lemniscate

My current dishwasher is dying, and the baskets appear to be rotting 😠. I don't want to buy another one, the reviews are disheartening. But I think I'd try something like this Tetra which is hopefully not vaporware, because we really don't use loads of dishes daily: Anyone else heard of this?

This is me also, right there. Except add the Kitchenaid mixer with the pasta attachments too. Small Household too.

I just made Caribbean Rum Cake. for my soon to be 93 year old Uncle Augie. He says he doesn't want to wait until Christmas "because you just never know". LOL. What Uncle Augie wants, he gets. He's also getting some of the Munavalgekook I made earlier from leftover egg whites.

I did this a few weeks ago with Kirkland American Vodka, Tj's cocoa nibs and some coffee beans. Oh, the eau coming out of that bottle when I sniff it!

@Shelby Is your pressure canner induction friendly? I am looking seriously at this Presto for my first go at pressure canning. It's induction compatible and the reviews are quite high. Looking for advice from a PC veteran 😀.

Old thread resurrect, but this manual food chopper is an amazingly useful gadget. No batteries, no power cord. 3 pieces to clean. I've made salsa and chopped nuts and egg salad. Used it to prep eggs for scrambling (does a terrific job). It was under the Baolink name when I bought it and I think @liuzhou had it in a post years ago that tipped me off to hunt one down and purchase. I have the 2 cup model and it's over 3 years old and still working great for a cheapo gadget.

Well, the searches were just "chicken terrine" and "sous vide terrine". Standard Google search, nothing special and just sifted through the results. The asparagus was already cooked and frozen, so it was pretty mushy to start. It essentially disappeared into a green layer. I would think starting out with fresh blanched stalks would give the pretty green circles instead of my results. The peppers were pre-roasted, so they were tender to begin with. The terrine ingredients for mine were kind of a "clean out the fridge/freezer" of bits and bots waiting for a use. That's also where the ham and sausage layers came from. The fresh basil just disappeared into the terrine, I really can't tell where it was. 65C is probably not enough to cook carrots to a texture that would be good for a terrine. Sous vide carrots are cooked at 90C. So if you want to add carrots, I would advise pre-cooked. I would think the same with celery. I would add more pistachios to the next version for mine because I think that really went well with the chicken, and add cracked black pepper into the layers. I just added it on top and it did nothing flavor-wise. I think these layers terrines are license to get creative and use up some stuff too good to trash. Here's a picture of more of the slices. (some of them look like faces to me 😀) EDIT: I did pound the chicken breasts flat to help getting a consistent thickness.

@Toliver Thanks for the link! I quite enjoyed that. I don't think he's missed a step obtaining the Good Eats-ness from the last episode of the first Good Eats. The Household watched it with me and asked "Can you make that recipe please?" (chicken parm). That's a first for any cooking show we've watched together in recent memory.

@ElsieD @Okanagancook Canada viewing info.

@rotuts don't forget Induction in that "trinity".

Admittedly I'm a Cord Cutter from way back, so I have no Cooking/Food network, but has there been a recent TV Chef show that even acknowledges sous vide devices? I used Chef Steps and youtube (and egullet) to learn about sous vide, not TV. So Alton basing a show on it may be relatively ground breaking for non-cooking oriented but cooking-curious viewer. I still have to explain is the simplest terms possible to friends and casual acquaintances that sous vide is not "boiling steak" and the laws of thermodynamics. Maybe he found a way to explain it better.

I made two stupid big layered chicken terrines for the hot weather. Costco had a sale on b-l-s-l chicken breast and I picked up the smallest packet I could find because I really don't like CB, but wanted to play with terrine recipes. A Paula Deen recipe I stumbled across in my searches seemed closest to what I wanted to do. I used full size loaf pans and vacuum sealed them to compress. I double bagged them for safety. 65C for 3-4 hours ( I lost track) per info from other internet searches. The layers are chicken, grated parm, ham pieces, sausage slices, lots of fresh basil, roasted peppers and asparagus and pistachios. I think the layers geology will change as I get deeper into the terrine. The chicken is juicy and jellied, and the flavors of the other ingredients are evident. I'm having the ugly end slice as my lunch with a blob of Maille pistachio and orange mustard that is getting geriatric on the shelf. I think terrine sandwiches are in the future.

Since I made several batches of @ninagluck's egg nog, I had a lot of leftover egg whites. I.do.not.do.egg.white.omelettes.🤮. I found a recipe for Estonian egg white cake Munavalgekook from @Pille 's site Nami Nami (in English). It uses 6 whites at a time! I find it a hybrid between angel food and pound cake. I may have over cooked it a minute or two, but the inside was tender, the outside crisp. I like it very much. It appears it will freeze well also. I plan on using up the remaining egg whites with more batches of this recipe. I don't have a bundt pan so I used some small springforms I bought for my Instant Pot, but never used.

I've been using a butter-soy sauce coating on my sweet corn lately.

Has anyone tried making a terrine in the Instant Pot? I am looking at recipes for terrine de campagne, and all use a bain marie for cooking. Since custards do very well in the IP, any reason a small terrine wouldn't work under pressure/steam as a substitute for the bain marie?

Hippocratic oath excerpt: "Practice two things in your dealings with disease: either help or do not harm the patient" Maybe show this to the practitioners in that Hospital? I see no evidence of that oath on the trays of your meal table. Ick, ick, double ick.

Hoo Boy! Yoush arnt kiddddingg. That stchuff is tash-ty, even fresshhh.

Concord is my all time favorite grape, but very rare in SW due to climate and demand. I love the juice and the gel under the skins. I eat the whole thing, even the seeds. They ARE grapes. Thompson and other seedless are just sweet, not grape-flavored to me. The Thomcord scratched an itch. Almost, but not quite, but close enough to an idea of a Concord.

This week: I found hi-test Everclear on sale, so my first foray into @ninagluck's eggnog. Near future: I am seriously planning on brining the olives off my neighbor's tree this year. That will be a 6 month commitment according to all the info I can access (youtube, county extensions from CA, etc...) Any olives that don't make it into the brine are going to be turned into olive oil with the help of a vintage juice press I bought off a beekeeper. Grand experiments.

I make corn cob stock every time I get a large amount in the freezer. I stash them over time. I use the Instant Pot and the stock is corn forward flavor, does great things when put in a clam or fish chowder recipe. fyi, the silk can be dried and made into corn silk tea, which is delicate and purported to have medicinal uses.

A brand new Duxtop induction hob for $12.99, and a classic Guardian glass lid for a piece I have that was missing the lid $2.99. I was trying to renew a library card but got there too early, so cooled off at a Goodwill to wait.

Giant zucchini exist for one purpose now, to play with the KA vegetable sheeter . This thing looks fun. It's on my "please Santa/Father Christmas/Hogfather" list.

I've tried to make vinegar 3 times, (organic) pineapple (Mexican style), apple (using the peels from a bunch of apples wild picked) and dark beer. I think I just don't like the flavor of homemade vinegar. All of them were tart and tangy, no weird molds, but had an underlying "barnyard funk" flavor. Now I think with the above information posted, is that funky flavor may be endemic to the free floaties acetobacters in my location. I've recognized that barnyard funk in some saison beers I've tried. I don't enjoy that flavor.

Costco has the Oster French door oven on special for a limited time. 119.99 after $50 off shipping and handling included.

I distinctly remember we grew Country Gentleman variety for market. The kernels didn't seem to get mealy with age and the young ears kernels (my favorite) just would POP in your mouth as you worked down that ear of corn. Silver Queen became a very popular variety, but we never grew it. Once the SuperSweet varieties were introduced, the public's taste for traditional sweet corn changed quickly, and there was no going back to the less sweet, but more corn flavored varieties. We grew supersweet exclusively for a few years until we stopped truck farming altogether and went full grain/soy production.