ElsieD

I finally cooked the beef cheeks that had been in my freezer for two years. It was the first time I had cooked beef cheeks and I would happily do it again. Now I need to cook the pork cheeks I bought at the same time.

I don't know for sure but I have a bunch of celery in the fridge and when I saw your picture, I thought, what a great idea! I had just come back from a store specializing in olive oil and balsamic vinegars and had picked these up and I'll use an olive oil balsamic combo that would be good on celery. Maybe the green apple/smoked hickory combo.

Welcome to eGullet. Looking forward to your posts.

@Margaret Pilgrim I only ever eat celery in things like a stew or in a mirepoix. Can you tell me how you did yours?

When I take the silverskin off, I wrap a piece of paper towel around the starting point on the narrow end and it pulls right off. It was a pain to do it without the towel.

I wouldgave purchased the Thai book but only saw it this morning and the price has gone back up. Edited to add: I just looked through my Kindle and see that I have it. I really need to consult my Kindle more often.

Yesterday Serious Eats sent an e-mail which included a recipe for Eggless Chocolate Mousse. It calls for toasted sugar. I was not particularly impressed with it the first time I made it but when I looked the directions up again, Stella Parks mentions how to toast smaller amounts of sugar, specifically one cup. You spread it in a pan to a depth of no more than 1/4" thick. It goes into a pre-heated 350F oven for half an hour. That's it, no stirring required. I did this last night so I could make the mousse today. After the 30 minutes were up, I gave it a stir, popped it back in for 5 minutes and called it done. It tastes nice and caramelly and I'm curious to see if that caramel taste comes through in the mousse.

Sure wish my poached eggs look like that.

Nice gift!

You enabler, you!😁

I went to their site and they only accept orders in the US. However, both Amazon.ca and Amazon.com sell their products so no doubt it will show up there. I agree, it will be interesting to see the ratings.

https://www.pressurecookingtoday.com/mealthy-crisplid-air-fryer-lid-for-electric-pressure-cooker/ Anyone heard of this?

I bought some Red Fife cookie and cake flour today that they claim is 16% protein. They also had bread flour which was 19% which I did not buy. The bread flour was of the whole wheat variety. The flour is really fresh as it has a mill date of May 29th. I plan on using this flour for bread and have an active rye starter I would like to use with it. Is there anything special I need to know about using flour that has a protein content this high? I am used to using bread flour that has a protein content of 13%. I practically had to mortgage the condo to buy this stuff so if there are any pitfalls I would like to know ahead of time. Thanks!

I would not pound it. The stems are nasty.

I too prefer hard copies. I have a bunch on my Kindle, 99% of which I bought on sale for $1.99 and I flip through them when I buy them but I tend to not look at them ever again. On the other hand, yesterday I was looking something up in my ice cream book put out by Bi-Rite Creamery and before I knew it a good half hour had passed.

No, I don't.

Hope it works. Let us know.

There used to be a cooking chart on the sizzleandsear site but it is no longer there. I wonder what happened to it? I have a chart that suggests sweating onions ar 300F.

Yes, a number of times. There is nothing wrong with it without the stabilizer but for some reason, this now has a creamier mouthfeel. I seldom have a problem with ice crystals so that was never really an issue.

Yes, that's right. Below is the recipe I use except I use 6 egg yolks and 1/2 teaspoon salt. The mouth feel is better. I tried to describe the mouth feel in my original post but it was hard to explain. I just know that we like this better. It scoops as easily with 2 gms. As it did with 3. BTW, I have the hard cover of the book referenced in the title and really like it. https://www.seriouseats.com/recipes/2012/04/bi-rite-creamery-san-francisco-salted-caramel-ice-cream-recipe.html

Well, look what just arrived! This pic is for you, @JoNorvelleWalker

According to the tracking info, my thermopan has been sitting in the international terminal in Winnipeg Manitoba since last Friday.😤 I thought I had paid for 2 day delivery but the Thermoworks people said delivery to Canada was 4 - 6 business days. This is day 7. If there is no movement by tomorrow I will write to them again.

Did you try it?

Here is the salted caramel ice cream made with 2 grams of commercial stabilizer. Perfection. (The picture has it looking very yellowish when it really is a light brown.)

Maybe some star anise would amp up the orange flavour?