Anna N

One of the very first commercially available sous vide gadgets what is the Sous Vide Supreme. No circulator. Here. There is water movement, as I understand it, from convection currents. One of our SSBs could probably explain it much better than I.

I’m sure Mitch was just joshing.

And you suspect that MREs could improve it? 😂

Likely much more than I know!

Interesting. I don’t believe I have ever seen it listed as an ingredient by percentage. That could be because I don’t spend much time reading lists of ingredients!

Not sure how accurate my memory is but I believe that a toasting fork was an integral part of fireplace accoutrements back in the day. Like you I can recall toasting bread in front of the coal fire. I have no recollection of toasters of any sort.

It is not an argument likely to be won by appealing to science or logic. If one believes that MSG causes a physiological reaction, I am inclined to allow one to persist in that belief. The older I get the more I understand what Milton knew so many centuries ago: “The mind is its own place, and in itself can make a heaven of hell, a hell of heaven..” Belief trumps logic. It would be interesting though to see MSG listed by percentage on food stuffs just as sodium content is currently listed. We might all have our eyes opened.

Thanks. I was aware that that topic existed. I even remember seeing MRE’s at one point being offered at Costco. However, I don’t want a month’s worth!

I continue to be awed by this oven‘s ability to return crispy fried chicken to its original crispiness without sacrificing juiciness. Popeye’s chicken from my freezer reheated in the CSO at 350°F steam/bake for 50 minutes.

I received a most wonderful Christmas food package from @Alleguedeand his partner. I debated whether to post it in the Christmas gifts topic but that would require me to haul everything out of the freezer to photograph it. Instead I will post it as I eat it! I love marmalades and this one really hit the spot.

I have never eaten an MRE but I’ve always been fascinated by the concept of “meals ready to eat”. If I put my mind to it I can come up with many such meals that will be fast, tasty, nutritious and miles ahead of anything in the booklet. Think cheese and crackers, almost anything on toast. Nigel Slater is my go-to for MREs. I just forget to consult him often enough. And no matter what I say, if I see those initials my heart will beat a little faster and I will be unable to resist a little research.

Thank you. As so often happens with such things (according to Pooh) the anticipation is everything: “... although Eating Honey was a very good thing to do, there was a moment just before you began to eat it which was better than when you were....” What was I expecting? Haute cuisine?

Yep. I resent paying that kind of money for a book that is basically only being loaned to me and which I cannot resell or even lend. I tend to draw the line at $9.99 CDN. It has to be really something to persuade me to part with more than that.

Or you might want to go the really slow cook way. Just toss directly into your compost heap and in a year or so enjoy the sweet carrots that you grow from your nutrient-rich soil.

Don’t have the book but you might enjoy his website. Same use of metric, imperial and volume measurements.

Or drizzled with homemade raspberry vinegar as I recall nostalgically from my childhood. Never met anyone outside of my own family who considers Yorkshire pudding both dinner and dessert so it is great to see this from @jackal10.

That one caught my eye, too.

Good one!

Damn good thing I say if they’re going to confuse kale with lettuce.

@Kerry Bealand I managed to share a lunch date this week (at my house) despite the frightening rise in numbers of COVID-19 cases in our area. This may not look terribly exciting (and it doesn’t help that I forgot to take a picture of my sandwich once I opened the bag) but I really did enjoy the food and most of all the company. Kerry’s chicken tenders with dipping sauce. My sandwich!

As a soporific it is still a bargain. As a practical guide to making sandwiches that one can actually eat…not so much. One day I might attempt the nori sandwich and come back here to offer my apologies for my scepticism.

Yes, of course. I am completely aware of this. Nevertheless, if you are going to offer a recipe then there ought to be some way you could come close to the photographed dish. This photograph appears to ignore the laws of physics.

I am glad that you raised this issue. I have on occasion felt that you can go too low and too slow in the caramelization process and that the end product is both too sweet and too lacking in any kind of pleasant texture. I think there must be a sweet spot and I think it is very difficult to determine when or what that is. I particularly dislike onions “caramelized” in the slow cooker. “Soft” and “brown” does not in my mind equal caramelized. Not even sure I could define what I mean.

I am so delighted that you enjoyed it. Sometimes we all post things and wonder if they just fall down into a black hole. When a link we post catches fire, if only with one other person, it makes everything good. I, too, love the quote about a cocktail and I really miss the ones I used to enjoy with @Kerry Bealon beautiful Manitoulin Island.

Two things that stood out to me about your method: Your cooking vessel — ceramic rather than metal? The much larger chunks of onion? I suspect these two things keep the onions from burning while allowing them the necessary length of time to properly caramelize.