kayb

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.

@rotuts, I have to say your autocorrectisms brought me my first smile of the day. Besides the "theft shop," I was entertained by the mental image of a large bovine cradled in the "steer basket."

I missed the link. I NEED that pan. Can you post it, please?

Crystal Shawanda isn't playing?

It's supposed to get down in the 60s tonight, here. I may make chili.

Pardon my ignorance, but if you don't ask, you don't know. What's the advantage of a magnetic stirring rod?

Oil and Worcestershire. Never thought of such. Intriguing. You add anything else? You took the words right off my fingertips.

Got up hungry this morning. Fried potatoes and onions, topped with what were going to be over easy eggs until I broke a yolk. Some bacon fried up in the potatoes.

My periodic trailer park trash contribution to this thread 😉: I hit that midafternoon "sinking spell" when it's too late for a bigger lunch and too early for dinner. It was about to come a toad-strangler of a rain, so i didn't want to get out, and i didn't have time to do anything complex. A few moments of staring into the fridge and the pantry turned up a can of crescent rolls and a jar of sweetened pie cherries. Ok, I can work with that. Made up little packets of cherries wrapped in dough. Brushed with melted butter and sprinkled with granulated sugar (must be out of sanding sugar). Baked 22 minutes at 350F. Burnt my mouth. But not half bad.

For warmth...I presume you're using a sleeping bag...get one of those aluminium "space blankets" you can wrap around the outside of it. Holds the body heat in, keeps cold outside air out. If you'll go to Amazon and type in "space blanket" in the search bar, you'll get a bajillion choices.

Favorite chips: I prefer the plain. With s good creamy cheese.

Used to live near a chicken firm that specialized in raising brood stock chickens. They had a number of hatcheries, which all culled their eggs before setting them to incubate. They'd separate out the double-yolkers and sell them as "extra large" at a local store, and I'd make a special trip to that store to buy them. Unfortunately, since the chickens didn't get to run around and were fed a specialized diet, they didn't taste like farm eggs. Good and fresh, though.

Save yourself a little money...go to the local Latino supermarket and get some masa harina. Same thing as Bob's, and likely cheaper.