lemniscate

We have a Costco Business that carries the bigger chubs. Our normal Costco warehouse stopped carrying that size quite a while ago. I have to be on the other side of town to get them now. I've done this with the supermarket size chubs and it works just the same. The slices are moist, but not greasy since the grease is rendered out in the SV bag. Makes a great texture for sausage english muffin sandwiches. I freeze it in 4 slice portions after searing for convenience.

When I did the Jimmy Dean SV method, the texture was quite dense and easy to sear once sliced. I think its a good way to cook sausage in the chub. @rotuts was one of the first to bring it to my attention.

I did the one step method a few weeks ago. I was extremely happy with the results. I did the 1/4ish inch cut with 2 plain old russets, soaked a bit to get some of the starch off, put them in cold corn oil in a large skillet on the outside induction and set it to high. I think they were done to our liking in about 20 min, maybe a bit less. Not greasy, I repeat, not greasy, not oily, not floppy. Crisp on outside, fluffy on inside. I am told the excess moisture of the potato cooks out slowly while the oil heats. No splattering either. I did stir them around a bit as they cooked to make sure they were even. I don't have the after pics, I just grabbed a before pic for a friend who did not believe such a technique could work.

Ah man, you had to go and remind me I did try that Goya stuff once on the recommendation of a friend. I thought I had successfully repressed that memory. Same opinion as yours. Dreck. The Callipo stuff is a whole 'nother level. It's excellent.

I splurged recently and bought Lummi Island Tuna from WOOT! It was a daily special, but still a splurge at $7.50 a can. I buy Ortiz and Santo Amaro and other Euro canned tunas when on sale when I find them. I am picky about canned tuna. Lummi is very, very good. It's a solid chunk of very flavorful tuna, it takes some effort to flake it. Last night I just ate it out of the can, I had dropped a can and dented it and didn't want to risk storing it. Glad I bought it, but the price did make me hold my finger over the "complete purchase" button a little longer than usual. The jarred Callipo is really good. I recently found the one with tuna, potatoes and rosemary was delicious.

I'm not an asparagus lover, more like tolerater, but this asparagus in French bread I bet could convert me. Of course, using modern appliances also.

I wanted pickles, we like McClure's. Whole Foods had them online for delivery at $4.59 a jar, they're normally $6.99. There's a $35 minimum order for free delivery. I tried to load up my cart with just jars of pickles but their quantity was short of the target. So, I resorted to online impulse buying, which turned out pretty good. I finally tried the Ines Rosales olive oil tortas, two flavors, sweet and manchego. A couple of mini watermelons got me to the free delivery point. Plus tip. I picked the next morning delivery slot 7-9am. Showed up at 8am. This was the first time I used an actual home grocery delivery, worked pretty fine. I felt a bit spoiled by it.

I've been slightly shocked that CPWM is staying closed, because technically they are a grocery store. I'm sure it is a corporate liability indemnification issue. I did get an email that they will be re-opening in my state beyond the contactless pickup they have been offering throughout, I think this weekend if I'm not mistaken.

I wonder if adding a touch of sweetener at the end of the heating process would tame the tang.

I do, but I put the entire package in another sous vide bag because I have found there are a higher probability of holes in the original packaging that you just can't see until the sous vide water is full of meat juice. I season after the cook, so I don't have a need to open the store package.

The Mexican Gray Wolf project in our high country gets first crack at elk and deer roadkill for the pre-release wolf food. The biologists butcher the carcasses roadside. It's a sight to behold if you come upon it.

As the kid of a potato farmer, I am going in my memory way-back machine, and my hypothesis is the potatoes were not harvested correctly. We used to kill the vines 2-4 weeks before harvest to force the sugars in the spuds to convert to starch. It also hardened the skin to protect from blight and make the potatoes easier to store and handle after harvest. It's possible that these potatoes were harvested too soon so there was low starch, high sugar and high acid. Certain varieties of potato need the set time in the ground more than others. We grew Sebago and Kennebec from PEI seed potato stock and they definitely need ground cure time, if I recall correctly.

I also do this with the "normal" mayo (which I won't touch, Hellman's is demanded by the Household, not me) with a eternal squeeze bottle. The Kewpie bottle is a design that cannot be refilled, it's narrow, tall and very supple. It's weird, but iconic. I've never seen jarred Kewpie in my AO.

You mean, like, put a non-ferrous pot on top of the griddle part and heat up? Hmmm, don't see why that can't work, would be something like those metal heat diffusers I got with my original Burton. Just a transfer of heat.

I have resorted to cutting the top 1/3 off the bottle when I can't squeeze out anymore Kewpie and using a thin spatula to scrape out the remains of the bottle, Kewpie Frugality. I think the squeeze bottle is quaint, but it sure ain't efficient. But I will not give up my Kewpie, ever.

Empanadas might be a thing to try, these Santa Rita Chihuahuan style sound pretty interesting. Interesting spices in it.

I prefer bialys over bagels anytime. Those are as good as I've ever seen.

Nope. Not in the market for one. Just passing along an email offer.

It said 48 hours in the email I got a 4pm PDT, so not sure exactly how long that is since there's no end time on my info. Just Studio Pass subs, but I think there's a prorated upgrade from Premium to Studio Pass, or at least there was recently.

There's a 15% off offer on the Control Freak if you are a member of the ChefSteps Studio Pass subscription. Probably a small target population, but just putting it out there in case there's a possible match to desire. From the email: Members of Studio Pass in the United States receive a 15% discount on this incredible device. This deal lasts only 48 hours, so if you have been thinking of joining Studio Pass, now is the time. The discount is worth more than the cost of a year of Studio Pass, so you would be getting the subscription more or less for free. That's smart.

@SLB My deepest condolences to you and your family and friends during this time. Regarding your elderly rural Maine loved one, maybe Schwan's? I have absolutely no experience with Schwan's but some of my Midwest and NE relatives use them and seem to be very pleased with the meals. Also, Costco has an online version of Schwan's frozen meals (at the Costco discount with delivery included). I trust Costco, so I'd imagine the delivery would be well executed. Here is a link off the Costco website detailing all the Schwan's choices they are offering at the moment.

This week we are planning to order each dinner from local restaurants. I've been home cooking so far. Last night was green chile burros with a bunch of side sauces. Yee Haw! Missed that tangy heat. I bought a dozen frozen also for future. Tonight, planning take out Thai to keep the heat going. Or Italian. Will flip a coin. Cornish Pasties and fish and chips later in the week I hope. Maybe some Middle Eastern also, there's a place that does great Shawarma and a plate with lamb tongues that I love.

Costco online also has a Staub special going. There's 2 kinds of griddle items and at least 1 coquette there. Similar prices to the other sales. I bought our favorite St. Michel galettes online at Costco instead of pots and pans though..........

My guess is the olive oil might have not been a lively one for the dish. Do you use the same brand/style consistently?

Townsends has been covering bread in the frontiers for quite some time and I love the videos he does trying to decode how and what was used to make bread without readily available yeast. Leaven and Bread with No Yeast are really interesting. I have made a starter with locally foraged juniper berries. It's fun to experiment with these techniques. Not always successful but fun.