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You can dry brine it for 72 hours, if need be. No. Cook it via a traditional method (roast, pan sauté, braise, etc.); Judy Rogers wasn't sous-viding!

See, I was always led to believe (that's what cooking school will do) that a batterie de cuisine is what's used to prepare and serve food. In which case, I have a lot of stuff. But now that I look at the title of this thread, I see it explicitly calls out "Storage." In which case, a ton of "deli containers" in varying sizes. Some oxo glass storage for fridge, and some rubbermaid. I do so little freezing of cooked product other than stock and tomato sauces, and have so little freezer space, that it's not a big item in my batterie!

I will have chicken dry brined for 24 hours tomorrow morning. An hour or so later, I'll be having a medical procedure in my mouth, so I'm unlikely to be interested in roasted chicken tomorrow night. Can I dry brine chicken in the fridge for 48 hours, or should I plan on cooking it tomorrow? If I must cook the dry brined chicken, can I sous vide it? I have some remaining clarified butter which I could put in the sous vide bag, in case that's a good idea. Thoughts? @rotuts @JoNorvelleWalker

Thanks to the above recent posts I was reminded to use my A4Box to make chili. Here it is - bubbling away. This thing works amazingly well. Clean-up looks to be relatively easy as nothing is sticking to the bottom. I'll be using it more in the future. My only quibble is that i wish the actual convection plate covered the whole bottom. But, there is something to be said for pushing, in this case, onions to the side while you brown the meat and not having them get frazzled.

I loved the Urban Peasant - started watching in my early teens. Most of my friends raced home to watch The Young and the Restless while I tuned in to James Barber!

First-ever breast milk-favored ice cream now available nationwide For those in or near NYC, or for those who are sufficiently motivated to get there, free scoops are available this week.

Shepherd's pie. It's not PDO so there was Parmesan on top, a smidge of Saint Agur blue cheese in the mash, a teaspoon of Marmite and peas in the filling. Lots of mash!

When we're lucky enough to be in France, Significant Eater loves starting her meal off with a Ricard. Is your next stop Girona, or further south? Are you all on the medieval tour?

If you would follow my posts on a map you‘d see we are closing in oun Catalonia. Tonight last dinner in France, specifically in the beautiful town of Carcassonne … There are two things to be had here: snails & cassoulet. We went to a restaurant aptly called Escargot and had the former, while I purchased ingredients for the latter on the market for further installments … Ricard, for aperitif … Snails in herb butter - very good … Paté and pan-fried foie gras … Skewered duck with a cherry-vinegar reduction … Swordfish. This was fantastic 🤗 For dessert: salted caramel pain perdu … And probably the biggest profiterole I‘ve ever had … Happy and full we went back, got some dried beans, confit de canard & Toulouse sausage on the market. Next to the carparl we passed a Brazilian restaurant and I admired the sense of marketing genius at work …

I wish someone would make square or rectangular containers in a range of sizes that use the same lids. Deli dishes fit this description with sizes from 8 - 32 oz, varying in height but accepting the same lids. I find square or rectangular shapes store more efficiently in the fridge or freezer. I had a bunch of very sturdy 16oz square Rubbermaid containers I used for my work lunches and also as @rotuts describes to pre-freeze sauces, beans, etc that I'd remove and vacuum seal. I bought them about 30 years ago and am down to my last few. They served me well but now I’ve got a mishmash of different brands and random takeout containers that take up a ton of space and annoy the heck out of me when I need to find the right lid. Thirty years is probably asking too much as I probably won’t last that long myself but I wish I could find something fairly durable to invest in. Any suggestions?

The TJ's Greek feta is my preference as well, though for slightly different reasons. If they’re out, the Israeli is an acceptable option.

I finally got around to opening and trying the Israel feta. I much prefer the other brined feta that TJ's carries as shown below. The somewhat milder flavor and softer texture makes the above feta my preference. Also, removing the top and opening the conainer of the Israeli feta was, for me, more difficult than it should have been. It won't find its way into my shopping cart again. Glad I tried it, though.

BLT’s on the menu for lunch today and delicious they were! Tomatoes and romaine from the FM. Will be making these again shortly. Dessert was a sour cherry cake made with Balaton cherries which are firmer and a little less tart than the standard sour cherry. These are delicious cherries, excellent for baking. Unfortunately, their fleeting season is over.

I buy those containers at one of the dollar stores. Nice and cheap and they last for enough uses that I don't get upset when they get cracked. I used Tupperware at one time and almost all of them have cracked. Those of course, were considerably more expensive and I have replaced them with the cheap ones.

Well all , over time , have are personal Batterie du Cuisine ., developed over time , changing situations and finance. That very very sharp Utility knife , and razor edged Watanabe's, along with their partners , the appropriate cutting board. Storage container ? The end of the line for your fine work ? not that vital , as there are many options. In my case , these days , I cook in stages , and purposely generate quite a bit of Extra . @JoNorvelleWalker asked recently , what do I due w so much ' extra ? ' well , it starts w a container , that then is frozen , and then its contents are Vac's : these containers used to come from Target , way back pre-pandemic . then MarketBasket carried them , generic , blue-top : the contents fit the medium VacBag , which I have a Zillion : its under the container . the container holds 24 oz or so . the frozen contents fit in the bag you see above , which then ends up down stairs in the New Frost Free Freezer . I looke the other day @ MarketBasket for a few more , and they styles had changed . Horrors of Horrors. so I looked into them @ Target , having the RedCard ( 5 % off , free shipping , no visits to the the store necessary ! ) you see a pack of 5 next to the VacMaster. this size is as vital to how I cook these days , as ( almost ) the Watanabes ! ) I use them for Ice Bricks : these are easily made in the hew refig , and vital for cooling rapidly , SV bags , and iPots the cooled food , non-solid get an overnight stay in the refrg Pork Ragu , in this case , but also stock , gravy , and the like. this creates , in the downstairs freezer , a library , mostly on the door , of Frozen Bricks : they fit nicely, don't they ? other items fill the main chest : for future use , becoming something else later. So , as MB didnt have this vital pice of equitment any more looked at Target , and they had them. order 10 units . $ 2.45 // unit. that should last for a while. these are reasonably durable , not disposable. if I ' lost ' any , its was because an Ice Brick got rapped a bit too hard on the counter , and the corner cracked. no big loss now with these replacements but FedEx delivered the Target box to the wrong address . Horrors ! so Target sent me a replacement ( 10 Units ) then FedEx or the person who got the initial box delivered it to me , and Target did not want it sent back : now 20 units == 100 ideal storage containers for how I cook these days . the Estate will be happy. , as am I . your storage containers , eventually ,as your cooking style ages , are an important part of your Batterie du Cuisine.

Inside came out nice ☺️

The last of the sour cherries of the season , along with some almonds, made a lovely 9” cake. Planning on serving with a scoop of ice cream or sour cream.

Half an inch or more I would say. I do the first cut, then go back and make sure it didn’t snag and miss anything. Then go back over it to make sure it’s deep. I’ve found it’s needs to be deeper than I was I originally cutting. I’ve finally gotten the ear to peel back well.

@RWood that's pretty much as I though. How deep do you cut to get such a nice ' spread ? ' I get the idea , so , no pic needed. thank you

Could be awhile ☺️. But, I’ll try to do that. I used a lame, and you have to cut at maybe a 45 degree angle. Kinda so it’s underneath a little so the ear will peel back.

Oh, cool! I'd never thought to check if episodes were available there, or on CBC Gem.

Literally: something that exists

@RWood that looks delicious. The next time you bake a similar loaf , will you show the ' slash ' you make before you bake the loaf ? Id like to see what it looks like that then gives you such an attractive ' boost ' thank yu for sharing.

Roasted garlic and rosemary. Finally used my new cast iron Dutch oven I got at the Lodge store in Tennessee. Worked great!

Did they Glow ?