lemniscate

2 Venison osso buco, 24 hours 175 F ala Chefsteps. Should be done around 5pm today. I am also using a reduced beer/demiglace as the flavoring in the bags. The venison was bought during one of D'Artagnan's flash sales a few months back.

Yes, Yes We Do. We have helped a neighbor pretty much harvest and distribute hundreds of Oro Blanco grapefruit, mostly through my Mom's Senior Center and Bingo contacts. Grapefruit seems a generational thing, no one under 50 seems to want any. Hated them when I was a kid, but since I've had the Oro, I love the juice. If you were here, we would load you up. Lemon tree is on deck next for distribution. A moderate year, which means 300-400 fruit by my estimation. Lemons are an easier give away.

Oops, failed to notice that minor detail. Apologies.

SW vendor (NM) https://www.buffettscandies.com/shop/nuts

When I get them, which is very rare, they are from side of the road people with old pickup trucks and a handwritten sign. I think this is a bit out of season for them, I've haven't looked or noticed them lately. Buffetts Candies in Albuquerque sells them online shelled at a price.

Just came across this. Maybe will try this technique. Sounds too good to be true though..... https://www.bhg.com/holidays/easter/eggs/instant-pot-easter-eggs/?utm_source=facebook.com&utm_medium=social&utm_campaign=bhg_bhgholidaysandcelebrations&utm_content=video_basics_new&utm_term=2020022516

The Hamtramck (Polish enclave surrounded by Detroit) paczki of my youth were smaller, denser, dark brown in color, and covered with granulated sugar, not powdered or glazed. I remember the red jam filled were the most popular. But I don't remember it being a big Fat Tuesday thing back in the day, that must have developed after I moved from the area.

I've had pasta turn to mush unexpectedly in the IP, the only explanation is brand dependant. It's too tender for the pressure cook. But I can't remember which brand was the culprit to avoid cooking it in the IP.

Meh, this is my relationship with Amazon. A Belgian beer or G&T and my Wish List starts speaking to me.................. I bet there is a certain percentage of all online shopping that is greased with a tipple or two.

I started putting a tiny slice of preserved lemon in my margaritas and no longer salt the rims. Since I have a prolific lemon tree I make my own preserved ones.

I've been told adding peanut butter works, but I've never had the opportunity to try it.

That's next, maybe tomorrow. I have always been biscuit-challenged. I don't know why, because I can whip up a shortening crust with no issues, but my biscuits always disappointed me. Could be I grew up in the North, far away from White LIly. I am happy to say I discovered cream biscuits and baking life has changed, I can make biscuits I like and they are pretty foolproof.

Jimmy Dean is a common supermarket brand. I am not familiar with Jones, may be only East Coast. I grew up on Bob Evans brand but I haven't seen that in the Western States. Seasoning is SALT, sage, black pepper forward, might be other seasonings but not in the forefront: Pork, Water, Contains 2% Or Less Of The Following: Corn Syrup, Salt, Spices, Sugar, Monosodium Glutamate, Flavorings. @rotuts, do you have to thaw the whole SV-ed roll to cut into patties?

Two sous vide projects are littering my countertops lately. First one is two 3 lb Jimmy Dean sausage chubs. I froze them, removed the original wrapping, vac packed them, cooked them at 147F for 24 hours. Chilled them down, sliced them and seared them in my panini press at highest heat. The seasoning are much, much more intense. We are a sausage patty household. Most of the fat is rendered in the bag so it's all meat, baby. I'll end up parceling these and refreezing. Then they good to go for future use. I think the idea for sous vide JD sausage originated on the Chefsteps community board or here with @btbyrd for inspiration. The other is creme fraiche, culture bought from cheesemaking.com. Holding at 72F until I get the tang I desire.

I love a shallow bowl with a nice olive oil floated over a good balsamic with salt and cracked black pepper. Then I microplane some parmesan over it. You drag the bread through the mixture to get a little of everything.

Oh dear, oh my. Wild strawberries. This makes me stop in my tracks. I used to risk poison ivy to get to those wild strawberries in their short season. So tempted..............

Cost Plus World Market has that Dusseldorfer mustard on the shelves consistently. And their website is very good about telling stockage in the chosen store.

I like it too. And that Terry Fox shirt brought back a lot of feels.

@MetsFan5 Can't comment on the air fyer thingee, I don't have one. But stupid simple with the IP would be try boiled eggs first. Cheap ingredient to mess around with. I have never made it, but an early IP viral recipe is/was Kalua Pork. It sounds easy.

@Anna N Perhaps, but my Space Program is in its infancy.

Couldn't leave well enough alone this morning and a lightbulb went off in my head regarding the takoyaki pan, egg bites?!?!?! I used four eggs and the remaining fromage blanc and whipped it. I only did the half fill on the cups and slowly coaxed them over. They look like yellow UFO's. The texture is light and airy, souffle-ish. I was worried they would be rubbery, the other tasters pronounced them light and airy and delicious. So maybe a takoyaki pan victory.

Used A4box to make large, thin, rectangular omelet this morning. I did 4 whipped large eggs, but I think 3 would have been better. I sauteed chopped precooked bacon and leftover cooked plain bucatini noodles together in a little ham fat. Then poured the whipped eggs over and put the lid on. About 5-6 minutes on the mid-way dial heat setting. Then I added blobs of some homemade fromage blanc with green onions and chopped celery in it ( I had been using it as a dip and it needs to be used up soonish) and then attempted a letter fold on the omelet. It went better than I expected but not perfect since it was first attempt. It was a clean out the fridge dish. Great little Sunday breakfast for two.

@Anna N squeeze bottle/piping bag technique video

I do believe I saw that technique is some of the videos about the A4 or similar products. That's brilliant.

@Anna N I haven't used chopsticks to flip the meatballs and hash brown balls due to lack of skill, I use a jar spatula and it seemed to do a pretty good job of fitting around the food to flip. I also start the A4 hotter than I think I need because the "balls" need to set pretty quick. Your gougeres-balls look good to me.