lemniscate

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.

oh no. Controversy may erupt since the hot dog picture shows mustard AND ketchup on it. 3....2....1.....go! (full disclosure, I do mustard/ketchup on my hot dogs.....sometimes)

As a farmer's kid, it was an early lesson that the beautiful but unripened produce had no flavor, while the imperfect but ripe was the most flavorful, unfortunately, the vast purchasing public wants the aesthetic over the flavor dependent on eye appeal. I avoided the engineered Delicious apples all my life due to the fact that we were inundated with various mongrel apple trees in our immediate area, all of a different flavor, size and season. I could never understand why the Delicious was king. Emperor's new clothes. Now, I'll pick up the Jazz apples and be perfectly happy with them.

World Market had potato chips from Italy on sale. I was stocking up for parties and travel, so I bought 4 online for pickup in store. LOL, the canisters are huge. Fortunately the chips are very thin, crispy and salty, and not a bit greasy so my over purchase was not in vain.

I love to add fresh parsley, cilantro, basil, chive and mint to my salads in heavy amounts. It makes romaine and even lowly iceburg lettuce be excellent carriers of flavor. I am never that excited about standard green salads, so the herbs make it interesting to me. And it makes the dressing take on a deconstructed "green goddess" flavor.

@gfweb I do believe you may be a bonafide psychic (post from Joule thread 2015) LOL

I have an older non-bluetooth Anova, still working OK. I have an even older Dorkfood controller. The Joule is the most convenient sous vide device I have. I do have a couple Breville appliances, I love my Milk Cafe. I will be in the wait-and-see mode. I do hope Breville keeps the Chefsteps videos safe. I watch those for tips and entertainment. They had such good production values in their included videos. I will admit I decided to buy another pre-Breville Joule, just in case. From the Breville website (Privacy Policy). Account Information You have the ability to access information we hold about you and to update, correct or erase ( the extent allowed by applicable law) your account information at any time by logging into your Breville account. Alternatively, you may contact us at privacy@breville.com and request information we have about you or request that we update, correct, erase (to the extent allowed by applicable law) or not to sell (if you reside in California) information that we have about you, but note that we may require you to provide additional information to confirm your identity. You may also have the right under applicable data protection law to oppose the processing of your information for legitimate purposes, limit the use and disclosure of your information and revoke the consent you have provided for its processing. If you want to exercise any of these rights, please contact us at privacy@breville.com. Joule Once your Joule is paired with your Breville account, you can de-link it at any time by disconnecting it via the settings on your mobile phone or tablet. Note, however, that Joule must be paired with a Breville account in order to work properly, so if your Joule has been de-linked from an account, you will need to set it up using a new account in order to enjoy its features.

Ah, Dang It, Chefsteps! Please Breville, don't mess up the Joule under your watch. July 16th, 2019 JOINT NOTICE TO NON-EU CUSTOMERS Hello! You are receiving this joint notice because you have subscribed to ChefSteps’ services or connected products and, according to our records, you are not located in the EU/European Economic Area (EEA). ChefSteps and Breville today announced a transaction that will provide you with new opportunities and services for all of ChefSteps’ products. Breville has acquired certain assets and ongoing operations of ChefSteps, with the ambition of growing and expanding ChefSteps' product and service offerings globally. Breville will be supporting the continued operation of your Joule ™ products and is excited about continuing to build the community. We anticipate that not much will change for you in the short term from a practical standpoint. Breville, like ChefSteps, wishes to provide you with a seamless service experience. The website www.chefsteps.com will continue to provide information and tools to learn about sous vide cooking, our Joule product, the user forum, recipes etc. that you enjoy. We believe this combination is a great thing for you. Breville is as excited about our products and offerings as ChefSteps was, and has ambitions to expand the business in fun and interesting ways. With Breville taking over these products and services from ChefSteps, Breville will gain access to your personal data/personal information that ChefSteps has received, such as your first and last name, your postal address(es) for billing and shipping, your telephone number, your email address, financial data (e.g., any retained credit or debit card number), purchase information, including lifestyle and food preferences, and grocery lists, personal details (e.g., date of birth, gender), your IP address, photographs, social media usernames as well as feedback and reviews on the Joule products. Like ChefSteps, Breville takes data protection very seriously. Breville will be solely responsible for all data processing. We have therefore posted a revised Privacy Policy [https://www.chefsteps.com/privacy] and revised Cookie Policy[https://www.chefsteps.com/cookie-policy] on the website www.chefsteps.comto reflect this transaction. We encourage you to read these two new policies and come to us with any questions. If you have any questions or comments about this notice, please contact Breville at privacy@breville.com or in writing to: Breville USA, Inc. Att: Data Protection Officer /Legal Department 19400 S Western Ave. Torrance, CA 90501 USA

@MetsFan5 What is eggplant pie?

A kind of not so obvious kitchen tool that is really useful to me is these neodymium hooks. I use them on metal surfaces (fridge, range, etc....) to hang all kinds of kitchen accoutrements, like tongs. Prime day price is really good for these and they have uses just about everywhere you can have a metal surface.

I am hoping for a good deal on a induction hob, but the only ones on Prime deals are weird, off brand names I don't recognize so far.

so far........just another Viancin silicone lid as only cooking related purchase today. I did get Portuguese tuna and sardines on an early Prime sale a few days ago. But I did get my $10 Whole Food money last weekend to spend online. I went to WF today for chuck roasts and picked up the buy 1/get 1 brown butter cookies Prime special, they are big cookies and full of chocolate chunks. Brown butter flavor very forward to me.

I love the Charles Viancin silicone lids for bowls, pots.....etc. A bunch of the flexible cutting mats and maybe a really good wood cutting board would be nice and useful. I love my Zojirushi hot water dispenser, it felt like a luxury to order it, but now it is a default part of the kitchen.

Hey Now! THOSE look awesome.

I did it. I used the calculator. I had several bits of cheeses on the edge of usage or toss. Some WSU Cougar Gold, some WSU Viking, Costco Jarlsberg, Kerrygold cheddar, an English aged cheese I can't remember the name. All grated up was 315 g. That came to 12.6 g of sodium citrate. I used a light broth for the liquid. Used an immersion blender as I added the cheese slowly. Perfection. I also at the end added the final chopped bits of an Edwards Country Ham. Ended up with 3/4 L of sauce.

A head of cabbage, a jar, some kosher salt and water and a couple weeks, maybe try to make some homemade? Not exactly on-demand eating, but the end product might be stellar.

Amazon is doing "Early Prime Day" deals in Grocery. I snagged some Santo Amaro Portuguese canned tuna and sardines at a very good price.

Just noticed this new offering in the Costco snack bar today. Al Pastor soy protein and Bahn Mi veg all in one bowl? Sounds like a weird combo. I will not be taking one for the team and trying this one.

We just spent a week in AR, Little Rock to Hot Springs to Fayetteville area. I was kind of surprised at no Costco for the area. I found the Whole Foods. I spent a fair bit of time looking for Sorghum syrup to bring home. Couldn't locate it in any of the stores I went in.

Apparently it's in the Modernist Cuisine books. First I've heard of it too as far as not ice-bathing. However, during my inquiry I found what I think is an even more "180 degree out thinking" process, heat blanching fresh veg and fruit to extend storage. Heat Blanching.