lemniscate

Someone on r/bbq did al pastor, which I believe is the same technique as döner. I'm going to look around (eG-friendly Amazon.com link) or maybe design/build the structure. @Duvel How would you do a döner to your liking, ie meat cut and spicing? I've never had one. I have an accessory that is a kebab holder but its design is useless to me. Maybe I can use that as a base for a structure with some ingenuity. Stay tuned.

$42 USD of Costco chuck roast double-decked in the Big Easy. A pie pan piled with diced carrot, parsnip, celery root and red radishes roasted underneath it all. A loaf of premade garlic bread was warmed across the top. Sadly, this is the only pic I got of the cook since this got hectic with setup and serving. We made a radish greens/cucumber sour cream salad. The meat was rubbed with worcestershire and old bay mix. It was good outdoor food and provided lots of leftovers. It took a 2+ hours to get the roasts to 135-140F, longer than I anticipated, so lunch was late.

I have only eaten chile rellenos out in restaurants, I also dislike the idea of frying them at home. That being said, a B&B I was staying at years ago, I was served a chile relleno pancake which was delicious and had all the flavors of a traditional style. And no messy frying to worry about.

Maybe jackfruit and liquid smoke for the fish spread would work?

Get familiar with King Oyster mushrooms?

Wow. I have a lot of biltong in my fridge drawer, I bet it's pretty dry by now. I going to powder some up for dust. Best result in powdered dehydrated veg for me is celery. It gives the most bang for the buck for me. Most disappointing is chives, no flavor, just green flecks. Carrot powder is really good in salsas and gravies for a background sweet. Cherry tomatoes that are getting wrinkly/forgotten are also something I've dehy'd and powdered for use. I can't do backyard tomatoes here with any success so it's not common I have unused tomatoes since I buy them. But they do make a great seasoning when mixed with dehy'd onions/garlic. Tomato powder likes to clump so it has to be mixed with something to avoid clumping. I made strawberry tarts for Easter and kept the top bits that are culled for slicing. I dehydrated those and plan on powdering them for a sweetener use. Mushroom powder is always amazing but damn, it takes a lot of mushrooms to get a usable amount. I just buy commercial powder instead of trying to do homemade.

I live in AZ and it took me years to stop and experience The Thing. I actually enjoyed it, there's lots of unusual things to see before The Thing. It's a nice walk thru and I think it's $5. I'd encourage it just for the "I Did It" street cred. I think the boulder field you showed is Texas Canyon area. There's an amazing Amerind Museum tucked in there also. Next time around, right?

I had this happen with pickled mustard seeds! Off gassing maybe? Now it has a plastic lid on the jar.

I am a blitzer/paste user. I keep mine in the type of jar with the bail and glass lid. In the fridge. For years, no mold. Yes, salty, but I use it as a salt condiment, instead of regular salt. I add it to entrees when needed for salt/brine/tang. I use it in salad dressings, also as a pickling spice or a marinade. I make salty lemonade with it along with fresh juice and sweetener sometimes. And Bloody Ceasars and Marys. I have never made a tangine or traditional preserved lemon dish strangely enough. Probably missing out on good stuff. I just integrate it into my daily cooks when needed. I find it pretty flexible.

Sweet Lord! I'd never heard of that either. That was a horrible practice in the history of wildlife harvesting.

A tradition for us. Goes by many names. Winner either gets to be the "boss" for the year, or also gets good health for the year, hopefully both.

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.