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@Smithy is one of two mineral compounds: nephrite or jadeite, the latter being the purest and most valued. It comes in various colours. For some reason these mooncakes were described with the Chinese term for jadeite; not that for jade. I haven't tasted them - as yet, but guess they are made of sweet green beans. I'll let you know.

Pasta with Broccoli and Shrimps based on an essen & trinken recipe - a few components are prepared independently and then put together in the end. You blanch broccoli - 1/5 for a short period of time to keep it al dente and the remaining broccoli for a bit longer so that it can be pureed. Coconut flakes, aleppo peppers and parsley are mixed as a topping. Shrimps are briefly seared and mixed with butter and parsley. To finish the dish, sliced garlic and anchovies are briefly sautéed before broccoli puree, broccoli, penne and pasta water are added and quickly cooked. Shrimp and coconut flakes mixtures are added

Brazilian cheese bread- Pao de Queijo Found in the freezer section, way easier to pop a handful in the oven than making from scratch. (And no clean up!)

Any idea what that filling tastes like? I agree that it looks jade-ish due to its color and semi-transparency, but I'm curious about the flavor. There was a glassware form, popular (in the USA at least) some decades ago, called Jadeite. I'd be surprised if there's a connection, but I'm ready to be enlightened.

? Your photos look like delicious food...but what are Brazi bites, please?

Chicken, rice, mushrooms and green beans. Pizza and Brazi bites Zucchini with basil, mushrooms, sweet potato, and elk tenderloin (medrare)

Dinner was going to be a BLT: Bacon, Lettuce, and Tomato sandwich, probably augmented with pickles because I usually do make mine BLPT. It all started because fall has set in with a vengeance up here, and the heirloom tomatoes are probably done for the season. But I still have (or had) two. What better use could I put one to, than make it into my favorite sandwich? But first, I had to cook bacon. I had a half-pound package that I've been planning to cook in advance, then set aside for ease of use later. But how? Skillet, oven, microwave? I went back through my notes on bacon cooking. The most productive discussion seemed to be around here, in the Camping, Princess Style topic, where each method was advocated by various eG members. I seem to have preferred the oven-roasting method. It's been a cool, wet, windy day. Oven roasting seemed like a good kitchen-warming activity. I loaded most of the bacon onto a rack on a jelly-roll pan, and put it into my big oven at 350F. I know from experience that the oven doesn't actually maintain the set point properly. (Parts are on the way.) I loaded the remainder into my CSO, on Convection Bake, also at 350F. Would there be a difference? Not much. The CSO cooked the bacon more quickly, probably because it really was at the proper temperature. It also generated more smoke. Both batches are satisfyingly crisp. I got rendered bacon grease from both batches. Both batches are still a bit overdone. Maybe 300F would be better. In the meantime, I remembered why I don't usually cook bacon in advance for later. It's too easy to snack on it. I still have most of it, but I really didn't want a sandwich when dinner time came! It's a delicious salad.

金翡翠月饼 (jīn fěi cuì yuè bǐng), Golden Jadeite Mooncake

I wasn't trained in a sino-centric anything. What confused me was not mistranslating kanji (Characters derived from Chinese, but often having different meanings in the two languages) or Japanese invented kanji characters but rather that they used kanji at all. I more often see koji in hiragana (こうじ), so that what was looking for. And, in addition, the kanji is more usually 麹. Anyway, I apologise for any confusion or misdirection caused. Moving on, we still don’t know why it is so sweet.

By "pull temperature" I mean the core temperature as read by the Combustion probe. I then let the breast equilibrate outside the smoker but I did not take a final reading. Edit: I forgot to mention, some sources say to smoke chicken breasts at a higher temperature to avoid formation of an unpleasant dry chewy skin.

Baked halibut with curry sauce: The recipe described this as what happens when Brits ask Indian cooks to make a bland white sauce. Halibut turned out nicely, but the sauce was too salty (I had picked up some Jamaican curry powder that seems to be mostly salt and turmeric). 😞 Braised spinach with onion, ginger, garlic, cumin, coriander, garam masala, and Mrs. C's chicken stock.

Interesting stuff. Thanks, all. I don't think I can get past the sweet taste after as little as 4 hours treatment. Does your stuff make the meat sweet @Duvel?

That sounds heaveny!

Another quick pasta lunch TJ's lemon pasta, yellow summer squash, sugar snaps, red bell pepper and little tomatoes tossed with TJ’s lemon pesto. Salmon roe for a salty punch instead of feta or Parm.

Ill take back the idea that the fungus does have to grow on the substrate in question, to get the benefit generally sought out thus , one uses this sort of rice , where the fungus was previously growing , but might ( for any number of reasons ) not be growing now , because the effect you are looking for comes form are the various enzymes the fungus has left behind on the rice. that might indeed indicate that at least 24 hrs for enzymatic activity woild be a starting point. do these packets have live fungus ? maybe , maybe not ? or are they pasteurized so you only get enzymes , which have hopefully been carefully preserved ? Would growing the fungus on the substrate itself have a more or different effect on the result ? @Duvel do you grow the fungus , on rice or substrate ? or just use the Fungus ' se//ex//cretions ? have you tried the RB40 2 -3 day ' cure ? Rats , enablers ! Il have to hunt down some decent ( supermarket ) beef and do a cure . ! in thinking a bit more about it , you would want the fungus growing on your substrate as just the enzymes in the rice are not going to penetrate the meat w like those hungry mycelia are ? Im not suggesting that just the functioning are not going to do something significant . An example of a similar process : a ( several ) fungus is inoculated into a block of cheese / time marches on , resulting in a very different cheese . or coating the new cheese w just the various enzymes from the fungus , who is long gone ( for any reason )

This could probably be a little helpful as well...https://www.uonuma-jozo.co.jp/en/koji/index.html

Straight forward shio koji … Cunning linguist trained in the sino-centric kanji universe often have difficulties recognizing and translating kokuji kanji, that were created in Japan rather than straight imported from the middle kingdom. In any case (and the hiragana transliteration confirms this as well), this is shio koji. The sweet flavor comes from the residual starches present in the shio koji (those „chunky bits“) being broken down during the marination process. That being said, @gfweb, I think a marination period of 24h+ should give you a far better result. I make my shio koji myself, and It is more potent than the ready made stuff, and yet I consider 24h the minimum to impart its specific goodness and flavor profile …

Yeah, I used google translate, via the camera on my iPhone.

@JoNorvelleWalker nice work. when you say pull temp , that would be the probe temp in an approximate center of the item but not the equilibrium temp when taken out of the IDS and rested ? I have not tried these higher temps just yet. Next time Im in possession of a CkBr or TrBr I might try it , going for an equilibrium temp of `145 F , and then using the meat w think slices for a sandwich or what not . good work.

maybe Google translates text on picture. guessing @Duvel did not see the picture as he does Japanese , Down in the Man-Cave. the question Ill ask @gfweb : after an application on the meat did anything grow ? my sense of this technique is that the effect is when the fungus grows on the substrate. maybe what you bought is something that's not a live culture of that particular fungus ?

@weinoo what did you just do?

Resupply...

I found one that might even be more within everyone's price range... I don't think it was for sale, however.

Setaro Maccheroncini Rigati with broccoli, feta, olives, parmesan, and parsley. Broccoli is cooked down till an almost sauce-like consistency. Quite good, no complaints.