lemniscate

These are on-deck for tonight. Just came into my TJ's early this week. Even the team members hadn't seen them or tried them before. Anyone tried these yet?

It has been a hard lesson to learn recently. All the new gadgets like Instant Pots and Sous Vide circulators are enablers for me and I get carried away trying different ways to prepare meals.

I think something in the back of my mind tells me I have seen that beer locally. Maybe Asian supermarket (I buy a lot of imported beers at the Asian market, wild selection at low prices)? Bohemia is my favorite mass produced Mexican beer, so I'd probably like this too. Google says BevMo, Total Wine, and Walmart have carried it in the past.

We sous vide-d the Costco brand brats and it worked great! Had the last bag of 3 out of the freezer last night. SeriousEats brats guide was very helpful. I chose 150F.

Maybe a rice dish of some type? I believe rice is a staple starch of Bangladesh and there are several varieties grown there. Basmati could be a good one. Or maybe a rice/wild rice mix for North American-ism?

I have regularly used frozen green chile for my sauce and stew. I like it and the heat levels are true to the labels, sometimes the fresh roasted chiles are a surprise in temperature vs. labeling. The brand I used a lot was Baca's and it looks like that turned into Bueno's. I am guessing the chiles left on the wilting plants may be for harvesting seeds for future crops. A little known secret is the seeds for the "Hatch" chiles originate on a large chile farm in southern Arizona. Letting seed crops dry on the plant naturally is the best way to get viable seeds for the next year. Duritos are a snack food, I've not tried them in a long time. I think they remind me a bit of rice crackers.

Oh yes, I forgot about the other locations, I just assumed the downtown one was the destination. I agree with @FauxPas, the downtown location is the best one.

Yes, famous for the carne seca, which is air dried then rehydrated beef. I like it, but it's not for everyone, and they may warn you of it. It's texture is nothing like a traditional shredded beef that people may be used to in American style Mexican food. If you are an adventurous eater, definitely try some of the carne seca. The tamale plates and the enchilada plates I have had there are quite excellent also. Other diners in the group enjoyed the chile rellenos also.

I tried these pelmeni tonight. Pretty good, dough was tender, filling was a bit on the bland side. Steamed them from frozen in the instant pot. I made a mistake and just piled them on a silicone steamer insert, they stuck to each other. 1 minute steam, 5 minute release. Served them with a pat of butter and a scoop of Trader Joe's 4% small curd cottage cheese (the best cottage cheese I have ever had). Next time I will steam them in my dhokla stand in single layers. I always liked my pierogi/pelmeni boiled, not fried. These would be very good fried I'd bet.

Pretty sure I used 135F for the lime tequila and triple sec I made.

Truth be told, I just read about this technique a few weeks back and saw it was a way to quicken up the infusion time. I thought I'd give it a go. I have made traditional limoncello ( I have a voracious lemon tree) and did the months long steep. I had made a lime zest tequila long steep last year, I do find this quicker sous vide method comparable in flavor. I have decided the sous vide infusion will be my go to for the near future. I have never used an iSi for infusions.

I made lime tequila using sous vide in mason jars about a month ago. I used a cheaper silver tequila and a bunch of lime zest. Turned out very well. I also made a cilantro infused tequila at the same time, not impressed, the cilantro flavor tasted "cooked" to me and not the fresh flavor I was hoping for. I would repeat the sous vide for citrus flavors, but not the cilantro. I think I'd just put a couple of fresh cilantro sprigs in the drink for aroma.

Update on the Cornmeal Lemon Shortbread. It is not the shortbread I am searching for exactly. I just didn't like the cornmeal texture in it. But all is not lost, the lemon flavor was right where I like it, so I think I will keep the recipe and not include the cornmeal. I think bumping up the flour and maybe an addition of cornstarch or potato starch to make up for the cornmeal may work. Cookies are complicated

I use the non-digital version for beef jerky, biltong, dehydrated mushrooms, and I think tomatoes once. I bought some of these and cut them to size for the racks to lay the food on during dehydrating. I think I get really good results. I had to test with an oven thermometer to find out the dial position/actual set temp because the marked temps are not accurate. This oven lives on my patio all the time. I now use it for all my baking. My range oven is now a storage area for cast iron and other pans. I am strongly considering taking advantage of the Costco deal also, I really love this oven, especially at that price.

I had watched this thread for a while. I commiserate with you on trying to find the name or technique of a dish with few details. I still pine for the red fried rice at a restaurant called Victory in LA that is gone I hear. Anyway, this probably is not the chicken you are looking for, but I found this fascinating video on a "waterfall" chicken street food in Saigon. The ingenuity of the fryer is very cool, and the oil looks red to me. The host is very personable too.Vietnamese Waterfall Chicken.

I am focusing on shortbread for holiday cookies this year. I tested out ChefSteps shortbread recipe, I liked it, but no one else in the house liked it especially. They thought it tasted flat. So, next, I am testing out Cornmeal Lemon shortbread (following, more or less, Dorie Greenspan's recipe). The dough is currently in the fridge waiting patiently for when I feel like baking it, hopefully sooner than later. I had also read that shortbread likes to age, so I thought maybe an early start would benefit the cookie swaps for the Holidays.

I grew up on a farm and we grew acres and acres of cabbage. But we never made our own kraut. We sold to distinctly ethnic neighborhoods markets (Polish, Jewish, Yugoslavian, Russian etc). The demand for the "kraut cabbage" came late in the season, after the frost. The cabbages were heavy, hard, and the frost made them sweeter. An earlier cabbage could have a "hot" flavor and the leaves were light and loose. There were many people that had the old kraut barrels in their basements and would buy crates of cabbage for the winter. This wasn't all that long ago even though it sounds like pioneer times. I just started making kraut maybe 3-4 years ago on a whim. I cannot get the after frost, heavy cabbages here locally.

As a past Arby-ite (gah, what a horrible job that was, but paid a little way through college) the "roast beefs" were a formed meat product, they were all the same dimensions and were baked onsite. They were weighed before baking, during baking and at the end of baking to log loss. There was a certain smell to them. Like bouillon. I don't think I've eaten anything Arby's since that job. But I think I would consider trying the duck sandwich, I really like duck. But its not available in my area.

I recently saw infused alcohols using sous vide is possible. I needed some triple sec. I love a classic margarita. Fresh lime/citrus juice, touch of orange liqueur, and I prefer a mid-range blanco tequila. I do not like a sweet marg, prefer them tart. I also like a true citrus flavor, not a mix (koolaid-ish) flavor. I googled here and there and came up with half vodka/half brandy infused with dried orange peels and a tiny bit of clove. I had about a 3 cups of dried clementine peel and dried sour orange peel (this one is very fragrant). I also had 1 whole fresh clementine I cut into slices. I used 4 pint jars and parceled everything equally (I put 1-2 whole cloves per jar). I also threw a couple pieces of candied lemon peel for some sweetness in the jar. Put them in 140F water for 1.5 hours ish. Wow, nice result. Very deep orange flavor, I think the clove gave it a slightly woody undertone. Since it's not cocktail hour yet, I haven't done a Margarita yet, but I am expecting good results. I used cheap Kirkland American vodka and Christian Brothers cheap brandy. I don't think I'm going to strain it, just keep it in the jars with the fruit peels and pieces, it looks kind of pretty that way.

@rotuts Dad Cooks Dinner and This Old Gal have been useful to me for Instant Pot recipes.

I lucked into a brand new unused Harsch crock at Goodwill a while back. I just put up my first batch of sauerkraut for the season on Saturday. Two large heads of green cabbage and kosher salt and a little bit of leftover kraut juice from a previous batch. It was bubbling actively by Sunday afternoon. Fermentation rules.

I picked up a big bag of D'anjou pears at Costco. Got home and realized "What am I going to do with all these pears?" Off to internet, sous vide pears! Peeled, halved and cored and 180F for 30 min. Did not put any sugar or additions, just the fruit. OMG, like pear custard but with a nice structure. Will do this again. I was going to add them to a gorgonzola and walnut salad, but decided they were dessert instead.

Not trying to hijack a WF thread, but I had this exact issue with a WalMart Grocery order. I don't normally shop WM but they had something I wanted to try. I put in "no substitutions" on the order, and.......I received substitutions. I wonder if it is an issue with either apps or algorithms. I did not feed it back through the customer service portal since I had probably decided to not use online ordering for WM anymore. It was just an experiment.

I watched it. I thought he explained somewhere that the actual "new" Good Eats shows were still incoming and that these Reloaded shows were something like a lagniappe to "fix" things he no longer likes about the older shows/techniques for the Good Eats vintage fans. Since I now do steak exclusively sous vide, this show wasn't in my wheelhouse. But I am going to reserve judgement on the whole 2018 Good Eats until I see the "new" shows and not the Reloaded. I think that would be fair. You can watch the new episodes (with ad breaks, of course) here https://www.cookingchanneltv.com/shows/good-eats-reloaded

I just recently used this method with a 1lb box of cellentani and I had pretty good results. I don't remember if I use low or high pressure setting though. There was a bit more "spitting" of moisture out of the release valve but I just used a towel to keep it from splattering around too much.