ElsieD

I made @Duvel 's jerk cured beef again. We had it with planked potatoes, broccoli and carrots. That beef is soooo good. Cured for 7 days and cooked sous vide for 24 hours at 134F. I wish I could remember where I bought it as the marbeling is terrific.

At least that is one item I won't be buying, seeing as how I already have 3 of them.

Interesting. Thank you.

@Toliver What happens on Prime day?

I freeze buttermilk all the time in 1/2 cup portions. Works just fine.

Haven't cooked much in about a month. Managed to cook some asparagus/merguez risotto tonight. Thank you Instant Pot.

I use it all the time.

God, I love butter tarts, whether with or without nuts or raisins. I particularly love the non-runny ones. Wish I had a really good recipe.

@shain Got it, thank you. My oven is convection so no problem there. Thanks for elaborating.

Thank you for responding. I thought maybe you had cooked them on the wire rack shown in the picture, which is what I was thinking of doing, hence the reluctance to clean up the resulting mess, I.e. the rack. If they were just done on the sheet pan, then cleaning up isn't a problem.

@gfweb How crispy were they? I haven't tried chicken wings in my Breville yet, mainly for fear of having to clean up the mess.

http://nationalpost.com/life/food/anthony-bourdain-hunger-for-food-and-life

Thank you. On my list of "things to bake" are blueberry cornmeal muffins. The recipe calls for baking them for 20 minutes. So, I would pull them out of the oven at say, the 15 minute mark, let them sit in the tin for 10, remove from the tin, let cool completely on a wire rack, then pop them back in the oven for another 5 minutes? On a cookie sheet?

I may sound like a complete idiot for asking, but what exactly is the procedure for this?

That is so incredibly sad.

Dang, thanks to your post I now have this too. I had resisted even looking at that group of specials and then I read your mention of "Rice Pudding with Drunken Raisins (involved Calvados) which I happen to have and boom! couldn't buy the book fast enough.

And when you do, maybe she would let you share the recipe?

I'm another pickled herring fan but then, we ate it when I was growing up. I'm never without a jar in the fridge.

Ohhhhhh, you're good!

Yes they do.

I found this interesting, I had never heard of it. How salty was it?

@rarerollingobject you hiring?

Me too.

I dunno, Norm, I think you need another cooker.

@rotuts I have bought them in the past and my one quibble with them is that they are very "airy", that is they don't have a lot of substance. I like them a bit denser than the way these end up. That said, they are tasty little things.