ElsieD

@Lisa Shock thank you. The comments are interesting also.

Can someone tell me if the recipes in "Tartine Bread" all require sourdough starter? Thank you.

Will do although I'm not usually the person who finds these. But if I do see it on special, I'll let you know.

Beautiful!

That looks amazing. How much liquid smoke do you figure you used?

Spicy noodle dish with shrimp. I could eat this stuff three times a week.

I have this: https://www.kingarthurflour.com/shop/items/instant-clearjel-8-oz I'm thinking it is the same stuff? Hope so, that pie looks really good.

In my area, of Canada, cauliflower this week ranges in price from $1.88 per head to $3.99. Mostly, they are around $3.50.

@rotuts Thanks! I've added it to my ever-expanding list.

@rotuts The lamb was tender, but I have no idea what it would be like after 4 hours. I have only ever done it for 2.

0 If you do ask if it is seasonal, please post. I have been meaning to get there since last fall and haven't made it yet. Knowing it will be 'out of season' in a few weeks may just be what I need to get moving.

Rack of lamb, cooked sous vide @130F for 2 hours, risotto, vegetables and mint jelly.

Anyone try the yuzu hot sauce?

Is that this? https://www.amazon.com/Cornabys-Gel-Name-Same-Product/dp/B00910LUQS/ref=pd_bxgy_325_2?_encoding=UTF8&pd_rd_i=B00910LUQS&pd_rd_r=BZDGTDY1JVSQ4D9400ZS&pd_rd_w=tnGSd&pd_rd_wg=Kgbk5&psc=1&refRID=BZDGTDY1JVSQ4D9400ZS&dpID=51bbQ%2BdlMfL&preST=_SX300_QL70_&dpSrc=detail

Me too.

@rotuts I bought the TT mainly for deep frying stuff outside as I loathe the smell of doing it indoors. A secondary benefit was cooking small items sous vide. My cook top is induction so I didn't need it for that. One day someone will come out with one that is accurate and easy to use, which for me, the TT had it's drawbacks.

You need Goo Gone.

John eats 2 of these while I have 1. What is nice is you can put lots of low calorie stuff on them and it still doesn't amount to much in the way of calories. We are not breakfast eaters, but will have breakfast type stuff for lunch sometimes. I'll have Greek-type yogurt mixed with fresh pineapple with bran buds on top or the aforementioned eggs. I'm also a fan of steel cut oats. Today I am making a crustless fresh spinach and feta quiche. Something that I eat a lot more off than I used to is fruit. I never used to eat much of it now I am never without grapes, pineapple and mandarins. Slowly but surely we are getting there.

Ham dinner.

I really like these. May I asked where you got them and what they are called?

And I'm bringing my cooler.

Very, very impressive.

That's good to know although Marilu's looks as though it would be worth a visit - at least from looking at their web site.

@Anna N Nice Score! About the spice rack - you are putting it where?

$11.99, huh? Well, at least that is for a whole pint. Thanks for thinking of me. We are coming that way in July for a family get-together, and I checked the distance from John's mom's place to the store. 12.5 kilometers, I'm sure we can get that in. Along with Denninger's and the Dutch store. May have to tack on an extra day.