gfweb

Pretty much comfort food

and a 4th with nothing added

I've found caribou/reindeer and elk to be meaty but not gamey at all. Sort of like an ideal venison with better texture and a touch more fat. But some of that could have been the cut...

Always amazes me how many Middle Easterners immigrate to the tundra. I'm told Winnipeg has a huge community. If it were me, I'd go for warm or at least temperate.

I'll be right over, David

You need a third bag with neither water nor oil to tell. My bet is that the water would be worst and the other two equivalent

Bad pic above. Not too much fennel..shaved thin

No overcookage. Inside pretty pink, but not exactly raw. Cook is at a low simmer for IIRC about 10 minutes. It looks real pretty if wrapped tight in a big blanched dark green lettuce leaf with the end of the leaf-filet squared-off before serving. If you don't cut the ends it looks sloppy...as in this photo

I do a nice steamed salmon that rests on shaved onion/fennel/carrot to cook. The salmon juices flavor the liquid which I cook down and serve as a sauce under the salmon. I suppose you could do this SV somehow, but it'd be more work. For similar reasons, I often short ribs the old fashioned way.

Nice. So no change in taste, but it looks prettier with fish and fowl. Good tip. I wonder if this trick will work with steaming fish. I hate the way salmon gets all albumin-y when steamed.

Christmas market seems rather spartan, compared to those I've seen in France and Germany. Perhaps the lights at night will perk it up. Docsconz used to be a fixture here...

Doesn't make any sense to me. Just like barding a roast never made sense. Now if the meat is chopped, eg meatloaf... perhaps a layer of bacon makes sense re juiciness.

Kind of takes the romance out of it.

Completely agree. Blaise showed good humor in the face of a-hole behavior. But most likely it was all pre-arranged by the Elves. I thought that Adam was the least cuttable of the three given the mistakes the other two made.

Snackish dinner as Xmas tree was decorated... Chicken salad with bacon and cranberry Mushrooms stuffed with sausage and cream cheese with an orange glaze BBQ Chicken "pizza"

The other way to start the ice in supercooled water is to tap the vessel lightly... ice spreads from the tap in a moment. Doesn't even have to be pure water. I've had it happen about a hundred times when I was in the lab.

nice! I braise it in apple juice, s/p and allspice

Stick blender? I use it every few weeks for sauce or soup homogenizing. Cleans up easier than my supersonic blender, though it doesn't make the stuff nearly as smooth. So I use it for rustic stuff. More sauce than soup. I'm not a big soup guy. Except right now because I'm perfecting butternut squash soup for Xmas dinner's first course. Bacon fat seems to be key BTW. And I use it for emergency mayo...or elective aioli.

I only use a crock pot for dip for teenage girl parties. Big space hog indeed.

Waring Pro Deep Fryer...Too small an oil volume, too low a temp..basically a POS. Garage sale. The Cusineart MiniPrep...still used, though not a lot. Pannini presses...all ready for garage sale Sous Vide Supreme- still used, but I have room for a big box of water in the cellar Blendtech blender- its there when needed.

Nina, how do you season your red cabbage?

Kerry, tell us more about the container park please. Is it a pop-up shopping center of sorts?

I think its fair to say that although there are notable regional US cuisines that are home grown eg cajun or southwestern, but most regional tastes are derived from immigrant's home countries. Considering that the immigrants tended to be poor, the level of cooking that they brought was not elevated or, by today's standards, attractive. Pennsylvania Dutch (German) dishes where I grew up and live near now are fatty, floury, potato-y piles of calories. Stick to your ribs stuff. Can this stuff be jazzed-up and made classy? Of course, but then it isn't the real thing, its something derived from it. Hard for the real local cuisine to stand up against Italian, French or Chinese food as far as taste or appearance. Inferior? Yup.

I'm feeling a reduced balsamic glaze with this.