TdeV

I have recently begun with Bella Viva Orchards which (I think) I heard about on eGullet.

I was reading a post yesterday from someone who had googled a question, and discovered a several-year-old eGullet post where she had posted the same question. So it was for me as I was looking to find time/temp to sous vide corned beef, and found this post! 60 hours at 135F produced a corned beef that was moist and luscious. Easily cut with a fork. 😎 Edited to add that I did not brine the roast. It had been frozen though.

@robirdstx, your tacos look great! Original post here. Are those holders for the tacos? They look like a brilliant idea! Are the holders used for cooking the tacos, or just presenting them? Where does one get these holders?

Thanks to @shain's wonderful saga of his trip to Georgia, I tried my hand with bialys. These were in furtherance of my attempt at sourdough and involved two days at room temperature (with periodic feedings of white whole wheat flour), kneading the dough in the bread machine, and then overnight in the fridge. As a San Francisco ex-pat, I have to say my sourdough's not even close! The onions were done in slow cooker for 3 days at 165F with nothing but a cube of butter.

@liuzhou, how do you unfreeze it? Toaster?

@Okanagancook, so the bread is frozen after it's fully baked?

@Anna N, back on November 8, in 2015, you said " Well, Patrick S, you have inspired me to give the challah a go! The recipe calls for only 1 pound of flour and yet makes two loaves which tells me that for singletons one loaf should be perfect. The other loaf can be frozen. " Post here. My question isn't about the original topic, rather, I would like to know how bread bakers think (go) about freezing bread. Do you freeze the bread unbaked? How is the bread wrapped? Presumably, you freeze the bread because you think it will be just as good as the original? I ask because I really, really love bread. Fresh bread is about as divine as food gets (I M not so H O). I've had a bread machine since the early 90s. I'm now trying to understand the ins & outs of sourdough, so I'm reading a lot of eGullet posts. 😀

@suzilightning, details please?

@mgaretz, ???

@gfweb, another Brussels sprouts hater here. How did you cook and season them? (My hubbage is hoping I change my mind about them).

@kayb, what's involved with potato skins? Have you hollowed out a raw potato? How long do you cook it for? FWIW, I don't find ground beef nearly as interesting as it was in my younger days. 😑

@JoNorvelleWalker, My pizza dough is made (in the bread machine) with very little yeast and left to "mature" in the fridge for 3-7 days. Not much of this pizza left to look at, it was really tasty! Made with alternating stripes of Smoked BBQ Pulled Pork with BBQ Sauce from Brinker Farms, Fulton, MO (with pork, chiles, paprika, powdered honey, etc.) Peanut Butter Sprinkled with shredded Fontina cheese Baked 6 minutes at 550F

What is your oven, @JoNorvelleWalker? Mine is a residential (gas) GE Profile which I heat to 550F for one hour. And the best I can do is between 6 - 8 minutes. I don't put the pizza on the highest rack, though, because I have a recollection that parts of the surface burn when it is that high. Edited to add that I have a 1/2" ceramic pizza and baking stone.

Illustrations L to R: finished serving, at start, when done. This dish is way better than you can imagine! Called Chicken Mafé from Western Africa (Senegal). Because someone asked for the recipe, I have calculated what I did, and can present the following: Ingredients ~ 2.5 lbs chicken thighs (with bones) ~ 3 cups chicken stock 1 large onion, peeled and diced 1 medium eggplant, peeled and diced 2 potatoes, peeled and diced 1 sweet potato, peeled and diced 2 carrots, diced 9 whole cloves garlic 2 jalapeño peppers, diced 2 1/2 - 3 inch piece of ginger, peeled and cut into matchsticks 1 bell pepper, diced 1 28 oz can tomatoes, chopped 1 6 oz can tomato paste ~ 1 cup peanut butter 1/2 cup (dry) chickpeas, soaked overnight 1/2 cup (dry) navy beans, soaked 2-3 tablespoons fish sauce 2-3 tablespoons paprika 1 tablespoon ground coriander pinch salt rice, for serving Method Sauté chicken thighs on skin side for 6-8 minutes (to encourage Maillard reaction), pour off most of fat Sauté onion Add other ingredients. Add back some of the fat Cook on very low heat for 1 1/2 to 2 hours Put a lump of rice at the bottom of a plate, top with stew.

Sorry to be so late @Norm Matthews, but I've been out of town. Here's the original post. How did you make these potato nachos?

Ya, we Canucks gotta stick together. 🙂

It was very tasty and I'm still alive this morning. I'll check in later.

I started it at about 5 p.m. yesterday at 133F in the sous vide. Prior to doing that I had immersed the bagged meat into boiling water for 1 minute, so it was not at fridge temperature. The power outage came some time after 11:30 p.m. Each packet about 1.5 lbs, double-bagged in ziplock.

Sorry, I'm away from home and can't really investigate search of egullet history. Last night we had a power outage which may have been 4 hours (the stove clock was 4 hours behind this morning). I have a hanger steak at 133F. I'm thinking it's safest to throw it out. Right?

@Kim Shook, you wrote about bread packed with meat and cheese here (with picture below). The recipe you provided used 2 cups Bisquick. Do you have an idea how to substitute flour (regular or bread) for the Bisquick?

For many, many years I have cooked beans from their dried state. Recently I was reading about the wisdom of having a couple of cans of beans available, and so I bought two cans each of kidney beans, navy beans and chickpeas. To my surprise, all three types of beans were surrounded by a thick viscous clear-ish "sauce". Nothing on the outside of the can described the sauce; I was expecting water. The ingredients are listed as: bean, water, salt and calcium chloride; or, bean, water, salt disodium edta; and the kidney beans add sugar. Is this how canned beans are now sold?

For a surprise birthday party for MIL, I needed to make dishes before hand. I was unaware of my neighbours' tepid taste buds and made one quiche with goat cheese and roasted garlic, and the other with slices of roasted beetroot and Gruyère. Everyone ate slices of both quiches. They said they enjoyed them. In retrospect, they may have been behaving politely, rather than honestly. 🙁

Many years ago, I was having a party and decided to make fondue. A friend of mine had recently quit drinking, and I wanted to support her, so decided that in place of using wine and kirsch, I would use yogurt. There were 2 Swiss and 2 Germans at the party. Who were appalled! One of those people has been my friend for 35+ years and still complains about that fondue! Nowadays I have a stand for a cheap fondue set, but have thrown out the other parts. I use an ordinary saucepan on top of it, a restaurant sterno set, and some decent long forks.

My parents were both in London, England during the war, so canned corned beef was a treat for us. So were sardines. Both on toast. The former with mild mustard, the latter with watercress. I'm interested in your recipe, @Thanks for the Crepes, though I'd likely substitute modern corned beef (meaning recently made, not canned).

I had to leave town in a hurry and left some carefully prepared lamb stock in the fridge. There's a layer of fat covering the stock in each container but there's definitely mould growing in the fat. I know I'll be throwing out the fat, but is there any way to save the stock?