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TdeV

society donor
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    Midwest USA

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  1. @ElsieD, how are you going to take a PORTION out of the frozen 16 oz tubs?
  2. I do pork shoulder or butt at 133ºF for 3 days. But I'm not sure I understand what distinction you are making about the meat.
  3. In the freezer is a leg of lamb which was sous vided without spices. I'm wondering about how to add flavouring to this meat. Can I give it a spice rub when defrosted? Or marinate it? Or am I limited to making a good sauce?
  4. I think they have discontinued the online store (only). I think their products will continue to be available for retail.
  5. On Sunday, my order from More Than Gourmet didn't calculate the discount correctly. I sent them a message that I would buy the products (before they're all gone) and would they please issue me a refund for the excess portion? Which they did promptly on Monday.
  6. Holy cow, @Rurban24, and I thought I had a growing pile of cookbooks! 🤣 I have fewer than 10% of your titles. There are some great people here, you'll soon make fast friends. Welcome.
  7. @Smithy, I was looking for cabbage last night, to put in a casserole of tomato chutney (made with dehydrated tomatoes, apple, raisins, etc) with thin slices of russet potatoes, onions, and cheese. Not finding any cabbage, I sliced up half an iceberg. Which worked really well!
  8. Ooh, lovely photos. I love going on vacation with you! Could you please say a little about that is-it-quiche-with-avocado?
  9. Clearly, what Eat Your Books need is a full text search. 😡
  10. Ah, thanks @nickrey and @blue_dolphin, but it's specifically skinless, boneless that I'm interested in finding. Flipping through the cookbook, there are many "skinless boneless" recipes. I have two cookbooks about chicken sitting on my livingroom table, both with abysmal indeces. This is, of course, my main issue with OTHER PEOPLE'S data categorizations. 🙄
  11. I added Diana Henry's 155931 "Bird in the Hand" and asked for skinless boneless chicken and got 0 results. What am I doing wrong, please?
  12. My shears (same as @rotuts') came with an instruction booklet for a knife, not the shears. What are the two prongs on the end used for?
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