lemniscate

Fire up that VP215! Compressed melon.

I've frozen it in the carton. I blendered it a bit when I defrosted it to redistribute the butterfat, I don't remember it being bad to use in coffee and other uses after that, but it was a quite a while ago so memory may be dim. I don't remember it being a fail. You could make creme fraiche or yogurt if you can get your hands on some culture.

Next time I might put a bit of wasabi in the dashi flavored Mary. Tonight is Canadian Beer night.

I wanted a Bloody Ceasar, bad. Problem was no Clamato or clam juice in the house. I was IN for the night and improvised. Drained the juice from 2 cans of tomatoes, added lime juice, dashi powder, Red Boat salt, a little caper juice, a little pickle juice, some sort of tomato and smoked paprika powder, garlic powder and mixed in a mason jar until it tasted.....almost right... Ice cold vodka. Almost, but not quite, entirely unlike a Bloody Ceasar, but dashi powder is a satisfying flavor. I bet the sodium in this thing is off the hook though.

But remember, I have the same situation with lemons every year, prolific tree.

I made this today after reading the older post. Thank you @Jaymes and @Shelby for the catalyst to run out and get some squash and cook this wonderful dish. It went well with chicken thighs and legs sauteed in ghee and pasta salad. It is a keeper for sure.

If you live in an area where there is a Harbor Freight store, they usually have them in abundance. Cheap. I have a couple and they have lasted a few years so far.

I took my A4 box with me on a small vacation. Worked well for in room cooking due to restaurant status unknowns at destination. It's light and compact.

Ugh, that looks like "hollow heart".

Breville purchased Chefsteps over a year ago or so. So, yeah that's the tie-in, they feature Breville devices in their most recent videos.. I don't have a CF and I make this with my Joule SV and downmarket Burton induction hob, it's a great method for fried chicken.

Chefsteps "Can't *expletive* it up fried chicken"

I'm bored too. I've been doing a lot of compressed fruit experiments in the vacuum chamber. Watermelon/strawberry mint was fun. Watermelon lime was fun. Pineapple mint was fun. Family is getting used to vacuum chamber noises LOL. Today is strawberry kiwi lime, I think. Anybody done compressed mango?

Bed Bath and Beyond announced a large swath of permanent store closures this week also. Due to C-19 shutdowns, they did say their online orders were up somewhere in the 70-80% area though. I don't shop BB&B, but they own Cost Plus World Market, where I get some unusual grocery stuff I like. I am going to watch this one a bit closely as it progresses.

World Market carries Mutti brand tomatoes in store and online almost constantly.

I own a vintage one with the SS container also.

I've had bay leaf tea in cold weather and lemonade with bay leaf in hot weather. Liked them both.

I'm doing an experiment; pickled romaine in the vacuum chamber. I threw some quartered romaine, celery and green onions in a bag with a dill-mustard seed-salt/sugar-vinegar brine and vac sealed it. To be served alongside ribs tomorrow. Update: It's really good! Used some of the leaves on a salami sandwich for mid-morning snack. The green onions are a standout also.

Oddly enough, tomatillo husks are used to get rid of the sliminess in nopales. It seems the tomatillo is way more interesting according to this blog post. Don't toss those husks.

I like to leave a good portion of char on roasted chiles because it adds a smoky earthy flavor to green chile cheeseburgers, which are food of the Gods. I don't use roasted green chiles for salsa though.

A lot of my salsa preferences come from the Mexican restaurants I frequent. No 2 salsas are ever alike and its a fools errand to try to copy them at home. But, I've found a couple that get near to some of my favorites. La Parrilla Suiza is a Mexican chain restaurant with a couple locations on this side of the border. They give a trio of salsas for the chips. All are really good, but I really like their red salsa, which has a citrus base. The avocado tomatillo is a winner too, people spoon it up like soup. This page full of salsa recipes provided me with the Chile and orange juice and the Avocado tomatillo versions I can do at home, almost, but not quite like the originals.

I do my fresh salsa/pico de gallo in a manual mini chopper. I typically use 1/3 fresh jalapeno chunks, 1/2 fresh anaheim chile chunks; 1/4 med white onion, and chop those a few pulls first. Then add a chunked up large tomato, or a couple Romas, or a handful of cherry tomatoes, a palm full of fresh cilantro, a good dash of salt and a half lime's worth of juice. Pull the chopper until I see the consistency I want and serve. It's a good portion for a couple people. I live in the desert SW and have struggled to make a salsa at home that I actually like. This is the method I finally arrived at. I will also add green onions if the mood hits occasionally. I love cilantro, so I'm heavy on that ingredient. Lime juice makes it though. It ain't salsa without the fresh lime.

Our first Hmart just opened last week! My first reconnoiter I bought a small to-go sashimi tuna, tobiko and ikura. Some Japanese beer left with me. It was all very good to my tastes. Since it was a soft opening, stocking was still in progress and I believe they were inundated the first couple days. The food court has a Parisian named bakery, lunch plates, noodles and chicken. I was hoping to snag some fried chicken but I was there too early. I'll be back.

I just got down to the bone on my Edwards ham (the old saying, eternity = ham). I vac'd and froze it for winter soup someday. Some of the scrap meat was labeled as seasoning meat for future *whatevers*. Owning a huge country ham and using it is certainly a book with multiple editions.

I had some very disappointing berries a while back and decided to try roasting them. That method made them very tasty as a topping or a dessert just by themselves with some creme fraiche.

6 lbs of cut up carrots for various uses, steamed for 10 min and natural release, then salted and buttered a tiny bit. 6 lbs does not fit all at once in my 6 qt. It takes a couple loads. I save the carrot broth at the end for myself. I love sipping it.