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@FrogPrincesse Im wondering if youv'e tried Bulgarian feta ? possibly , right out of the brine , cut to order ? I mention ' from a brine ' , ie a Middle Eastern store , as the series there might be ' fresher ' I tried about 8 feta's at a local-sh Middle easter store. I was surprised at the noticeable differences . all very interesting , texture , salinity , creaminess, varying I was surprised at the creaminess of the Bulgarian , w s muted salinity.
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The parsley crackers aren't awful but they aren't great either. They taste mostly of garlic, with a hint of dried parsley (which doesn't have much flavor to begin with). Here they are with the parmigiano reggiano stravecchio (which is a favorite). Lately, the cracker offerings at TJ's haven't been that great, I used to love their beet crackers (which also happened to be gluten-free) but they disappeared from the shelves a while back.
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Stuffed Peppers with Chili and Vegetables from an “essen & trinken” recipe - green bell peppers are filled with a mixture of ground beef, tomato paste, cumin, smoked paprika and tarragon. Roasted in the oven together with zucchini, cherry tomatoes, fresno chili, smashed garlic, shallots and thyme
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I prefer the Greek feta (in the white tub), it has a lot more flavor than the Israeli. It's also cheaper as you pointed out. About "cow feta" - in Europe, feta cannot be called feta unless it's made from sheep or goat milk. Cow feta lacks the distinctive flavor of feta.
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@Ann_T that looks stunning , and Im sure tasted even better , if you will. and , its quite a mouthful , in the best possible sense .
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Typically, infused oil needs to be refrigerated due to botulism concerns as the oil keeps any particles in an anaerobic environment. Especially with garlic which is known to be (from what I understand) the most susceptible to botulism concerns when submerged in oil.
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lifemore joined the community
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OK, gotcha about storing the EVOO. But why is it OK to refrigerate the infused oil? Also .how.about an example of an infused oil just so i know we're on the same page.
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bad idea. olive oil - EVOO or other - congeals when refrigerated - various compounds congeal and different temps. to "make it whole" requires extended 'thaw' times - the thawing attracts moisture and 'un-nice stuff' from the air. buy what you use within +/- one year, keep it in a dark glass bottle, keep it from constant light exposure, store in a cool dark place . . . as is the phrase. if you do "infused (olive) oil" then yes - use fresh, refrigerate left overs, and use before ~ two weeks.
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@Smithy even if your plan is to slice your SV meats for a sandwich , a little Maillard on the surface will be noticed. save the jus , dry the surface off , and consider even a brief torching. takes a few seconds , and its well worth it. I always did this w anything SV I plated up. doing the whole dry TL at one time , then refrigerating for later also works . if the jjus is tasty , I re-refrigerate in the jus , and use a bit on each sandwich.
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Thanks, @blue_dolphin and @KennethT. I can definitely see the advantage of giving this a quick sear, for that Maillard reaction and the extra flavor it imparts, as well as to improve its appearance. (That pale damp surface doesn't look very attractive, does it? ) In this case, odds are I'll be slicing it for sandwiches or cutting it into finer pieces to add to a sauce, so it may not matter as much. Over on the Dinner topic I'm seeing a lot of good-looking curries!
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That's pretty much the case for all curries and lots of SE and South Asian food in general!!!!
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I'm late also, but I used to make pork tenderloin - I'd put a bunch of pureed chipotle in adobo in the bag and sv at 135 just until done, depending on thickenss. Chill a bit and then sear with high heat - I used to serve it with a sauce made from reduced apple juice, onion and green chilli.
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Late to the party here but this post from @Shelby has nice photos of a pork tenderloin she cooked at 135°F for 2.5 hrs. That’s the timing I use, followed by a quick sear.
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The aforementioned pork tenderloin spent the night in an ice bath. Just now I opened the bag and tested it. Pretty good! The seasoning (2 parts ground cumin to 1 part mild Hatch green chili powder and 1 part garlic powder) is good on it. It could use salt, but that can be added later. The texture is about right. I'm glad I didn't let it go as long as I'd originally planned. This was 140F for 3-1/2 to 4 hours. It'll be good on sandwiches or in tacos or salads. It would also go nicely in a sauce atop, oh, rice. I wouldn't go out of my way to buy this cut of meat again, but I'll easily be able to use this one. Thanks to all of you who offered advice on timing.
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We all have our favorite pepper mills , or , the ones we use every day . Ive had several over the years . this one https://www.francecorner.com/2625-perfex-pepper-mill.html I got from FR many many years ago , very affordable back then , and was impressive to have , but a pain to use. the current work horse is very ordinary , but got the job done. but sometimes the mechanism would fall out , and what a mess , So : the old one , on the left the new OXO https://www.target.com/p/oxo-softworks-pepper-grinder/-/A-13557789#lnk=sametab a buck cheaper @ Amazon , but I get a % 5 discount , and was buying cat litter anyway ... OXO again came through w an item that is very easy to use , and had more features than I thought. it came w pepper corns ! ttey are not bad. very easy to adjust . you do need to turn it over to use , but then there is less pepper dribble on your counter. a delightful surprise it is !
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I won't be making bread over the next few days, or roasting. But it won't stop me from making foods that some consider "winter" foods. I love a hot soup even on a really hot day.
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Would storing EVOO in the fridge be a bad idea? If so, why?
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Items like the above confirm there are plenty of people w extra disposable income , and no taste what so ever. why not take their money and run ?
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I'm the exact opposite. Once it hits 80s,I refuse to turn on the oven-AC or no. If it can't be grilled or made stovetop, chances are it won't happen.
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@Smithy I never do pork tenderloin , its basically flavorless and due to its tenderness , way over priced. I agree w the comments above . as you have picked 1240 f , < 6 H might be fine. pls let us know. one thing about tender loin , as its so neutral in flavor , adding a lot to the bag might help should the future find you w a TL Grated fresh ginger , a lot . hoisin sauce ? dijon mustard ? at the end of the SV , chill , wipe off the flavorings , to get a dry TL then pan sear very quickly ( from cold ) to get some color. slice thin,
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