lemniscate

I used a steam juicer on my last batch about 2 months back. It worked great, no worries regarding the glochids since steam juicing is no-touch and whole fruit. I thought I would need to slice them, but the juice came out just fine. The fruit turned a light beige at the end of the process, which was weird. The juice was the beautiful magenta it should have been. It did not taste cooked when cooled down, it tasted normal to me as if I had juiced them the non-steaming way. My fruit had been frozen whole in the freezer for a few weeks before I got around to juicing. Lots of people boil them whole then blend and strain to get the juice also.

@kayb Can you tell me more about this preparation? Are the eggs and sausage pickled together or separately?

I couldn't decide if this link to an archive of Christmas and Holiday fruitcakes and puddings and cookies recipe booklets needs to go in the Fruit Cake thread, the Christmas cookie/baking thread or the Out of Print cookbook thread. The first few pages of each of these old gems are fruit cakes of various styles. I enjoyed perusing them, I hope somebody finds recipes they like or thought they lost.

I wonder if adding a sweeter acid, like lemon juice might tame that taste. Maybe the apples were too sweet and the sugars caramelized more during cooking.

I still vote for the David Letterman-style drop it off the roof and film it and put it on youtube. Monetize!

I've ordered directly from KewpieUSA. They have both the Japanese and US styles of mayo. Also carry some of the hard to get Kewpie dressings, I particularly like the Coconut Wasabi over avocado.

I'll just leave this here for the Avance owners perusal.

I am almost ready to take the next foray into canning: pressure. Mostly it would be soups that I can't buy in stores anymore (I am looking at you Campbell's, you discontinued Pepperpot😠) like my Mom's Polish Beet Soup (also possibly her Dill Pickle soup), and I like Manhattan Clam Chowder but I don't like the commercial offerings. I'm pretty sure I am the only one in the household interested in these soups, so I'd probably stick to pint jars for smaller servings. My thought is it would be like having a serving size like a traditional sized can of soup in the cupboard. I think it would be fun and rewarding to resurrect some of my Polish Gma's soups we don't make anymore due to the problem of scale. Still got my eye on the Presto induction friendly pressure canner, but since I just bought the Vacmaster VP215, I have to money-up a bit again.

I finished the pom molasses. It went well, excluding an end of day incident which I might put in the "I Will Never Again" thread. I reduced 7 quarts of fresh pom juice (neighbors), 1 quart of lemon juice (my tree, canned last year) and I'm guessing 1 to 1 1/4 cups of sugar to 1 pint of molasses. It's dark, pungent sweet and sour. I might have went slightly into the caramel range, due to "my incident", but I am happy with the results. This stuff is dense. I still have another 3 quarts of fresh juice for drinking.

I am in the process of making pomegranate molasses. My neighbor left 4 bag of poms in my courtyard, over 100 fruit. I spent the last few days chipping away at getting the arils out. I used my steam juicer to extract the juice. It came out a dark purple color. I was afraid it would taste cooked, but it tasted fine, more sweet than I'm used to. I am now reducing 7 quarts of juice and 1 quart of lemon juice and adding sugar to balance.

I made a basil simple syrup for sweetening drinks. I don't recall what kind of basil is was. Goes really good in lemonade.

I never use the home delivery, but I've used the parking lot space pickup version. I also don't get the "ramming" thing. I see the fulfillers in the store with 3-4 bags in their carts. Never see a logjam. Seems to me they are reducing the aisle cart traffic by 3-4 carts per fulfiller, so I'm not sure how people are getting upset with that, but my WF store is huge. The area for the filled Prime Now bags is in the entry atrium, and does not get in the way of egress to the store.

Instant pot, much more flexible. And I love, love, love my sous vide appliances, but the Instant Pot gets used everyday, sometimes multiple times.

Something I have done in the past is gone to thrift shops and purchased vintage silverplated trays (nobody's heirs seem to want these and they end up piled up in Goodwill) for $2-$3 and use them as gift trays. They certainly are memorable because my friends bring them up all the time. Also, some are using the trays as gift trays to pass-it-forward to others.

Maybe a Tao stove would work for you. I have one and it gets hella hot. I bought mine for way way less than the linked price at the Asian market in my area.

Reminds me of the movie Bottle Shock.

@chromedome Pascal @JoNorvelleWalker the BASIC joke was pretty freaking funny too.

I did the tie wrap repair, watched all the videos, studied the book, read the tips and tricks here and fired up the VP215. Not gonna lie, I had a couple "Oops, operator error" moments. Recovered and then it was off to the races. I started with rice, then plain water, and just got finished re-packaging all the non-vacuum sealed things in my freezer at the moment. I think I shall name it "Pascal". Thanks @Shelby , @rotuts and all others for the help and advice.

Mar-Stew's Halloween Ladies Fingers, a pretzel like bread. Was really well received. I also made a blood-red horseradish-bacon-onion dip to go with. Maybe had 10 left at the end of the night.

Does Halloween count? Because I am in the middle of making Martha Stewart's Ladies Fingers and mens toes for an early Halloween party today. If they come out OK I'll post pics in the daily baking thread. I am planning to do a lot more of the King Arthur Caribbean rum cake, soon, in small loaf pans for Christmas sharing. I don't think I'll do any cookies this year. But I could change my mind.

I would think some breweries/mead producers would be happy to get this quality and price on that honey. Hopefully connections can be made.

I looked for it in my local TJ's previously. No luck. Hoping it shows up for Holiday supplies.

@Shelby ! Awesome! I *might* just use one of my own stock of zip ties to try a self repair. I wanna play with this VP215!

Ok Kind VP215 EG'ers, I need some help. My VP215 just arrived and has been unboxed and sits on its new table cart. We opened up the back to access the oil port and I found a broken white rather heavy duty zip tie behind the plate. See pic. I believe this zip tie goes around and over the vacuum pump on this end, there is another white zip tie unbroken far more internally on the other end of the vacuum pump. I have sent an email off to the Vacmaster support with the pics. I was hoping maybe someone with a VP215 could open theirs and take a picture so I can compare it with mine, especially how this zip tie should look unbroken around the vacuum pump.

I thought mead was the oldest archeological record (so far) human produced alcoholic beverage. Then beer. Then wine.