TdeV

@liamsaunt, all these dinners look fabulous (and easy as pie) I'm very interesting in these sweet potato dumplings. Have a recipe, please?

This is my favourite pepper https://spicetrekkers.com/shop/spice-blends/eight-pepper-blend

I ended up refrigerating the cassoulet overnight.

If anyone else can't read the Washington Post story, please let me know. I thought their links provided a paywall-free read.

Here is an unpaywalled version of the Washington Post article about Mushroom Murder Trial in Australia. https://wapo.st/43HKmQP

I cooked 3 pairs duck legs sous vide at @Duvel's temp of 155ºF for 30 hours and marked the bag as @rotuts suggested. Today I built a cassoulet using a 3.5 lb can of Moulard Duck Leg confit (4 legs) from Rougié (a US company but prepared by Aurpal Inc in Marieville, Québec), one of the pairs of sous vide duck legs, 2 kinds of sausages from d'Artagnan, prosciutto (because no ventrèche), duck fat, and Rancho Gordo Ayocote Blanco Beans. It cooked in the Anova oven for a few hours. The cassoulet will be eaten tomorrow but the liquids in the Dutch oven are about 1" from the top, so very dangerous to carry. However, I could put the lid on the Dutch oven and still get the pot into the Anova oven. Is there any temperature I could set the Anova wherein I could leave the pot in the oven all night?

Love your MacGyvered cooling system, @rotuts !

Clearly I don't actually fully read when I read . . . 🙄

Thanks for the vicarious thrills !

Why painful?

Liuzhou, could you tell me your current method for making congee? (I also have no room in my freezers). Thanks.

Why frozen rice, @lindag?

Martians!

Found them: https://mertenandstorck.com

Any idea how to locate Merten & Storck? They might have a recommendation for a Hot Handle holder.