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Howdy @akp. Those dishes look fantastic. You'll soon find friends here. Welcome!

What's in duck sauce, Shel?

I have 4 slices of lamb neck, each about 1" thick (2 lbs). In my sous vide diary there are notes of a previous cook of lamb neck @135F for two days, but notes that fat didn't melt and meat did not fall off bone. There are further notes that meat was added to a stovetop tagine for 3.5 hours. Which tasted fine. When you cook lamb neck, how would you do it?

Welcome!

I always buy point if I can, for the same reason.

DH's breakfast: omlette with leftover shrimp, parsley, chipotle.

@rotuts, I've just discovered they overcharged me $20 on $91 meat, so I'm going to take them back for adjustment (and not unwrap them). Will let show you soon.

Hello @linsen7. I'm looking forward to hearing more from you. You will find most people very friendly. Welcome!

Yes, a fan of Ridge, @weinoo. Though my most faves are probably Joseph Swan, David Coffaro and Peterson (all Sonoma).

I just obtained a lamb shoulder cut. It's about 7" long 5" wide and an inch or so thick. Would you cook it sous vide? @rotuts

Aah, @weinoo, then probably not my kinda Zin, alas. Have you ever been to Scherrer Winery in Sebastopol? I have a funny story about their Vin Gris (rosé). Fred Scherrer is a funny duck and doesn't go along with most of the festivals in Sonoma, so he has his own open houses (April, August and mid-November) -- and a great chef. DH and I walked up to a barrel in the barn when a friend of the winery was pouring Vin Gris. We exclaimed about how great it tasted. The guy pointed across the room. "Go get coupla those oiled black olives." So we did and came back and had some with Vin Gris. What a revelation! Do go, if you can.

@weinoo and @Smithy Have you ever had Porter Creek's "Old Vine" Zinfandel? What did you think of it? I normally drink 100% Zinfandel from some select California wineries. (I see that Porter Creek has 5% Carignane)

$5 a dozen: major egg companies may be using avian flu to hike US prices, new report finds https://www.theguardian.com/environment/2025/mar/04/egg-prices-bird-flu-corporate-profits

@KennethT Free shipping if you spend $60. $11 US 30g https://spicetrekkers.com/shop/chiles/pasilla-de-oaxaca-chico-smoked https://spicetrekkers.com/shop/chiles Épices de Cru is Spice Trekkers (in English)

Middle of Illinois. Used to be California (SF Bay area). Notice that eG chocolatiers are "planning on the weekend of May 16, 17, 18 to be at the very brand new (not even built yet) TCF Sales facility in Cedar Park, Texas. This is a suburb of Austin." If you can, this would be an excellent meet/greet learning event.

Looking at the link, it's definitely phishing I couldn't find an email address to report phishing to Anova, but I did send it to reportphishing@apwg.org (an address used by the Anti-Phishing Working Group, which includes ISPs, security vendors, financial institutions, and law enforcement agencies).

Father's Country Ham were having a sale before they retire. I bought a Bake & Fry Country Ham - FBF x 1 which then disappeared from their website. I have located this description: "We start with a Specially Selected 15-16 lb. Country Ham (our best size) and slice the Butt End. You will get around 14 slices including 5-6 Center Slices for frying, and the Hock for seasoning your beans. The Shank End will be left for baking a piece between 5 to 6 inches. This is the best of both ways to cook your Father’s Uncooked Country Ham. Makes a great gift providing enough Country Ham for several meals. We will include detailed picture recipes for both baking and frying your Country Ham. The Country Ham Slices will be vacuumed packages with 2 to 3 slices per package and the baking half in one vacuumed sealed package." Father's Country Ham didn't provide a very detailed recipe, so I've no idea how to cook this. Advice please. My neighbour gave me to understand that it will be salty. I personally don't eat much salt. There's a lot of it, so I could givie some away?

Gorgeous, dcarch! How do you sous vide your shrimps?

Welcome @chocolatecoveredcaton ! Folks are mostly cordial, you're sure to make some fast friends. Not a chocolatier here, but I love looking at everything people make. Whereabouts in the world are you? Did you find this thread?

Zingerman's staff told me that one can order a bunch of their cheeses during the sale, but ask for it/them to be delivered at different times of the year. I think you don't pay til it's shipped, and you still get the sale price. Though check with customer service that I have that idea right.

@rotuts, I want to copy recipes as text, because I frequently search on the text. I will try a screenshot next time. Though if the recipe is long, it's hard to see how one would get the screenshot on one page. And dividing such a page is probably how print-to-pdf got in so much trouble!

And they also have bad grammar: See more recipes See less recipes Sheesh! I will see what calling them does. Thanks.

I have been reading Breville's recipe page for food processors. I don't know what most people do for recipe collection, but these recipes are nearly impossible to collect. Copy/paste spends a lot of time with tiny icons of what the recipe ingredients are which takes a long time to render and then 100 years to prune out of the copied document. Print to pdf gets mangled at the page margins, so you can't be sure you've got all the ingredients or instructions either. If anyone has solutions, please say so!

Does anyone know of a source which tells which cutting blade to use for which vegetable (or fruit)? Large onions and potatoes dice beautifully (dicing blade and grid). I think @lindag has also used the green blade (S blade) for onion. I tried the slicing blade (Adjustable slicer) on a small onion but it was a disaster; the onion fell over in the feed tube and needed to be cut by hand. I used the slicing blade (Adjustable slicer) for celery which was fine. @lindag and I have both chopped up garlic with the green blade (S blade) which worked well. I have shredded carrots with the Reversible Shredder. So I've just come back from the grocery story with zucchini, butternut squash, russet potatoes, a box of arugula and a bundle of parsley. What can I make with that?

Lovely, Ann! How much butter? Cooked for how long and how?