lemniscate

New hot prepared chicken offering from Costco, I just noticed it today. Garlic pepper drumsticks. About 10-12 per package. Everyone in the house said thumbs up on flavor and nicely sized drumsticks. I bought 2 trays of them.

I missed the part that this was a roast and not a steak. I think @rotuts recommendation is the most correct.

Here's the recommendation from my Joule app: 134F desired internal temp: Fresh (unfrozen) 1/2" thick = 30 min 1" thick = 1 hour 2" thick = 2 hours Frozen 1/2" = 45 min 1" thick = 1.5 hours 2" thick = 3 hours These are the minimum times. Extrapolate as needed.

i just made a pasta salad with my dehydrated cherry tomatoes. I put a handful of tomatoes in my spice grinder and minced/powdered them and stirred them into the salad along with the dressing along with the other ingredients. I'm using the dehydrated tomatoes more like a spice. It's darn good and you get a real depth of umami and sweetness. I buy the large packs of cherry tomatoes at Costco; use some as fresh and when they are getting close to overripe/wrinkly I slice them and dehydrate. I just packed some in oil to mimic the jarred oil-packed sundried too. Still dehydrating lemons and other citrus slices. People really seem to like those for drinks (and some snack on them). Easy homemade food gift. @kayb You could try an Amazon Renewed Excalibur for a better price on an Excalibur.

Yeah, mine was 2006 vintage. I just assumed it was an issue with that particular model.

I'm sure the ones pictured are perfectly fine. Those look about as good as they can be.

Strangely enough, 2021 wasn't a banner citrus year for AZ. We had no winter rains 2020-2021 and then in July the heavens opened and Monsooned like crazy into Sept. The trees were set with not great fruit at that time and the a lot of scarring happened and the sizes are smaller. The grapefruit are tiny and the a larger percentage than normal of my lemons on the tree are dry pulped.

I had the induction model for years, the first bowl started to peel, despite me following the care instructions (no metal utensils, careful cleaning). I found a new replacement bowl and used that for quite a while, and then that started flaking. By then, my induction cooker was obsolete and no parts were available anymore. I had contacted Zo regarding the flaking coating and a reply came that said essentially the flaking was "normal" and it was not considered a health risk to the food. I was disappointed in that response. I gave up on Zo rice cookers for now and just use the SS Instant Pot now for rice. It's not the same, but works for me.

Still in the honeymoon period with the Excalibur. Lemon slices are the major capacity, grapefruit slices are coming on soon. I used the dehydrated eggplant, zucchini, onions and canned tomatoes to make a ratatouille-style veg stew in the IP. It worked well and I like the texture of the reconstituted vegs. So I know I can make a decent dish using the Excalibur stuff. I've used it to proof dough. The weirdest thing I did so far was dehydrate pickle brine ( with the dill, garlic, grape leaves and spices) at the bottom of Grillo's pickles back into a seasoned salt. I just dumped it in a non-reactive pan and put it in the bottom of the Excal while doing other items. I plan to use it on our cold oil beef tallow french fries we've started making recently. Chefsteps had a technique for turning normal kosher salt into flaked salt using SV, that's where I got the "I wonder what would happen" thought of experimenting with brine in the Excal.

Lemon slices soaked in stevia then dehydrated to a crisp. You can eat them as is or stick them in tea or cocktails. I have a friend in Ohio who has got the seasonal blues, I'm sending the whole jar to them. At least it looks like sunshine.

Orange preserves and cinnamon rolls. Based off King Arthur's Cranberry orange rolls minus the cranberries. I used a homemade orange preserve (not marmalade). The dough is very rich for being eggless. Last 2 at the bottom of the container:

Celentani. A seafood (ie shrimp) in butter sauce is awesome. Pesto works for sauce entree for this shape, it clings nicely. It's best for pasta salad with a really nice dressing.

I still think the Rosa's I had were covered in fairly wide, fairly thin parm shavings, not shredded. But memory is a funny thing, and it was before we all took pictures of our food. Would it be worth another try with shaved parm?

No. And the funny thing about the parm, in the online recipes I've seen it says use shredded parm. I could swear everytime I've had it, large thin shavings of parm were used and shingled over the surface.

Oof. They stuck the landing on one of those pretty hard.

I've had this pizza at Bianco's a few times. In fact it's the only pizza I covet. I have no problem eating the whole thing and dreaming about the next time I can have it. Pizza is never my "gotta have" comfort food. I rarely order it and pass it over if at get togethers if there are other things to eat. But THIS version is in my top 5 foods desired.

I tried my first "salad kit" from Costco. Creamy Dill Pickle Chopped Kit . Chopped cabbage, kale, leaf lettuce and cauliflower with the dill pickle centric dressing, croutons, and seasoning. Feta cheese to round out. Lots of plastic bags with each layer in it. Dill pickles are very popular here in the house, so this was a pretty big satisfying veg portion. I'm stealing the idea and made a dill pickle forward ranch knockoff, and will get leaf lettuce, cabbage, cauliflower, NOT kale, probably look for beet greens, pea shoots, or something similar to sub. And some good strong feta. I'm adding pepperoncini to the mix too. I think crispy onions would be good instead of croutons. But it's a good kit if you need a quick salad side or main.

I found a great deal (to me) on White Lily flour thru Amazon Fresh and bought a lot. I decided to try out biscuits with it using the ATK Absolute Easiest Biscuits Ever technique. I had whipping cream, I had to make baking powder using cream of tartar and baking soda. I also can't leave well enough alone and added some pulverized leftovers of hard cheeses, freeze dried chives and black pepper to them. It was easy, drop biscuit dough with a formed biscuit look. I think it needs a touch more salt though for my taste. They are very tender but hold together when applying butter, thank goodness. Someone regifted me a quick beer bread pre-pack for Christmas. "Sourdough" flavor, you add the beer (and shredded cheese). I add half a good beer (I drank the other half) and some club soda to make up the 12 oz. I used all my cheese in the biscuits, so I add a bit of yogurt instead. And threw some everything bagel seasoning in the batter. I am skeptical of this type of product. I tried it, no discernible sourdough taste, good beer taste, but the everything seasoning sure shines though. I have no history with quick breads, but with that seasoning mix, I'm in.

Did two quarts of yogurt in the dehydrator and it did a great job. I had a bit of some existing homemade yogurt in the fridge, so I heated a combo of some partial containers of 2% milk and half and half. The 2% was ultra-pasteurized, so I added about a 1/2 cup of Nido powdered milk to the mix. Cooled it down, stirred in the leftover yogurt and set it 105F overnight in the excalibur. The final product was very nicely thick (no visible liquid) and quite tangy. That's how I like it. I had been doing yogurt SV and didn't get the result I liked. Dehydrator FTW on yogurt. Next up: sour cream.

There were ostrich "ranchettes" all over here years back. Was some kind of get-rich-quick agri-scam. Then everyone moved onto the Alpaca agri-scam. I'm waiting for the Bactrian camel version, then I'll bite. I love Bactrians.

P.S. What you did looks a lot like Tortilla soup crossed with Albondigas Mexican soup, Italian fusion?

If you get a chance, try a can of Cento Italian Wedding soup. We used to like the Progresso, until we tried the Cento.

I was planning to freeze most of the packs for future road trip food or quick snack. Pancakes freeze well, and I think thawing these would be quick. I did the same re-use action on leftover doughnuts in bread pudding a while back. It was excellent and I highly recommend using up stuff that would normally go stale and get tossed in this type of dish.

Another run to Costco to get milk, butter, cheese, veg, eggs....staples. There's a "hot buy" on pork shoulder that I brought, I picked one of the smaller packages, but its still 13ish lbs of meat. I will do the Chefsteps pork shoulder 24 hour version and portion for the freezer this weekend. I did have 1 impulse buy. I have a 'meh' relationship with pancakes. I never order them at restaurants. Making them at home is useless because more batter is made than desire for pancakes in our house. Crepes are a different matter and there's a couple great creperies not too far away to scratch that itch. However, I found these La Marie Patissier (origin France) mini pancakes, pre-packaged. Each small package has 2 soft and slightly sweet pancakes, maybe 3". So far I just ate them right out of the package, but I'm sure heating them is no issues. I think $9USD for 25 packs of 2 at my Costco.

@Shelby According to some twitter posts; Imperfect has been doing same thing to other users. Apparently Imperfect's explanation is they are only wanting to use their own delivery drivers, no 3rd party deliverers. So areas where no Imperfect owned delivery system are being phased out.