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Was there glucose in the recipe?

On goose recipes, I found the following from Alwan-E-Nemat (Translation: "Colors of the Table"): A Journey Through Jahangir's Kitchen by Salsa Yusuf Hussain. Please see attached recipe pages along with cover of the book. This is "time travel" cookbook from Persian scholar Salma-ji. From the introductions of her book, she translated the Persian (Farsi) manuscript and modernize the recipes via down scale, etc. Because the real recipes were in banquet-portion for guests of the Fourth Mughal Emperor Jahangir (23 July 1547 – 28 October 1627). Maybe one of these days, I'll brave and make it. I practically have almost every single ingredient in spice collection except the goose!

I read in one book that smoking fish makes your smoker smell like fish. Some advocate for having two smokers, one for fish and one for everything else. That would solve @gfweb's dilemma! I have not been careful about clearing smoke before opening the door of the GE, and since I've been using it a good bit the smoke smell in the apartment is noticeable. Smoke detector still silent, and CO detector reads zero. Last night I shredded half the remaining smoked bluefish and made seafood paella. Not bad. If anything the dish was under salted. In addition to the fish I used a can of smoked mussels which had salt as an ingredient. Tasting some of the shredded fish alone I was delighted that it was not too salty. I may try making some sort of smoked bluefish dip if I can find a recipe. Today is a day off from work, and I planned to smoke a pork belly. But the heat and humidity is awful. Heat advisory in effect tomorrow.

Sorry for the delay in posting our July 4th pizza. Dough pushed out to create a rim. Thin layer of olive oil applied to base, blotted up. Garlic powder. Added 3/4 pint blueberries. Covered blueberries with thin slices of Bayley Hazen Blue Cheese. Added mozzarella and shredded Parmigiano Reggiano Cheeses. Baked for 7 minutes at 550ºF. Added some fresh rosemary from the garden. Quite juicy!

It's a cool and rainy day in Tucson (we went from 103 yesterday to 70 today). Good baking day! Blueberry sour cream pie.

A couple of old favourites revisited. Portokalopita... And an individual strawberry and vanilla cheesecake...

Okay. I used salt in the rub. Most of the rub fell off with condensation. I'll taste the jus though. Got it. Will need to make some bread soon! Not sure what's going in the herb crust yet.

I do want to try that egg white crust, for sure.

Wow, what a menu! Like a culinary tour of the archipelago? 🙂

Re: Chimichurri, I just meant that I'd probably finish it naked and then drown it in spicy vinegar herb sauce once it hit the plate. But that egg white herb crust is real nice!

Breakfast the next day: Beef soup station: beef meatballs, fish wontons and fried fish wontons, shredded cabbage and bean sprouts wheat noodles (in the back), rice noodles, (l-r) kecap manis, chilli sauce, sambal, fried shallots Rice and wheat noodles with beef meatballs and beef broth Beef in thin curry From the patisserie: Bolu serang semut - caramel cake that typically looks like an ant nest, with walnut, fruit and vanilla sauce Chocolate ganache with candied orange in the center, topped with cocoa nibs You may be wondering, "why so many desserts" for breakfast? Sometime around mid-meal, I started not feeling so well - when that happens, I tend to get a sweet tooth! Turned out that my wife was also not feeling 100%, so we decided to just lay around the pool for most of the day so that we could rest and hopefully knock whatever we had out of our system. At the pool, we had a few pots of ginger tea and some jasmine tea and started to feel a bit better in time to have a late lunch there: Fried chicken Beef burger with bacon and onion rings. The onion rings were perfect - crisp but you could bite through cleanly. Since we had a late lunch and weren't really hungry, we just went to bed early, hoping to wake up feeling 100%.

@TdeV Id do a dry crust , pan sear . dont toss out the Jus until you taste it . if its salty , but flavorful , dilute w low to no salt stock Ive always been able to use the Jus , but i SV and IDS w low to no salt on the rub and add 'saltiness ' later. and dont forget : left over beef , sliced thin the net days makes for a might fine sandwich.

We were still getting tired pretty early, so we decided to have dinner at a good looking Indonesian restaurant in the mall.... but before then, we stopped at the supermarket for more mangoes for the room: These are Kluwek (aka keluak, aka kluwak) - black nuts. For scale, each nut is about 2 inches or so across. They are hard as rocks - you need to hit them with a hammer to open them! Inside, the meat is oily and is like a smooth paste. In Indonesia, it's commonly used in a dish from East Java called Rawon, which is like a soup - we had it last time here. In Peranakan Singapore/Malaysian food, it's used in a few dishes, but one that I like to make at home a lot is called ayam buah keluak (buah keluak is the name of the nut) - typically, to cook, you scoop out the meat, season with salt and a little sugar, sometimes mix with ground pork, and stuff back into the shell then cook in the sauce with the chicken. The flavor of keluak is really hard to describe - it is chocolately, earthy, but also has a fermented almost alcoholic quality to it as the nut is actually fermented! When first harvested, the nuts have cyanide inside and must be treated in a lengthy process in order to be edible. It is first roasted, and then buried in the ashes for about a month (hence the fermentation). It is then cleaned and ready for sale. In order to use at home, it is typically soaked in water for 5 days or so, changing the water every day - only then is it ready to be cracked open. A lot of work, but sooo worth it. The restaurant for dinner: The menu was exhaustive!!! I think they tried to have dishes from almost every region in Indonesia!!! https://menu.remboelan.com/ Every table has a basket of crackers (krupuk). We took some shrimp crackers - really shrimpy. Stir fried kangkong (water spinach) White rice Chicken with sambal penyet - the chicken is marinated, then boiled, then fried and then smashed in a mortar with the sambal made from chillies, shallot, garlic, tomato, etc. Whole fish (I don't remember what type, but it was meaty with no small bones) in sauce Woku, from Manado which is in North Sulawesi. We will be heading to that area soon for some diving, but we'll be staying at a hotel on a small island, and the food there is certainly Westernized so I thought this would be a good time to have it in a way made more for locals. We also had it a few times when in Manado previously a couple years ago - you can see it here, but scroll down a bit. The spice paste is made from shallots, galangal, garlic, turmeric, etc. but also is made with a bunch of sliced herbs like pandan, turmeric leaf and Thai basil. Once we got back to the hotel room, we set up our supermarket haul: Mangosteen.... my favorite!!!

@btbyrd, Chimichurri seems to include 1/2 cup olive oil (which seems it might not work well with egg white froth). Or do you have a different chimichurri recipe?

Thanks, @btbyrd. The roast is on a cooling rack inside the pyrex cooking vessel, with about 3/8" condensed vapour with, it seems to me, ALL my seasoning spices. Grrr. It'll come out of the oven late this afternoon, whereupon I will dry it, put it in a bag and ice it. Refrigerate. On Saturday I will need to reheat and finish the roast. Here's my theory: Take out of fridge and rest for 1/2 hour. Reheat in the bag via sous vide for about 1 hour. Open the bag and dry the roast. Maybe skip the gravy. Then make the egg white herb crust with some herbs from the garden. Anova's top temp is 482ºF. 90 seconds on each of 3 sides? Thoughts?

After breakfast, we decided to try to walk around an area that was supposed to be among the most walkable in Jakarta - turns out, there really wasn't much to see there, so no interesting photos. For lunch, we went to a different local padang restaurant... A lot of padang restaurants put their dishes in the window. The selection provided as we sat down. Quite a few of the dishes are wrapped in plastic - to prevent contamination from one table to the next if not eaten, but not all of them for some reason. One dish we ordered - paru goreng - fried beef lung. This is a padang classic and is like a delicious meat cracker. This one was even better than others we had as it had an almost puffed texture to it. Most places make it so it's a little hard and you have to gnaw on it a bit but this one was almost crispy. Delicious with sambal ijo. Chicken balado Fried chicken serundeng - this is how it's normally presented unlike the restaurant before where the serundeng was served alongside. This serundeng was (I think) more shallot heavy than candlenut based. More singkong (cassava leaves) in thin curry Their version of beef rendang - while the sauce is thick, it's definitely not as thick as it should be in theory - as you'll see later on... After lunch, we headed back to the hotel for some more pool time.

Breakfast the next day at the hotel: Sur la plate: Gulai is the thinnest of curries on the way to rendang - it's soupy. With sambal ijo and merah and the squiggly thing is a fish based puffed cracker. This is basically chicken cooked in sambal ijo... With even more sambal ijo/merah, and some stir fried bok choy with a lot of garlic, and shrimp chips. More jamu The hotel also has an in-house patisserie and some of their wares are available during breakfast as part of the buffet.... this is a coconut creme brulee. Japanese souffle pancake - we weren't huge fans of this Chicken tongseng - like a thin soupy curry, with shrimp chips.

Never? That's interesting. I can post it, when I'm home.

There are many paths to deliciousness, and I have no doubt that @TdeV's roast is going to be delicious. Those photos look *TASTY.* I realize I'm late to the party and the roast is already in the oven, but my informed a priori thought would be to do a pre-sear (if you can) and then wrap the whole shabangalang in foil, then put the foil on the grate in the cooking vessel and cook it in the APO. Using foil is sort of like doing the "Texas crutch" in BBQ-land; seal the meat up so there's no evaporation and cook it slow and low until tender. The "wrap it in foil" APO suggestion comes from Dave Arnold's comments about doing extended cooks in the APO.... you'll want to have a barrier between the food and the steamy environment because if there's any sort of water soluble flavor on the outside of the meat, it will drip out when the steam condenses on it and drips down. I might use a cooling rack set over a brownie dish or something. If you do it that way, there should be enough convection around the foil package that you shouldn't need to worry about flipping it. Once the roast comes out, I'd let it rest, pat it dry, oil it up with some salt and pepper, and then throw it in the APO cranked up all the way in air fry mode. At least if I was going for a conventional roasty exterior. Since I linked to the ChefSteps chuck roast video, I just wanted to add that I've never had much luck making pan sauces with bag juices the way that they show in the video. That might just be a skill issue on my part, but cooking the junk in the bag has never yielded good eats for me. For jus, I just take beef stock and season it with Minor's beef base and it tastes "restaurant-y". Chefsteps's egg white herb crust finishing technique is a nice way to put some herbs on the meat and have them stay in place. But in the summer time, I'd probably be blasting this with chimichurri and wasabi rather than using woody herbs like rosemary and thyme.

Yes it is definitely sad. The hurricanes destroyed most of it, and some is growing back, but as I am sure you know, it is a long, slow process, and some places have seen more growth than others. The overly warm ocean water is not helping matters. Yesterday we finally had a chance to revisit Caneel Bay beach for the first time since the hurricanes in 2017. The National Park has fenced off the ruins and created a path to the beach using the old paved walkways of the resort. The destruction was still shocking to see up close after all these years. This was one of the restaurants, housed in the sugar mill on the old plantation grounds The boiling tower chimney cracked in the storms but is still standing And here are the remnants of some of the resort rooms The entrance to the one reopened public beach (five of the seven beaches on the resort property are still inaccessible due to dangerous conditions) The beach is still beautiful, peaceful and calm. We once stayed in a room on that point you can see. All traces of it are gone now. The last time we were on this beach, that big sea grape you can see was about four feet tall Here are a couple of snorkeling photos. Lobster hiding Feather duster worm and coral Mid phase French angelfish Stoplight parrotfish Grouper eating an octopus Beautiful flamboyant tree that we saw on our walk out Dinner was at STJ Speakeasy. Menu Drinks. I think we have two margaritas and a cucumber wasabi cocktail of some sort. There were no mocktails which was a little disappointing. I remember having something nice here last year. We shared three starters. A wahoo seveche with plantain A special of hogfish crudo and the tuna rose from the menu All were fantastic. We could not decide which we liked best.The sun set as we finished our appetizers This is really boring, but all five of us got the same thing for dinner, the catch of the day (grouper). It had a fantastic green curry sauce, which is hidden behind the fish in this photo. We shared two desserts, a chocolate cremeux with nougat and a flambéed pineapple with ice cream This was a fantastic meal, and will be hard to beat.

Despite being rainy and cool, my favorite summer meal again. (Nevermind that a roast or stew would have been welcome, the calendar says it's summer!) Afterwards, partner said "new blt rule, we make 3 each, not 2." Who am I to argue that logic!

Its pretty bad looking, isn't it?

@weinoo Indeed. however , I plate better than that , do not even try , and charge less.

For anyone who might wonder, Louisette was one of the authors of Mastering the Art!

As a once-famous chef once said: "Take it to the plate." Eel Bar Foul Witch is not so much how beautiful the food looks on the plate, but how beautiful it tastes once in the mouth!