TdeV

@Margaret Pilgrim, what brand is that squeezer? @scubadoo97, do you like all your squeezers interchangeably?

Me too.

Wow, @Nn, M.D.! Can I come over? 🤓

I'm an edge cracker.

This sounds extremely interesting to me. I'm looking forward to some pictures.

Recently I saw a photo of Grilled Eggplant Involtini with Goat Cheese and Green Beans, recipe here which doesn't have a photo. I thought inspiration came from egullet on this thread, but I've gone back a few pages and can't find the photo in my mind. Does anyone have a recent memory of a photo for this dish?

. . . not that we know anything about self-dealing this side of the border, of course. 🙄

@lemniscate, could you please give a few more instructions about the source of your searches. Also, could you discuss the texture of the "other" items which could go in the terrine. I'm thinking in addition to chile peppers and asparagus, perhaps celery, carrots (do they need pre-cooking?). I've been dreaming of chicken breast terrine on freshly made bread!

I'm a tea drinker. I carry a small amount of loose tea and something like these paper filter bags along with a plastic teaspoon for measuring. My filter bags, also from Finum, have a plastic "filter stick" which pierces the paper and props on the edge of the cup to steep. It packs pretty flat. Then all I need is to buy a small container of milk. Way better than motel or AirBnb coffee!

Oh, @lemniscate, I despise chicken breast. I'm going to copy you soon!

You have been thoroughly enjoyable, @Anna N. Glad you're outta there!

Leftovers.

Oh @Margaret Pilgrim, I wish I still lived in the Bay area; I would invite you over for sure!

Photo does look a bit of a letdown from your recent Manitoulin visit @Anna N !!

Les fleurs Amuse bouche: endive with roasted sweet potato seasoned with maggi and roasted salted pistachios Puff pastry with Smoked Sprats Pâté and carmelized onions Herbed Focaccia (King Arthur Flour) Cheese and Nut Loaf (Deborah Madison) Slow Roasted Cherry Tomatoes, onions, garlic (ElaineA) including some sweet fresh ones Grilled Peppers with fresh garlic, basil and chile OO with roasted jalapeño for those that wished Corn (uncooked) and ripe melon, basil, red wine vinegar, paprika and cayenne. Loosely taken from Vivian Howard. Lamb tagine with dates and carrots (lamb precooked sous vide, then seared). Adapted from Paula Wolfert and @JoNorvelleWalker Intermezzo. Ripe peach with Spicy Blueberry Chutney and slice of Pelota Roja (goat's milk cheese rolled in dried guajillo chiles) Sour Cream Rhubarb Cake with Jarling's Frozen Vanilla Custard (ice cream)

Interesting, @Okanagancook. Just a few granules, teaspoon, tablespoon?

Is this on your blog, Ann?

@JoNorvelleWalker, I had to choose between ROFL and thanks. So, thanks.

About 8 months ago I made some spicy blueberry chutney sous vide. It filled 4 oz pickling jars which had been through the dishwasher more than a day before. The lids were put on loosely. Then it was cooked sous vide. In the meantime, my remaining jar has been kept in the fridge. I just opened it (it made a sucking noise as the seal was broken) and there is no mold at the top of the jar. It tasted really good. Is it safe?

Your photos are always spectacular, Shai. That custard looks phenomenal! How is the custard served: some is lumped on the side of the plate, or, one dips into the communal dish? Recipe, please?

I posted my sous vide questions on the other thread.

I'm very interested in the results of this test. I've been putting off getting one until these features were included . . .

Some other questions: Say the lamb shoulder gets cooked sous vide as one piece. I then want to prepare two dishes of 1.5" diced lamb. Some folks like meat much rarer than I do, I was thinking to cook probably 48 hours at something less than 141F but lots higher than 133F (sorry, @rotuts). Do you recommend doing the meat at two temperatures, and if so, how? I can cut and sear the meat post sous vide? The same folks like meat much spicier than I do. I'm thinking of coating one dish of lamb with a mixture of curry powder, dry mustard, black and cayenne pepper, cardamom, cumin, allspice (deSaulniers, Salad Days p.193). Do I use the mixture pre-sear? Post-sear also? As a general rule, does one use less spice if it follows a sous vide cook? After searing, can I keep the meat warm in bags in the sous-vide water (cooled by a few degrees)? For a couple of hours? What does that do to the texture?

Just tallied our paper cookbooks into a list: 182 DH is responsible for <12 🤓

I'm only a few hundred miles from Canada. 🤣