kayb

Glad to have you! Many sous vide enthusiasts, and several expert s, in here. This group is the cause of my owning a sous vide circulator...and an Instant Pot...and a Cuisinart Steam Oven...and, and, and. Not to mention a ton of cookbooks. Jump right in. Give us some of your healthy recipes. Or any other recipes or specialties you enjoy!

I have not tried their coffee. I order my coffee beans from Dallas, and if I let myself run out, I usually buy the Dunkin' Donuts brand in the grocery, so I'm not a good judge of supermarket coffee.

That may call for TWO cocktails. I expect to be looking at the same eventuality, hopefully by Christmas, more likely by next spring. Sigh. It was 55 boxes of books, last time. I shudder to think what it may have grown to.

I really enjoy having an Aldi nearby. Dairy products are much cheaper. I've found good meat, the minimal amount of meat I buy at the grocery, that is, there. Good cold cuts. Good cheese assortment, for not having a deli. Cereal and snack foods cheaper than Kroger. Flour, sugar and vegetable oil consistently cheaper. Frozen orange juice concentrate usually cheaper, except for one week when it unaccountably spiked. On the other hand, things like cake mix you have to watch; it was $1.59, and I can get them all day at Kroger for $1. And obviously, they don't have the variety Kroger has, but they get about half my grocery dollar every week.

This thing is looking more and more attractive. Not $1,800 worth of attractive yet.

Oh, now the challenge has been laid down. Better than Frito pie? Having never tried poutine (I can't get past the gravy), I will attest to Frito pie. Particularly when the chili is ladled into the bag that has been split open on one side, and liberal amounts of shredded Cheddar added. Like they do it at Sonic and FrostyTop, those centers of Southern culinary excellence.

@shain, some of all that, please! We had (midday, but it's Sunday, so it's dinner) nothing exceptional, different or out of the ordinary, but for the fact it showcased the best summer has to offer in my part of the world. Fried okra Creamed corn (G90 from the bushel I bought yesterday, which oddly isn't as sweet as I'm used to G90 being Purple hulled peas, cooked with bacon grease sliced tomatoes, well-salted And for the obligatory meat (superfluous in my mind, but the son-in-law wants meat!), country-style boneless "ribs," ie, strips of shoulder roast, that I marinated in a seasoned salt mix overnight and then seared, caramelized some onions in the same pan, added the ribs back and braised them in a bottle of cider with some allspice and juniper berries, mustard and peppercorns. No photos because we were starving and fell upon it like a horde of Visigoths late to the sack of Rome.

In the Deep South (well, really, the Mid-South), we didn't have scrapple, but we had either "souse meat" or "head cheese," which was pretty much the same thing, except I don't remember it having any filler (cornmeal or oatmeal) in it. I didn't like it, either.

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.