lemniscate

I.love.this. I just let it come to room temp and ate it that way. Good apple flavor/texture and a very nice crust with some pearl sugar on it.

Absolutely agree. I've been on the panic side of things not working out while many hungry people wait (before sous vide was a consumer thing) . A few tasks parceled out a few days ahead makes hosting so much more enjoyable. Especially the main entree meat. My entire freezer is filled with meats that have been seasoned, sous-vided, and parceled or are uncooked but ready to sous vide right out of freezer. Sous vide to bring to temp or fully cook. That time is freed up for sides, or socializing/relaxing.

Yeah, I've had that happen. 190F SV for about 2 hours is my default now for carrots and potatoes. I rarely do root veg in sous vide unless I already have the water in use for protein. I do the protein first and then boost the temp and cook the root veg. I also always add a lot of butter to the pouch so the seasonings float around the veg. More butter is more better. Otherwise, I just steam the carrots. Either way is fine for me.

And it's over for Yelloh. Some of my Midwestern relatives used Schwan's /Yelloh for their meals.

Been here a long time. Eating evolves through shopping habits and age. But here's my list off the top of my head. Cooking with what's in my pantry first. I think it was framed by the early Pantry challenges. Oh and, Sous Vide, for everything, including desserts and infusing alcohol. related to Sous Vide is the vacuum chamber. Not used consistently, but it makes my food prep go quicker for future meals. @Shelby inspired food preservation interest for me also. @andiesenji inspired a lot of global and classic ingredients, starting with black pepper, I have like 8 pepper grinders on my counter.

Japanese pickle press?

I wonder if an overnight dry cure (salt/sugar/other flavors) would tighten up that soft textured salmon. The smoke and see if it improves. Or keep it as a gravlox style.

Great spot for a trail cam.

So, my ailing Joule did eventually die and I had a backup Joule from a Black Friday or some type of sale. I had been struggling with the Joule app connecting to my wifi on the new one. Tried all the resets and still wouldn't wifi connect, however, it would work thru bluetooth so wifi didn't matter. Breville I believe is sunsetting the Joule app and transitioning to the Breville + app. When I downloaded the Breville + app and did the Joule connection setup, all the wifi issues disappeared. The Joule is now wifi and bluetooth friendly. So, if any Joule users out there are having connection issues, download the Breville + app and give it a go. The B + app is very much like the Joule app in user interface so the learning curve should be short.

@Shelby So, I know I've seen from your posts that you deep fry fresh okra. Ever try to batter and deep fry the pickled okra, akin to deep fried pickle chips I see in sports bars? Any idea if that would work?

@Shelby I have a question on consumption of your preserves. Do you end up using all/most of the jars you put up over winter/spring/early summer until next harvest season?

(eG-friendly Amazon.com link) Tonnino Tuna Filet,Olive Oil 6.7 Oz (Pack Of 6) (eG-friendly Amazon.com link) Tonnino Tuna Filet, Spring Water 6.7 Oz (Pack Of 6) (eG-friendly Amazon.com link) Tonnino Tuna Ventresca 6.7 Oz (Pack Of 6) (eG-friendly Amazon.com link) Tonnino Tuna Oregano 6.7 Oz (Pack Of 6) (eG-friendly Amazon.com link) Tonnino Tuna Garlic 6.7 Oz (Pack Of 6) (eG-friendly Amazon.com link) Tonnino Lemon Pepper 6.7 Oz (Pack Of 6) All of the offerings above show a Prime Day deal, but the $$ varies by flavors.

Inspecting Prime Day offerings that I might care about: Tonnino tuna in jars 6-pk. Looks like the Yellowfin in olive oil and spring water only deviate from the 2022 prices by +.40 cents. The Ventresca jars 6-pk increaase is a little less than +$3 USD per pack vs 2022. These are Prime Day pricing comparisons from different years.

My next trip to TJ's will include those olive crackers. Thanks for describing. I miss the Pane Guttiau Sardinian Parchment Crackers.

Also Amazon Prime Day is 16th-17th, so WF will have interesting discounts. I use Amazon Fresh sometimes and I'm getting early Prime offers already. Not buying though. yet.

Best I can do is a chef video of the press, mine is not this clean.

Ah, it's offsite at the remote kitchen. Don't cook there in the summer.

I'm one to talk, my panini press came from the MOMA store on clearance, clearance, clearance after an Italian themed installation. The brand is Milantoast, which I had never seen here in the States. It's a heavy beast.

Go to a thrift shop. That's where most panini presses end up. I've seen at least 3 of the expensive Cuisinart Elites (+$150 new) in the last few months, virtually unused, for less than $20USD sitting on the shelves. I'm guessing wedding gifts that went unused and eventually donated during a downsize purge.

Decent heat but I find this unpleasantly salty. I added more vinegar to make it palatable to me.

We still go through an embarrassing volume the Grand Galettes in our house (thank you Costco), but got to talking about peanut butter cookies. I was searching for European brand peanut butter cookies (not wafers, not sandwich) and can't seem to find a commercial brand that makes them. Are peanut butter cookies not a thing in European baking? I'd love to try a peanut butter sable cookie, but I don't want to bake it.

I wanted a light tall fizzy drink. I bought this San Pellegrino Momenti Peach/Clementine for someone else and held a 6 pack back for myself. It's too....fragrant for my tastes to drink straight. And it's pretty sweet, but only 35 cals. I tried it with vodka and the fragrance and sweet were just too much. Desperation tried a shot of orange liqueur and that fixed it. Actually had two of these last night.

Well, yeah, salty, but not like saltine salty. Balanced. I have eaten them plain and with soft butter. I have cream cheese on deck, I imagine that's the perfect spread for these.

These are friggin' delicious.

I've made banana syrup out of the peels, just sugar them and let the sit for a while. Very intense banana flavor. It's rare we have bananas in the house. I like the finger bananas from the Asian market over the Cavendish any day.