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https://www.forkknifeswoon.com/bakery-style-cranberry-scones/ fyi, I did put a hefty sprinkle of sugar on the top before baking which was a suggested 'option' in the recipe.

Patti--I seem to be picking on you lately--🤣. I just am loving all the low carb meals you're making. Is that bacon sprinkled on the shrimp or?

It's funny you say that....because, I ordered the tails and they are supposed to be here New Year's Eve. That can be anywhere between like 11 in the morning until who knows at night lol. My only other option was to get them delivered on Christmas Eve and I decided that would be a bad idea because of how shipping is this time of year especially here in the sticks. SO, my point is, depending on what time they get here on NYE, there might not be time to thaw them out ....or there might be a few hours. Or, I might have to take my life in my hands and eat them for New Year's Day dinner--and horrors not do the usual lucky ham. I guess I like to live life on the edge lol. Edited to add I appreciate everyone's input so much. The tails aren't cheap and I don't want to screw them up. I guess I don't have to SV them but I do remember when I did one time we loved them they were absolutely perfect.

Soy garlic chicken with Korean potato bites and warm green salad.

Where is the recipe from?

This is why I often quit baking for months at a time ☹️ I followed the recipe to the letter; it resulted in the most sour scones ever made! The recipe emphasized to use fresh cranberries, not dried. I don’t crave overly sweet bakes, I sometimes reduce the sugar called for (as long as I think it won't impact the results). I used the full amount of sugar in this recipe. After they cooled, I removed the cranberries using a toothpick and in some cases breaking the scones open. You can see the holes left behind in my 2nd photo. I hate wasting food so will try to salvage these scones.

@Shelby In general, I agree with everyone but I don't know if the others have considered one thing - I had always thought that lobster becomes mushy due to enzymatic action when not frozen. That's why you're always supposed to either buy it live and kill it just prior to cooking or buy it frozen. I worry that defrosting overnight in the refrigerator will leave it for a few hours unfrozen and allowing the enzymes to do their thing. I don't know how long it takes for the enzymes to work to mushify the lobster meat. So, I'd probably cook from frozen and add say an extra 15 min. or so to account for defrosting at temp. I'd be curious as to what everyone else thinks about this... @weinoo @gfweb @rotuts

@gfweb thanks for those ideas Im sure there is a spectrum of tissue ' toughness ' amoung fish I love salmon raw . period . and cooked in different ways , w the center at or just past ' lucent-ish ' Ive never had swordfish sliced thin , raw . but when i cook its , grill or broiled the center needed to be cooked , not incinerated mind you and dry , but the chew let you know when the center was undercooked.

thanks!!

I have never looked back since discovering oven roux - great results and pretty hands off.

All off the top of my head.. Salmon is "done" to me at 120F. I'll usually do that in the steam oven ~8 min at 300F Halibut and cod take more heat....135 F x 20 min or so in the SV (I need to check the temp)

This is an interesting discussion , and it bings up a few ' SV ' points : w SV , generally , time => tenderness and temp => doneness , i.e. rare // medium // well done. And you can get a uniform final temp w SV , where as w gradient cooking ( conventional ) you get something different w seafood ( fish and shell fish ) the protein structure is quite different . I have not done SV for F & SF , as its difficult to get quality F & SF where I live. I have had perfectly cook lobster , several times visiting friends on CapeCod and they got the live lobster cooked in advance @ the seafood vendor , where they used an autoclave. indeed. go figure. and seasoned Lobster-holics always got the lobster cooked that way, a that place. so , what would be an ideal final temp , SV for lobster ( let make it easy , just the tail ) ? its very easy to get that tail in too hot a water , and then you get a tough chewy tail . and for sure , fish such a salmon cook quite differently than tougher fish , like swordfish and sea bass. for me Salmon has a gradient in doneness ( sashimi => fully opaque , yet quite tender ) not so much a gradient for swordfish // sea bass. what are your favorite temp ranges for these examples ?

Ok got it. Thank you!

Being in Costa Rica where they claim to have invented Tres leches cake I see a lot of it. Personally I can't stand it and I can see where it could be compared to a bog. I don't see much to recommend this cake. The only thing that I like about it is the gummy worms.

Seen by my daughter on a FB group: (Zoomed in the second screen cap to show the details better). I can't say I'm enthused about all of the ingredients (not being a gummy worm fan), but overall I love the idea of a "Yule bog."

Boys are visiting so we have been doing our holiday cooking this week. On Xmas day we will be dropping eldest and GF at the airport, then visiting with friends. Tomorrow should be fun - a bunch of the boys’ friends will be stopping by for dinner so I plan to BBQ a couple of pork butts and do pulled pork with all the fixings. Best of all, the electrician stopped by today and installed Mrs. C’s present to me - fixing the wonky under-counter lights! I could not have asked for anything better.

I have everything ready to make my tourtiere for Christmas but I came across this topic the other day, Mennonite bubbat. It is a type of fruit bread baked inside a turkey or a chicken. I'm intrigued and thinking of making it for New Year's Eve. I was wondering if any of you have ever heard of it or ever made it before and what advice you could give me.

@Darienne I used to make gumbo for my husband all the time and this is similar to the recipe that I used to use. This recipe gives you the option of using Cajun seasoning or it tells you what to use in place of it. I couldn't hope to find andouille sausage so I just used the spiciest sausage that I could find. The rest of the ingredients should be easy enough to find where you live. Filé powder is optional, however I did have that. Unfortunately, I can no longer make it because onions and green peppers are not optional and they are completely off the table for us now. If you feel up to going down a rabbit hole there is a very good topic on it here. This recipe with it's options will give you a chance to try it out to see if you like it before you invest in a lot of expensive stuff that you may never use again if you don't.

Hi, just an fyi, we are doing our very best to get you the product on time. B ran to fedex before shipping cut off on Friday. Even fedex seems to be flimsy. We also have someone on the looking already to become FDA certified which is an other unexpected one. Last week all shippers raised their prices by double. But we got this (new learning curves) I promise every panettone this year is exceptional. Our partnership with soma chocolate makers has been an honour but also a challenge and the result is f$&@ing amazing. thank you for your support

Shrimp and (not) grits. Actually, just cheesy mashed cauliflower, but it worked.

Zatarain’s makes good products, but I’ve never used the gumbo mix. It would be worth giving it a try, except for the crazy prices! I looked at Walmart.ca, and they are currently out of stock … but that must mean that they sometimes have it in stock? I’d check there, and possibly request it, if they don’t usually stock it. This Louisiana based site seems to ship to Canada. I see that they sell two brands of gumbo base, Kary’s Gumbo base and Louisiana Gumbo base. Both of those companies make products I use. I’ve used Kary’s dark roux (in a jar), so I know they know what they’re doing: https://ca.creolefood.com/gumbo-base-and-mixes/

Lamb Stew with Chanterelles and Carrots - simple prepared stew from the Larzac region with lamb leg, chanterelles, carrots, white onion, garlic, plenty of thyme and bay leaves just braised in water and white wine. Served over boiled potatoes

sporki makaruli

Agreed. For a long cooked meat you can throw it in frozen...what's a half hour either way? But lobster isn't at all a long cook...easy to overcook it. So I'd thaw first for sure