lemniscate

I mainly dehydrate mushrooms (when there's a really good sale), lemon slices (I have a backyard tree) and pomegranates (also in backyard). Lemon slices are for tea steeping or infusing cocktails. Pomegranates are for anardana and eating like raisins or on top of salads. Mushrooms for adding to soups/stew/gravies. One or two large batches of beef jerky a year. That's about it so far, and the use is very seasonal based on backyard fruit. I guess I don't really "cook" with my dehydrates much.

Pasta Grammar zucchini episode. Eva's amazing.

Oh gosh, I love those baby versions of the pickled green tomatoes. A brand called Lehmann Farms out of the Midwest had those jarred in the stores around here. I bought them almost weekly. Then, poof, gone. Can't find them anymore. Nor can I find the jars of Bubbies large pickled green tomatoes either. I don't know what happened.

BrucePac chicken recall; this is a big one and it's in a lot of ready to eat items at popular convenience and grocery stores. The affected brands list is getting larger as the newsday goes on. Full List (official site)

I.love.this. I just let it come to room temp and ate it that way. Good apple flavor/texture and a very nice crust with some pearl sugar on it.

Absolutely agree. I've been on the panic side of things not working out while many hungry people wait (before sous vide was a consumer thing) . A few tasks parceled out a few days ahead makes hosting so much more enjoyable. Especially the main entree meat. My entire freezer is filled with meats that have been seasoned, sous-vided, and parceled or are uncooked but ready to sous vide right out of freezer. Sous vide to bring to temp or fully cook. That time is freed up for sides, or socializing/relaxing.

Yeah, I've had that happen. 190F SV for about 2 hours is my default now for carrots and potatoes. I rarely do root veg in sous vide unless I already have the water in use for protein. I do the protein first and then boost the temp and cook the root veg. I also always add a lot of butter to the pouch so the seasonings float around the veg. More butter is more better. Otherwise, I just steam the carrots. Either way is fine for me.

And it's over for Yelloh. Some of my Midwestern relatives used Schwan's /Yelloh for their meals.

Been here a long time. Eating evolves through shopping habits and age. But here's my list off the top of my head. Cooking with what's in my pantry first. I think it was framed by the early Pantry challenges. Oh and, Sous Vide, for everything, including desserts and infusing alcohol. related to Sous Vide is the vacuum chamber. Not used consistently, but it makes my food prep go quicker for future meals. @Shelby inspired food preservation interest for me also. @andiesenji inspired a lot of global and classic ingredients, starting with black pepper, I have like 8 pepper grinders on my counter.

Japanese pickle press?

I wonder if an overnight dry cure (salt/sugar/other flavors) would tighten up that soft textured salmon. The smoke and see if it improves. Or keep it as a gravlox style.

Great spot for a trail cam.

So, my ailing Joule did eventually die and I had a backup Joule from a Black Friday or some type of sale. I had been struggling with the Joule app connecting to my wifi on the new one. Tried all the resets and still wouldn't wifi connect, however, it would work thru bluetooth so wifi didn't matter. Breville I believe is sunsetting the Joule app and transitioning to the Breville + app. When I downloaded the Breville + app and did the Joule connection setup, all the wifi issues disappeared. The Joule is now wifi and bluetooth friendly. So, if any Joule users out there are having connection issues, download the Breville + app and give it a go. The B + app is very much like the Joule app in user interface so the learning curve should be short.

@Shelby So, I know I've seen from your posts that you deep fry fresh okra. Ever try to batter and deep fry the pickled okra, akin to deep fried pickle chips I see in sports bars? Any idea if that would work?

@Shelby I have a question on consumption of your preserves. Do you end up using all/most of the jars you put up over winter/spring/early summer until next harvest season?