Okanagancook

DROOLE

Made this today. It used zucchini, leeks and basil all from the garden and all in over supply. It was very nice but I added another big handful of basil right into the blender for extra basil. Served it with some chopped cooked shrimp on top. http://www.seriouseats.com/recipes/2017/06/easy-zucchini-basil-soup-recipe.html

There goes the low carb weight loss theory! But a lot of low glycemic index foods. Are your breakfasts and lunches East Indian too?

@sartoric you seemed to have gone completely East Indian.??

Do you have something in mind for using the bacon bourbon concoction besides on toast topped with some scrambled egg?

It IS made with BACON after all

Yes, he put up some amazing plates.

Egullet member.

mm84321 in New Zealand?

Looks like a coastal location.

From Serious Eats on sous vide brats "The idea of simmering a bratwurst in beer is an appealing one, but how well does it really work? I tried adding various beers to the sealed bags as I cooked bratwurst sausages (I used a hop-heavy IPA, a light lager, and a fresh and fruity saison to cover all my bases), expecting the sausages to come out with extra flavor. Much to my surprise, I found the exact opposite to be the case: The sausages actually lost flavor as they cooked in beer. The problem is that even though beer has a few flavorful compounds, it's mostly water, which means that it ends up drawing salt and other compounds out of the sausages as they cook. Try to cook a sausage in beer, and instead of adding beer flavor to the sausage, you really wind up adding sausage flavor to the beer. The solution? Heavily season the beer with salt as you add it to the bag. Adding salt to the beer helps to balance out the osmotic pressure on the sausages' cell walls, keeping what's inside them inside while also adding a small amount of beer flavor to the outer layers."

I was just reading about sous vide sausage over on The Foodlab, Serious Eats. Here is what they say about cooking in beer, "The idea of simmering a bratwurst in beer is an appealing one, but how well does it really work? I tried adding various beers to the sealed bags as I cooked bratwurst sausages (I used a hop-heavy IPA, a light lager, and a fresh and fruity saison to cover all my bases), expecting the sausages to come out with extra flavor. Much to my surprise, I found the exact opposite to be the case: The sausages actually lost flavor as they cooked in beer. The problem is that even though beer has a few flavorful compounds, it's mostly water, which means that it ends up drawing salt and other compounds out of the sausages as they cook. Try to cook a sausage in beer, and instead of adding beer flavor to the sausage, you really wind up adding sausage flavor to the beer. The solution? Heavily season the beer with salt as you add it to the bag. Adding salt to the beer helps to balance out the osmotic pressure on the sausages' cell walls, keeping what's inside them inside while also adding a small amount of beer flavor to the outer layers."

They didn't show that.

Yes, I think the variability is due to meat quality. Would be interesting to take four chops and do two sous vide and two braised. i have very tender lamb so I can always grill or sous vide mine at around 131f for 12 hours.

Probably needed a higher temp, like 155f to make them tender. too bad disappointing for you have a nice bottle of red

I thought it was onion with the avocado. this guy recommends a red onion http://lifehacker.com/5939576/prevent-an-avocado-or-guacamole-from-browning-with-an-onion

Time to bump this thread up. I recently made an A16 recipe using raw zucchini. Slice them thinly and salt lightly. Ten minutes later wash and dry the slices. Toss slices in olive oil and lemon juice. Arrange on a platter. Grind lots of black pepper over slices. Chop up some green olives and sprinkle over slices then finally shave lots of Romano cheese over the dish. I served this on my salad buffet at our annual pig roast and people loved it.

Darn, maybe the moderator will move my post to one of there.

Make a drink and start! Some new and some old. I find the spaghetti hotdog dish silly but great for involving kids in the cooking process.

Nice salad spinner at cookstore.ca. Free if you spend $399 and use FREESALAD as a promo code.

Our Syrian friend revealed the secret to moist falafel....add water to the dough to the right consistency which is of course is the 'rubb'...trial and error. Her's are very good and does it by feel. We use the food processor to make the dough from chick peas soaked overnight, onion, garlic, parsley, salt and baking powder, then fried in canola oil....fresh everyday. Served with lemon tahini or tahini and yogurt sauce.

Looks more like a cured product. Nice and juicy looking. kinda looks like the cured smoked hams I get from our local butcher which need cooking so this is making sense now and I could see sous viding the hams we get would produce a juicy result. Thanks.

Not unless we came to pick it up! We will smoke our own. Maybe sous vide it and finish in the smoker. I need to do some research.

@kayb, her smile after her first market when she took in $140 and sold out in 30 min was PRICELESS. She said, the first time SHE had money in her wallet since coming to Canada a year and a half ago! Now she makes more product and people come to her stall first during the market because they know she sells outs. Such a success story and my apologies to the moderator for being a little off topic but 200 falafels is my excuse!

http://www.seriouseats.com/2016/02/the-food-lab-guide-sous-vide-sausage.html here is the link provided for sous viding sausages