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Charcuterie. By ruhlman and polcyn
They talk about emulsifying sausage. As opposed to just fresh grinding.
I just pulled my book and I haven't made any of this. Thought you might want to look at it

I've been going through old trunks and found this gem-the "Home Comfort Cook Book" published by the Wrought Iron Range Co., St. Louis, U.S.A.  There isn't a date, but it's probably in the timeframe of 1900-1915.  It was from my Great Grandmother Jennie Pink's home in Twin Falls, Idaho.  What's so interesting is that the book was published for folks buying one of the company's iron stoves.  Included were recipes, comments from other customers, and the proper ways to light the stove and cook with it.  A rare find indeed.
 


 
My Great Grandmother marked this stove in the book with two X's, so that's they one they bought.  I remember their kitchen, and a stove, but imagine over 100 years later I find the book that they used when deciding which stove to buy.

 
The New Yorker A cartoon by Julia Suits.
 

It's been a while since I made a cake, so I went back to an old favourite for a dinner last night.
 
Squash, orange and ginger tart
 

 
Speculoos base
Squash and orange crémeux
Crystallised ginger
 
The base was a bit of a cheat - just crushed Speculoos biscuits, roasted hazelnuts and candied ginger, held together with butter and white chocolate and seasoned with orange zest and flaky sea salt.  Not even any baking
 
Tasty though.

I'm mostly on that 13-to-14-minute 75C egg tip recently. Yields a slightly firmer white than "usual" SV eggs and takes a fraction of the time.
 
But yeah, SV eggs aren't "poached eggs" and if you want a poached egg, you should poach that egg. A poached egg on a salad? YES! A SV egg on a salad? GROSS!
 
But on a benedict? Who cares. I hosted a Mothers' Day brunch for my family this year and did benedicts for 8 people. I would not have done that without a circulator. I could have. But getting 16 poached eggs hot and ready for service isn't my idea of a fun challenge. SV eggs also make perfect "onsen" eggs for ramen. My mother HATES eggs. She never eats them. Unless I make them. And one of her favorite things in the world is a 63C yolk. Last Christmas she asked me to SV a dozen eggs for her to enjoy in my absence. I keep telling her to get a Joule so she can have eggs whenever she wants. Still hasn't happened...

Skullduggery from Tiki Drinks: passionfruit puree, dark rum, overproof rum, pineapple juice and coconut cream.

Today was a dreary rainy day, so I had to bake something. (No, I do not notice any disconnect in that sentence.) This is a favorite that I haven't made in quite some time: Carole Walter's Dried Cherry Almond Pound Cake. It is so good. It freezes beautifully. (Although this one will be eaten!). 

I have a large collection of old cookbooks, but these are my two favorites.  The Boston Cooking-School Cook Book by Fannie Farmer, 1913 Edition-

 

 
Black and white photos were included in cookbooks in 1913, including these photos of "Chaud-Froid of Eggs" and "Capon in Aspic with Cooked Yolks and Whites of Eggs
cut in Fancy Shapes, Pistachio Nuts and Truffles."

 
The 1921 Edition-

 
The Game chapter included recipes for Venison with Port Wine Sauce, Rabbit 'a la Southern, Pigeon Pie, Squabs en Casserole, Sauteed Quail 'a la Moquin,
Larded Stuffed English Partridge with Cold Orange Sauce and Game Mousse with Sauce Bigarde.

 
Bäco bread  from the cookbook of the same name by Josef Centeno. 
 

 
An attempt to show you the texture. 
 
Wow!   I see what all the fuss is about. I made my dough in the Thermomix because I no longer have the strength nor stamina to knead by hand. I found it required quite a lot more flour than was called for in the recipe.  One always has to be ready to adjust when making bread. 
 
 They were only two steps that were slightly challenging and both will be solved with experience. The first was shaping. The bread is very, very easy to roll out but getting a nicely shaped oval every time was beyond me. The other challenge is adjusting the heat to cook each side within about a minute.  Again with practice this can easily be overcome. 
 
 I have frozen 4 balls of dough to see if freezing is an option. And I will freeze the remaining fully cooked bread to see how it fares. 
 
 I stood at the stove and devoured the last one!
 
 

 
 
 
 
 

Are you interested in spices, too, or just prepared sauces?
 
You may want to explore things available on other continents for things that may be harder to find in the US. Don't know if you can get this but good in an hot salty Indian fashion
 

Store called Metro - Costco on steroids 
 

 

 

 

 

Bump. I've been baking a lot of brioche lately, trying to find my favorite recipe. That means I've been eating a lot of brioche with butter or jam. Which was great, but pains aux raisins are better:
This was my first time making them. Really simple, actually, once you make the brioche--just add pastry cream and raisins. Perfect with coffee and the Sunday paper.

I recently made small batches of Curried Peach Preserves and Whole-Fruit Fig and Lemon Preserves and posted about them over in the Deep Run Roots thread.  

Both winners, especially the peaches!

 

So far just a double espresso cappuccino.
New machine delivered late yesterday afternoon.
 
 

I have said that there are simple things you can do which doesn't entail a great deal of time and money to give you more options to achieve disirable photo effects.
One of the annoying thing with picture taking is unwanted reflections. You can buy a polarizing filter for your lens and significantly eliminate them. The filter is not expensive from $5.00 to $20. just find one that fits your lens screw mount.
The following side-by-side photos show identical lighting, exposure, and angle of shot for the pictures. By changing the rotation of the filter, you can cut out a significant amount of unwanted reflections. This can give you better saturation of colors and sharper definition of you subject.
dcarch

Soaked Navy Beans over night and cooked them in the Breville this morning.  Took 15 minutes on high and 30 minutes to cool down naturally.

Moe had a bowl of beans with homemade toasted baguette for breakfast.

I prepare them like you do, except that I marinate in buttermilk instead of milk. Also, I've never even thought about Frenching the legs. Nice touch!
They used to appear regularly on menus in South Louisiana and were typically included on seafood platters, but we hardly ever see them now. Rayne still has its Frog Festival every year, and they can be found in abundance there.
On a side note,
Rhonda

Post in Dinner 2017 (Part 6)

The beach shacks in Portugal sometimes serve a "dressing" of chopped onion, tomato, parsley in olive oil and plain vinegar over salted grilled sardines. Ecstasy.
When I see them fresh here, I switch to white balsamic.

After 80 days of searing heat, (for Spokane) with no rain, finally Fall weather has arrived.  Which for me is a blessing as it's my favorite time of year for cooking.  This is the third batch of duck confit I've made so far.  This time served with a Cassoulet Bean Stew I came up with.  The beans are from our friends at Rancho Gordo.

Carefully picked prickly pears - that's a dangerous fruit (although I never yet heard of someone dying killed by it, so coconuts stay on top).
A good trick is to quickly burn the sharp bristles, then wash well to remove any left.
When served well chilled, they definetly worth the trouble.

Cute mozzarella di buffalo ciliegelene with arugula and walnuts.

The completed bookcase. I now have lots of room for more cookbooks!
 

Ditto the candy corn, by far. Yes -- horrid, vile, no redeeming features, etc., etc.  Tootsie Rolls, meh, but I still like Tootsie Roll Pops. Little kids like them, too, because we'd hold out a bunch and give each one their choice of flavor. We're giving out half-sized Kit Kats this year, though.