lemniscate

I've never noticed the heat from chiles diminish from freezing. I freeze mine either whole, roasted & skinned, or as a puree as you found in the market.

I was just in Northern NM and all the signs were for Socorro chiles, not Hatch. I have come to find out that there are chile turf wars in NM pitting growing regions against each other.

Salmas baked corn crackers with butter and golden caviar.

(i just succumbed to the Paragon deal)

Anticipation.

Hmm, if it were me, I would put some sort of a furniture dolly or some casters under the storage unit and turn it into a rolling table. Then it would be mobile and you can get the v. chamber you want. But that's just me, I like things that roll and are mobile.

Is that tabletop/storage on wheels? If so, maybe just pull the table out of closet when using the v. chamber, and then return it when done. Also will give a lot of ventilation space. Does the chamber have to be utilized in the storage space? If you just roll out, roll in, you won't need to move your clothes much, if at all.

Plymouth. There are two versions, Plymouth 72 proof and Plymouth Navy Strength 100 proof.

I am addicted to his shows on Amazon Prime. He's just fantastic, a treasure.

Not an unreasonable question. Answer is: I don't wanna. I like the unattendedness of an modern automatic dishwasher, I grew up in an old farmhouse having to do the dishes in a tin basin. I did not enjoy it. I run the dishwasher at night and wake up to clean dishes. Countertop? Takes up pretty much permanent counter space plus still needs fill and drain hookups to use. I don't have the counter space for one of those currently. My friends in Singapore had one, so I am familiar with countertop versions. I remember the rolling ones also. In "theory" the Tetra doesn't need fill and drain connections according to the video, unless I missed something. Plus it looks small enough to stow out of the way. Again, it's probably VAPORWARE, but what if it really does work? I wanna believe (like the X-files). I'll run this current dishwasher until it croaks. It just irks me that durable goods are much less durable now.

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?