lemniscate

I got a Rubbermaid 12 qt. polycarbonate tub for SV for $12.71. Been watching that for awhile.

Sauces. I learned how to make pan sauces and the mother sauces off Youtube during shutdowns. Now sauces are normal at our table. I've just started with chimichurri's and other veg based sauces. On a side note, kitchen scraps are now turned into broths for use in making sauces.. So I've been using kitchen scraps more than ever.

Yep, caution is key for sure around Neo-D. Understood.

Guess I'm first to log the Prime Day loot. OEM Instant Pot gaskets, a pair for under $8. A bunch of neodymium magnet hooks for hanging stuff around. Some Viancin silicone covers. Silipint silicone bowls. Lots of stuff in Amazon Warehouse is Prime Day 25% off the already warehouse prices. A lot of my purchases were from those deals. Seems like there's pretty good deals in the Grocery and Amazon Fresh/Whole Foods departments too.

Crushed pineapple I'd assume. Edit: beat to it.

Yep, this is true. Had my first go with gator sausage in New Orleans at a breakfast dive that was amazing. Sadly, The Tally Ho is no longer around. I had cathead biscuits and over easy eggs and gator sausage. I think a lot of my "not tried until older" American food is related to traveling to places where those foods are "normal".

Mentioned in another thread and it reminded me: Pineapple Cheese casserole. Had never heard of it until I spent Thanksgiving in SW Georgia with extended family. I was skeptical but politely tried it and dang if it wasn't pretty delicious. I tried making it myself, but it wasn't the same as being in The South with the lovely musical drawls telling stories, along that impossibly long table filled with happy eaters. Green Bean Casserole also something I never had until I went to other people's Thanksgivings, and that remains a big NOPE for me. Calf fries/Rocky Mtn Oysters I like. Also, does fried rattlesnake count as Americana?

Maybe a silicone Silpat or the like on the baking pan would be a barrier between the salt and the metal pan?

I had forgotten how much I like Oyakodon. I think in the first technique, SV'ing the chicken in dashi to the perfect consistency would fit right in there. I'm adding to my list of "to try". Also, Oyakodon sounds like a better way to use up excess egg whites from other recipes. Not just for meringue or angel food, but an actual meal. That's a revelation.

There's a bubble tea/tapioca ball shortage at the moment. It's in the news. I think Taro Milk Tea is the best milk tea around. You can readily get taro(aka ube) powder online at Amazon. Along with tapioca pearls. I personally don't bother with the tapioca pearls, they take up room in the glass that should be filled with more milk tea. Now, for a old-school milk tea jolt, I suggest Hong Kong style Coffee Tea (Yuanyang) which combines the power of black tea and strong coffee and sweetened full fat dairy. This keeps the mahjong game going at high speed. I was served this with waffles at a mahjong place in HK years ago. Of course I lost at mahjong badly but I do remember that coffee tea and waffles. I drink it iced here. Again, tapioca pearls optional.

Donate to foodbank? Make oat flour in food processor for baking? Feed to the birds? Editing to add a really good King Arthur sandwich bread using oats. I've made it and it's very good. Can use all type of oatmeal versions. Oatmeal Sandwich Bread

This is the way.

In my area, blue top might mean the color code of the caps on plastic gallons of standard supermarket milk. Red is whole, blue is 2%, green is 1%, and brown (of course) for chocolate ☺️.

Yes, All the beet soup I grew up with was made with jarred Harvard beets and jarred pickled beets and jarred baby beets. Hardly ever fresh beets, in fact I have no memories of it being made with fresh beets. The soup base was beef neckbones and the rest was jarred. This is American style, Hamtramck style Polish grandma style. It was creamed with sour cream/flour mixture. You could add more vinegar and sour cream to your bowl at the table.

Barszcz.

Costco had pork loins on hot buy. Bought a larger one and made cured pork loin/back bacon/Canadian bacon with a mixture of Morton's Tender quick, sugar and spices. 3 days in the cure and sliced today for frying and freezing tomorrow. Came out pretty good. Mostly for egg sandwiches.

I think the cake might be "over-creamed".

from: Great British Bake Off Common problems: Failure to rise There are two common problems encountered when making choux pastry. Firstly, if you add the eggs to your hot water and flour mixture before it has cooled, the eggs will cook in the paste and refuse to rise in the oven. I transfer my hot paste to a cool mixing bowl, stirring from time to time until it feels just warm to the touch. Then I add the eggs. A second common problem is adding too much egg. Add the beaten egg a little at a time until the consistency described above is reached. Often less egg is required than stated in a recipe.

H Mart seafood counter is second to none here. Clean and beautiful.

There's a couple of "Paletas and Agua Frescas" cookbooks on Amazon. (This (eG-friendly Amazon.com link) and This (eG-friendly Amazon.com link). There's an agua fresca recipe book in German and a kid's book in Spanish also. The traditional flavors around here are Horchata (almond,rice,cinnamon), Jamaica (hibiscus), Tamarindo, Sandia (watermelon), Pina (pineapple) and my fave Pepino (cucumber lime). Those books have those and far beyond combos from my quick perusal.

In a last ditch effort to make use of the very end of my lemons, I attempted to make a lemon vanilla freezer jam? pie filling? etc.... It's a quart and a half and it didn't set, was more like a syrup. There is no peel in this, I'm not a marmalade fan. I reprocessed it today and added more sugar and held it a 210F for a couple minutes longer than normal It darkened a bit from original, maybe the sugars were starting to caramelize a bit (?). Frozen plate test shows a thicker product now. A possible success.

I have a backpack setup somewhat like yours for road trips. When those happen (hopefully again not in the too distant future) I travel with my A4box appliance, which is easy and useful, but way more expensive than your hotplate/toaster et al. I usually bring sous vide'd meats and vacuum packed sides from home (or convenience food sides from supermarkets) for the times eating out on the road is not desired. I don't find it too terribly hard to cook on the road, if I planned it well. The oven intrigues me, not gonna lie.

I think they're giant parsnips. I don't think its horseradish. It grew wild on our farm and those would be the weirdest horseradish roots I've ever seen. If it were horseradish, your fridge would be very fragrant by now. To make horseradish, blender, vinegar, salt, gas mask. Do it outside. You have been warned.

I tried the black. It was roastier tasting than the green. Best I could describe is new mow hay scent and slightly grassy taste. But not like black tea. I like it, it's a good substitute and certainly something to talk about. "almost, but not quite, entirely unlike tea". *Douglas Adams

I have gotten some Harney and Sons Yaupon Green and some Yaupon Black 2 oz. tins to try. I tried the green so far. I normally don't like green tea, especially the spinach-y types. I liked this, it was herbal and a tiny bit resiny to me. I think I remember sweetgrass note. Not like spinach. Frankly, I forgot to try the black so far.