blue_dolphin

Scrambled eggs with ragù bolognese, steamed broccoli and purple carrot. Maybe not the most attractive breakfast, but very tasty. I had one big spoonful of that yummy Serious Eats pressure cooker ragù bolognese. Not enough to really sauce anything so I warmed it up in my pan, pushed it aside to scramble a couple of eggs and then spooned it over the top of the eggs.

Pasta with cauliflower and sun-dried tomato sauce from Deborah Madison's Savory Way: Bad photo of one of my favorite dishes. I love the economy of dropping the cauliflower florets into the boiling water, scooping them out and using the same pot and water to cook the pasta while the cauliflower continues to cook with onion, garlic and a sun-dried tomato puree. Before the pasta is completely cooked, it too goes into the pan with the other ingredients to finish cooking. So the textures remain distinct but the flavors link all the ingredients together. The sun-dried tomatoes I used had been in the pantry long enough to become quite dark so even without the brilliant noonday sun I used for my photo, the dish is usually more of a rich red than this brown. But it still tasted good and I have 4 more servings in the freezer. Maybe I'll have one of them on a cloudy day and take a better photo

@Shelby, that dish looks so nice and warming! Roasted cauliflower, RG's Good Mother Stalled beans, greens (a mix of kale and cauliflower leaves) sautéed with garlic and red chili pepper all topped with a poached egg. Plus some kalamata olive bread toast and coffee....mmmmmm!

Thank you so much @andiesenji! Quite a number of the citrus curd recipes I found online had comments asking about using a sugar substitute but I didn't find any confirmed recommendations so this is wonderful to have. Thank you for taking the time to search!

I think this link should take you direct to the page: http://issuu.com/saltlakemagazine/docs/jf16_digital_edition/40 Very nice!

I made ricotta in the IP using lime juice. I read that you can use the whey to cook rice so I used some of the whey as a sub for about half of the chicken stock in the IP lemon, artichoke and shrimp risotto I made.

What a coup to find something in your pattern! and ... off topic... I really like those Vinta crackers.....sorry they have been MIA from TJ's recently.

I had excellent intentions but instead had this for dinner: warm apple and onion relish, sharp cheddar, crisp bread and red wine. Looks remarkably similar to my breakfast.....except for the wine, which was very nice.

Thank you, @andiesenji! I will look, too. In the meantime, maybe I will make up a batch with sugar. All that searching through lime curd recipes and the delicious looking photos associated with them has my mouth watering for some!

Thanks for mentioning this. I made some lime-ginger marmalade last year and the whole process I followed of removing the skin and slicing it separately from the fruit was sort of laborious so I should give this method a try while my tree is still loaded.

@andiesenji, if you happen to track down this recipe, I would be very interested. I found a couple of lemon curd recipes with Truvia (that keeps getting autocorrected to "Trivia" ) on-line but they were much smaller volume (1/4 cup juice, etc.) I suppose I could try to scale one of them up, but it would be great to have your recommendation.

Yes, that's often the case. A local sandwich chain, Mendocino Farms, is offering a special in honor of the King's birthday last week: "Housemade peanut butter with applewood smoked bacon, caramelized bananas, honey roasted almonds, and green apples on panini pressed ciabatta." It's on the menu thru the 15th and I'm tempted to give it a try but I suspect I'd prefer my own version.

@Nancy in Pátzcuaro, do you have a recipe for lime pickle that you like?

That combination of Middle Eastern flavors is appealing to me, @Anna N! Sharp cheddar melted on toasted whole wheat bread and topped with some of the warm apple and onion relish leftover from a recent pork chop. I was going to do this as a grilled cheese sandwich but was too lazy to get out the pan!

45qts seems pretty big to me, but I'm a single person household and don't need that much capacity. I am using a 10 qt Igloo that I already had. Like @dscheidt said, you don't NEED a cooler, although it would make very long cooking times easier on the instrument and more energy efficient. You can just clip the Gourmia on to a good sized pot. If you do want a cooler, you might want to check one out locally so you can see whether the thickness of the walls is going to be a good fit for your unit. The wall thickness isn't specified in a lot of online listings. I have a cooler similar in size to the one that you linked to and the walls are about 2 1/2 inches thick with just a short 1 inch section at the very top. I checked and I can fasten my Anova to that top section if I really want to try something massive, but I don't think it's likely.

Pesto chicken on toasted ciabatta with mayo and baby greens: Chicken breast, butterflied, spread with pesto, rolled and cooked sous vide.

That is sure to be good!

That looks really good! And I admire your willingness to start off your bean journey with such a big bean. I love beans but I'm always sort of wary of the big ones - I'm working up my courage to cook some of those RG Royal Coronas! If you have any of those guys left, my favorite recipe for Christmas limas is the salad with beets, quinoa and avocado from the RG Heirloom Beans cookbook.

I sort of assumed that they were using the food saver to preserve quality (prevent the combination of dried out edges and waterlogged bottoms) rather than actually extending the safety window. But I will be curious to hear more info.

I'd put them both on the spectrum of moist-heat cooking methods, along with steaming, simmering, boiling, etc. I guess they are well separated from each other amongst that group but I wouldn't call them opposites. I think something like high heat grilling or convection broiling would be the opposite of sous vide. Maybe freeze-drying is the opposite of pressure cooking !

Those little cauliflowers look nice. I will have to look for them. Organic cauliflower in my area was $1.99/lb at Sprouts, $3.49/head at TJ's and variously priced between $2-3/lb at my local farmer's market, where I purchased this nice fellow on Thursday: About 3.5 lbs for $4. I will eat it all! Small bruises caused by me and my veg drawer.

There is a thread from last fall with some ideas, What do I do with so many limes? although many include some sugar, others like salt preserved limes might fit your request. I have a ton of them on my tree and could use some more ideas, too. Does anyone have a good recipe for lime pickle?

Very interesting. As discussed in the article, it's sort of surprising that the curry houses have retained their individual mom & pop family ownership as long as they have, vs. being pushed out by a "fast casual chain" version of themselves. And the fact that 80-90% of curry house owners can trace their roots to a modest sized city in Bangladesh is rather amazing. I imagine it will be an interesting story to watch going forward. Thanks for posting.

In solidarity with Shelby, I also cooked my first sous vide pork - a boneless loin chop. It was 1 inch thick so I cooked at 140F for 1.5 hrs. I seared the top and bottom both before and after cooking per the Chefsteps recipe but could have done a better job with the fatty edge. The meat was a little pinker than it looks in the picture and I might try a lower temp next time but I have no problems with an experiment as tasty as this one. Served with warm apple onion relish, crisped up leftover baked potatoes and a few cubes of pickled butternut squash.

I say you need some Santa Maria tri-tip with those pinquitos, @JoNorvelleWalker!! I used to add salt half way through cooking in an attempt to cut the baby in half WRT bean cooking salt dogmas but sometimes missed my window of opportunity and got bland beans so now I just add it at the beginning. I await my Mixteca bean pot!