TdeV

Sounds tasty. Do you have a recipe for this?

Worst case you can add olive oil and parmesan to the beans tomorrow.

They're huge beans, right? So I would think a longer soak. Just keep 'em on simmer overnight.

I counted 19 place settings @Duvel. I'm just imagining all the great food . . .

@Shelby, such a lot of glorious looking treats! Up to your usual style, I see. Can you tell us a bit more about @ElsieD's Moose Farts and @ChocoMom's Apple Snickers Salad? Good luck to your family, @Maison Rustique - hope the weather improves. @chromedome, it's always a joy to read your writing. @Tropicalsenior thanks for your good wishes; they are fully returned 😀 Welcome to a fine place, @mazza. @Katie Meadow, yours is a Christmas to envy. @gulfporter, I've been contemplating your marvellous Christmas story for a couple days now. Such a lot of good friends . . .

Kim, everything looks so lovely! Bet it all tastes great too. Could you provide recipes for Iced Almonds and Mincemeat Pinwheels?

Hello @yekasi4. Which Bay Area? Welcome!

Dear @mjm240, you've come to the right place! Lots of folk here very interested in food, humour, and helping you spend money! See eG Enablers Hall of Fame Welcome!

I'm interested in doing a boeuf bourguignon in the APO. Any suggestions as to method, temp, and time? Edited to add: I have 2.5 lbs of beef chuck roast.

@rotuts, I have a pile of insert stuff for the 6 quart. Do you recommend buying it all again for the 3 quart? Why?

Done! Thanks, @FauxPas.

@rotuts, I've been reading cookbooks for the Instant Pot and have developed an interest in the 3 quart. If you hear of any deals, please post here!

I hope we get to see the soufflé, @Kim Shook !

Not enough fat?

I have a few Diana Henry's but not Simple. I think I have Ottolenghi's Simple. You don't suppose I could try mashing the books together? 🤣 @blue_dolphin, yes please recipe.

@blue_dolphin, I have just been tracking down things to do with red cabbage! Did you post from whence the Caraway and Blackberry Slaw came? 😃

Today I have a Rohan duck from d'Artagnan. There are tips of feathers stuck in the breast. Is there a fast way to get rid of those pokey bits?

I did the artichokes at about 250ºF for a while, then I put @ElainaA's (defrosted) slow cooked cherry tomatoes and garlic on it for another little while. Some of the edges of the artichoke hearts were papery (so unpleasant to chew). Am not sure whether I'd had the frozen stuff too long. Will try again and report back.

OH NO!!!

@Rickbern, I have been reading Bruce Aidells this evening! Also The Zinfandel Cookbook. And Beth Hensperger and Julie Kaufmann. Paula Wolfert is one of my favourite authors.

Also, check out sous vide. Discussions on egullet.org date into the early 2000s where some later-famous folks tested their ideas. You will find many discussions (which resulted in what those cooks wrote about in their books) here: https://forums.egullet.org/topic/136274-sous-vide-index/ with more recent discussions https://forums.egullet.org/forum/3-cooking/ Check out these discussion threads — lots of pictures! (Most current thread is on top). https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/ https://forums.egullet.org/topic/151649-what-are-you-cooking-sous-vide-today-part-2/ https://forums.egullet.org/topic/147224-what-are-you-cooking-sous-vide-today-part-1/ Douglas Baldwin was a scientist at the University of Colorado (I think) which is evident in the presentation of the rules and analyses for food safety and cooking sous vide in his book SOUS VIDE FOR THE HOME COOK. He can't write an index worth beans, but the book is one of my standbys. This book has lots of recipies and is a good resource to start. The egullet story threads contain many exchanges with Douglas Baldwin. http://www.douglasbaldwin.com/sous-vide.html https://www.amazon.com/Sous-Vide-Home-Cook-cookbook/dp/0984493603 Nathan Myhrvold, a former VP at Microsoft, left to attend culinary school and is the principal author of Modernist Cuisine, a very expensive set of cookbooks which discuss the application of scientific research principles and new techniques and technology to cooking. The Wikipedia article mentions his research on egullet.org. https://en.wikipedia.org/wiki/Modernist_Cuisine The scientific understanding of what happens to food when it cooks was popularized Harold McGee author of ON FOOD AND COOKING in 1984 (revised in 2004). https://en.wikipedia.org/wiki/On_Food_and_Cooking Some great books: THE COMPLETE SOUS VIDE COOKBOOK by Chris McDonald, a former restaurateur from Toronto, Canada http://www.goodfoodrevolution.com/chef-chris-mcdonalds-complete-sous-vide-cookbook/ https://www.amazon.com/Complete-Sous-Vide-Cookbook-Techniques/dp/0778805239 SOUS VIDE AT HOME by Lisa Fetterman https://www.amazon.com/Sous-Vide-Home-Technique-Perfectly-ebook/dp/B01BJSOEQW ESSENTIAL SOUS VIDE COOKBOOK by Sarah James https://www.amazon.com/Essential-Sous-Vide-Cookbook-Sophisticated/dp/1623157471

Huh. The package says to put the artichoke hearts frozen into 425ºF oven for 25 minutes . . .

I don't really know how to do anything in the microwave, @Tropicalsenior.

What temp would you choose to defrost at? (I can use the Anova steam oven)

Can I use the sous vide (currently running at 127ºF) to defrost a bag of artichoke hearts (in a hurry) ?