TdeV

Some pork bones (roasted) went into some cool water. This morning there's 3 patches of frothy white stuff. What's in it? Should I remove it before I take out stock water?

Hello Paul, I've read a lot of posts here on eGullet about individual persons' favourite food trucks. On a visit to Portland, Oregon, I was amazed to see how well organized some of those food truck places were ( @Alex and @liuzhou, I need a collective noun for food trucks!) *. I'm really looking forward to hearing more about Morning Glory Farm's operations. Welcome to eGullet. * A gathering of food trucks? 😄

Online it says juice keeps for one week. Do you keep it longer?

Bet those tables had a looong reservation list!

I let my APO boil dry during a 72 hour 100% steam sous vide cook. Have I damaged the oven?

Another dish which might be quite interesting is Tourtière, a meat pie from Québéc, Canada. Made with ground pork, cider, and warming spices. Send me a PM about this and I'll forward several recipes.

@Shelby, you mentioned wanting to do lasagna for Thanksgiving. Yotam Ottolenghi has a wonderful Zucchini and Fennel Lasagna in his new cook book COMFORT (eG-friendly Amazon.com link) . This recipe cooks the fennel and zucchini for a long long time making the dish very rich. If you're interested, send me a PM and I'll send you a photograph of the recipe & dish.

I'll be interested to hear, @ElsieD. (And then I will try it too! 😎 )

So, you mean like 1/16th inch slicees, @rotuts ?

I have a Cuisinart SG-10 Spice and Nut Grinder (eG-friendly Amazon.com link). One big advantage to this spice grinder vs. coffee grinder is that the top bowl comes off and goes in the dishwasher.

@haresfur mentioned a stuffed pumpkin which reminded me of a delicious Swiss Savoury Stuffed Pumpkin. I enjoyed it so much I set out to find a recipe to replicate that fabulous dinner, and came up with this Pumpkin Recipe from Ruth Reichl. Mine differs from haresfur's because of the addition of Swiss cheese – Emmenthaler, Gruyere or Appenzeller. More than the sum of its parts.

Thanks, @rotuts. How much extra time for bone-in?

@rotuts, 1 smaller lamb shank was dusted with a shy tablespoon of Rogan Josh. Another was dusted with a tablesponn of 50:50 mix of Vindaloo and Sweet Curry. Third was left unadorned. All bags dipped in boiling water for approx 1.25 minutes. 72 hours at 141ºF.

Sale of lamb items from my neighbourhood market! There's a plan to sous vide 7.5 pound bone-in lamb leg in the Anova Precision Oven in Sous Vide Mode, then finish in a hot oven to get a good crust. This recipe from Anova Culinary is for boneless leg of lamb. How much time should I add for bone-in? Can I add the herbs and spices to a frozen lamb leg? How much time should I add to the total time to thaw the leg? @rotuts, I have notes that you recommend 133ºF for the target temperature. Right?

Really, they had a lamb sale at the University Meat market . . . 😄 Over here, I contemplate how to handle a 7.5 pound bone-in lamb leg in the Anova APO which has a full-fledged sous vide mode. I moved the post to the Anova APO topic as more appropriate, but there are not so many expert sous viding eGulleters over there, so I am asking here for advice.

What is the difference between adding a "rub" and/or adding a teaspoon/tablespoon of mixed spicce to a dish? (I'm looking for a description of what defines a rub). Thanks.

@rotuts, I have some Rogan Josh from Spice Trekkers . . .

Amendment to my earlier post: This is a 20 QT Rubbermaid container with a Joule sous vide lid. There is 10-13 lbs of FROZEN lamb shank in 5 separate vacuum seal bags. The bags were dipped into boiling water for about 1 minute 20 seconds each. I added hot water from the kitchen sink up to about 10 quart mark, then added boiling water from the pot on stove. Eventually I added about 4 quarts cool sink water. Then more boiling water. When I was done, the Joule measured the water at 140ºF. (There is a metal thing with black rubber feet (turned upside down) making sure the shanks stay under the water). Edited to add: thanks for the suggestions about water temp. I am cooking the shanks for 72 hours at 141ºF. Do you think I could have put the shanks into the Anova Precision Oven to sous vide in the bag with less fuss? None of these bags has any spicing in them at all. I still have 3 shanks left. Does anyone spice their lamb shank in the sous vide bag? And spice with what? Suggestions welcome.

I have an 18 Quart Rubbermaid Food Storage Container. It fits 5 approximately 2 - 2.5 lb lamb shanks. The device is a Joule sous vide. Can I sous vide all 5 lamb shanks together? Edited to add: Sorry to have been so unclear. Another post below.

Hi Nancy, This is a great place with very friendly folk. The way to attract someone's attention, like Jo Norvelle Walker's is to use @ at the start of the name e.g. @JoNorvelleWalker. You will see when the "system" has found the name. This has the advantage of telling Jo that she has been mentioned and she can click to this message directly from anywhere on the eGullet site. Probably you've noticed with @nancyotr1. Please keep us up to date with your pound cake. Photos always welcome. Welcome to you, Nancy!

Is this not a definition of an eGulleter?

I've been buying more cookbooks!

I have quite a stockpile though. 😄

Okay! I'll try it soon. 😄

Previously I had downloaded a manual for the Cuisinart Griddler. Not the same model as mine, and from Canada, but I thought it should work. Curiously there are no instructions for putting bread in the griddle. I would say that most of the pictures I've seen of eGullleters' usage of panini presses involves bread. Recently, my friend went to San Francisco and brought me back a sourdough boule with garlic and Asiago. Soon, nothing was left but the two round ends. Today I buttered up those boule-ends with mayo and tried to put a slice ham in between. They were almost impossible to hold onto, and the griddle had little interest in holding them steady. Nevertheless, I persisted. I tried medium heat for 7 minutes. The heat squished the bread flat! Too ugly for a photograph, but tasty.