lindag

The PAG is on sale today at Amazon for $169 U.S.

I order directly from See's at prices much lower than Amazon's. Not cheap still, but quality stuff. With bigger orders shipping is free. (I don't order in Summer months though because it requires insulated packages for which shipping in not free).

Wow! Just beautiful.

I used sourdough discard. I’ve been reviving mr crock of sourdough that was hiding in the fridge for months and not looking very happy. After a few feedings over the last week it’s now nice and bubbly. Fixed the above link. Here’s the finished loaf after slicing (the Cusinart electric knife does a great job with homemade loaves). ;

Sourdough Raisin Bread is chugging along in th Zo this morning. I have made this recipe several times and it’s amazing. I don’t fuss with the filling I just add those ingredients (minus the extra egg) to the dough and it works out perfectly. I don’t bake in the machine though, I use my big oven. The best raisin bread I’v ever made.

That's the one I have. I plan to use it more regularly, now that I know where it is.

Yes! That was the place. Very nice knife.

I thought the same thing. Then I remembered that when making a big batch of devilled eggs it can be a mess when the eggs don't peel nicely. For some this could be an easy solution.

I saw a piece on TV about this a while back.. It looks interesting. Quite a few years ago I send a half dozen or so knives to a shop in Chicago (don't remember the name now, it was a long while back). They came back beautifully done. Not expensive either. Never had any luck using a steel; could never get the angle just right.

Most of my knives now are of the Asian angle variety. I’ve used any number of hand held sharpeners as well as sending my knives out to be professionally done. Yesterday I dug around and found the Chef’s Choice that I bought at least 5+ years ago and had never used. i pulled out all the knives from my block and ran them through. Hopefully I’m good for another few months. Anyone else use this kind of sharpener?

More beets in the circulator today. The last batch was so good I wanted more. This time, as @ElsieD suggested, is the same recipe except balsamic instead of sherry vinegar. I have another big bunch of beets in the fridge for next time. I also have a couple of thick cut pork loin chops in the freezer for next week.

CI has a SV recipe for glazed carrots that I plan to try today. A pound of carrots, ckn broth, butter, lemon juice, honey, fresh thyme and s&p. Can't post the recipe but those are the ingredients. In the bath at 190F for 1 to 2 hours.

Contrarily, my iPod (6 qt. model) is cooler than my other slow cookers, I use high setting.

Love the cat who snuck in there.

The brisket that I SV's a few days ago went onto the PAG last evening. I am surprised at just how much I love this thing! I didn't know what a great tool it is. No grease, no spatter and , best of all, no lingering odors. It's won a permanent spot in my kitchen. I can see how it pairs really well with the SV circulator..

Tonight I had Brussels sprouts roasted in the CSO, sous vide brisket that a made SV several days ago and browned on the PAG with a half baked potato with butter. Yum. Everything was SO good. My first try with SV brisket and I’m impressed.

I remember making my first attempt at making Gingerbread cookies. I cannot remember why (maybe I was out of AP flour?) but I used rye flour. Ugh! the worst cookies ever.

I use Penzy's brand Seasoned Salt. Don't know if it's the same, It's good.

You are inspiring!

Exactly what I was thinking. 😢

Tomorrow I want to try the CI recipe for glazed carrots. Carrots, honey, butter, thyme, chicken broth, S&P. 190F for 1 to 2 hours.

What?????

I bought a box of food safe sous vide weights that go inside the bags to keep contents submerged. Weights.

There wa a restaurant chain in Portland that offered Dungeness Crab Benedict during the season. It was wonderful. Elmer’s Restaurants.

The beets turned great. I used the CI recipe for my first attempt. Went for 6-1/2 hours because they were pretty big. so good tha I’m ordering more to try with the balsamic and with the pomegranate molasses. No such thing as too many beets.