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How about SV them for 4-6h @54 oC, then searing them hard as you would ..? I’d assume you’s be happy with the outcome, regardless of minor quality compromises you had to accept concerning the raw material …

My only option for Duck Breasts locally are frozen Maple Leaf Farms brand. I am pretty good at searing them after years of doing so. However these duck breasts are just a tad tougher than what I expect. I do not want a marinade that changes the taste/flavor. Señor Google suggests a salt brine. Anyone have an opinion on a way to tenderize duck breasts?

Beautiful!

Sourdough starter discard English muffins. And a small loaf of sourdough.

I should mention that the Gourmet mustard is quite sweet. I like it that way but you can reduce the sugar if you like. I also make mine in the microwave. I have a 750 watt microwave and I cook it one minute on high, whisk it well and then cook it twice at 2 minute intervals on 50% power, whisking it well at each interval. Because it contains egg, I don't keep it longer than 3 months although I don't think I've ever had it last that long. I only make a half batch at a time.

Helping @Tropicalsenior out here, because for some reason her link doesn't go directly where it should: Gourmet Mustard.

Not sure what happened to display the font in reverse color, so weird and I can't edit that. Curried Carrot-Parsnip Soup Invented on a chilly night's ride home from work....and this one came out so nice that I had to share. The parsnips complement the carrots wonderfully, being sweet and mild when cooked, and while you could get something nice with carrots alone, it would not be as good. 1 t mustard oil or other vegetable oil 1 tsp cumin 1 medium onion, coarsely chopped 4 medium carrots, sliced thickly 3 medium parsnips, sliced thickly 4 dried tamarind pods, shelled 6 pods cardamom 1 tbsp whole coriander seed 1 tsp dried galangal chunks 3 C water 1/4 C unsweetened coconut 2 tsp freshly grated ginger 2 tsp cayenne, or to taste 1 tsp paprika, or to taste 1 tbsp south indian sambar powder (from 1000 Indian Recipes by Neelam Batra) or another curry powder of your choice 1 tsp salt or to taste In a pressure cooker, heat the oil and cumin briefly, then saute the onion lightly. Add the carrots and parsnips, water, and, in a small metal bowl set on top of the vegetables, the tamarind, cardamom, coriander and galangal with a bit more water to cover them. Bring up to 15# pressure and cook 12 minutes. While the vegetables are cooking, in another pan, lightly toast the coconut until golden. Strain the separate spice water into the vegetable mixture, pressing the tamarind pulp into the mixture. Puree all in a blender or food processor. Stir in the coconut, ginger, cayenne, paprika, curry powder, and salt, and adjust spices to taste.

What is in the gourmet mustard?

Make two kinds of mustard this morning. A Wholegrain Mustard that is new to me and my old favorite, Gourmet Mustard. Whole grain mustard on the right and Gourmet on the left.

Sliced one of yesterday's sourdough boules for breakfast this morning. Scrambled egg with tomatoes, fried ham steak and toasted sourdough.

Apologies for the dreadful plating and photo; I was too hungry. Sashimi (salmon, sea bream and Arctic shrimp with sea grass. Served with soy sauce and real wasabi. (not in photo).

Had my green beans/potatoes with a couple of rashers and toasty bread.

I've never been to Montreal. Maybe it's time for a visit!

I have or had it--nothing sure I still do.

'''' The idea is that ''' M.Felon loves Money . Q.E.D.

Pasta Fagiole (Variation 3) from Six Seasons of Pasta by McFadden - nice variation which gives a more rustic touch to this dish. Hot Italian sausages are formed in patties and seared hard to get a good crust with some smashed garlic, red pepper flakes and tomato paste. Once you add hand-crushed tomatoes, pinto beans and rosemary, you break up the patties and garlic and mix it with farfalle and a parmesan-pecorino mixture. Served with some panko crumbs and olive oil

Agreed - living on n California there are many great things to buy in supermarkets/shops but I miss sour cream (and creme fraiche) and similar dairy ingredients from Europe. Most sour cream in the US is barely OK and the better stuff is very expensive

"Das Ultimative Sauerteigbrot," recipe from Rene Dasbeck (https://www.brooot.de/weizenbrote/das-ultimative-sauerteigbrot/?fbclid=IwY2xjawN2XQVleHRuA2FlbQIxMABicmlkETFmZDQ0dXFLZVRZbnlySVZuAR6hdP13QyH-HhP9AdzvLk-AfgyuXpbVn9A_CDxbzA1oBZZXDMvxB4ouTVqCKw_aem_KdbnKjzYidqkmIDMHPC5qQ&brid=1mib5OTjoleHhLhjZdlu9A). Nice in that it has a relatively small amount of pre-ferment, and a touch of beet syrup. Very aromatic, as he indicates, a pleasant everyday levain.

Don’t you hate it when they skimp on the bread ..?!

I had the original but no longer have it. There was a recipe I used to make out of that book but I can't remember what it was. It certainly wasn't the snow peas. PS I had no trouble accessing the article.

Martha Stewart has elicited commentary here for years, both on the pro- and con (heh) side. Whether you like her or not, you must admit that she's been a prolific cookbook writer. 101 cookbooks! Who knew? I certainly didn't. The Washington Post recently published an article stating that she's going to re-release her very first book, Entertaining, long after it's been out of print. The idea is that the 20-somethings now might get as much enjoyment and inspiration from it as those who were 20-something when it first came out in 1982. I have admired the photos of spreads she's put on, and in my copy of The Cake Bible (Rose Levy Berenbaum) there is an admirable wedding cake designed and executed by Ms. Stewart. Nonetheless I've never aspired to be her or to emulate her. Heck...I look around at my house at this moment and wonder whether I'll manage to get the floors vacuumed before my best friend arrives for a visit tomorrow! I therefore found this article in the Washington Post quite entertaining. After 101 books, Martha Stewart is re-pitching her first one to Gen Z by Jura Koncius I've posted the link as a gift article, but some of you have indicated in other posts that the paywall is insurmountable. With that in mind, I've copied and here pasted the paragraph I found especially entertaining, about Ms. Koncius's first party. She had settled on a menu titled "Cocktails for 25". She wrote: I can see myself all too clearly in that incident. Anyone else going to look into the book? Or do you already have the original?

Kinda makes you long for the good ol' days of enoki mushrooms, doesn't it?

What's this you say? Contaminated pistachios? Surely not. yawn....

https://recalls-rappels.canada.ca/en/alert-recall/certain-roasted-pistachios-recalled-due-salmonella-0

Exactly right! I should point out that that was half of a hoagie....