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Willow brought transfers to the workshop to re-home - you might want to contact her to see what she has left.

Wondering if anyone had advice on SV of wild turkey breasts? Deboned and I plan on smoking them as well. These are not the giant butterballs of the world. Quite flat actually. My current plan (quite changeable!) is to SV 6 hours at 142.5F and then smoke for 2 hours post cool down. Bird in question- (Merriam and a young Tom from last year)

A recipe for Delicious Spaghetti Bread showed up in my inbox the other day. The recipe itself looks atrocious but from the author's description it seems like it would be terribly painful for the cook. "A co-worker shared this recipe for spaghetti baked in bread with me."

Char siu chicken fried rice with leftover sweet potatoes, roasted chile Poblano, onion, ginger, garlic, fish sauce, long red chiles, bird chiles, cilantro, and an egg.

I was afraid of that. I have found Design & Realisation in your fair country. They imply theirs are opaque on any color of chocolate, and they look promising.

@TdeV in terms of labeling your SV :get a marker that does not wash off and use the flat area of the SV bag , above the seal , for your labeing info.

Salmon Sushi Porgy Sushi Black Pepper Duck Breast Sushi

But they're cod lovers and messy on top of toast? 😃

More of a brunch thing. Green garlic toasts, topped with combination of sautéed mushrooms in sherry cream from the CSA (sauce cooked right as it’s going to be eaten by 3 boys who can be messy on top of toast) and some canned fish (Tonnio Tuna with jalapeño and smoked cod livers) All three boys ate the cod lovers. Youngest had seconds. Edit: The boys ate cod livers, not are cod livers. Or if they are, it’s more the kind of thing I should talk with them about privately, not post on eGullet

@Ngonfoodie sorry for the late response and that I haven't updated the listing. No, the Perfect with the enrobing set up has sold, as well as the Selmi. The only machine I have left is red Perfect Air 2 without the enrobing belt. Thanks for your interest.

Another pasta? Well, lemme explain. First, I love pasta. Second wife has decided family needs to “eat clean,” meaning pasta is on the endangered species list. Umm, and she’s currently away on a work trip. Third, with her out I had 20 min to get dinner on before I drove 2 of the boys to activities. Leftover cannellini beans that were more than a bit over cooked in the instapot, blended with olive oil and sage the night before. Green garlic, shallots, hit of chilli flake. Thinned with chicken stock, lemon juice and pasta water. Lots of parsley and 2 cans of inexpensive oil pack tuna tossed off heat.

I believe it was Willow and they may well be Choco transfer sheets

Sadly, I got rid of them when I realized all the recipes were online and were indexed on Eat Your Books so I was very disappointed when publication ceased and the website was taken down. Happily, there’s a Facebook group called Fine Cooking Community that have assembled PDF copies of all (or nearly all) the old issues on an Google drive and have created some search tools. I think they have all the regular issues and most of the special issues. The group members post their cooks and bakes from FC recipes and there's an issue chosen for a cooking “challenge” every 2 months. They encourage members to download the PDFs and store them locally. I haven’t done that but I should in case someone makes them take it down.

This time and temp worked quite nicely...I thought the duck was moist enough, and quite tender. I crisped the skin in the steam girl for about 20 minutes. Served with baby lima beans and a salad. These were Moulard legs.

I'm intrigued by the brightness (and opacity!) of the colors (I'm assuming the chocolate underneath is milk or dark). As discussed in eG posts, since the demise of ChocoTransferSheets, it has been difficult to find that degree of opacity. Perhaps whoever made these can reveal the source of the transfers. That would be very helpful info.

Yes we are all hoping beyond hope for someone to take over the company and for the original company to provide their recipe because they are truly different than any other taco shells on the market.

A friend dropped off a bag of fresh herbs for me yesterday morning so supper was a salad of arugula, herbs, tomatoes, blue cheese and some crumbled crisps that I got on sale at Costco.

Inspired by a salad made by @blue_dolphin here, I went in search (online) for one of my favourite vegetables. Being British, I call it marsh samphire whereas in America it’s generally known as sea beans – one of those confusing differences. Usually Salicornia europaea in Europe and Salicornia pacifica in America, although both are now found worldwide. The differences are minimal. In Chinese, it's 海蓬子 (hǎi péng zǐ). It is not well known in China, but is found here on the east coast. It is all foraged and available to me online at a hefty price of ¥55 or $7.63 USD for 500 grams, expensive for a vegetable in China. I like it fresh with seafood or in a salad. @blue_dolphin indicated that she would prefer it pickled. Both treatments are common.

Something quick & rustic for Monday dinner: Bauernfrühstück … Tasty.

We have a Kura revolving sushi in San Diego (Convoy) and I like it too, it’s fun place and the quality is pretty good for the price.

Leek, Tomato, and Turmeric Frittata with Cabbage, Pear & Ginger Slaw - the frittata is based on a recipe from Ottolenghi’s Comfort and includes leeks, tomatoes, eggs, garlic, ginger, jalapeno, flour, baking powder, cumin and turmeric. Served with some zhoug made from cilantro, parsley, jalapeno, cumin, cardamom, cloves, sugar, garlic, olive oil and apple cider vinegar. The slaw was made by shredding napa cabbage, firm mango and asian pear and mixing it with toasted sesame oil, ginger, fresno chili, light brown sugar and soy sauce

Birthday Breakfast! Very traditional.

Chicken char siu, daikon and carrot quick pickle, leftover tamarind-molasses glazed sweet potatoes, and leftover turmeric rice. Chicken was good, but pork is better. Microwave died so I had to heat up leftovers in a saucepan. How primitive.

@Smithy May I offer the following as a great place to start exploring pepper: https://spicetrekkers.com/shop/peppers Click on the name of the pepper to get a description of its characteristics.

Do you have your back issues, or did this pop up somewhere on a news feed?