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  2. I'm using citrus more and more lately. Gives everything such a kick. Meant to also say your meal looks soooo good. Do the tangelos and mandarins skins' get tender enough to eat? I love lemons that I can eat along with chicken. Or maybe I'm just weird.
  3. I'm planning a menu on Superbowl Sunday that defies tradition. This salt cod gratin is perfect with chips, as in homemade potato chips, and slices of baguette. Who says I can't serve French bistro dishes for an American football game!
  4. I agree on cooking them separately. Personally, I'd soak both of these beans, cook them in separate pots in a low oven (after bringing them to a boil on the stovetop). Test and you can remove them as they are done. If you've been following along in the RG bean club Facebook page, you'll know that a lot of people have been reporting longer than expected cook times with the cabelleros.
  5. Hmm.. I don't drink, so that's a new one. This tasted like both vanilla and biting/tasting bark. Based on history of this thread (which I only recently discovered), seems people favor leaving the soak to occur longer than 2 months, maybe it'll get overpowered by vanilla later? I'll try making something with a little now, and then more later, and see if the bark/wood is perceptible. This was mostly a test before I try with snootier ingredients.
  6. I haven't made salt cod for about two years, and now I understand after that long absence why I love it so much. I mainly didnt make it because the local seafood shop that sold it closed, and I couldn't find it in the markets during the Holidays last year. This year, Holidays 2019, it was in all the markets. This little 1lb. box was only 12.99, which is a reasonable price for salt cod. One year I bought a whole dried cod, a scary splayed-open fish. It was almost 2 feet long and I would have had salt cod for 10 years. It's a recipe based on the Brandade de Nimes-Pureed Salt Cod recipe from the Saveur Cooks Authentic French cookbook. Nimes was the southern French town that was the conduit for cod that was brought from Scandanavia. Friends at a dinner club I belong to asked me about it last Saturday at our "Soup and Grilled Cheese" night. Some are passionate home cooks, others like to eat, some just like the company and never cook at home. But to a tee they all said it sounded delicious and they would at least try my salt cod dish. We'll see what they think if I bring it sometime, maybe to a French Bistro theme dinner. The recipe is really easy but does take two days. Mainly because I soak the salt cod in water overnight. I add mashed potato to the gratin, but you can leave it out. This dish is also a delicious side for roast cod or salmon, and I like it on toast for breakfast. Brandade de Nimes-Salt Cod Gratin- Ingredients- 1 lb. dried salt cod 2 bay leaves 1/2 cup extra-virgin olive oil 1/2 cup milk 1 cup mashed potatoes we use instant mashed potatoes blended with boiling water 1/2 tsp. salt 1/2 tsp. black pepper 1 tbsp. chopped fresh thyme substitute fresh rosemary 1 tbsp. chopped fresh chives toasted baguette slices Instructions- Day One, Soak the Salt Cod- Place the salt cod into a large container and add cold water to cover. Cover and refrigerate the salt cod overnight. Change the water 2-3 times during soaking. Day Two, Prepare and Bake the Salt Cod Gratin- Heat the oven to 400. Rinse the salt cod and place it into a saucepot. Add cold water and the bay leaves and cover and bring to a boil. Reduce the heat to a simmer and cook the salt cod for 6-7 minutes. Drain the salt cod and remove the bay leaves. Return the salt cod to the saucepot over medium heat. Add 3 tbsp. of the olive oil and saute the cod, breaking it into pieces with a wooden spoon. Add the rest of the olive oil and the milk and cook the mixture for 5-6 minutes. Pour the salt cod mixture into a food processor and spoon in the mashed potato and puree. Add the salt, pepper, thyme and chives and pulse again to combine. Spoon the salt cod gratin into the gratin dish. Use our technique for cutting small indentations on the top of the gratin. Place the gratin dish in the oven and bake for 20 minutes. Turn the oven up to broil and broil the top of the gratin until it's golden brown, about 4-5 minutes. Serve the Salt Cod Gratin hot from the gratin dish with toasted baguette slices. I use Galeco Bacalao from Newfoundland- This is the salt cod rehydrated after one day in cold water-
  7. norovirus survives 145'F and better. strip off anything 'coating' the roast and trash that bit, use the meat for a dish heated/held well beyond 140'F as noted, the infection occurred well prior to your 3 hour 'issues' - and regardless of "I'm careful" the potential of having contaminated anything handled is pretty high.
  8. Just received my replacement (Breville originally shipped me a European model in the USA) Control °Freak!!!!! Woohoo! Excited to start!
  9. If you were going to braise it to death and cook to 180f and nobody was pregnant, maybe. Otherwise better safe than sorry.
  10. Welcome @Cahoot, this is a fascinating place!
  11. I think David is a forum member here if I'm not mistaken. His recipe seems to be the traditional method of caramelizing the sugar then deglazing with the cream. If I am understanding correctly from his instagram feed, Kriss Harvey cooks the sugar, cream, glucose and vanilla in a pan all at once to a temperature of 118-125 (depending on the variety he is making) then he adds the butter.
  12. Could be very interesting! Do you have more details to share? Is the thermoformer for sale or just the pre-colored moulds?
  13. Hey everyone, I'm a university student from Ontario, Canada. Although I'm still very new to it, I'm mainly interested in pastry & baking. I started out making basic cookies, brownies, pies, etc. but I'm now trying to get into classic pastries. My current goal is getting comfortable with pate a choux and all the recipes you can do with it! In addition to actually baking itself, I love reading about techniques and food science, so I can also understand why things are done in recipes. It's so rewarding to get better at this and making things that months ago you never thought you'd have been able to pull off.
  14. OK got some. It is NOT layered. Top left shows a chunk pulled apart - almost looks flaky.
  15. I'd be inclined to do them separately, to ensure that I don't overcook one while trying to get the other done. I haven't tried cooking a two-bean dish, though. I hope someone who has done so will answer.
  16. Ah well, temptation removed... for now.
  17. Speaking of chicken: look what I scored in Yuma last weekend! Fresh-off-the-tree tangelos and mandarins! And yes, I know those aren't chickens. But they did give me a chance at one of my favorite roast chicken treatments: Citrus-Marinated Roast Chicken. I didn't follow the recipe exactly last night, but this was based on Fine Cooking's recipe of that name. Here's the before and after: Couple that with cauliflower that had been sprinkled with curry powder and drizzled with olive oil, then roasted until brown, steamed until soft and mashed, all in a clay pot, and we had a delicious dinner. The juices and roasting sweetened those red onions, and the juices enhanced the cauliflower mash nicely. I was a bit worried that the curry powder would clash with the citrus flavors, but it didn't. (His plate looks more full, but my piece of chicken was better browned. Neither of us had any complaints.)
  18. I typically use 1 lb of feet to 4 lbs of everything else. I like using a lb of wings along with backs and a carcass if available. If I'm planning on making wonton soup or some other Chinese soup I toss in some pork neck bones. Chicken feet may not be so readily available if you live outside a big city or near an Asian supermarket. Where we shop in Berkeley they are reliably available along with all other parts. Must be a healthy community of people making chicken soup around here.
  19. Please tell me why collards in an IP are special. And how do you cook them? Kim and Shelby, you two are so alike--a joy to watch! And thanks so much for your endless supply of lovely photos. Sorry, rotuts, I couldn't edit you out of the quote.
  20. AUI Fine Foods sells it www.auiff.com. I buy it regularly, it comes in a 5.5 # box
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