Anna N

Recommendation would be to get a separate sprayer.

Inspiration arises from many different places. Here it was a photograph of a similar meal. I was intrigued by the idea of a bowl rather than a plate.

Oh boy. Great photo of great food.

I don't know. I've always been very leery of using flavouring agents of any kind in the Sous Vide bag. I suspect this is a prejudice remaining from the very early days when it seems to me we were all warned to be very careful doing it. Now I am seeing people are adding spices and herbs to the Sous Vide bag but so far I haven't taken the plunge. I can't see sumac or much else actually sticking to the meat in the confines of the bag. It would certainly not be a bad idea to try it after you pull it from the bag. Dry it off, schmeer with just a little oil and then dredge it in sumac before searing. I don't think you would want to burn the sumac so that may also present a bit of an issue.

Inspired by a Rozanne Gold 1-2-3 recipe. My sumac is a little past its prime. Yes, that is all that I had for lunch. I like to remind myself that a balanced diet doesn't have to be balanced on a single plate.

Ah yes -- iatrogenic illness knows no borders.

And I bet it wasn't medicinal scotch. Get well.

When I looked into my refrigerator this morning to see what still needed to be used up I spotted some mushrooms. Suddenly I was transported back to my childhood when mushrooms were a rare luxury. I only knew them as field mushrooms. My uncle, the one who was a green-grocer and sold his wares from a horse and dray, would do the foraging and bring them to my grandmother's house. They were enormous, floppy, untidy things. But my gran would turn them into something magical and I would enjoy them with bread which would turn black with their juices. A poor substitute perhaps but these creminis, dry fried and seasoned only with salt, pepper and a little butter at the end, made a umami rich breakfast. Life is good.

Nice to meet someone else who keeps one of these journals.

Look forward to hearing your results. I dabbled in cheese making for a time and found it to be a very satisfying endeavour.

I spend far too much of my time with my head in cookbooks. I actually found this in Rozanne Gold's book but searched the web to find a link.

This very simple recipe floated my boat! I added the goat cheese only because this was going to be my dinner. The salad certainly did not need it. Now I will be praying that somebody will stash their excess zucchini in my mailbox. I used only one zucchini and perhaps 2/3 of a very small lemon.

I am not sure that without some acid it will actually separate into curds and whey. And I am afraid I have no clue what saltwater is without some sort of percentage of salt to water. Let's see what others have to say about this. Here's a recipe that at least gives some idea of how salty the water must be. So perhaps it will work without acid.

They look a heck of a lot more like hedgehogs than porcupines but then I'd lose my alliteration. Had some leftover rice and some ground beef in the freezer that needed using up so tossed things together with a little of this a little of that. Pepper is either a cubanelle or a banana pepper. I can never tell the difference. Either way they are quite boring but not as objectionable as green bell peppers.

Wow @patris. Glad I don't live close by. And they don't look very shippable so I think I'm safe.

Hmmm. Seems like my decision to forget the whole Hello Fresh scenario was probably wise.

Expectations and appearances to the contrary, this is not posted in the wrong topic. At least I can double dip to my heart's content.

I awoke this morning craving mezgueldi, as one so often does. The Nielsen pantry is looking almost as bare as that of Old Mother Hubbard as I prepare to leave home for a number of weeks so meals will require a real stretching of the imagination. The onions on the bare naan were not highly successful but while none of you were looking I sprinkled on some fresh goat cheese and that did the trick.

Been there, done that too many times. Hope you get home soon before you wither away to nothing!

It's hard for me to think of anything that improved more than pork once I learned to Sous Vide It. And as a bonus it is almost always a bargain compared to most proteins. Even pork loin, which I considered only one notch above beef eye of round, is worth buying.

Patty from grocery store. Salad from Zahav.

Well that takes all the sport out of it.