lemniscate

We do the "egg war" with ours, and then they are set to become egg salad.

If you are still looking for ideas (I don't know where you are in the process), you can slice them thinnish and dehydrate. If you have a dehydrator, 140F for about 18 hours gets them dry. Or a super low temp oven if possible. You can sprinkle some sugar or stevia on them and dehydrate and have sweetened slices for tea/lemonade. I've used the dry slices in cooking just like I would fresh with great results. You can powder them up in a blender/food processor and add black pepper for diy lemon pepper.

Not my best work, but they'll do.

Wild rice is one of my most favorite things to eat. I have used $$$ Bineshi. But I like the farmed stuff also. What brand/supplier do you use? Wild mushrooms cooked in wild rice are match made in all the Heavens.

We are going to a relative's home. I expect ham/traditional sides as usual. I am bringing strawberry and lemon mini tarts. I also am the designated egg dyer, used for the "egg war" after the meal. And my own choice of beer, it's usually byob type situation.

First go at a Shokupan Milk bread in pullman pan. More success than fail. I might have not scaled the recipe up correctly for a 13" pan or I maybe just didn't let it proof quite enough. It kissed the lid but didn't flatten out completely. It's delicious though. Sweet and pillowy.

Right now we are using a long wooden paddle to provide downward pressure and guidance. Anyone watching us from afar with this thing would not have any idea on what we were trying to accomplish. It was glorious and hilarious. Or maybe something out of Fargo. I am thinking of something like griddle weights might work. There might have been a cover or weight that fit in that side. Mystery lost to time. I've used newspapers.com (found the company ads that made it, but only for butcher/deli equipment), I've used Bing w/AI to help, I've done GIS searches. Nothing I found resembles this machine. I agree that it probably sat over some kind of vat. It is nice it's on modern wheels though. We had to wheel it 1000 ft across the rodeo grounds after purchase to get it to the van. We were stopped every 10 feet for questions. It took a while.

Possibly.........but I think the citrus may disintegrate due to internal softness. Maybe frozen citrus could work. This thing is pretty brutal. Also, we still have to rig up a "catcher" system because the slices fling themselves all over. We tried a large plastic bag and a vinyl bucket with limited success. I estimate we lost 25% of the potato slices due to trajectory. Still learning the beast.

The blades are removable and have been sharpened. The whole top of the unit was cleaned thoroughly after the auction, there were several old hornet nests nestled in there. I was going to do carrot chips also, but we ran out of "wanna-do" as soon as the potatoes were done. This is kind of a remote site for cooking. There is power and water. I am building somewhat of a ranch kitchen onsite so this old stuff is good for using. I did use an induction hob and a 100 year old cast iron beanpot for the deep frying. Nothing like having 3 centuries of kitchen stuff onsite and in use.

So, a few weeks ago, I was at an antique farm equipment show. They had a silent auction. I rarely do anything with those because you are tied to the event until the auction is over. This time, I saw what I thought was a monstrous kraut cutter, so I bid on it and I won it (there was actually a bidding war on this thing even though no one was really sure if it was a kraut cutter. We brought it home and cleaned it up. I bought cabbage heads to test, it didn't do a great job of cabbage slicing. I also happened to have some russets and thought, eh, what the heck? This is where I think we started thinking it was a potato chipper instead. Today I decided to put it in use. I bought 4 medium-ish russets and we cranked them through. 350F oil and dang if we didn't have fantastic potato chips. The machine is labeled JE Smith & Sons, Buffalo NY. Research shows it may be from 1889-1890. This thing is the most entertaining mandoline ever. It made the most consistent potato slices. Delicious with ribs and salad on the patio. EDIT: The ribs were done in the Big Easy, so that's 2 gadgets in use for 1 meal!

Yes, the 1 lb tubes. Yes, whole and frozen. I peel the original wrapping off and put into a sous vide bag. Cook for 18-24h. Then slice and brown and repack. This was initially a Chefsteps technique. I found a post about it on the Facebook feed that maybe you can access. Also a many years old CS community posts regarding the technique. I've done this one and off over the years. I've done the 3lb tubes/chubs SV. My Costco no longer sells JD sausage in the chub. So I just buy on sale and hoard until I feel like doing a large SV batch. I had 6 lbs today. Then....I take the bag juices and separate the fat. I make a roux with it and add the bag juices to it to make sausage gravy. Intense flavored gravy too. Here's my previous post about it from 2020

I'm doing a 24h cook of several Jimmy Dean sausage chubs that were from the freezer. I'm doing 145F. It's about 18h's in so far. (I pick these chubs up cheap on Amazon Fresh delivery, they've been on super sale for a few weeks and each time I need to round off delivery for "free", I add a few of those and chuck into the freezer. It was reaching critical mass in there though.) I did make a mistake though, I had a small bag of char siu pork loin frozen, so I though we'd use that for dinner. I threw that bag in the water without really thinking it through. It was in the 145F water for hours and by the time dinner was expected, it was overcooked and stringy. We made it into an ersatz pulled pork using Girard's Champagne dressing, it was edible, but just barely. I thought I was using a shortcut, but no.

Here's the one I got. I just realized that it gave me the same recipe twice even though I asked it to regenerate. I'm sorry, but as an AI language model, I do not have access to the specific recipe for Michael's Kitchen's Green Chile Bread. However, I can suggest some general recipes for green chile bread that you may try to replicate the dish. Here is one recipe: Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup chopped roasted green chiles 1/4 cup chopped scallions 1/4 cup chopped fresh cilantro 1/4 cup melted unsalted butter 1/2 cup buttermilk 2 large eggs Instructions: Preheat the oven to 375°F (190°C). Grease a 9-inch loaf pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the chopped green chiles, scallions, and cilantro until well combined. In a separate bowl, whisk together the melted butter, buttermilk, and eggs until smooth. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared loaf pan. Bake for 40-50 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Note: For a spicier version, you can increase the amount of green chiles or use hotter varieties.

I asked ChatGPT to find me a Green Chile Bread recipe that mimics the GCB from Michaels Kitchen in Taos NM. The AI had a disclaimer it couldn't access specific recipes at specific restaurants...yada yada. But it did provide me with 2 differing recipes for GCB. It looks like it gave me quick bread styles. I'm not sure if Michael's bread is a quick bread or risen. I'm going to try each one in the next few weeks for some of my bakes. Here's a pic of a slice of the original bread we liked.

Don't overlook any local Tangelos if you see them. The ones I got this season were honey sweet. I also dried the peel for "I don't what but I'll think of something" to preserve their presence.

Anything at Jack in the Box or Taco Bell. I've had plenty of fast food but not from those vendors. Oh, and I've never had a knish, but would really like to try a good one.

My father started putting Accent (overpriced branded American msg in a shaker can) in the breakfast scrambled eggs. I like msg, it adds a lot of satisfying flavor to most things. However, scrambled eggs ain't one of them and he had a heavy hand. I begged him as a kid to please just go back to simple salt/pepper in the eggs. I think I could taste it more profoundly than he could because he was quite surprised at the request. I use msg without worry, but I won't use it in egg dishes due to that childhood flavor memory.

@blue_dolphin Where are you finding fresh escarole? Supermarket? Farmer's Market? It's unobtainum in my A.O. I'm trying to grow my own in grow bags on the patio.

I microplane first then juice. I have frozen the zest in ice cube trays, then bagged and broke off needed pieces when desired. I have dried the zest and then powdered it, it's stored in a jar in the fridge. Either way gets you zest for recipes; savory and sweet. For drinks, I don't think there's a substitute for a fresh zest. Freezing zest strips makes them soft and floppy. Same for limes, there's no substitute for fresh lime section in G&T or Vodka/soda. I've tried frozen whole limes to extend them but they are so disappointing to try to use in cocktails. The dried orange slices are a trend for whiskey drinks around here. I suppose dried lemon slices would work for certain bar uses. I mainly use them for steeping in tea/water.

Discontinued in 2020. Wish I had known about it, is sounds pretty good.

I went to SG decades ago, it looks completely different now when I look at the current pics. Even then, there was no language barrier, even at the most basic of food courts. It was/is an amazing city. I'd go back in a heartbeat, but I need a bigger bank account balance. I have no recollection of coffee though, there was so much else to eat and drink and marvel at. The Shopping was Magnificent. I did do the tourist Singapore Sling at Raffles Long Bar. I found out I do not like Singapore Slings also there.

I just pre-cooked a 3qt IP full of russets (~3lbs) with milk, braised celery and some its stock, butter and green onion for tomorrow's champ. Never did the cook in milk/broth method, no drain method before. Excellent results for me, butter, another splash of milk and salt added after 10 min pressure cook. I discovered I don't have a real potato masher, but I have an old wire pastry cutter, worked pretty much the same. That's all I have to do for the StPatDay cook, someone else is doing the other StPatDay "stuff". I'm not usually interested in StPatDay but this year it was thrust upon me. I like the champ potatoes, first time making them.

Eggs and rice are one of my all time favorites. My equal soft food fave is eggs over leftover moist stuffing/dressing from holidays. I just made some dressing in the last couple days and put leftover some mushroom gravy over it.

I had a rather insane experience with Amazon Fresh pickup today. I placed an order and due to some local travel I was going to be very close to the Hub and I could do a parking lot pickup instead of delivery. I followed the app instructions, parked in one of the designated green signage pickup spots, checked in with app and got confirmation they knew I was there. Then I get an almost instant notification that my items are “picked up” and the delivery is finished. Nothing and no one came to my vehicle. The only people there were the delivery drivers (contractors). No customer desk/real Amazon employee to ask. I waited over the time set for pickup window. Called a 800# which was unable to help. I believe they are overseas. They claimed a refund could not be given at that time. I eventually went back into the app and requested refund on whole order for missing delivery. Looks like it may have worked. But it was insane how screwed up this was. I have done other store pickups and only after you get the items in the car is it considered picked up.

This has been floating around the last couple days on some of the socials. If accurate, the added fees are eye watering. Purported Door Dash.