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Not my experience at all. My mother served piccalilli with almost anything and any time of year. I had Branston Pickle on a cheese sandwich just yesterday (in China where, like me, they don't celebrate Christmas) and would eat Gentlemen's Relish for breakfast, lunch and dinner if I could source it here. I always hated piccalilli although to be fair I only ever got it from a jar - probably Heinz.

It's a vague reference to 'A Christmas Carol', as most people only get them out around that time of year

https://kristagilbert.com/davenport-soft-peanut-brittle-recipe/ Had it posted over in the workshop follow up.

That is correct. Battered and sauteed chicken was considered a French method for some reason.

What do you mean here by "ghosts"?

Have you checked your yeast raised pancake batter recently? 🤭

Not sure I'd google that on a work computer 😁

A couple to share today... I shall never again reach into a near boiling (95C) sous vide bath only to discover my silicone gauntlet leaks. I shall never again almost certainly again allow an organic pineapple to liquify in the living room. I cannot lie, this makes twice in recent memory.

Showing that I must be a creature of habit with my breakfasts. Saturday and Sunday lightly fried egg and sourdough toast with Danish feta.

It has a similar hue to piccalilli, one of the three* British Ghosts of Christmas Condiments: https://www.bbcgoodfood.com/recipes/easy-piccalilli *The other two being Branston pickle and Gentleman's Relish

The English Breakfast tea bags make for a very nice (cold brewed) iced tea.

What rotuts said, damn. Looking at that made me hongry! I've got a pork butt brining for this week, but I need to dig into the beef side of the freezer next. I've enjoyed this thread, and am a little sad that the beef farmer I've bought beef from for the last several years is no longer offering quarters.

Good news. Low temperature hydration of Gellan F is definitely possible 😀 In fact, the addition of sodium citrate worked almost too well... Still, the Elderflower sorbet had perfect scooping consistency after two spins in the Pacojet. I paired it with a base of roasted sunflower seeds (flavoured and bound together with salt, honey and glucose syrup) and grated frozen blue cheese. Very, very close, but for a sorbet, I actually found it slightly too "creamy". Gellan proves its reputation as a bit finicky, but its amazing flavour release and promising results on consistency, is definitely worth further testing. With some minor tweaks to the gellan and sodium citrate amounts, the elderflower sorbet might be dialed in perfectly 🙂 and then I can move on to other flavors. Adding all the sugars (and salt?) before hydrating the Gellan gum, as opposed to after like I did in this test, may have an impact on the result too. For those interested, the elderflower infusion I used had a Brix of 0.9%.

No, i don't use my IP for this. I do it on the stove. I let it go for however long it takes at a bare simmer. I just use the carcass and odds and sods of the trimmings.

Looks delicious, as your breakfasts always do. I was somewhere in the same vicinity this morning: Sourdough bread, frikadelle, gruyere, coleslaw, peperoncini paste. There's tea in the mug.

Do you make your stock in an Instant Pot (or similar) or on the stovetop in a more traditional way?

Sounds like @Dr. Teeth has given you the info you asked for but I thought I’d add my recommendation for these grill gloves (eG-friendly Amazon.com link). I’ve had them for about 10 years now and would order another pair if someone swiped them. I have the Ladies Small size and there’s about 1/3 to 1/2 inch of fabric at the end of my fingers which isn’t bad compared with other options though I suspect you could still manage to stick them in food if you try. They are fabric, so not suitable for dunking your hands in boiling liquid. They’re the best I’ve found for a reasonable dexterity oven glove for smaller hands.

Oh, I do love anchovies! No one else at home eats them, so it's not that often I open a tin or bottle. I don't like the olive oil clagging up in the fridge, so I'll search out some packed in salt.

That's an air fryer jacket potato on the plate with the sardines. These were very good with a dab of peperoncino preserve, mashed into the spud. I used the olive oil from the tin instead of butter.

Something I do is reduce it way, way down until, when well-chilled, it is a very firm jelly and freeze it in ice cube trays (warmed enough to pour). It's like having chicken boullion on hand.

Perhaps you already know this, but others may not: What you've done - using a weak(er) stock or broth as a base for making something stronger - is somewhat of a standard technique used when making stock. It's referred to as a double stock, fortified stock, or remouillage. Some folks I know make their chicken stock by using a boxed stock as a base instead of plain water.

@Smithy outstanding work . Ive learned that its so easy to make stock in the iPot : 1 ) add your items to the iPot . 2 ) use less water than you might , meeting the minimum of corse 3 ) save the seasoning for later , if you can . if not , taste the V1, mostly for salt and continue doing this w what you have , paying attention to salt , then other flavors so both do not get too concentrated . These days , I make 2 - 4 x stock the same day as the iPot does the work , and its not time sensitive hopefully Stop&Shop will have CkDrums @ $ 0.89 soon . as its cooler , Im going into production w the assist of the IDS.

I have a couple pairs of such things I bought years ago. The glass blower gloves are Kevlar with shiny stuff on them. The chem gloves are Kevlar with neoprene over them. They both give me enough dexterity to pick things up and are generous in size. With the chem gloves I can put my hands into boiling water to grab things. They are long, and make me look a bit silly

There's a local Cuban bakery in my area that is very popular for their papas rellenas, to the point that there are a lot of copycat recipes out there so you might search for “Porto's potato balls” if you are looking for tips. They even sell them frozen to bake at home. They make the standard picadillo filling, a spicy chile & cheese verson plus seasonal offerings of a seafood filling during Lent and turkey & gravy around Thanksgiving. Seems like it would be a fun way of using up leftovers!

I want to follow up on this post and the preceding discussion. The stock I made In the Instant Pot, using a basket to hold the chicken carcass, was really too insipid. I especially convinced myself of that when I defrosted a chest freezer and noted the deep golden color of earlier stocks. So...should I just pitch this newer stuff? I came close, after using it in some stew and thinking it hadn't been much better than plain water. But then I decided to try reviving it with yet more bones from another rotisserie chicken. This time, I poured all the unused broth into a pot, added the new bones, brought to a boil, then simmered it. For hours. The kitchen smelled wonderful! It's definitely richer and thicker than before, which looked like this: I'm pleased with the "save". It hints at chicken "jello" now.