lemniscate

Another big pan de mie sandwich loaf. Sourdough, but also with some super ripe kefir added. A mix of KA bread flour, Glick's high gluten and some white rye. Dough was from Saturday, baked last night. Didn't get a high as the last loaf but plenty of real estate for sandwich or toast. My tangiest sourdough yet. Also, the $2 1960's electric knife from the local garage sale is my new favorite bread knife. edit: There was maybe 1/4 cup of potato flakes added too. I forgot.

I have hated blenders, until I got the Blendtec. The friction heating has changed how I make custards, mother sauces, melty cheese sauce, lemon curd, batters, various soups from cold/room temp ingredients............ My cheapo immersion gets used for infrequent small mixing. Like a tiny batch of mayo too small for Blendtec, but I appreciate it when I need it. Still love my old Cuisinart FP too. Pie dough, pasta dough, and mass veggie mangler extraordinaire.

I like white chocolate stuff. I tried this from Aplenty (Amazon) , it’s fine. But I noticed that quite a few of the Aplenty confections include chia seeds. Is this a new fad in confectionery?

IF you are a US Costco member and like D'Artagnan magret duck breast and duck confit, This Deal may be of interest to you.

I'm sorry, I don't recall how long, just until color was right. I did use butter/oil combo I think. Maybe your butter solids were burning? Try clarified or olive oil next time?

The Saute button, I just press it and brown the endive. Then shutoff and press Manual @ 0 minutes. Maybe you need a little bit of liquid?

I wonder if any of the previous meads in this thread aged well and were heartily consumed? I did a micro-batch of homemade mead, I wanted dry. I also used a Belgian beer yeast. And a good quality honey. It's been aging 8 months on now. Boy, did I get dry, I mean acidic dry. It's vinegar. But mead vinegar is a very trendy item now, so chalk it up to experience.

That's middle school cafeteria pizza. I'd know that anywhere! Pizza day was very important.

The original price of $44 WAS on the Anova site. I saw multiple other forums pointing out this "unbelieveable" deal and I went to investigate, it was indeed a price of $44 for the nano and the vessel. I have 4 SV setups already, so, even at $44 I passed on purchasing. Then, a few minutes later, the forums were saying the $44 price was now gone (some said they got "out of stock" when trying to put in cart), after that the other sale price showed up. Not sure if it was a online pricing mistake by Anova, or possibly a unicorn flash sale for the lucky few, but it did exist for a bit. It was a dynamic situation to say the least. I posted the link early before the "out of stock" and pricing change took place.

Well, that changed quickly!! I know some lucky people got the deal.

Anova Nano bundle. $44.00

Atapino in an old shot glass at sunset with a fire of the old Christmas tree.

On the patio with the A4box tonight. Last decent weather evening per predictions. Sablefish sautéed in butter in A4, eaten right out of A4. And some saku tuna.

Yes, I learned about that in the Instant Pot threads on eG. Works a charm for veg (and some fruits). Press manual and then - down to 0. IP will pressurize and then immediately switch to keep warm. If you want slightly crispy, yet cooked veg, do quick release. If you want, like I did, a braised product, walk away and come back when you are ready to eat. I really believe I eat more veg now using IP than I ever did with conventional cooking. I love 1 button unattended cooks.

I had a impulse buy of endive (3) to use. I split it and used the IP saute with a good knob of butter to brown the cut sides. I also had quite a bit of leftover celery ribs (Costco sized bag) that I had used for soup, salads, and dehydrating. The last few unused ribs were also sauteed in IP for a bit, the endives were laid back on top of the celery with a couple tblsp of water and a sprinkle of Herb-Ox sodium free chicken powder. 0 minutes on IP manual setting, and natural release. It stayed in keep warm status for hours until we were ready to eat. The endive was silky soft, sweet with a slight bitter undertone. The celery was soft and tasted sweet and buttery. I liked the braised celery better than the endive, but it was a close race.

It's been a while since I had cheese ends and pieces to make some more melty cheese. I had about 250g of cheeses (gruyere, cheddar, gouda) and a can of PBR (someone included in a Christmas food gift). So I made a fondue type sauce, added lots of cracked black pepper. We just did a bit for appetizers with sourdough toast soldiers.

I need to do that the next time I roast chicken (or duck) in the Big Easy. Those are potatoes to dream about.

smoked sturgeon, scrambled eggs, a touch of cream cheese and a toasted slice of "life changing bread". I didn't name it, but I had the ingredients (more or less) and decided to try a go at it. It's good, in a savory granola kind of way.

I was literally 5 minutes late to the table and the platter was scraped clean. So there was just very little left to take pictures of, I was lucky to pre-serve myself or else I might have been left with toast for dinner.

SV Char siu pork loin diced (I have 3 or 4 bags of NOH seasoned meat in the freezer) stir fried with 1 big crown of broccoli and 4 diced stalks of celery. The sauce was a few glugs of Ve Wong XO thick soy. I bought a new non-stick 9" skillet at IKEA and used it on my outdoor induction hob, it did a great job. It was served family style, so no pics but was very good. Just green stuff and meat.

I know it's very unusual out here in the West to use any of the offal, probably because a lot of the immediate processing is miles out in the range. The gut pile is left for the carrion eaters. And most want the heads as mounts anyway, so tongue is not even thought about. I did see a YT video of some NM outfitters/field-to-table that uses the elk tongue/heart/offal/bones and I was pretty impressed to see it finally.

Any use of the tongue, heart, other offals? Bone marrow?

Tangerines needed to be used up quickly. 4 tangerines, segments deseeded 4 ribs of celery diced handful of dried pomegranates pips (anardana) 6 green olives chopped salt pepper (lots) dash champagne vinegar last tblsp of olive oil in bottle. Small side salads for 2. To go with elk burger patty melts.

I have some vacuum packed and in the freezer from 3-4 years ago! Collector's item?

There was a spat of "lickers" filming themselves in Walmarts in Texas 2019/2020 ish. The "lufkin licker" and Port Arthur licker got jail time from what googling shows.