ElsieD

I have a porchetta roast that weighs 2.75 pounds. I would like to cook it sous vide but everything I've looked at suggested that it be cooked for 36 hours. These suggestions are made by people who seem to use a whole pork belly as a starting point in their recipes. Since I am not cooking 12 to 15 pounds of meat, I am wondering how long to cook it for. Is it still 36 hours? The favoured temperature ito cook it s 140F.

https://www.pc.gc.ca/en/culture/gourmand-gourmet I can't find much of anything on the book but have you checked out this link?

No, I did not know about the book. But then, my fishing days are long over.

Did you have trouble getting all the bones out? I used to go fishing with a friend in the La Vérendrye Wildlife Reserve in Quebec. We went for lake trout but occasionally caught pike. Those bones were a bugger to get out. That pike in lobster sauce looks especially good.

I love my little 1/8 sheet pans. I use them all the time.

I had collards once from the Dinosaur Bar-B-Q in Syracuse. They were so good I made them here, but only once following a recipe in their cookbook. I need to find some more, I really liked them.

Hi and welcome to the forum.

Hummus, or the beans required for its making, never gets through my door.

The link in @Jeff1701 's post does not work for me. ETA: just saw the update and can now see the picture.

I bought that. In came with a set of something like three different blades. The blades kept falling out so I never use it.

Me too.

I have a smoking gun that I recieved for Christmas one year. I never use it. I bought a Bron mandoline that I hated. I called the Shepherd's of Good Hope and asked if they wanted it for their kitchen and they were happy to get it. I got myself an inexpensive Oxo one that I'm really happy with.

Me neither.

HaHaHaHaHa

If it wasn't for @JoNorvelleWalker The Enabler, and her Sidekick @Anna N i would not have added that book to my ever-expanding Kindle library.

Kinda puts me in mind of the food you get at Russell Williams in Burlington. Not horrible, passable. Glad I haven't been lately although due to Covid I do miss seeing my MIL. She likes the place. It's hard to find anything around here as well. Dinner yes, lunch no. Although last Friday we went to a pizza truck that was serving up wood fired pizza. We inhaled it, it was delicious.

Thank you, yes, I read that. I'm trying once more tonight to see what happens. The first batch got thrown out. John said it smelled like cheese. Not in a good way.

Sounds like it stinks and yet people sing the praises of it. My first starter batch didn't take. I'll start another tonight. It's not like I don't have any time on my hands.

@chromedome or @cdh Is this sort of a tiered thing where the cheapest price gets you the initial (shown) five books, the next price level gets you some additional books, etc. Up to the $30 level? The highest level gets you all the books for all levels? How often do bundles come out?

Thanks, Kerry. I found the topic and read through iit. It was VERY descriptive. 😁 I'll see how this first experiment goes. I'm just doing it for fun so if something comes of it fine, if not, I'm just out a few inexpensive ingredients.

Do you remember how she made salt rising bread?

The NYT recently talked about Salt-Rising Bread and I am attempting to make it. Has anyone ever tried this and if so, how did it turn out? Recent sleuthing shows a number of different starters, but I'm going with the one in the article for now. In case anyone is wondering, this bread contains zero yeast.

The books shown in the link, are they the ones being offered? From what I can see, there appears to be a membership fee. Is that correct? I may be looking in the wrong places but I'm having a hard time seeing how this operates. I did see that they download to Kindle.

I didn't know this existed. Sure looks like a good current bundle.

I have a Brod and Taylor proofer that I have used once. I came across a recipe for salt bread that I wanted to try and the initial mixture calls for it to be held at a steady temperature of around 105F. I tried all my gizmos and none would really do the job. It was going to be left on overnight and longer and I was also concerned about leaving an oven on and unattended for that long.. Then the light bulb went on and here is the Brad and Taylor being used for the second time in it's life. It is holding the temperature steady at 105F. (Checked with a thermometer.) Dunno about the bread, though.