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Wow, @Ann_T - forget the Wheaties, that's a real breakfast of champions! I had leftover cold soba noodles from yesterday' lunch. Recipe from Andy Baraghani's The Cook You Want to Be.

Crispy-skin black cod with a side of cold soba with lemony peanut/sesame dressing and crunchy veg: Plated the fish on a smear of the dressing. The noodle recipe is from Andy Baraghani's The Cook You Want to Be.

Sorghum is used for all those applications in the US as well as the production of sorghum syrup. Most sorghum spirits made in the US are made from fermented sorghum syrup, similar to a rum, rather than fermenting the whole grain and unlike baijiu, they're rather a niche item rather than a mainstay of the liquor market. @Shelby has shared photos of sorghum, aka milo, growing on her farm.

This link should take you to a list of on-line recipes that call for sorghum syrup via Eat Your Books and may give you some ideas. Gotta say David Lebovitz's sorghum ice cream with sorghum peanut brittle sounds pretty good to me! I believe @kayb is a sorghum fan. I just ordered some sorghum syrup to try in a salad dressing. It's for a spinach & arugula salad with black eyed peas and sweet potatoes which sounds good for fall. I suspect I could have subbed in maple syrup or date syrup or even pomegranate molasses but, of course, I wanted to try a new thing 🙃 I also recently picked up a bag of whole grain sorghum from Bob's Red Mill. I've got a bunch of recipes marked but haven't tried it yet.

I used the fork for scale, but yeah, big oysters!

These are out of the fridge and into boiling water for 7 min, then into ice water. My go-to is 6.5 min but those yolks are a little too runny to slice so I bumped it up a little. Probably could have gone 7.5 or 8 min to get neater slices.

I haven't bothered to take a photo in ages but here's one from this morning. Jammy Egg and Scallion Sandwich from Andy Baraghani's The Cook You Want To Be. Kind of a deconstructed egg salad sandwich and I made an open-faced version on toasted sourdough. The scallion "sauce" is just sliced scallions, toasted sesame seeds, rice vinegar and soy sauce with a pinch of salt & pepper. The bread is spread with a mix of mayo and Dijon mustard.

No, I've only used the temp probe as I figured it would be more responsive than the mat. Works fine. Since I'm always standing right there, I often just use a Thermoworks probe that takes up less space.

One more comment for @benjamin163, if you want more input on that recipe and the spoilage you encountered and you happen to be on Facebook, there's a group called We Might Be Crazy But We Aren't Stupid Canning And Preserving with folks that are very knowledgeable about the science behind the recipes. Post the recipe photo in their group, along with your modifications and ask for their input. A lot of them are preppers so they preserve anything and everything!

I agree with @Senior Sea Kayaker on all counts. Standard guidance for preserving fish and seafood requires pressure canning, even when starting with cooked items. I think you could get a similar result by following this recipe, then heating the sealed jars in a sous vide set-up, storing in the fridge and consuming within a week or two. I used 90 min @ 45°C (113°F) for 250 ml jars of tuna confit*. The fish was first brined, then packed in oil with seasonings and ended up nicely flavored from the herbs and spices in the oil so I think something shorter/hotter like that might be a good substitute for that 4-6 week aging time in that recipe. * Just edited the time & temp. I got those values from a ChefSteps recipe. Modernist Cuisine at Home uses an hour @ 50°C in 500 ml jars. I used a recipe for tuna confit from the Zuni Cafe Cookbook where she does the heating process on the stovetop over very low heat and adapted it for sous vide. You could go the stovetop route as well, though I’d advise the use of a functional thermometer.

Holy cow - that's quite the collection!

The one I have (Paragon) makes enough noise that I appreciate the quiet when I turn it off but it's not bad enough that it puts me off using it. Unfortunately it isn't readily available anymore so no help to you. You might check around and see what sort of loaner programs are available in your area. My local library has a program to lend them out, along with a compatible pan and a magnet. Several of the utilities in my area (Southern California Edison, PG&E) also have loaner programs.

Welcome, @Tempest63! Do you have any favorite cookbooks for Indian cuisine? This is what's on my "Indian shelf, with a few more on Kindle.

Was this recipe from a reliable source in food preservation methods? Sounds to me that you might have dodged a bullet, albeit expensively, if the method wasn’t assured to eliminate risks of botulism. Canning Seafood.

The idea of candy corn that tastes like something is sort of curious.

Thanks! I've been following her on Instagram since I saw her in the documentary, Ottolenghi and the Cakes of Versailles about cakes being made for a big event at the Met. I love her work, not just because they are so visually stunning but the flavors and textures seem so appealing. I which I had the chance to try one! Her story has also been heartbreaking to follow as she and her family had to leave their home and the business she had built in Ukraine. I believe they are in the midst of relocating to Southern California. I hope everything will work out well for them. Things are so expensive here, it’s a tough place to make a new start!

I have read that Asian fish sauce is an acceptable substitute but to start with a little less in case it’s more fishy. I have some Italian anchovy sauce that is indeed milder than either the Red Boat or Three Crabs fish sauce in my pantry but I’m sure you could find examples that are the opposite.

I hope they'll be useful. Here's one reason I like them. I have several of these La Chamba casseroles. The "handle" on the lids is smooth and straight and, try as I might, I can't get a good grip on it with a dry towel. A bulky mitt isn't any more helpful but those gloves do the trick!

I have a baking steel that I keep in my regular oven. I remove it when I need a quick pre-heat but otherwise accept that it will take some extra time. This may not apply to your steel but mine will rust if it’s left to sit in a wet or damp condition so I'd consider that when using the Anova steam functions.

I've had these gloves (eG-friendly Amazon.com link) for about 6 years now and am pretty happy with them. I chose them because they came in a small size so I have reasonable dexterity compared the giant one-size Ove-Glove brand, so I can securely grip a small knob to remove a lid, etc. They may not be as long as you want. I have a pair of all-silicone mitts that go to my elbow if I think I need the length but they’re clunky.

I figure it's a bit early for panettone shopping. The fancy food store I visit generally offers many brands, sizes and flavors of panettone but only has 2 in stock right now.

You can try putting it in your coldest freezer to see if that will be cold enough to draw all of the red liquid back down into the bulb to get rid of that floating bit, then check the calibration again to see if it's improved. If freezer temp isn't cold enough, dry ice can work for that, too but if the red liquid is something that freezes, it can crack the bulb. Then it's broken for sure! I'd give the freezer a try and if that doesn't work, get a new one.

Scrooge here. I really love the idea of celebrating local foods but I despise waiting in lines. I particularly don’t like waiting in lines for food and that seems to be what most food festivals are about. The strawberry festival that @heidihlinked to above is in my area and I used to live quite close to their previous location but I’ve never been because the crowds were awful. Love the topic, though. I was captivated by @gfron1's recent report of his experience as a judge at the World Champion Squirrel Cook-Off and am happy to vicariously experience any food festivals shared here. Vicariously may be a key word when it comes to squirrel!

This one is a little bigger and a lot more expensive but has the pour spout and strainer lid.

I love this idea for gifting! I see recipes that include lemon, orange or apple, all of which sound like they’d be lovely as part of a cheese or charcuterie board.