ElsieD

I'm thinking Nepal.

Instant Pot Duo Mini 7-in-1 Multi-Use Programmable Pressure Cooker, 3 Qt

I see that Amazon is now selling a 3 quart mini Instant Pot. Any plans to buy one?

@kayb I sent you a PM

I baked these brioche buns today, the dough was made yesterday and was kept in the fridge until this afternoon. This is a Cook's Illustrated recipe for No-Knead Brioche Buns. It is a richer recipe than the one I usually make in that the dough calls for 1/2 pound of butter and six eggs. The recipe of course, does not call for the seed mixture but I like them atop the buns so put seeds on half of them.

This is what it looks like cooked.

Olymel is the company that makes these under the Le Petit Charcutier name and a second one under the Lafleur name. They are a cured product and have been smoked but not cooked. They remind me of ham. @barolo yes, it looks like Hertel's has them. @kayb I would love to come to Memphis for the BBQ, but the smoked shoulder you would be serving up is not the same as is. Yummy though, I'm sure.

The current batch I have came from Metro, if that helps.

At what temperature and for how long were the sausages cooked?

That's strange. All the grocery stores here carry them.

It's one of these. I did it for 18 hours at 145F.

I did a smoked pork picnic shoulder the other day. It is the first time I have done one sous vide and it is the best one I've ever had.

Looking forward to reading about it.

I froze one uncooked and decided to cook the second one at 134F for 48 hours. It will be ready in time for dinner tomorrow but I haven't decided whether to eat it then or freeze it. Maybe we will just eat half and freeze the other half as I am curious to see the difference texture wise between cooked, frozen and reheated and not.

The cheese doesn't clump together?

In Canada, BookBub has the Kindle edition of Peter Reinhart's The Bread Bakers Apprentice, 15th Anniversary Edition on for $2.99.

Miracle whip is better.

This is a question about chuck eye roasts. I have two pieces, about 1 3/4 pounds each. I have read through this thread again and it seems that cooking chuck eye for 24 hours at 134F is the way to go. However, that was for steaks. Does the same apply to roasts? Baldwin says to do them for 48 to 72 hours which is longer than what I am reading here.

Great minds think alike. Except I am making soup - Hillbilly Bean Soup.

Today I picked up 2 chuck eye roasts. I have never cooked this cut mainly because it is devilishly hard to find here. These I got from a specialty butcher who cut them for me this morning and netted and vacuum packed them for me. My question is, is it better to cook them then freeze or freeze them uncooked, thaw and cook them when i want to eat them? They each weigh about 1 3/4 pounds and will be cooked at 134F. Thank you.

My current batch of supermarket shallots appear to be the same size as those of Portho's. There's a a single bulb. The Costco ones are a double bulb. To me, they both taste the same.

I have noticed that the shallots I buy at Costco are much bigger than those in other places. The Costco shallots are made up of two "bulbs" for lack of a better term while the supermarket ones are small round ones consisting of a single bulb. I too have wondered what the difference is.

@blue_dolphinI am a big fan of serious eats and I don't know how I missed this one. Thanks for the link. And, @longroper, thank you too.

I was at a butcher's today and we had a discussion about the merits of sous vide. He too is a fan of this cooking method. One thing he cooks sous vide is sausage. He says he does them for 20 to 30 minutes and then browns them in a frying pan. He says they retain their juiciness that way. It has never occurred to me to do sausages sous vide. Does anyone else cook them this way?

2 years ago the BBQ association I belonged to had a competition at a newly opened butcher across town. I had not thought of him re: chuck eye until now. So we traipsed over there today and I asked about the chuck eye. He said his beef comes in on Tuesdays and he will cut one for me. I am pretty sure I have never had this cut so I'll be very curious to try it. He also had heritage pork which I've as been trying to find (big black pig) and fresh, not frozen hangar steaks which were very well trimmed. We had a great time chatting with him. As an aside, he will also debone whole chickens for you.