TdeV

Yes, @JeanneCake, all pre-cooked. Thanks.

Making up some pot pies, but not the usual crust. I'm thinking of cutting a piece of commercial puff pastry (starts frozen) and draping it over the top of the pie. No inner pastry. The contents will be cooked lamb and cooked beans and some cooked vegetables. Do I pre-bake the pie for some little time before freezing it? And method?

@Shelby, how do you make cheesy hash browns in a crockpot?

Hmmm. I routinely do leftovers at 265ºF in the Anova steam oven. . . . and now I've cancelled my order ☹️

Sadly these containers can't go in the oven. According to Duralex's AI bot, only the glassware from the OVENCHEF® collection can be put in the oven. And the vessels from the OVENCHEF® collection don't have any lids. ☹️

From Goûter: "Turns out Purolator returned the packages as they are no longer willing to ship items that might be held back by FDA (being food, it falls under the category). I am re-sending out via FedEx today and the tracking number is . . . " They will be charged import taxes which I will repay them. "It's a 3-day shipping so it should still make it for Christmas :)"

Dr. Teeth, do you have any favourites of John Thorne's books?

@Smithy, I admire your ability to nobly resist. 😇

They look delicious, @gulfporter. Could you please give the recipe? (I have fresh cranberries!)

I have a 1 lb 12.5 oz bone-in pork chop. It's 2.5 inches thick. Recommended time and temp, please? @rotuts ?

@FauxPas, please try and remember to tell us what that vegetarian tourtière tastes like. Mushrooms, potato, lentils, walnuts, sourdough bread crumbs –– what's not to like! 😋

Posted lamb shanks done sous vide on the Dinner thread with a time/temp description a few posts down. Tasty.

@rotuts, I tend to like lamb shanks more well done, so that's 141ºF for 72 hours* which delivers meat which is quite soft with a tiny, tiny bit of chew. I always eat with a knife and fork, so I don't know if it can be cut with a fork; but probably. Easy to pull all the meat off the bone by hand. I have sometimes (accidentally) done lamb shanks at the lamb leg temperature of 133ºF which meat is quite pink, quite chewy, and is going to require a soup later to get all the meat off the bone. * then the bags of lamb shanks were frozen. The day of dinner, the shanks were put into the Anova Steam Oven (APO) on sous vide setting @137ºF. They were taken out while I upped the setting to steam potatoes. Then oven was cooled and shanks put back into the APO on sous vide setting @137ºF.Then I took them out, upped the temperature to 400ºF, heat top + rear, steam 0%. The lamb shanks were removed from the bag with juice onto a sheet pan, potatoes added. Then the whole went into the APO at 400ºF for about 10 minutes (I was planning on 20, but I could smell the roast). Then I cut hunks off the lamb bones and served.

Snow storm Wine Time Sous Vide lamb shanks (141 ºF) finished in hot Anova Steam Oven for 10 minutes, previously steamed russet potatoes German-style green beans with bacon and cider vinegar, brought by a guest. Dessert was rich chocolate & peanut butter brownies.

No paywall. The top sentence is "We tried 18 panettone that cost under $65 for our 2025 update." Let me stay that a very, very small number of offerings were less than $65. 😜

Sold out of the Olive Mediterranee, sadly. But I have them on my radar! Thanks, Jeanne.

I don't think this link is working.

@JeanneCake, do you have a web link? I tried looking up Barilla but got this (incomprehensible to me)

I was told my panettones would ship by Purolator Thursday 11 December. Jo, my invoice from Goûter stated that I'm responsible if there are any tariffs. I will be interested to find whether we end up having to pay some tariffs. Hope someone who receives a panettone does let as know!

Aah @sartoric, could you disclose the secrets of your never fail yogurt flatbread?

Looks utterly delicious, @patti !

Well, she was unsure if the Tourtière would survive shipping, so the order was changed to ONE "Three Chocolates" and TWO "Apple Pie" Panettone. Money sent this morning.

Looks intriguing and delicious, @lemniscate. Sold out though. 😞

Make sure you come back and tell us what you think of the book, @Darienne. 🙃

I was extremely interested to read Real Food/Fake Food by Larry Olmsted ©2016 which discusses protected names and the countries which do and don't enforce those designations. Eye opening one might say.