ElsieD

I don't like big chunks of black pepper. I like ground pepper just fine, and lots of it.

I made the Bacon Scallion Cream Sauce tonight which we had with sous vide chicken. It is outstanding except for one thing and that is not the recipes fault. I was going to use canned green peppercorns but decided to make the recipe as written only to find that I still do NOT like cracked black peppercorns in anything, including this sauce. If you like cracked peppercorns in your sauce, you will love this one.

Well done! You get to repeat this post in the leftover sausage topic. Double whammy!

@Anna N. What did you serve this sauce with? I'm thinking of making it to go with some boneless, skinless sous vide chicken breasts. I know this is a departure from the recipe but I'm planning to use canned green peppercorns rather than cracked black pepper.

I've never tried it, so you can give it a shot. My sense is the lemon filling wouldn't hold up well and when defrosted, it might separate or be mushy. @David Ross. Dumb question - can this be frozen? After baking it of course. Thank you.

Nothing would have improved it. It had no texture, it was just one gluey mass. It reminded me of those instant oatmeal packets, where you just add boiling water and presto! it's done. Equally revolting. By the way, I did not use quick cooking oats. I used Bob's Red Mill Old Fashioned Rolled Oats. I love oatmeal, which this did not as much as have a passing resemblance to. I'm happy to take one for the team. Glad to have been of service.

I don't usually quote myself but I did want to give you an update on this and it was easier to refer back to this quote than to explain the problem again. It took about a week to hear back after I wrote to them. When they responded, they asked me to do a test on the IP which I finally got around to doing yesterday. Today they wrote back to say they were shipping me a new base, to keep the lid and inner pot and that I didn't have to return anything. They are sending it FedEx. Pretty good service, I'd say.

@rotuts. They were $3.44 a pound which is inexpensive in these parts. They were also very well trimmed which isn't always the case when they are on sale. I just vacuum packed them in sous vide bags, 2 half breasts per package, averaging 12 to 13 ounces per package.

It has never occurred to me to use my circulator to thaw something. What a great idea!

The other side of this equation might be, "how did my freezer get so full"? I offer this: One of of our grocery stores had a really good price on boneless, skinless chicken breasts, but the last day of this special was today. John went and picked up two packages this morning and each package contained 5 breasts. He asked if I would like some more. I said sure and he said how money? I said 5. He came home with 6 packages, the 5 he thought I wanted and an "extra - just to be on the safe side". He thought 5 meant 5 packages. So that was 30 more chicken breasts in addition to this morning's 10. And here they are - I took the tenders off them and packaged them separately. We have just added 20 packages of chicken breasts and 6 packages of tenders to the freezer.

@Anna N. Mmmmm, that looks good!

An experiment to never, ever be repeated. It's like eating wallpaper glue.

Alrighty, I'm up for this. Just mixed together 1/4 cup old fashioned oats, yogurt, milk, added a rounded quarter cup of frozen berries and maybe a tablespoon of honey. Will report back in the morning. I'm hoping it won't have a gummy texture.

What kind of fruit is in there? In appearance it looks like a cake my mother used to make which was raisin based. She would boil the raisins prior to incorporating them into the batter. I hadn't thought of it in a long time until you posted this.

Smithy, I do what Anna does.

@Soupcon. Very nice. My starter of a few posts ago never did start so I threw it out. I have made a new one and we are on day 4 and it continues to bubble. Hopefully I'll have something to show for it.

Good news and bad news. The good news is that the freezer no longer contains any TJ's cinnamon raisin bread. The bad news is that we ate the last of the TJ's cinnamon raisin bread today.

It was the server.

The older I get, the less I eat at a sitting. There is a place we go to when we want a hamburger. They let me order the kiddie burger which is enough for me. I can't get through a 6 ounce burger and I don't like wasting food. Another time, another restaurant, I asked for a kiddie portion. They said no. I explained that I could not eat a full portion and that is why I wanted the kiddie size. They said no. I said I would happily pay the full adult price, it was simply a matter of not being able to eat it all and I didn't want to waste it. They still said no. We left without eating. We never went back and the restaurant itself closed some months later.

I would love to see a video on making panettone. As you can see, I have the key ingredient, Fiori di Sicilia.

@Anna N. Thank you. I will pre-sear these four strips and see how that goes. We will eat one likely on Tuesday and I will freeze the rest. They look lovely - I hope that they eat as good as they look. They certainly weren't cheap.

@Anna NI saw these a couple of weeks ago at Costco and bought a package which I packaged and vacuum sealed in sous vide bags and put into the freezer. After that, I went back to your post and saw that you seared them prior to cooking them sous vide. Today I was there again and bought a second package. My question now is, do you sear them and then cook them all sous vide and then freeze them? Or do you only pre-sear the ones you are consuming immediately after cooking them sous vide?

Thanks! I'll have to check it out.

I didn't know we had such a thing as a Japanese Dollar Store. Was this on Elgin?

Are you you eating this at Whalesbone?