TdeV

Three.

If the instructions are to cook on the stovetop at moderate heat, what temperature does that translate to in the oven?

@rotuts and @KennethT, That pan cannot possibly be SEVEN quarts!

@Dejah and @chromedome. Oxtail has a lovely flavour. The beef oxtail I have cost $9/pound but it's quite small diameter. One wonders how old the beef are when they are butchered. ☹️

Name of the market, please?

@Smithy. Ya gotta love penzeys! @weinoo and @AAQuesada. I have The Spice Companion from the library. What a great book!

Thanks very much for the journey, @liamsaunt. Delightful! And I definitely think your husband should buy you that derelict seafront property. Think how much fun you could have with renovations. 😁 And just think how many eGulleters would be happy to come visit. 🤣

@ElsieD, yum, yum, yum, yum! I do think this one is sweeter than the chocolate one. I.e. I eat less of it in a session. That may be a good thing (for my diet), but less so (for my taste buds). @rotuts might know. Or at least have good advice. 😁 🤣

Just when you thought this stuff was gone 'til next December . . . maybe this is for Valentine's or Easter? Merci, Goûter! [ The rest of this panettone can be found here ]

Guess what came in the mail yesterday from Goûter! Thank you @Kerry Beal. Sorry that I couldn't wait to take a picture. The fruit is semi-dehydrated strawberries; not sure what the icing is. Inside more strawberries and no chocolate. I'm not sure if there are raisins on the inside. Obviously, more research is required!

Nice looking pizza. How long did it take to defrost those dough balls? (I'm thing of making small(er) dough balls to put into the freezer.)

Welcome, @Chris Snedeker !

Curious about those icons @gulfporter has added ! 🤣

Howdy @akp. Those dishes look fantastic. You'll soon find friends here. Welcome!

What's in duck sauce, Shel?

I have 4 slices of lamb neck, each about 1" thick (2 lbs). In my sous vide diary there are notes of a previous cook of lamb neck @135F for two days, but notes that fat didn't melt and meat did not fall off bone. There are further notes that meat was added to a stovetop tagine for 3.5 hours. Which tasted fine. When you cook lamb neck, how would you do it?

Welcome!

I always buy point if I can, for the same reason.

DH's breakfast: omlette with leftover shrimp, parsley, chipotle.

@rotuts, I've just discovered they overcharged me $20 on $91 meat, so I'm going to take them back for adjustment (and not unwrap them). Will let show you soon.

Hello @linsen7. I'm looking forward to hearing more from you. You will find most people very friendly. Welcome!

Yes, a fan of Ridge, @weinoo. Though my most faves are probably Joseph Swan, David Coffaro and Peterson (all Sonoma).

I just obtained a lamb shoulder cut. It's about 7" long 5" wide and an inch or so thick. Would you cook it sous vide? @rotuts

Aah, @weinoo, then probably not my kinda Zin, alas. Have you ever been to Scherrer Winery in Sebastopol? I have a funny story about their Vin Gris (rosé). Fred Scherrer is a funny duck and doesn't go along with most of the festivals in Sonoma, so he has his own open houses (April, August and mid-November) -- and a great chef. DH and I walked up to a barrel in the barn when a friend of the winery was pouring Vin Gris. We exclaimed about how great it tasted. The guy pointed across the room. "Go get coupla those oiled black olives." So we did and came back and had some with Vin Gris. What a revelation! Do go, if you can.