lemniscate

@Tri2Cook I marinaded in the fridge for 4 days. My roasts were 3ish lbs apiece. I did 24 hours and It.WAS.Tender. Not fall apart tender, slicing tender, like butter. I had a picture it plated, but can't for the life of me find it now. I would definitely do this again. I used this page as a guideline. Also on the page is a condiment made with raisins to go with the sauerbraten. Don't skip this, it's awesome. https://www.fusionchef.de/en/sous-vide-recipes/basics/marinated-beef-sauerbraten-sous-vide-mashed-potatoes There's one here, but it's a FaceBook page:

I didn't think I'd ever become a "rewards" based shopper. Costco was my gateway drug, the 2% cash $$ back on the preferred card/executive member made it seamless. Plus, I like Costco's quality offerings. I trust their buyers. And fuel. I thought would be the extent of my rewards chosen store. TJ's is my other main store, no rewards but lots of fun. I have been an Amazon shopper pretty much since its inception. Since A bought WF, I find I will choose to go to WF for weekly specials through the app, and specialty stuff I can't find at the above mentioned stores. I couldn't find the right beef roast for a dish last weekend at Costco. I chose to go to WF for it since I get 5% back for A purchases with Prime card. I find I am planning some shopping around that reward now. So I guess fully invested in the A/WF shopping style now. The shift was gradual.

@Shelby What did you do with the corn smut/huitlacoche?

I *always* wash all produce, "pre-bagged, pre-washed" or not. One of the largest recalls for e. coli produce was Earthbound Farms (huge organic factory farm) fresh "pre-washed" spinach in 2013. You just can't trust the washing processes in these huge facilities aren't contaminated. Just recently: https://www.cbsnews.com/news/consumer-reports-finds-listeria-in-pre-washed-greens-sold-at-supermarket/ https://www.wellandgood.com/good-food/prewashed-bagged-lettuce-e-coli-outbreak/ https://www.bbc.com/news/health-38026695 The 5 minutes to rewash and spin the bagged produce is well worth the time. I open all bagged produce and inspect before cooking or repackaging. Odd things get picked up by automated harvesters. We've been told to inspect dried beans for rocks for years before cooking. It's kind of like that.

Hops make you sleepy study.

My induction plate has lived on the patio for years. It's great.

Check local Craigslist or Offerup for used stainless prep tables?

To be fair, cell phones have been eavesdropping for years. So even if you don't have a "home assistant device", your cellphone is doing the same thing. https://www.alphr.com/mobile-phones/1009513/phone-listening-apps-paranoid

Costco online is having a sale for St. Michel La Grand Galette cookies. 4 boxes for the price of one elsewhere, tax and shipping included. They are buttery, sweet but not overly so, salty but not overly so. Good with tea, coffee, or cold, cold milk. I suppose they would make a killer crust on a creamy dessert. They have long shelf life due to the cracker like consistency.

I may have, not that long ago, taken a Costco chicken and Costco baguettes into a brewery taproom (the kind of place that allows you to bring in your own food to have with their beers) and done exactly *that* Mediaeval-Style. Including a tankard to pound on the table for refills.

Cheap oyster crackers dipped in soft butter sprinkled with Madagascar pepper. One tiny bite at a time.

Red currant sherbet/sorbet?

I use that brand of peanut oil, it is not cheap. Nice find.

This year is my first try at a monsoon garden. The season started about 2 weeks late here in the SW, but the humidity is up around 50-60% daily now and we are getting scattered infrequent storms. Monsoon planting is an ancient practice fo the Native people of the SW. I have some tepary beans and watermelons seeds to try. The tepary are from Native Seeds Search but the watermelon seeds are hardware storebought and old. I soaked them to give them a head start. Fingers crossed.

I use it like mayo on my sandwiches now. It's genius.

Or Migas.

I used to make sumac "lemonade" as a kid. I was a pretty forage-y kid. Found old copies of My Side of the Mountain and Euell Gibbons books being tossed out by a relative. They were fun to read and then find the stuff to try.

Yeah, I buy those carrots for the spiralizer, they are like tree branches but taste better.

Old thread revive. I have a manual Benriner spiralizer, which I use couple times a month on average. I had always been enamored of the Japanese vegetable sheet cutters but the price and reviews did not thrill me. Kitchenaid just came out with a mixer accessory that's a sheet cutter. I'm thinking a lot about this and the possibilities of being able to use veg in a different form in dishes. The price isn't that bad and it's sorta, kinda, not a unitasker since it's an accessory to my heavily used mixer. Rationalizations anyone? This video makes it look fun. So, longshot, does anyone have one yet and if so, what do you think of it?

Probably not Apollo 11 authentic, but Astronaut ice cream is awesome, except expensive.

I AM a beer drinker. I've seen that Golden Eagle beer in the local Asian market. I'll pick a bottle up to try. I like my lighter beers 4-6% "American Cold" unless it's a stout or porter. I like my higher alcohol beers 7% and above "European Cold" (including stout and porter).

No, got lazy and didn't look, I am using raisins, some brown sugar, and a dash of ground ginger to makeshift.

My Chinese/Hawaiian roommate in school taught me that cheap packaged ramen is improved with a slice of Spam, a couple of leaves of iceburg lettuce and an egg. Ahhhhh. That was gourmet college food back in the day.

@rotuts Yes, I think in my very novice experience on SB that the sauce is the key, and if the sauce is good, it will transfer to the meat. I do undersalt as a rule and add at the end. So true, "needs salt" is my Safe Space.

First foray into Sauerbraten. Yes, middle of summer Sauerbraten, not exactly a light dish. But it was requested, so there we go. I used 3.5 lb chuck roast, marinated 3 days in a sour beer and some additional vinegar with the bay, juniper, allspice, peppercorns......etc Just finished the 24 hours at 65C. Now I am reducing the sauce. This is actually not going to served for a few hours, but I needed an early morning finish to get the stuff together. Smells good, first test taste of meat tells me it needs salt, but the sauce will probably make up for that.