Doofa

I don't travel much, but have family connection in HK so really looking forward to this.

Whilst I await the delivery of Offal cookbook. Whats with the soaking of chicken livers in milk. Is it absolutely necessary? Next Q.. What to do with an Ox Tongue. This is solely for work sandwiches and will not appear in another dish. I've only recently found a butcher that can supply them so new territory. TIA D

I have just put this in my basket. Thanks for the recommendation.

@gfweb Thanks for this and duly noted. D

Pardon my ignorance but why the mention of garlic, are you referring to pickled garlic? D

liuzhou. I do exactly the same and no living alone makes it worse. Unless I'm being really switched on ( not often ) I just buy too much food then beat myself up for being stupid. The only trick I employ is trying not to be hungry when I shop. Doofa

Ah, Iv'e just gone down same rabbit hole.

WOW. What a fantastic response to my amateur question. Thank you one and all so much. ( I knew that I would get a super response) D

Q. Can canning jar lids be re-used? I have made a version of " Starbucks Bites" sous vide. First batch of four has been successful. I want to know if the two part preserving jar lids can be re-used or do I need a fresh lid per process. TIA....D

Thanks @Shelby for suggestion. I split the difference with you and went for 9 minutes. Result, one solid boiled goose egg with no discoloration whatsoever. Next I will go for 8 minutes to make laying on a sandwich easier. Thanks again. D

Finally I'm a member of the IP community. I have been reading up on the"pot"on these super informative threads and suddenly have the urge to try a pressure cooked goose egg, well as soon as I take the soup out of the IP that is. Has any of my learned friends an idea of a time and pressure. My eggs are ≈ 150gms or around 3 medium hens eggs. Would I just treble the suggested cooking times used up thread, or is there a formula? TIA. Artichokes are now on my list. D

Just curious and It's a job cleaning my rig

Do we know how Starbucks are cooking these egg bites? The thoughts of a popping jar full of egg in my Polyscience sous vide rig terrifies me.........the cleaning up!!!

I have a similar pattern one made of 18/10 steel, expensive when I bought it some years ago. Made by Le Creuset in 3 ply stainless. Currently in the UK it's £175.00 for the 35cm size. D

Thank you for the heads up. Interesting topic. D

Please, what is this? D

I find glass marbles very good for this. Cheap, reliable and easy to clean. For greater weight I have packed several marbles in vac bags and I attach as many as needed to vac bags with small forceps or safety pins on outer side of vac bag seam. I like the idea of stir bars though. D

Funnily enough I was invited to my free range egg suppliers farm yesterday. They have 7.5k hens and eggs to match daily. As you drive by the hens are out and about. We don't have a fox issue on this little Isle so predation is only by polecats which are easier to defend against apparently. For some hens at a young age they produce the delightful pullet egg. I was given a tray of these 30 in all to play with. All eggs, 12 large and 30 pullet were laid on the day I collected. They say that a boiled egg this fresh is difficult to peel the shell off, well, not if you sous vide them it isn't. I have always stored my eggs at room temp, and in UK eggs are not washed so retain the protection. I've never had a problem with eggs stored like this. I would suggest leaving them out of the fridge for instant use without absorbing fridge food odours. It's a lot of eggs to plan for but they are my fav food. Uncooked, you can't spin them or freeze them. The Quiche idea I find quite compelling, let us know. M

Seems so but the ones I can find are all commercial grade. I can't find anything like you have by any manufacturer. Suppose there is no market in 60 million peeps. Well, 80k on this small isle. Thanks anyway, very kind. D

Kerry. Not only have you a CSO in your workplace, plus your other equipment. this makes me rather envious as it also highlights for me how poorly served we are sometimes in the UK. I can't even get a CSO over here. I've been in touch with Cuisinart and they have no plans to bring it to market here. In compensation I enjoy reading about what you produce in them and I really enjoy your writings. Fancy having kit like that at work, never mind home. D

Thank you one and all, very interesting answers. D

Thank you Anna and Kerry for allowing me to hitch along. Wonderful as always.

King Scallops are on the menu tonight. SV and sear is planned, time and temp anyone? before I open MC & MC@H

Well, a splendid response folks. I have told my kids and grandkids what I've learned here and as usual I'm regarded as "a bit odd" which I suppose is normal for me. Thanks all

My daughter and granddaughter introduced me to "Cotton Candy Grapes" They do actually taste of cotton candy or candy floss. Even skinned they taste of the same which makes me think that it is a happy coincidence. Is this true, or are they flavoured in some way? There is no coating on the grape. This is from the UK and is a new one on me. I look forward to learning the answer. Thanks, Mark.