gfweb

Here are details. In brief, a small red cabbage SV at 185 x 4 or more hours in butter...then seared in a hot pan...spiced with harissa or allspice...or whatever...drizzled with honey or sriracha honey...toasted breadcrumbs perhaps. I haven't made it in a while.....

A local Beard-nominated place, Bardea Steak, has a spiced sous vide red cabbage wedge with honey that is just great.

I have the same problem occasionally with ground pork and beef. I always blame the supermarket, but I've never bothered to grind my own.

The secret is out. https://www.foodandwine.com/st-john-caribbean-travel-guide-6823504?taid=65ed1c21b68d4b0001d05a89&utm_campaign=foodandwine&utm_content=link&utm_medium=social&utm_source=twitter.com

@rotuts Here's the temp curve for papain. The free enzyme curve is the one for cooking. It has max activity at 60-70 C... and still is active right at corned beef sousvide temps https://analyticalsciencejournals.onlinelibrary.wiley.com/doi/abs/10.1002/jctb.3714

Bumping-up for the yearly reminder that most corned beef from the supermarket at this time of year has papain in the bag. If you cook that sous vide at ~140 or so for a day or two, you will have CB with the texture of cat food. Erin go bragh

Pork schnitzel, carrots rapee, mashed potatoes.

I've had two Brevilles over the years. Loved them both. Our kids have them and love them too. Maybe Canadian Tire sells refurbished lemons?

I'm not a fan of the color blue at all. I might well have passed on that restaurant, though the food looked good.

What a beautiful thing! Italian sausage sandwiches w peppers and onions They will eat a TON of food.

I'm sure that they modeled the heck out of this and decided it was a winner. Their announcement though was pretty ham-fisted.

Don't really need it, but why not?

I use minibottles for cooking wine.

I'm a complete convert to no-boil. They are compact and similar to homemade. There are tricks though. Barilla says that its a 30 minute bake. Nope. Its 55 minutes. And soak the dry noodles for 10 minutes before assembly. I make a bechamel lasagna. Don't stint on the sauce. I test the lasagna for noodle doneness at 50 minutes.

And even if true, the data was tissue paper thin and not enough to base practice on.

https://www.popularmechanics.com/home/food-drink/a38413337/heavy-metals-found-in-herbs-spices/ Not sure Popular Mechanics or even CR is trustworthy...but for what its worth....

@Deephaven I look forward to photos of the kitchen re-do and reports of the new stove.

I'm not sure how that power burst would help a home cook. I am really impatient, but my gas blue star is fast enough with a boil for me.

Sous vide is the easiest solution. Can you do it? Even a hot water-filled cooler will work., You don't even need a circulator. Just touch up the water occasionally. 2 hours seems plenty assuming the usual tenderloin shape

What a silly assertion, the UK being a food desert. Admittedly, they do a bad job with breakfast and beans are far too prominent. But desert is a bit extreme.

Sunday Sauce/Gravy/Sugo. Sausage, meatballs, brasciole.

@Duvel Is there hot oil in one of those yin/yangs?

Mushy potatoes are overcooked. Maybe add later...or use a a waxier potato

Looks tasty, but it isn't a classic chicken marsala

Of all the things that spoil quickly, crab tops my list. Was a misfit...odd-lot..surplus crab really as good as fresh?