kayb

Haven't had that happen in a long time. Knock on wood. Put five quarts and a half gallon of what will become half sours in about a week in the jars to ferment. Except two of them went into plastic containers, because I ran out of wide-mouth jars. They can stay in the fridge after they ferment. Having two fridges is a good thing.

This Parrothead wants to know: Do you do "Boat Drinks"?

Figs were $3 a quart. I figured to get four quarts. Got two quarts last time, and that made a pint of puree that'll be cooked a bit more and made into jam. When I lived in Hot Springs, they were free. Had a friend with a BIG tree. I just wish the season were longer.

And she DOES love them so. Perhaps....but still, it would be simpler to poach them separately, backk to the comment upthread that it's easier to separate them pre- as opposed to post-cook. Lucy and I both thank you.

I'm nine times out of 10 going to put it on top of something (potatoes, grits, toast), and the white gets in my w toay. And then the dog gets too much white to eat. Although I guess if it's poached, it won't have enough fat to bother her pancreatitis.

I may perhaps have overshot the mark at the farmers' market this morning. A bushel of corn (lucked into some late corn, as corn was coming in right before we went on vacation, when I didn't have time to do anythng with it). A quarter-bushel of peaches, to be cut up and frozen, and some more peach puree made and canned. A quarter-bushel of purple hulled peas, to be shelled and frozen. Almost a quarter-bushel of cucumbers, which will make half-sours. My cucumbers have just quit, and are turning yellow. I overslept and got there too late for figs. The fig man was sold out. I'll hope he has some Tuesday afternoon. Looks like my next couple of days are cut out for me.

Stunning photos. Please tell her we are in awe.

I'm not overly worried about the safety aspect; i.e,. while I use farm eggs, I am not concerned about pasteurizing them. I'm looking for a way to cook yolks to runny-yolk stage and hold them, to be warmed later as needed for breakfasts for one, in a minimal amount of time with a minimal amount of fuss. My best bet may just be to separate the egg, put it in a poaching cup, and just poach it a la minute. Because I know I'm not going to go to the trouble of setting up the SV for breakfast.

@Nicolai I want all of that. Except the greens. I am having Froot Loops (dry, from a coffee mug) and pinot grigio. I am not ashamed. What I am is exhausted after having to deal with the dreaded WalMart and then buy groceries, all in the same day. Tomorrow...tomorrow is another day.

That it is!

First loaf of bread I've baked in at least six weeks. King Arthur's Harvest Grains bread, except instead of whole wheat flour I use sprouted wheat flour. It didn't rise tremendously in either the bowl or in the loaf pan, but when I gave up and popped it in the CSO, I got a tremendous oven spring. Bread setting, 350F, 25 minutes, tented the last 10 with foil. I spritzed the top with oil and added the topping. Should've taken time to do an egg wash. All the seeds are falling off. Probably won't slice until in the morning for toast; crumb shot then. This has become my go-to sandwich bread.

A quart of fig puree, to be canned after I go to the store tomorrow and get 8-ounce jars. And a pint of peach puree, ditto, except Photobucket seems to have eaten the photo and I don't feel like uploading it again.

I don't remember them doing so. Of course, that was before the day of frost-free freezers. When I've done it since then, I've consumed it within two or three months, so no issues. I have actually found, at WalMart of all places, okra that is frozen "naked," just cut and frozen in two-pound bags. You, can take some out, thaw it, toss it in cornmeal mix, and fry it, and it tastes dang near like fresh. Since I discovered that, I don't bother with my own any more.

CSO got a workout today. Fig upside down cake. Details on Sweets thread. First bread I've baked in six weeks. King Arthur Flour Harvest Grains bread.

Forgot to take a pic. Since I was working in both today, lunch was a fig, a peach, some Comte and some young Manchego.

Baking mood today. Fig upside down cake. The cake recipe is one of my favorites, a ricotta cake called Louisa's Cake (recipe on Food52). I melted a half stick of butter, mixed with 1/4 cup brown sugar, for bottom of pan. Halved and arranged figs. Mixed up cake batter, spooned over (it's thick, like pound cake batter), smoothed and baked in CSO.

I knew it. Another Douglas Adams fan.

I've done this, but never thought about vac-sealing it. We'd always put it in a gallon freezer bag and then dip out however much we wanted for dinner, put the rest back in the freezer. That and purple hulled peas.

Superb egg porn.

I guess I could pasteurize, and then heat to 145 for a period of time to get that perfect "runny egg yolk" texture, which is what I'm shooting for. But I'd like to have a quick, convenient warm-up if, say, I wanted to portion some out for breakfast.

I don't know that it's necessary but I always like to rest lasagna and any casserole that has a good deal of liquid in it. Seems to "set up" and hold its shape a bit better when you serve it out in squares, etc.

Damn! I think that's less than I paid for mine, refurbished, eight years ago.

Another question on this: If I were to do a half-dozen or so egg yolks like the above, how long could I keep them refrigerated before I needed to use them, and would the SV be the easiest way to bring them back to serving temp without changing the texture? Would a simple dip in hot waer suffice? I love a runny egg yolk over fried potatoes , toast, what have you. I am not enamored of egg whites, and generally wind up feeding them to the dog, who does not need them. I'd love to have a batch of yolks I could pull from the fridge, spoon some out, warm and use.

It's a quirky thing, I know, but there was a period of time when I was in Philly three or four times a year, and I always, always went to the Austrian Village in Huntingdon Valley. I dearly love that place. I have never tasted a red cabbage that can come up with theirs. We would occasionally go to a little place called Bridget's, not too far from the art museum. And Lafayette's Tavern, in another one of the 'burbs (I forget which one). I never got to Le Bec Fin before it closed. But we'd also go to Budakhan, which I enjoyed, downtown. Oh, and Villa di Roma, in the Italian market district. Best ravioli and meatballs I believe I have ever had.

Done and done. Thank you.