ElsieD

Shelby, I really need to stop by for dinner! I'll bring the rolls.

Lobster mac 'n cheese.

Lobster mac 'n cheese.

Well, duh!

What are diner peas?

Well, what do you know! I just hard boiled and deviled some quail eggs, also as an appetizer for before Easter dinner. I think I would rather have made your recipe. How long do they have to stay in the pickling brine as a minimum before they can be eaten? Are you deep frying the Scotch eggs?

Hellman's on the right.

The last time I made ice cream I got out my vanilla beans and found they had completely hardened to the point that the one I took out of the bag snapped in two. I stuck it in the cream anyway and by the time the cream had warmed up, the bean was supple. So I scraped out the beans and carried on.

Thank you for answering. Do you use an equal substitution? By that I mean, if I make something that calls for 1/4 cup cocoa powder, would I use the full 1/4 black cocoa in it's place?

I've only ever let them sit a couple of hours at most and it does draw a lot of the moisture out.

I'm curious, because I have a bag of it in my cupboard which I bought without really thinking about what I was going to do with it - what do you use black cocoa for?

Kayb, would it help to salt the sliced zucchini and let them drain a bit before roasting?

I'm in Canada and I can buy them here. The first time I had them they came in a take out order from Dinosaur BBQ in Syracuse, NY and I have been buying and cooking them ever since. Can't get too much more northern than where we're at.

Neat experiment. I'll try just about anything once. Do you remember what the fat % was of the yogurt you used? Was it a Greek style yogurt or a regular one? I used to buy cultured butter all the time but stopped when they started charging over $7 a pound.

I'd be curious to know how much butter you end up with.

I was feeling lazy last night and couldn't be bothered doing much, so I made a flammekuchen. There is a place we frequent that makes really good pita and I bought the dough from them. Totally lazy, totally good.

I am soooo looking forward to this!

I have frozen strawberries and raspberries, but never pineapple, which I love. Is there anything special you need to do to pineapple before you freeze it?

Here is our corned beef dinner. Thus is half of a chuck roast that I had corned. This one was done in the Instant Pot for 80 minutes. It was good, very tender. The other half is currently undergoing the SV treatment and we'll have it another day. I had injected the roast with some of the brine in the hopes that the grey stripe in the middle would not appear, but alas, there it was. I sure would like to know how avoid getting it. This was Ruhlman's recipe except that I left it in the brine for 7 days rather than the 5 he calls for. I also let it soak for 24 hours in several changes of plain water to leech some of the salt out. I wouldn't do this again as I think it took some of the flavour with it. I'm curious to compare this one with the sous vide one. I see upthread that Shelby did the same thing. Did you prefer one to the other, Shelby?

Thanks, all. I am going to cut the roast in half and do one half in the Instant Pot and the other half sous vide.

I had asked on the sous view thread about cooking a corned chuck roast SV at 180F for 10 hours. Mgaretz was kind enough to answer my question. Then, as luck would have it, today I received courtesy of Amazon, The Great Big Pressure Cooker Book by Bruce Weinstein and Mark Scarborough. Their instructions call for cooking it on high presure for 80 minutes. Does anyone have any idea how the two compare? As I am cooking it tomorrow I can do it either way. My preference is for it to be sliceable as compared to falling apart. Meanwhile, I am soaking it in several changes of cold water in an attempt to remove some of the salt.

I corned a chuck roast following Ruhlman's recipe. I plan on eating it Friday when it will have been brining for 7 days. Would I SV this for 10 hours at 180F also? Thank you. Thanks. I should have re-read this thread before I asked the question seeing as how I asked the same question last year. I have now recorded it in my "sous vide" book so I won't need to ask again.

Tere , I absolutely love those handled soup bowls.

I corned a chuck roast following Ruhlman's recipe. I plan on eating it Friday when it will have been brining for 7 days. Would I SV this for 10 hours at 180F also? Thank you.