scubadoo97

@Thanks for the Crepes many years ago I spent a few weeks with a friend in Fort Collins Colorado. One day we both helped a rancher friend make steers. Surgical tool was a pocket knife.

I actually did soak for about an hour while I was out in the pool house for a cigar and beverage waiting for my wife to come home. I'll try it for a few hours to see if it makes a difference. Also wonder if it depends on the freshness of the garlic. Mine came from the local grocery store. Not sure where they get theirs.

Never

Well at least not shellfish and dairy

I tried this with two cloves tonight. Didn't seem to aid in removing the "skin". The more papery outer skins have never been the problem. It's that last layer that I need to smack the clove to release

Couldn't manage to get photos before we chowed down but dinner tonight was seared salmon from the freezer with a side of roasted tahini broccoli. Got the idea from Food 52.

So true Host's note: this topic has grown too large for our servers to handle efficiently, so it has been split into segments. The next segment may be found here.

Sesame oil although delicious is so dominate even in small quantities

Learn something new every day here

The rule against seafood and dairy seems to be from the Italian doctrine. I can hear Chef Scott Conant on Chopped belly aching about this Cardinal rule.

Oh when it popped the water went instantly yellow and murky but the interior of my IC was not coated or gummed up and the Cambro just needed a light washing before starting over

Clean up wasn't bad at all. My Anova stayed clean and the container just needed a quick washing and refilling after a failed jar

Haha. Damn that auto correct. Not to correct

After roasting I put my beans in a foil tray covered loosely with foil to allow off gassing and to prevent beans that pop and crack from off gas to fly around the kitchen. After a couple days they go in ball jars. They will still be off gaming for a few more days. Once jarred they are used within a week while new beans are resting and the cycle continues

Looks great Norm. Wish my wife would eat meatloaf. She has some aversion issues

Now that I've had two episodes of popped jars any thoughts on the cause?

I've not let it cool to ambient temp. Am I messing up the cross linking? I've been taking them down to around 120f or so. About the point I first let it warm up to apply the first layer of oil

They are Ball brand. I thought they should be pretty tough. And even if it was a pressure issue there was at least a 1/4 inch of air space as I was trying to divide the batter evenly between the 4 jars. It popped in around 5 seconds of immersion

Quick soaking works but I like to do them without soaking to absorb more flavor. I start with a good dose of garlic sautéed in olive oil, with onions, green peppers and bay leaf. Cuban/Spanish style. Usually 60-90 min on the stove or oven works well

I thought about that

Anna, I'm still not sure if it was a temperature issue or a pressure issue but in this case it popped as soon as it was on the bottom. When doing the creme brûlée it happened just as I got my last jar in the bath so a few seconds I had my tops on pretty loose when reloading today and I was sure water would seep in but it didn't. Makes me think I might be a pressure issue. In both cases the bottom popped out I oiled the sides of the jars with olive oil but they were still hard to get out. Ran a thin knife around the sides and had to somewhat forcefully tap the jars on a cutting board to get the egg to release. Texture was ok firm and somewhat silky. I did add a little half and half to the mix because I had a carton that really needed to get used as it only had maybe a little more than an ounce in it. 8 eggs, salt, finely grated cheese, half and half and peppers. Needed more salt and the cheese was not noted flavorwise. So next time I'll add more. I'll give these another shot but I would not feel comfortable serving to others unless I can get them out intact so the presentation was better. Oh and the peppers floated to the top

Attempting Eggbites this morning. Eggs, diced orange peppers and manchego, into the bath at 170f. First one in popped immediately and I had tempered the jars briefly before immersing. Had this happen when I made creme brûlée which is why I tempered. While the fresh water reheated I tempered the remaining 3 longer. Pretty sure I didn't over tighten the lids but the last three were barely finger tip tight. So breakfast will be a little later

HC, I have a slew of those gelato containers as well. They come in very handy and stack well but they deform quickly with a little heat

Ok here's are my freezers Kitchen Outside fridge freezer Outside upright ok don't judge, I should have been playing this game a long time ago except I would have just filled it back up

No pics but dinner was seared steelhead trout with a salad and guacamole. Kinda of a cleaning out the fridge challenge.