ElsieD

I wouldn't call it fermenting. The fish sauce was just a very thin film, a few drops per side at the most. I don't have a science background either.

The flavour of the steak was good, but I did not notice any difference from a non-RB40'd steak. I will say it was very tender, but it was a well-marbled AAA grade to begin with.

Your restaurant is beautiful. Great article, wishing you lots of success.

Thanks. I missed crust. I now have it.

This steak was moistened with RB 40 fish sauce at sat in the fridge for 48 hours. Cooked tonight sous vide for 1 1/2 hours at 133F then seared. No fishy taste. It was unbelievably tender, but it was a pretty good quality chunk of neat to start with.

Thanks. I bought Dough.

@rotuts what time and temperature did you use for your eggs?

@Qwerty Thank you. You know, that perforated spoon treatment is something I do before putting eggs to poach directly in water. Never thought of it here. Good idea.

Last one - 13 minutes at 167F. It had the best shape and the least white left in the shell. The yolk was nice and runny. But the underneath part still had some, though not a lot of what I call slimy white. It was the best one of the bunch. I still have quite a few eggs so am going to read up on Serious Eats and Chef Steps and practice some more this week.

This is the 167F egg for 15 minutes. Whites were fine, yolk a bit too jammy. I am going to try @lemniscate's time and see what happens. Back in 15. Edited to add picture

This is what I got after 12 minutes at 167F. The whites were still runny and a lot of the white was left in the shell. Tried some more at 170, and 172. At 170 the whites were a bit firmer. At 172 only the yolk popped out and not surprisingly, was overcooked. I also tried one out of it's shell in a zip lock, after 8 minutes at 172 the whites were runny and the yolk was almost hard. I am trying one more for 15 minutes atc167F.

How set were the whites? I here slimy whites.

Recently, we were looking at "over the range" microwaves. One thing that struck me was the way the new ones open. They all seem to have pull down doors which may or may not be a issue for you, depending on where you put it. Our microwave is built in over the oven. When it comes time to replace it, that is a feature I will have to consider as I am not that tall and having to reach that extra distance to remove a hot plate of whatever will be a problem.

I just lightly rubbed s strip steak with RB 40 fish sauce, put it in a jelly bag which in turn was put on a rack in the fridge. I'll give it a couple of days before I SV it. I think I will turn it over at the 24 hour mark in case it makes a difference. Thank you @rotuts for your help.

May I come?

@Toliver Thank you. As a newcomer to baking with sourdough I was happy to pick up the Sourdough book.

That's a great invite, those cups are lovely. Will Michael and Patrick be joining us? Oh wait, we don't live near each other! Salted caramel chocolate - how do you make this?

Weiner sauce?

Thank you all, you are very helpful. This machine is not like anything I am used to. I went back over the my neuighbour and she found the rest of the parts, picture below. It is an older machine but for the last 13 years of her husband's life he didn't use it and she never did. As you can see, I now have the instructional video which will explain how to use it. Should help a lot. @teonzo the water reservoir just has a lid that that fits over it. I don't think the lid has anything to do with the top knob.

This is a picture of the top knob.

Want some help?

My next door neighbour came over today to tell me she is getting rid of some kitchen stuff and did I want any of it. I came back with this machine. I have never had a machine like this and can't find any information specific to this model. To tell the truth, I'm not even sure all the parts are there. There is no manual. Can anyone who currently has this machine or maybe had one in the past tell me something about it? Like what the buttons on the right hand front are for and the knob on top of the machine? Meanwhile, I'll keep searching the internet.

@chord That looks amazing.

I do them in the Instant Pot all the time. They're great.

Now, I realize a plate of oatmeal cookies is nothing to get excited about UNLESS you finally find the recipe that takes you back to when you were maybe 12 years old. On Saturday's, I had the job of making cookies. One I used to make was a very crisp, buttery, oatmeal cookie with coconut and sometimes finely chopped nuts. The recipe was in one of those little recipe booklets that came with, I think bags of flour. At any rate, I left home without the recipe and years passed. For the last couple of years I have tried various recipes in an attempt to duplicate this cookie but none came close. Then one day, I was at a thrift store and bought More Food That Really Schmecks by Edna Staebler. In it was a recipe for Super Simple Oatmeal Cookies which looked a lot like the one I used to make. And that's what we have here. The cookie that I remember from my childhood. The only commercial brand of oatmeal cookie that even comes close to this is a brand called Aunt Lizzies. They sell them around here but I don't know if they are sold anywhere else in Canada. Colour me happy.🙃