gfweb

@C. sapidus I braise red cabbage in apple juice with diced onions, a shot of cider vinegar and allspice (not too much)

Kenji Lopez has several M&C recipes. One uses condensed milk, comes together quickly and stays creamy/smooth. When M&C is requested, its the one I make

Old American Italians of my acquaintance call any type of pasta macaroni, as @weinoosays. I'm not a fan of Mac and Cheese in general. The Blue Box stuff is vile. Most home versions have a sauce that gets granular or breaks. Some are served as a brick of noodles in ossified cheese. All are yuck. But occasionally there is one with a well-constructed cheese sauce that doesn't seize up as it cools and actually tastes good. Re additions...lobster and cheese is a big no....jalapeno or hot sauce or sun dried (or roasted) tomatoes are nice

Some time ago I made a mac and cheese "arrancini". I think I posted in on here a decade or so ago but I cannot find it. Tasty it was

Another piece of simple-minded "feel good" legislation.

@weinoo but what about the ice cream?

@weinoo Pickled onions on a potato? Don't they have ice cream in ME?

Mag stirrers lack the temp control of a SV. You could wire in a PID controller like some of us did in the early days of sous vide. But why not just get a immersion circulator?

There's no local horse this year other than Angel of Empire who was bred in Schuylkill County...a couple counties northwest of us. We got spoiled by Smarty Jones and Barbaro who were hyper local. No party planned, but who knows what can develop. I've thought that a mini hot brown might be an interesting canape. Two or three would be a good dosage...more than that I'd plotz.

Airfryers do well with wings @TicTacbut not much else, certainly not breaded food. Its really just a convection oven. I've actually done lots of airfried stuff but have returned to oil in a pan. I find t he small electric fryers all have an unavoidable temp drop due to low oil volume if you put a big mass of food in. Korean fried food uses starch rather than flour and has a two stage fry that results in crispy stuff. You can also add a proportion of Evercrisp or Trisol to the starch or flour and get crunchy crust.

Ditto the risks of LN2 in a sealed chamber. But N2 in a vacuum sealed bag would be gone with all the air after sealing. Could you put a little LN2 in a bottle filled with food...just enough to fill the headspace? I suppose, but the cap must be air-tight. Assuming the food in the bottle wasn't made at canning temperatures, you would run the risk of botulism in that anaerobic environment.

Its a real challenge maintaining exact temp with heating from below and no circulator. Cooktops aren't well-suited to SV as far as I can see. And an immersion circulator well-suited to the job can be had for <$200

Crispy sweet potato fries are a challenge with deep fat fryers too. I've never been happy with ones I make. I think SPs lack the starch that potatoes have and there's less to crisp-up. Perhaps a starch coating.....

I've had tomatoes in the ground for 2 weeks...about a month early for frost safety. They are under a plastic cover and doing great so far.

@Shelby I'm surprised that you have walleye that far south. Huh.

Brother Sapidus is in Maryland, so I'm sure an Old Bay style seasoning was in play.

I have no compunctions about veal, but I pretty much don't see the point of eating it. Not much flavor/texture...why bother? Veal parm is nice, but pork is an easy, and more tasty sub. I recall an article testing the meatball mix of pork, beef and veal. Veal was found to add little to the end product.

I think F&W writes everything from press releases. I doubt the author has even been to the island

Plenty of foie in my part of NA. Veal too, in restaurants.

Interesting piece. https://www.foodandwine.com/st-john-caribbean-travel-guide-6823504?utm_campaign=foodandwine&utm_content=bestof_360days&utm_medium=social&utm_source=facebook.com&utm_term=64471ffd29be170001672b65

Check out the knife threads here on eG.

This is my reservation with all "connected" devices. I'm no newby, but I deeply distrust uninvited upgrades. Over the years too many have been a problem. Not to mention that the more chips, the more chance to fry one and turn your $500 oven into a doorstop.

John Updyke referred to it as Taco Belch in the Rabbit series. So he was certainly a visitor.

I would make sure to order only things that I like for those boxes. 😉

I don't taste fire-roasting notes in Muir Glen. Just a canned taste. I think Muir Glen pays their way into recipes sometimes