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Posted lamb shanks done sous vide on the Dinner thread with a time/temp description a few posts down. Tasty.

@rotuts, I tend to like lamb shanks more well done, so that's 141ºF for 72 hours* which delivers meat which is quite soft with a tiny, tiny bit of chew. I always eat with a knife and fork, so I don't know if it can be cut with a fork; but probably. Easy to pull all the meat off the bone by hand. I have sometimes (accidentally) done lamb shanks at the lamb leg temperature of 133ºF which meat is quite pink, quite chewy, and is going to require a soup later to get all the meat off the bone. * then the bags of lamb shanks were frozen. The day of dinner, the shanks were put into the Anova Steam Oven (APO) on sous vide setting @137ºF. They were taken out while I upped the setting to steam potatoes. Then oven was cooled and shanks put back into the APO on sous vide setting @137ºF.Then I took them out, upped the temperature to 400ºF, heat top + rear, steam 0%. The lamb shanks were removed from the bag with juice onto a sheet pan, potatoes added. Then the whole went into the APO at 400ºF for about 10 minutes (I was planning on 20, but I could smell the roast). Then I cut hunks off the lamb bones and served.

I gotta tell you : Ive had these from time to time growing up perhaps better ones , as we lived in Europe ? ' 60 's ? nothing much happened for eme Il love to try that Priano Panettone Cake with Orange Peel and Raisins its at aldi's . I might stop by , its right nest to Total Wine . See it now ?

@TdeV Ive never done lamb shanks Ive had them in a Greek restaurant or two . but there were other more tasty , and very tasty choices at those places . but Id like to know : your times ant temps for SV 141 F suites your for doneness and it look fantastic How long ?

Snow storm Wine Time Sous Vide lamb shanks (141 ºF) finished in hot Anova Steam Oven for 10 minutes, previously steamed russet potatoes German-style green beans with bacon and cider vinegar, brought by a guest. Dessert was rich chocolate & peanut butter brownies.

Yeah, they tried 33 total and it seems like the under $65 group were less represented in the top tier! I might give the $7 Aldi version a try. Should be fine for French toast!

No paywall. The top sentence is "We tried 18 panettone that cost under $65 for our 2025 update." Let me stay that a very, very small number of offerings were less than $65. 😜

Those Aldi pork gyoza which were disappointing in soup, actually turned out okay when baked with Thai red curry paste and coconut milk. I added broccolini and topped it off with bean sprouts and chilli crisp.

I'm spoiled, the imported ones that my BIL brings during the holiday season are so good...they aren't hand made, but good quality. A local Italian deli had an Instagram reel showing shelves upon shelves of imported varieties, I'm trying really hard to stay away. BTW, I had the brilliant idea of using two pieces to make an ice cream sandwich, like how they sell gelato in brioche in Italy. (oink oink)

fascinating.... I think it's a whole lot like 'which soft boiled egg is best' unless one has all the 'candidates' available on the table . . . to evaluate . . . there's 'good stuff' and 'not so good stuff' like, Dude . . . how "good" is "good?" how "good" is "best?" I'm on the side of "artisan" is always better that "mass production" - which actually provides an easy way to differentiate 'so-so/bad' from 'good' to 'superb'

The NYT Wirecutter listed their favorite panettone here: https://www.nytimes.com/wirecutter/reviews/best-panettone/ Not sure if there’s a paywall or not.

Wasn't sure whether to put this in Food Funnies or Non-Food. LOL!

Mussels and orzo in a coconut and saffron stew from Mezcla by Ixta Belfrage. I loved this and will absolutely make it again. I used Thai bird chiles instead of Scotch bonnet and red bell pepper instead of yellow. The Calabrian chile paste was a great addition.

More mussels. This is the bucatini with fennel, salami, tomato, and mussels from Six Seasons of Pasta and I thought it was quite good. I thought the mussels might be overwhelmed by the other flavors but that wasn’t the case. They weren’t exactly the star of the show but it was an excellent ensemble performance!

The day after I enjoyed the above Breton rice pudding, Ruth Reichl shared a recipe for Longchamps rice pudding with raisins*. It had a few departures from how I normally approach rice pudding (basmati rice, egg-thickened, raisins, whipped cream topped) so my interest was piqued... I'm not sure what went wrong but, oh boy, this was poor. It was a very loose consistency, except at the edges where the egg had overcooked and scrambled. The rice was mealy, and the raisins just weird (and I speak as someone who is not usually affiliated with eGullet's militant, anti-raisin faction). * I presume Longchamps has nothing to do with leather or racehorses, but rather the restaurant chain. It's not something I'm familiar with, but this article has a little history for those who recall it.

I don't think we currently have anyone in Alberta, but these were also sold online so... A mix of lunch-y products, brand name "inspiredgo," are being recalled for listeria. https://recalls-rappels.canada.ca/en/alert-recall/various-inspiredgo-brand-products-recalled-due-listeria-monocytogenes

Not a drop

Some dinners from this week: Miso salmon with roasted broccoli and rice I had a bunch of slices of garlic bread in the freezer leftover from various other dinners and wanted to get rid of it, so I made pappa e pomodoro. I blended it up with a stick blender which is not traditional. Sweet and sour eggplant with garlic chips, from NYTimes cooking. Served with rice.

Sold out of the Olive Mediterranee, sadly. But I have them on my radar! Thanks, Jeanne.

A.Word.A.Day sends a compendium each Sunday that features selected feedback from its readers. Today, a physician wrote, "In medicine, an opsonin is a protein (like antibodies or complement proteins) that coats pathogens or debris, marking them for destruction (phagocytosis) by immune cells, essentially making them 'tastier' for engulfment."

@TdeV https://www.lovitalygourmet.com/

I don't think this link is working.

@TdeV here's the link to the site Lovitalygourmet

Chirashi. Seared yellowfin, Wild Alaskan salmon, Alaskan ikura, avocado, tomato over seasoned sushi rice. Pickled cucumbers and radishes on the side.

The Hendrix is nice IMO and I'm guessing it would not be to everyone's taste. The Cabaret is a heavier fruity flavor --think a light sloe gin. The Flora is very heavy on lavender, which means I adore it. I'm a big fan of cooking/baking with lavender, so it is right up my alley. I tried both of them with sparkling water. I can even see a splash of the Flora in a cup of tea. I need to bring a tea bag or two back from the other house and try it.