ElsieD

I'm with Darienne. I keep hot dogs in the freezer as I get the urge for a hot dog maybe once a month. I like Top Dogs, very well fried to a nice crisp crust nestled in a top cut bun, toasted on the sides in the same pan. For a condiment, it has to be spicy corn relish. That's it. I don't like soft drinks so if I drink anything at all with it, it is water.

Thanks. I've never had the pleasure of shopping at TJs but I have been in the Aldi store in Ogdensburg which is about an hour from me. Is there a particular label I should look for? Our major grocery stores have discount stores that will also carry the same house brands.

For us Canadians with a reasonably close Aldi, , does Aldi carry TJ products?

For what it's worth, I have seen these at Loblaws. I too hate green bell peppers, but I love the red, orange and yellow ones, preferably roasted with olive oil.

Nice stash of stuff you have there.

I just came across this as eGullet is now coming to me via Tapatalk. I need to start reading this thread from the beginning!

I purchased some pork chops the other day that were vacuum packed and cooked them sous vide in that packaging. They then got the ice bath treatment and are now in the freezer in that same packaging.

I tried this tonight. I used 7 carrots (purchased without tops) of several different colours, put them in a sous vide bag in a single layer, added butter and chopped ginger and put them in the microwave which is 1200 watts. Mindful of what I have been reading here, I decided to cook them at 80% power for 3 minutes. I kept worrying that the bag would explode so every time the thing ballooned up I opened the door and had a peek which then caused the bag to deflate a bit. I did this maybe 4 times. For the last 45 seconds or so I just walked away, explosion be damned. Well, it did not explode but there was a small separation in one of the side seams, maybe 1/4 inch, not the top one I had done. The carrots are cooked evenly and they are perfect. I can pierce them easily with my skewer but they have some bite to them. I like doing them this way, now if I can just get over my fear of the bag exploding...........

I get Food Network Fine Cooking Cooking Light Ricardo (a Canadian publication) Taste and Travel (another Canadian publication) Used to get CI SAVEUR Cuisine at Home BA Epicurious until it folded Food & wine

Great topic, Anna! I plan on getting some carrots today so I can try this. I wonder if you can do the same thing with beets or if the bag would burst before they cooked through? I guess there is only one way to find out.

I normally check expiration dates and stay away from items whose date is close. I made an exception today as Costco (yet again!) recently introduced a product only to discontinue it. I found out one of the other Costco's in our area had it and so I went out and bought some Skyr yogurt, the best yogurt most people have never had. The expiry date is April 9th and I may not get through it all, but with my luck I'll never see it again (cue the violins) so I figured WTH.

And here I was, all excited about this new way to cook carrots, a vegetable I love.

Weedy, that looks lovely. Question on the carrots. I have never heard of doing them this way. Can you tell me the proportions you used? Thanks!

What is seafoam salad? Sounds green.

Thanks Kerry and Ashen. I appreciate your thoughts.

I did up 2 of these ham hocks today. Or rather, I finished cooking them today. They were brined for 72 hours, cooked sous vide for 48 hours, glazed and roasted at 450 for 20 minutes. This one is for tonight's dinner, the other is in the freezer.

Which is why I now have 4 cans of pickled jalapenos.

i obviously have never cooked corned beef sous vide or I wouldn't be asking the question. I am only cooking it sous vide because every now and again I like to try something different. In the past, I have always done them in a slow cooker or on the stove top. I too would be curious as to the texture. As far as the colour goes, I know the meat will be red but I believe that is because of the curing salt and to me is different that the red that results from cooking meat to a medium rare or medium stage. One thing I like about trying different cooking methods is the resulting texture. I will never do lamb shanks again in anything but a pressure cooker nor beef short ribs in any other way than sous vide. Mind you, I've had my share of total failures and less than stellar results as well.

Thanks to all for responding. Anna, good point about the spices. I will use just half the amount called for. It seems I have two options. One is to cook it for 16 hours at 175 and the other is to cook it at 140 for 48 hours. This question is addressed to those who cooked it at around 140 - what was the body of the meat like? Did it have a cooked to medium look about it? This will be cooked as a corned beef dinner. I do not have access to a smoker or any other type of bbq equipment as I live in a condo and such things are strictly verboten (hangs her head in sorrow). I will betting this on tomorrow (Friday). Edited to add when I would be cooking this.

Darienne, I have a recipe for Bobotie, the accompanying yellow rice and Blatjang, a type of chutney that is served with it. It came from the Boschendal winery in South Africa. I have made it and it is very good. If you would like these recipes, let me know.Elsie

I have a 2.5 lb. brisket I am corning using Michael Ruhlman's recipe in Charcuterie. I want to cook it sous vide but am having trouble ascertaining how long and at what temperature I should be doing this for. I have checked through a number of posts on this forum and the temperatures and times vary wildly. From 132F for 48 hours (but then smoked at 155F to make pastrami which I won't be doing) to 180F for 10 hours and then there are a bunch of in-betweens, such as 149F for 45 which they said turned out dry, and another person who cooked it at 176F for 16 - 18 hours. What has your experience been? Thank you.

Rotuts, that sounds interesting. Let me see if I correctly understand your process. You flatten the breast, slather with Dijon, wrap completely? in bacon, then SV? Wouldn't the bacon come out flabby or am I missing something here? Bacon = yuminess, flabby bacon not so much.

Daveb and KennethT, thanks for your response. I did the steak at 132F for 3 hours and 40 minutes and it was lovely. I had taken the fat cap off and rendered it and used that fat to brown the steak. I have the Sous Vide Dash but when I plugged in size, temp. etc. I kept getting a cooking time of 5 hours and 32 minutes which I was pretty sure wasn't right, so I'm glad I asked.

How big were the cubes? Standard stew size? I assume you browned the meat afterwards? Sorry if that sounds like a dumb question. I have never cooked lamb for stew this way and I happen to have some in the freezer so would like to try it.

So tonight I thought I'd whip up some corn cookies from the Momofuke Milk Bar Cookbook. I beat the sugar and butter together, added the egg and beat that for 8 more minutes. Added the dry ingredients, mixed, portioned out the dough, rolled them, flattened the balls, put 1 sheet pan in the fridge to rest for the obligatory hour prior to baking, and the rest on their pans went into the freezer. At this point, my sciatica nerve starting acting up so I left the kitchen in it's mess and sat down in the living room. A little while later hubby decides to clean up the kitchen. I hear "what is on the scale"? Turns out the baking powder, baking soda and salt were in the little bowl and did not make it into the dough. Big oops. Out came the dough from the freezer which had started to freeze and out came the tray from the fridge. My husband worked the rest of the ingredients into the dough, brought it out to me and I, in my chair, reshaped, rerolled and reflattened the cookie dough. The trays are now back where they were. I don't know if you can overwork cookie dough but I am about to find out. Must be something about this recipe - the last time I left out the corn flour!