lemniscate

On the complete OTHER end of the spectrum from the 240V commercial heavy duty $$$ induction hobs is the Tillreda by IKEA. It's light and meant to hang. The weirdest thing is the assertion that "60 minutes ON in a two hour period" on the back of the unit. Uh, WTH? $50. I won't be buying this one.

McClure's pickles are the choice of this household, the garlic/dill ones. When the jar is empty and only the brine remains, I pour the juice into some of these molds. We like them as is. Savory popsicle. Pickle juice is believed to be a very good rehydrating solution and we live in an area of high, dry heat. I've even used this frozen brine as ice cubes in plain tomato juice with a shot of hot sauce and Worcester to make a Virgin Mary.

Cocktails, the answer is always cocktails/booze...........https://punchdrink.com/articles/verjus-is-the-new-citrus/

NATIONAL SNEAK SOME ZUCCHINI INTO YOUR NEIGHBOR’S PORCH DAY – August 8 https://nationaldaycalendar.com/national-sneak-some-zucchini-into-your-neighbors-porch-day-august-8/ how timely with this thread.....

@Shelby Do you think there's a way to use the Instant Pot for zucchini butter? Steam then use saute to reduce?

Sounds like it would be good on top a baked potato. Definitely trying this, possibly today.

Round two. 425g kerrygold + jarlsberg; sour beer as liquid and 17g of sodium citrate. At the end of the melting, I put 2 tblsp of fresh cracked black pepper in Nice! Creamy, tangy, peppery. Modernist Melty Cheese truly is one of the most fun things I have done in the kitchen with almost bulletproof results.

Salt cure them for grating over pasta dishes later?

If I have to eat mac-n-cheese (not my favorite dish, but when offered, eh, I'm polite) I really can only enjoy eating it by adding fresh or canned diced tomatoes to it or liberally dosing it with some sort of hot sauce. I can see ketchup would be in the ballpark too.

I have a family member that does this, but their weight yo-yos noticeably. They evangelize about fasting and green juicing drinks. Testimonial-ally I am unconvinced by this practice, but I really don't know how "religious" these practitioners are......... So weight loss, ????? Insulin, that may have some science behind it...........dunno

I hadn't even considered being able to use canning jars on a vac chamber sealer. I went off to YouTube, here and here were the first two I found at top of search. Another notch on my rationalization list just got punched.

Ameglian Major Cow. It's what WANTS to be on the menu. The liver sounds divine, I'd have that.

I just had a "well, duh" moment regarding my Tiger thermal pot. It's not huge, it's 4.5L capacity, but the Joule fits in there nicely with smaller food bags, maybe few pieces of chicken or a nice sized steak. This makes me not shove it back into the forgotten shelf that I had stowed it on for the last few months.

and "The Night that Paddy Murphy Died". Earworm, earworm, earworm.

I prefer George Street. It's mentioned in a couple of my favorite drinking songs.

I just discovered the usefulness of the thermal cooker (I have a Tiger brand, induction friendly, which I bought off Amazon Warehouse for a significant discount). I transported sauerbraten to another home and it kept the meat and sauce at a perfect temp for quite some time. I did a pasta meat sauce and it held it at piping hot for 6 hours until service. I just have to get used to thinking about using it for what I plan to cook. I've never been a fan of slow cookers due to the vagaries of the temperature control of them.

In the latest news headline cycles today: https://www.npr.org/2019/07/30/746600105/1-in-4-food-delivery-drivers-admit-to-eating-your-food Those are the ones who admit to it, I'd say % a bit higher due to human nature.

My first thought before I read your text, ha! I am so close to obtaining one of those salt pigs. I am sick of opening/close the metal bail jar I poorly chose as my salt container. You'd think I'd have learned after lo these many years cooking....but no.

I truly dislike raisins, but chopped up in this sweet and sour style, it was a revelation to me.

That would be my first choice as well. White's OK though.

Hopefully that has a travel case, that's a stove for the road. If I wasn't saving my pennies for a vacuum chamber, I'd be mildly interested in this device.

@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.