MelissaH

Especially if you have guests with metal fillings who you really don't like!

Pichet Ong's book The Sweet Spot is currently $1.99. US Prime.

And my friend says...we're cooking dinner. And a stuffed pork tenderloin will be quite festive. They'll provide the bread, salad, and beverages. Our usual pork stuffing is mostly dried fruit. We stuff the tenderloin by using a long skinny knife to make a slit down the middle, and then enlarging the hole with a wooden spoon handle or something of that sort. The stuffing goes in and gets pushed to the middle, and then the ends get tied off to keep the stuffing from leaking out. Could I just vacuum the stuffed tenderloin in a bag, and cook it as though it were unstuffed? Or, what changes would you make? I'm thinking we do the prep here, and bring the Anova, our bucket, and a cast iron skillet for the searing. And is there anything else that you can think of that might help round out the meal? Baked potatoes?

Andie, is that the same malted rye as is readily available at homebrew shops?

I'm sure they do, unless someone in the house has a shellfish allergy. Tomorrow, I'll touch base with my friend and find out if they've made other plans or if we'll be bringing the holiday cheer, weather permitting.

I've been talking with dear friends who live about an hour and a half away from us. Due to a variety of health challenges, they haven't made any plans for a festive meal at Christmastime yet, nor have they gotten any invitations to join others who live nearby as the usual suspects are all occupied with houseguests. Nothing's confirmed yet and everything's weather-dependent in these parts at this time of year, but if we wanted to cook some chunk of beast SV ahead of time at our house and then finish it at their house, what would be the best way to reheat said chunk of beast? Would we do best to bring an appropriate container and the Anova, and use that for the reheating? For something like a steak or pork tenderloin, is there any advantage in cooking it ahead, or would it be better to do the prep and sealing here and just do all the cooking there? Any other options? (If you all have any ideas for something that might come across as festive, but be easy to eat one-handed for someone who's just had a shoulder replaced, please chime in. I'm wondering if we'd do better to ditch the whole chunk of beast idea in favor of a spread of charcuterie, cheeses, fruits fresh and dried, an assortment of crackers, and the like, combined with a nice bottle of something.)

Certainly nothing major. Not like the midwest.

One of the things I always try to talk to my proposal clients about is underpromising and overdelivering. Much better than the other way around, as it seems like someone's learning, the hard way.

What to do with the whey is actually a huge issue, commercially. The Mohawk Valley, south and east of where I live, has become Yogurt Central. Since Greek-style strained yogurt became all the rage, that's what they're making a lot of. But the whey all needs to go somewhere, and it can't just get dumped outside.

Those are our dishes, too! We registered for them when we got married, nearly 19.5 years ago. Like all Corelle, they've held up remarkably well, even through a move from Ohio to New York.

@patris, any chance you'd consider expounding on a few of the details once you've recovered, to give us a guide if we want to do something similar ourselves?

I got my copy from the local indie bookstore the day it came out. Love the book. Everything I've made from it has worked perfectly.

What fat did you use?

I've done both.

You are not alone!

Wow wow wow. I haven't seen many lion dances, but if this was the best, I'm spoiled. Thank you for posting!

A suggestion: if you have the mailing address for the hotel where you'll be staying, you may be able to save a few bucks by ordering them from Amazon or elsewhere, to be delivered to your hotel. I've never seen Inner Beauty hot sauce for sale around here. And a quick look at the manufacturer's website tells me that I'm not likely to. If you're in Cajun country, you aren't likely to, either. Order it and have it sent to your hotel.

I, for one, greatly appreciate the effort involved. You really bring the people you meet to life, for those of us who are unlikely to get to the places you go.

So, about those chicken thighs: I lined the pan with foil, put some onion halves, small potatoes, and peeled carrots in the bottom, and the thighs seasoned with Penzey's Greek seasoning on top of those. They steam baked for about 40 minutes at 425. The first two, and some of the vegetables, were delicious the first night, and the skin was wonderfully crispy. What was left (including the exuded juices) got packaged and refrigerated. For the next night's dinner, I took a smaller pan, lined it with foil, put in the two leftover thighs, scraped off the layer of fat, and added the remaining veg and juices, and reheated on steam bake at 300 for 20 minutes. Almost as good as the first day, except that no carrots were left for day 2. I'd do that again!

Thank you for posting, @liuzhou. I enjoy your travelogues.

Thanks, all.

Don't overlook soup. Many soups freeze well, reheat easily, and can make a nice meal. (Freeze sliced bread or rolls to go with.)

Have we come to any kind of consensus on the best setting/time/temp for bone-in, skin-on chicken thighs? In a tray, in a pan, on a rack? (Paging @Anna N, @Ann_T, @rotuts, @Shelby)

I just saw that Baco was on sale (Kindle, US Prime) for $3.99 today. Don't know if that price will last. While you're there, look through the list of related books below, as there are some other bargains (many of which have been cheap previously) included, at least for me.

This sounds like a potential Darwin Award honorable mention, although I'm unsure whether it should go to the eater, the store that sold them, or the company that marketed them.