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got that same knife

Tje rule of thumb for all meals is for there to one dish to match the mumber of diners plus a minimum of one for the table. This can go much higher at CNY.

We used to be invited along with many others to celebrate the Chinese New Year by a Caucasian friend who was married to a Chinese man and who has sadly passed away. It was always a time for much joy and amazing food. There was so much food and so many different dishes.

As I write, we are about two hours away from The Year of the Horse 🐴. All day, people have been chopping, mixing, cooking and preparing for the Family Reunion dinner, tonight. This elaborate feast is usually home made but an occasional bought-in dish is acceptable. Here in Guangxi, this is the usual mix of Cantonese dihes such as white cut chicken and.spicy hot Hunan food. One dish that always returns is a Zhuang style "overturned bowl" - fried and stemed pork belly and taro. I'll try to post some pictures tomorrow. Any plans to celebrate in any culinary way?

Tonight: A big-ass pork chop (carved and plated), over a pan sauce made of fond, onion, mushroom, white wine, chicken stock, mustard, butter. Boiled new potatoes sautéed with olive oil, garlic, pimentón, chives. Salad on the side. Chef gets the bone. Also, don't be buying a Cadillac or a mink coat right after you get paid off.

My centers are at around 22 C, room temperature ... and the temperature of tempered chocolate is around 29-30 C. I don't refrigerate at all after coating. Yes, chocolate is cracking only along the top edges. I found the below photo on the internet. The edges of my centers are as sharp as seen in the photo below.

DW went to see some obscure independent movie with her friends and I stayed home to relax with a glass of wine. Made some (slightly too flat) truita de patates and sous vide rabbit legs … … all while watching Goodfellas. Not sure if it was the wine or the olive & salumi nibbles but when I reached the prison scene where he cuts the garlic with the razor I suddenly felt famished, stopped, went straight to the kitchen and made a huge batch tagliatelle puttanesca. Very good and no leftovers 🥳. My wife returned some two hours later and enjoyed her planned truita, and the rabbit with ensalada rusa … No complaints, except maybe no more Mafia movies while drinking red wine 🤗

What is the temperature of your centers when you dip and also the temperature of the tempered chocolate you are enrobing with? Are they cracking only along the top edges?

I'm a carcass person and only when I've cooked the chicken myself--I've never bought a Costco chicken. But I have thoroughly enjoyed this thread. It is a great reminder that no matter what it is, there are 50 ways (new Paul Simon chicken song?) to accomplish it and every way has a slightly different twist to it and makes it special. Variety is the spice of life!

Why I'm not a vegetarian. I'm on a Neanderthal diet.

Hi ... I use Callebaut 811 with 10% cocoa butter added as my coating chocolate ... no tempering issue, but when I hand enrobed pieces with very sharp edges, the chocolate at the edges crack after setting. How can I fix this?

Thanks to the assist from Shelby upthread- sv lobster tails No plate pics but served with roasted sweet potato

It’s not ready yet @FauxPas. I’m giving it 4 weeks before trying. Won’t be too much longer and I will be sure to report 😉

I had some suboptimal news, it called for congee. Harissa chicken tray bake with potatoes, cherry tomatoes and olives. Served on a bed of mixed greens with a blob of yogurt and a flatbread. Saturday night with the Carolines and I made a sardine dip plus another no knead baguette. A cool snap in the middle of summer called for warming beef casserole. This one with mushrooms and pearl onions, served on mash with garlic beans.

Going to put this here, although improving my sharpening skills is only one of the uses, along with looking at mineral specimens, and building things with microcontrollers. This is a Nikon stereo microscope so you can look at things in 3D. Really helpful seeing some of the problems. Not without its issues- my eyes are very narrow set so it is hard to get the stereo. That was a problem back in my geology days so it isn't just this scope. Local university branch campus was suddenly and sneakily shutting down their science programs ☹️ so a ton of equipment went to an ewaste recycling centre, who were flogging them off.

Oh yes - cut them into chops, marinate them in some olive oil and lemon and rosemary, and throw them on a hot fire...heaven! This is one of the better products, at a great price, that Trader Joe's carries! I think you can get a rack (8 chops or so) for under $25.

Anyone remember Nathan Myhrvold? Here's how quick, Instant Pot stock may be made, according to Modernist Cuisine At Home (eG-friendly Amazon.com link). And I doubt it's more expensive (to a smart shopper, like, say, @rotuts) than a garbage Costco chicken: By the way, no salt. And my guess is he isn't talking about carcasses from costco (you still need the raw thigh meat).

Here's the thing - I'm surprised. With all the shit that a Costco chicken is dunked in and infused with, making stock with that chicken is the perfect way to make sure you get all that crap into the stock. As much as everyone (allegedly) cares about their health, the environment, corporate malfeasance, why anyone continues to buy this manufactured food product is beyond me.

I make stock with pretty much every Costco chicken carcass. Bone, skin and any gel sitting at the bottom of the bag. I use the Instant Pot mini most of the time or if I've got the big 8 quart out I'll just add around 3 quarts of water. I don't bother to add any seasoning or veg - just the carcass. And I cook for 90 minutes. And if I want chicken to add to the soup I might make from the stock - I cut it off before IPing. Always gelatinizes.

I have tried these and everyone in the Household really loves them. I've never had citrus peel stuffed olives before and wow, what a great pairing. I like all types of olives and even the simple pimento stuffed make me happy. The white hazelnut spread is a win also, no where as sweet as nutella in my opinion. I'm just picking some unusual items to try and I cannot believe I am kind of excited about Walmart items, it's a bit humbling.

@OlyveOyl Hi there, I’ve been meaning to say I like the idea of your pistachio pesto from some time ago, and will try it with the basil I have growing. I am not a fan of pine nuts in general, their flavour is overpowering to me so this idea of using pistachios is quite appealing.

Exactly.

Paderborner, an "Alltagsbrot" or everyday bread for families across Germany. Paderborner is usually in the class of mixed rye-wheat or Roggenmischbrote, but our son wanted a 100% rye bread so I did it with home-milled whole rye flour and fine-grade cracked rye berries (Feinschrot), partially sifted rye flour ("Type 1150," with 1.15% remnant ash after incineration. Normally it would be wheat "Type 1050," 1.05% remnant ash), a very small amount of dry yeast, starter ("Anstellgut"), some fermented red rye malt ("Solod," used a lot in Eastern European and Baltic bread baking - a close German cousin is Farbemalz, roasted rye malt flour, though it isn't fermented like Solod), salt. Very moist ("Saftig" - "juicy"), and delicious.

Bialy babka , recipe from Smitten Kitchen. If you like an abundance of caramelized onions, this bread will please you. A soft, fine textured crumb with a thin crisp crust, quite delicious but messy to eat. Impossible to toast vertically but I think will make delicious toast as long as the bread is horizontal. Bialys, so good, a recipe from “Inside the Jewish Bakery”, Stanley Ginsberg and Nathan Berg.. Having made 4-5 different bialy recipes, this one is very pleasing with a 54% hydration level and two long rises . Both the bialy and Babka are sprinkled with nigella seeds.