weinoo

For the first time in a couple of years, I ordered a few things from Misfits/Imperfect Foods. In addition to a couple of pounds of chicken wings from my current favorite brand of chicken (LaBelle Patrimoine), I got a few pounds of ground pork and ground beef (from Niman Ranch). Yesterday I did some production... I broiled these before adding to a nice marinara sauce. They came out beautifully, using 1 lb. beef and 1/4 lb. pork for these...the rest of the pork went into making about 4 dozen wontons.

Try this... https://recipes.anovaculinary.com/recipe/sous-vide-lobster Or this: https://lobsteranywhere.com/seafood-savvy/how-to-sous-vide-lobster/?srsltid=AfmBOoqfb1xDBGppbaoydYOKwInrWL2qFx_INy8FhgZJAar3GhD5VvyN In any event, the meat should be removed from the shell before vacuum sealing, so I can't imagine how that can be done if the lobster tail is still frozen.

Forget me, let's look at what a couple of high-end lobster sellers have to say: Browne Trading Company: James Hook Lobster: Lobster Anywhere:

No problem - and I think thawed is the way to go. Overnight in fridge.

Oh - this is easier... I'd go 135℉, for not much longer than an hour. A pat of butter inside can't hurt.

I think maybe this'll help...https://anovaculinary.com/blogs/blog/sous-vide-lobster-guide?srsltid=AfmBOooQis7Ds2kE2z0LLHOtGfVeW6E1lzeifOzPT5V2UOL1Ldn-SFxC Or this...https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-lobster

I bought a half-dozen duck legs from Hudson Valley Duck Farms. So: I confited them, sous-vide style. Using the Chef Steps time/temp method of 70℃ for 16 hours. Baked my first bread that wasn't flat in quite some time - the Ken Forkish, same-day practically no-knead, but then proofing it in the Dutch oven (a la Cooks Illustrated maybe), before starting it in the same Dutch oven...in a cold oven. Not bad. Easier. I like easier now.

I like this! This I'm not so sure about.

Chirashi. Seared yellowfin, Wild Alaskan salmon, Alaskan ikura, avocado, tomato over seasoned sushi rice. Pickled cucumbers and radishes on the side.

I don't necessarily love them either, but they are classic in their way. I do like their "cocktail knishes," which tend to have a nice filling to dough ratio.

Lazy man sheet-pan chicken thighs. Roasted along with carrots, parsnips, sweet potatoes, garlic and Caraflex cabbage.

Perhaps? Gabila's does both baked and fried (the square are fried). And the other major knish maker here in NYC is Yonah Schimmel. So take a look at both: https://www.gabilas.com/ Yonah Schimmel

This stuff is very good. From Gustiamo. I actually can get it through Fresh Direct.

And which isn't a knish.

Elysian/Pure Bred is great stuff; the sell at Union Square Greenmarket as well.