsalted will only be found in a liquor store. Pretty much any of them found there will suit your purpose. I'll try to take a photo of mine when I get home tonight.... it's perfectly adequate...

I went out to the garage just now (-10F) and loosened a few potatoes for cooking today. At this point they're so frozen that they're comical: when they clack against each other, they sound exactly like billiard balls!

Lunch today is a very similar salad to yesterday's: roasted vegetables, cooked chickpeas, and (this is a change) a few bites of Juusto cheese, all gently reheated in the microwave oven, then tossed with spinach and dressed with the above-mentioned Creamy Sesame Ginger Dressing. What's especially interesting is that the dressing is even better now that it's had time to sit in the refrigerator overnight. What a delightful blend of flavors! (The rewarmed Juusto helps, too.)

I knew i'd get some expert advise...so what do i buy correctly?

I got another response. Ninja offered me 30% off on a new multi cooker or air fryer. I'd have to order directly from their site and they don't offer the 10-1 airfryer/ multi cooker that I would order if they had it. I don't want just a plain air fryer (that function still works so far on my Ninja) and I don't need another multi cooker to go with my 3 IP's lol. So, I guess I'll politely decline.

@Paul Bacino now that the Food Pyramid ' has be righted [ sic ] ' Id love to dig into a couple of those steaks . Just two. Get back to an even keel , before the ship sinks.

Doew the bottle give any indicaton of where that "Shaoxing" wine is made? I've never seen anything like that and their website gives no information. I do see from your bottle that it's salted. Never a good sign.

Finally back from our Australia/ new Zealand trip--i get to cut into this 35 day dry aged prime rib covered in wagyu fat Thank u @haresfur and @sartoric--for your tips - we did a few excursions but trip was for a wedding.. Queenstwon was awesome btw

I started out with a nice fatty 3/4 lb skin-on belly filet. The filet was dusted with the spice blend then I added a couple of very thin slices of orange and lemon. The filet was covered with a mixture of 1/3 cup each of kosher salt and granulated sugar and vacuum bagged. The cure time was 48 hrs. Here's photo of the filet after the cure was washed off.