haresfur

In line with other responses, I don't usually pay attention to video opinions because I find them an inefficient way to convey information and because I don't appreciate being treated as a click. This forum would be better served by posting salient points that we can discuss here. That would also serve the eG goal of being a resource for cooking related information. With regards to the one point you posted, there are plenty of other techniques that have long periods with little involvement in the cooking. I don't cook for the smells - they are a side bonus. And I have no problem doing a quick stir fry rather than feeling I have to have a stew pot going all day to make the kitchen smell nice. You get that quick smell hit when you brown meat after sous vide. In fact, I often sous vide beef and add it to a stir fry at the end to get the combination of med-rare meat and charred veg. In that way I suppose you could just consider the sous vide to be part of your prep. To me sous vide is primarily about precision and flexibility. I don't doubt that a top steak house can produce a better steak with their equipment but I can produce a much better steak with sous vide than any other way I have found. I like a roast chook but sous vide chicken is convenient and delicious for preparing ahead.

Silverbeet (chard), white bean, and chicken soup with Turkish roll garlic bread. Someone wasn't enthusiastic about the stems so those are fermenting as an experiment. The silverbeet is really taking off in the garden now that the soil is warming up. I was hoping it would be a winter crop. And don't get me started on the nursery selling me plain silverbeet as rainbow.

I have done green tomato chutney, but I too, was underwhelmed so no good recipe.

This discussion is very interesting because I am realising that most of what I know about Indian festivals and food, for that matter, is heavily slanted to northern India. I just watched a video of a race between incredibly long canoes for this festival, which links several of my interests. The whole context for the food is fascinating imo.

Great idea on making the dressing in the bottle. My problem with the container on the left is that soft plastic isn't really recycled here. But I suppose there isn't much of it compared to the squeeze bottle. I may go back to glass.

Looks like you are set for Canadian Thanksgiving!

When drying apple slices I would dip them in orange juice to keep from browning

Maybe fish cakes, too

Be sure to let us know if you die (I would risk it, too)

Part of my failure as a gardener is difficulty murdering thinnings. Right now I have some spinach doing pretty well even though there are more than one plant in a clump and some rather sad thinnings that I teased apart and planted separately. My tendency would be to keep them together since you are doing hydroponics. You can always train the plants to grow farther apart for light. And they should help each other pollinate

One of my baristas grows plants in pots of pure coffee grounds. Surprised me. Not sure how much magnesium is in egg shells, since they are calcium carbonate. I use dolomite rather than calcium carbonate for my citrus on the advice of a garden shop owner. That's calcium-magnesium carbonate and dissolves much slower. He said you can't really add too much.

Oooh! I just bought some rib strips from my beef dude (actually my beef dude's grandson) with no idea what I was going to do with them. Now that's sorted, thanks.

It will be a while before our soil outside is room temperature and in the past my seed has just sat there until much later in the spring. Then again it will be a while before my house is room temperature and then there will be a short period before it is blazing hot. Older houses here are poorly constructed, not well insulated, and have single pane glass. Doesn't make sense to heat a lot, only to pour it outside. I had my first unsuccessful batch of sauerkraut this year because the house was too cool.

It is weird that avocado oil is a specialty item here, only sold in small bottles and cost prohibitive for deep frying. We grow a lot of avocados and a lot are dumped in good years. Seems like a natural to produce more oil. I mainly fry in rice bran oil or grapeseed oil

Planted some supposedly heirloom jalapenos and a bunch of pots of sweet basil in my cold frame. Hope that helps the basil germinate because I think it needs warm soil. Also some dill, jalapenos, and basil outside to hedge my bets. Seeded an area with Italian parsley a while back and I might have to thin it. The stuff self seeds like crazy and I decided to pull a couple of huge plants out of my wallaby grass lawn area (which seems to be getting taken over by other grasses, unfortunately). My best looking cauliflower seems to have suffered a setback, maybe because of the hail a couple of weeks ago. All this reminds me I need to make a spinach salad for tea.