lemniscate

Heh, I am also selling my one and only piece of Le Creu. I just didn't use it. It's beautiful though.

I reuse random pickling brine all the time as long as I left it in the fridge. Haven't noticed anything "off" or weird yet.

@gfweb I'll stick my nose into this, I was curious about "orange bacon" also. I googled Lucky's and orange bacon and came up with Honey Orange Bacon that Lucky's in FL is known for. It looks very popular. Both Taste of Home website and Martha have recipes for orange glazed bacon using honey. Maybe that would help?

I had just recently become aware that the cholla buds and the ocotillo flowers are edible and supposedly used by the First Peoples in the area. To me this is very recent news. I won't go near a teddy bear cholla with a 10 20 foot pole. Chollas I fear. Nature can keep those buds.

That is NOT a Sonoran dog, I don't know what that is, but it ain't what they claimed it to be. I've dabbled with the mesquite flour. Not too many people seem to like the flavor it imparts. I found putting it with molasses in cookies seems to help the flavor become "more mainstream" for a larger audience. I pick the prickly pear tunas yearly. I would flame them and then scrub/peel/seed/slice. Processing them can look like a murder scene. Red, red juice everywhere. Last year I just boiled and strained into juice. I use the juice for straight drinking and prickly pear cocktails. I bought a steam juicer this year to try, but I missed my best patch of fruit and may not get any juice this year. Shame, I wanted to try the steam juicer, I found a vintage enameled steel one that works on my induction plate. I have had 10% success and 90% failure on the "Culinary events" also. Running out of food seems very common, and during the winter the population swells and the crowds are astounding around these parts. I've given up on them. One other way that was accidentally stumbled upon for removing the glochids ( the evil tiny thorns on the fruit) was by a local arboretum. They were giving a processing class and the day before picked a bunch of tunas and put them in a large cooler on top of ice with a towel between the tunas and the ice. The next day when they opened the cooler, they found the glochids had essentially disappeared off the the fruit. It was posited that the high humidity overnight in the cooler softened the glochids and fell off. I have not tested this personally.

I have a copy of that magazine in my collection! I think there's even recipes for coyotas in there. Everyone makes them just a little bit different.

@Smithy I haven't had a chance to get to Barrio Bread yet. Looks like it's being loved to death, which is good and bad? There is also another artisan bakery Mediterra that supplies Whole Foods locally in Az. More info here. I enjoy the Mediterra bread quite a bit. Another Tucson recommendation I can make to you is to try a coyota at La Estrella. Really good with a nice cup of hot coffee or tea. Coyotas are pretty regional to the SW and Mexico.

I'm doing the 12 hour turkey thigh recipe. Whole Foods had some beauties in the case yesterday and I was weak and walked out with 4.

Update to TJ's sous vide turkey legs. Loved them. I love poultry dark meat, I do not eat white meat unless that is the only choice to eat. These made me happy. There are two drumsticks per package, kind of pricy ($9.88 for my package) and sealed in with about a cup of turkey jus. I warmed them up in the bag at 138F with my Joule. Directions say bake/broil. I didn't bother, just warmed them for about 45 min and opened and served. No pics since late meal. Not overly spiced or salty, very tender, almost fall off the bone meat. The bag jus would make a very fine gravy. I don't know if I could do better than these myself sous vide from raw drumsticks. Actually thinking of doing turkey thighs and wings instead. The large part of the wing is like a drumstick without the tendons. They are just kind of hard to find at supermarkets consistently.

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.