TdeV
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Posts posted by TdeV
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1 hour ago, gfweb said:
Huh,
My Breville and my Cuisinart steamer are pretty clean without any cleaning.
Odd.
I'm definitely jealous. ☹️
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Look at all that lobster!
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A gift = uploading.
Nice.
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12 hours ago, JoNorvelleWalker said:
What is this "cleaning" that you speak of? I've had my Anova for years and use it almost every single day.
My Anova Oven is revolting inside.
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@teonzo !! Hello !!
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@Shel_B, on my computer I have a tag "Spice.Blending" from whence I got the suggestions.
I too purchased The Spice Companion (from @blue_dolphin's recommendation?). It's a fascinating book.
Most of my cookbooks are purchased used from https://www.thriftbooks.com/
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Here's some of what's in my notes
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Pizza (homemade) and several tasting wines for us and a couple friends.
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@Dejah, SpiceTrekkers said:
We don't add phosphorus or potassium to our blends, but they may be present in small amounts in the spices themselves. Since the spices added to recipes represent only a tiny fraction of the total amount of ingredients, the amounts are not listed.
Because most of our blends do not contain salt (aside from our zaatars, our rubs, dukkha, and, of course, our salts), there is no link for salt free blends except the direct link to our online boutique that will give your friend access to our products’ descriptions and ingredients list: https://spicetrekkers.com/en-ca/store
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@Dejah, check SpiceTrekkers in Montréal. I have written to ask about their salt-free blends. Will let you know.
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That looks delicious!
Pardon me, but how is a smash burger different from a hamburger?
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Welcome!
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1 hour ago, Neely said:
Perhaps my favourite dinner when I was in France, was this duck leg covered with an eggplant sauce. The restaurant owner said it was from a female duck as they are less fatty ?? It was served with gratin potatoes served in a bowl and with a salad that had a thick vinaigrette. All delicious.
I seem to have had lots of risotto one way or another and to me the most tasty was the one I had below which was served as a side to the grilled octopus. I asked the waiter why the risotto was so nice and he replied that the main ingredient was fresh garlic shoots or garlic scapes as we call them.
Restaurant with the risotto was called Le Bistro in the town of Cotignac
Neely, those dishes look scrumptious!
Do you have ideas about how the eggplant sauce was made? Was the duck leg roasted separately?
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17 hours ago, Smithy said:
<snip>
My cousin was an outstanding baker, and this book has a ribbon at what may have been one of her favorite recipes: an asparagus and cheese pie. Of course there are sweet pies in here, but there are plenty of savory pies as well.
Thriftbooks finds several issues with the title "Farm Journal Complete Pie Cookbook".
Can you say more about the publication date or authors?
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@Smithy, I'm finding I don't know what to use it for . . .
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@YvetteMT, what brand is your favourite frozen pizza?
(DH and I having some medical stuff, so we're eating pre-prepared stuff and I hate, hate, hate the options from our local grocery stores).
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Is this a real thing or a myth?
Sous Vide Cooking: The Secret to Perfectly Cooked Risotto here
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Have you told us how to make your Apple, Orange, Cranberry Chutney, @Dejah?
15 hours ago, Dejah said:Smoked chicken - tender, moist and not overpowering with smoke flavour. Had corn on the cob, cut off for hubby, and sweet tater fries.
I love the Apple, Orange,Cranberry Chutney that I make with chicken or pork.
This was hubby's plate. I thoroughly enjoyed the wing and other bone bits
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On 6/3/2025 at 8:15 PM, Raamo said:
<snip>
Bread is sourdough I let rise to be very fluffy and then my wife made into garlic bread and froze it.
Looks very inviting!
How did your wife make the garlic bread?
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1 hour ago, liamsaunt said:
<snip>
Sweet potato dumplings with broccoli, brown butter, and toasted pine nuts
@liamsaunt, all these dinners look fabulous (and easy as pie)
I'm very interesting in these sweet potato dumplings. Have a recipe, please?
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I ended up refrigerating the cassoulet overnight.
On 5/23/2025 at 6:28 PM, TdeV said: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?
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If anyone else can't read the Washington Post story, please let me know. I thought their links provided a paywall-free read.
Which Bread Machine Do You Use Or Recommend
in Kitchen Consumer
Posted · Edited by TdeV
Update (log)
Hello @Rodi.
Have you looked at King Arthur Flour for bread recipes? Here is the link for cheese bread recipes.
However I can't find my favourite called Tender Cheese Bread which is made from leftover cheese (from 2010). It also has measurements for a 1 lb loaf. Send me a PM and I'll send you a pdf.
Also check out Beth Hensperger's The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine (eG-friendly Amazon.com link)
Edited:
Hmmm. I just looked into the above-mentioned book and its two loaf choices are 1.5 lb or 2 lb loaf.
Sorry.
I did get results when I used online search "1 lb bread machine recipes"