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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.

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.

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

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.

@Ann_T that looks stunning , and Im sure tasted even better , if you will. and , its quite a mouthful , in the best possible sense .

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.

Forgot to post the egg salad sandwich I made for Moe the other morning when I baked the focaccia.

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.

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.

@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.

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!

That's pretty much the case for all curries and lots of SE and South Asian food in general!!!!

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.

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.

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.

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 !

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.

I want that.

Coconut curry cod with sweet peppers and rice

Would storing EVOO in the fridge be a bad idea? If so, why?

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 ?

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.

@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,

Home cooked dinner, stir fry prawns, spinach and bean sprouts.

Home cooked breakfast and it was good