lemniscate

The meat entree for our Thanksgiving is yet to be decided. But, going against the conventional theory of "never try a new untested recipe for a family gathering", I'm making a medieval blood sauce with the ancient sweet spice flavorings and seeing just how far I can push the boundaries. I have pig blood I sous vided previously in the freezer. At least there will be something to talk about outside of politics and religion 🙃 at the table.

Have you ever tried Kedem tea biscuits?

Sorry, yes. It's just called con for short amongst the people who taught me to use it. I guess I just got used to calling it that. Tomato with Chicken bouillon.

"con" is the magic ingredient for AZ Sonoran cooking. It's got msg and flavorings.

I am on Day 2 of pork Green Chile Stew marathon in the IP. We have many lbs of "pork trim meat" packages from our feral pig. I don't ask the processor grind any of our game meat, so I always end up with bits and pieces for other uses. This pig is lean, almost no fat, so different from a farmed swine. The meat is dark also, strongly muscled from roaming the terrain. Each package is about 4-5llbs. I will be using the vacuum chamber to pack and freeze the appropriate portions for future use. This is BIG BATCH cooking time for me. My recipe (this year) is not a recipe. It's a #10 can of green chiles, a jar of TJ's salse verde, some baby carrots (a handful), a couple tablespoons of con Tomate, and a package of the meat. I have a 6 qt IP. I use about 1/3 of the #10 can in the first batch and then I keep adding the rest in as the batches progress. I have been cooking for 60min and natural release to get the tender texture on the meat. I then remove the meat chunks to cool and add another package and some more of the green chiles and a few more carrots. I don't try to add more of the con Tomate because I think it will get too salty as I reuse the cooking juices. Do we love green chile stew? Yes, yes we do.

I found shelf stable fresh noodles and they have been under my nose at TJ's all the time. I had made char siu from one of the fresh hams off our harvested feral pig. I made a noodle stir fry dish with the diced meat, and a bag of the frozen stir fry veg. Really good easy and popular dish with the eaters. I didn't use the sauce packet in the veg. I just barely seasoned with a splash of soy and a dash of oyster sauce.

I don't even notice noise on my Paragon or the cheap Duxtop I have. It can't be noisier than an overhead exhaust fan. My normal flat glasstop stove cooking is noisier by far than induction due to the exhaust fan.

I always thought the Brach's MellowCreme pumpkin shaped versions tasted better, more buttery. That was the only "candy corn" I would look forward to at Halloween. Though, now I wouldn't eat one on a bet.

Cats, cocktails, a bit of sarcasm with a large dollop of Adventure. And that's only the eGullet part I got to see of Anna N. I can only imagine the other 99.99% of her. She was a presence. Godspeed @Anna N.

Make croutons out of it. I don't like it in the cake form but I really like it as croutons.

I buy those by the case when on sale. I'm not kidding. Those are the cookie of choice in our Household.

It was a sow and no gamey taste.

Loin. Autocorrect is an enemy.

We are at our remote location and a feral pig was harvested and butchered last week. This is diced loin chops and the heart (sv 142f for 24 hours just salt and pepper). The heart is so tender and mild flavored. also did the liver with onions. mashed potatoes and steamed broccoli on the side. Nice lunch.

Steam setting. I don't know if there's a high or low on the steam setting, sorry. Edit to say, these are hard cooked. Normally I like a soft creamy yolk, but for Egg sandwich or egg salad, it's fully cooked yolks needed.

I do this also. I use mini silicone bowls (eG-friendly Amazon.com link) with 1 egg a piece. I think I do 6min cook. No peeling and the either eat as part of a egg mcmuffin clone or mash up for egg salad.

An overwhelming Nope on the Apple Cider donuts. Nobody liked them. Just a not good cake donut with no apple flavor and annoying messy coating. An overwhelming Nope on the Tiny Apple pies. The filling was like apple sauce and very, very sweet and the topping was weird texture. An "okay" rating on the Apple cinnamon buns. They need to be slightly warmed to make them good.

OMG! I'm the same. I thought I was the only one. That's why I default to long cooks using the outside kitchen. My IP's and Oster oven and an induction hob live on the patio. I think green chile stew is the only smell I can tolerate for hours and still want to eat it.

My biggest invader in my outdoor kitchen cabinets is black widow spiders. My outdoor kitchen consists of this setup for workspace and storage. I've had really good luck with using Vittles Vault storing birdseed and other animal food. The local javelinas have tried and so far failed to breach these containers. They push them several feet and try to chew through. Javelinas are brutal to landscaping and other edible targets.

Since I've been taking Naproxen for a pulled muscle, I crave cinnamon and apple. I normally do not like apple pie, apple sauce or cinnamon anything. It's very weird. At least I'm not craving pumpkin spice (ew), which is everywhere at the moment.

@Smithy I don't have an ice cream maker either, but I sent that recipe to someone I know who does. Things are afoot.

I am so surprised how sweet the fruit is this year. It really is a lovely flavor as is. It's normally a bit insipid and needs additional sweetening and maybe a tiny bit of acid to make it satisfying. The color is like nothing else. Sure, I'd love an ice cream recipe, so if you can share it, please do.

Small update, here's the juice extracted so far. I expect to get a bit more in the next couple hours. I think there was 80ish fruit in the bucket.

Glochids. They are covered with glochids. There are big spines you can see, but you can't see the tiny glochids which will lodge in you and you feel but can't see. They don't want to be harvested and fight back. Both the pads (nopales) and the fruit (tunas) are edible, but caution should be taken with both harvesting and preparation. While the pads may or may not have spines, both the pads and fruit have tiny hair-like barbed thorns that are referred to as thorns or “glochids.” These easily detach and will lodge in skin or other tender membranes.

It's late in the Evil Fruit season. These are from the neighbor's front yard. Soaking and then I will steam juice them and give the remains to the wildlife. Opuntia (or 'tuna), or prickly pear fruit if you aren't familiar. I usually make a syrup to flavor vodka and tequilas for gifting.