haresfur

unless you cook with clay 😉

I'd call the size of half a plate average. Huge is when it drapes over the sides all around.

Wouldn't you want to do the dark meat at a higher temperature than the white?

Had to pick this up, because, how Aussie, even if they import it from Italy (seems silly to ship all that way). It was actually very good. Also bought a steel-mesh fisherman's glove to use with the mandoline.

If you want to pull the breast, I'd go with the pressure cooker. I do whole chicken for about 25 min to make chicken chili. I think that time would work for turkey breast.

Sounds rich. Is that recipe for Nick and for Nora? 😋

I got to thinking after the disgusting job of separating globs of fat from sous vide short ribs and debating never doing them that way again. If the fat renders out in a braise, but not in the sous vide, what temperature would you need to turn the fat liquid to get rid of it? Is it below well-done or do you really have to cook the shit out of it? Is it just temperature or a time&temperature thing? Along those lines, what happens with marbled, tender cuts? where is the sweet spot between solid fat and something more palatable?

Or use a heat gun for even more power.

Funny thing, I came to this topic with my latest attempt at the short ribs in red wine glaze and see that it is similar to this original post. I started the glaze when I started the short ribs. I did the fried mince step with the cheapest ground beef I could find. The dogs still were happy with the beef remains. Still not sure it is worth the trouble (more on that in a bit). Cooked the veg (didn't measure but used less than the recipe calls for because I'm cheap and didn't want to do that much chopping). Added most of the wine, reduced part way, strained out the veg, then rinsed with the remaining bit of wine and restrained to extract all the goodness. Put the sauce in a liter jar in the fridge. At the end of the cook, I threw away the fat on top of the jar and added the bag juice to the wine, then reduced. No pressure cooking step - too much bother. The result was still an intensely meaty glaze. Too much for my taste - I think I would prefer more flavour contrast to the ribs. It would be good for a tasting plate but for a full meal... So, in the interests of ease, next time I would probably skip frying the ground meat and just go with the osmazome. Maybe even cut back with that some. Perhaps add a spoon or two of plum or cherry jelly. BTW, served with steamed broccoli and roasted sweet potato. The sweet-potato-short-rib combination was excellent.

And yesterday, and tomorrow: Belted Galloway short ribs. I took it off the bone to keep the dogs happy and resealed in two bags for 3 ribs. Stuck with Molecular Cuisine at Home's 58 degrees, even though I usually find I prefer a touch hotter than others. This was a quite meaty set so I hope the remaining un-rendered fat isn't too bad.

The traditional use for excess (or stolen) crabapples is to throw them at cars and run away. Source: my youth ETA: or epic crabapple fights with your friends

I'm not that fond of the omelette style rellenos that I've had. I don't remember any of the details, but the first relleno I tried was at the Club Cafe on Route 66 in Santa Rosa NM, on a rather epic trip from Pennsylvania to Arizona. It is my gold standard, never to be matched and I likely would be sorely disappointed if I ever went back.

Welcome Bernie. Good summary. It's a shame that pretty much everything is getting over-fished. I just bought some frozen flathead - from South America. If you can't walk down to the dock and get your fish, I think flash-frozen is the best bet. I've only lived in Victoria so I didn't realise that fish & chips was such a Victoria thing until a student from New South Wales was laughing about how you can get it in every small town. I think I mentioned up-thread how my borough has 3 shops in a two block area.

Raging Bull (Kindred Cocktails): 1 oz tequilla (El Ladrón Blue Agave Spirit) 1 oz aquavit (Linnie) 1 oz Averna (Nonino) 5 drops Xocolatl Mole Bitters (tried without, 5 drops and 8 drops - 5 was the sweet spot) orange twist Stir, strain (build on ice) A less sweet Brave Bull but I'm not sure it is that much better, even with the upscaled tequilla and Nonino. I will have to try the bitters in my next Brave Bull. No photo: imagine something brown in a glass. I really need a lesson in cutting citrus twists. Btw, I haven't been drinking much recently. Maybe someone will take advantage of me...

I read that there can be significant energy savings with induction because of the lower venting and cooling requirements. Seems like it would make for more pleasant working conditions, too.

I liked induction at my old house (actually 2 induction and 2 radiant burners for flexibility). Planning a remodel here, where I have natural gas, which is actually more expensive (don't get me started on the politics of energy). I think for induction, having lots of power levels is really important. The high-end brands here didn't have fine enough adjustment imo, although there was one cheaper one that looked ok. In the end I decided to stick with gas so I could have a wok burner, although it appears some induction burners pump out enough heat.

That's marble

I drove some SV pork about 2.5 hours and put the meat and SV water in a cooler for the trip. The water was getting down near the the danger zone when I arrived. I suppose it depends on the starting temperature, how much water you have, and the quality of the cooler. Wrap it in a few blankets to be sure (and to catch any water that slops out). Minimal reheating on the other end, too. I don't see why it would be a problem anyway, since you food will be pasteurized in 72 hours and the bags will still be intact with no way for bugs to get in.

You can get Ranch in Australia, but it is far from the religious sacrament it is in the US. I don't think it sells well.

I think of a pizza base as a blank canvas - there is plenty of room for all kinds of things to create. That being said, I don't get the Aussie Pizza with fried egg, ham and maybe pineapple +/- bbq sauce. Even putting fried egg and beetroot on a burger makes more sense to me.

Yeah, kind of. I must have jinxed my Aldi one because it stopped pulling enough vacuum. So I bought a new one from them (still way cheaper than a foodsaver). Decided to give the old one a last try. It worked fine. I don't shop at Cabela's anymore. I bought camo sheets and a camo nightie for my DB... She disappeared. (joke - we don't have Cabela's here).

Australians love their lemon-lime and bitters. A standard drink for designated drivers. They come in bottles but a good bar will mix lemonade (like Sprite, not american style) with lime and Angostura bitters. But grapefruit soda is hard to come by so I was excited to find soda grapefruit lime and bitters for a Paloma. I used 2 oz of a somewhat ordinary blanco, squeezed 2 wedges of lime and topped with the soda. A little sprinkle of pink salt as garnish. The bitters are a nice touch.

It's infantile but the Ball Blue Book, still makes me giggle.

I prefer wide mouth jars, too. But I usually find the regular mouth ones seal better. I thought it was because the smaller circumference made the lid edges pull down tighter. The lids on the regular jars seem harder to pry off to me. I guess you have a different problem.

Probably just you. Do you care for chicken breast prepared other ways? What don't you like about SV?