[Unexpected Food Gifts]

What options are you contemplating for that pineapple, @liuzhou ?

[I will never again . . . (Part 4)]

10 hours ago, JoNorvelleWalker said:

I shall never again make deviled eggs from eggs that are soft boiled.

 

I often make my hard-boiled eggs with a fairly soft centre. What went awry, @JoNorvelleWalker ?

[Current sales, deals, and bargains (Part 2)]

@ElsieD, how are you going to take a PORTION out of the frozen 16 oz tubs?

[Decompressing in Düsseldorf]

Delightful, thanks!

[Sous Vide temp to initial ' pull apart ? ']

I do pork shoulder or butt at 133ºF for 3 days.

But I'm not sure I understand what distinction you are making about the meat.

 

[What Are You Cooking Sous Vide Today? (Part 3)]

In the freezer is a leg of lamb which was sous vided without spices.

I'm wondering about how to add flavouring to this meat. Can I give it a spice rub when defrosted? Or marinate it?

Or am I limited to making a good sauce?

 

[More than Gourmet - demi-glaze and other consumer products -- Discontinued!]

I think they have discontinued the online store (only). I think their products will continue to be available for retail.

[Current sales, deals, and bargains (Part 2)]

5 minutes ago, ElsieD said:

The same product, but a 1.5 oz. package costs $29.99 Cdn. on Amazon.ca.  

 

A bit too pricey!

[Current sales, deals, and bargains (Part 2)]

On Sunday, my order from More Than Gourmet didn't calculate the discount correctly. I sent them a message that I would buy the products (before they're all gone) and would they please issue me a refund for the excess portion? Which they did promptly on Monday.

[Greetings from Vermont]

Holy cow, @Rurban24, and I thought I had a growing pile of cookbooks! 🤣 I have fewer than 10% of your titles.

 

There are some great people here, you'll soon make fast friends. Welcome.

[St. John VI restaurants]

Great fun, thanks!

[Unexpected Food Gifts]

@Smithy, I was looking for cabbage last night, to put in a casserole of tomato chutney (made with dehydrated tomatoes, apple, raisins, etc) with thin slices of russet potatoes, onions, and cheese.

 

Not finding any cabbage, I sliced up half an iceberg. Which worked really well!

[St. John VI restaurants]

1 hour ago, liamsaunt said:

Here is my breakfast and a photo of the view from the breakfast area. It is buffet style. I overestimated my appetite so took the yogurt back for a snack to have later after snorkeling (the tents have fridges, a nespresso machine and an electric tea kettle). 
 

 

Ooh, lovely photos. I love going on vacation with you!

Could you please say a little about that is-it-quiche-with-avocado?

[EatYourBooks.com: search your own cookbooks for recipes online]

12 hours ago, blue_dolphin said:

EYB is NOT for you!

 

Clearly, what Eat Your Books need is a full text search. 😡

 

[EatYourBooks.com: search your own cookbooks for recipes online]

Ah, thanks @nickrey and @blue_dolphin, but it's specifically skinless, boneless that I'm interested in finding. Flipping through the cookbook, there are many "skinless boneless" recipes. I have two cookbooks about chicken sitting on my livingroom table, both with abysmal indeces.

 

This is, of course, my main issue with OTHER PEOPLE'S data categorizations. 🙄

[EatYourBooks.com: search your own cookbooks for recipes online]

I added Diana Henry's

155931 "Bird in the Hand"

and asked for

skinless boneless chicken

and got 0 results.

 

What am I doing wrong, please?

[Current sales, deals, and bargains (Part 2)]

My shears (same as

@rotuts') came with an instruction booklet for a knife, not the shears. What are the two prongs on the end used for?

[Feeding the masses, party of 15 for 3 full days + 1 dinner.]

@billyhill, I can't remember if you engage in food dehydrating? Lately, I have been pulling semi-dehydrated stuff out of my freezer; the process of having dehydrated food has also semi-prepared it. I would think this would be a great advantage for bulk cooking.

 

[Hello from Indiana.]

I think Alex is referencing this:

 

[Hello from Indiana.]

Dear Amy, you sound charming. 🙂 I'm soooo looking forward to hearing some of your stories. Welcome!

[Joule Sous Vide from ChefSteps]

@lemniscate, six months ago (or so), something happened to my Joule and the red foot warped. I wrote to support and they arranged to send me a new foot, entirely free of charge. I have two Joules. Previously, one of them malfunctioned and Chefsteps sent me an entirely new Joule. So, definitely worth contacting support!

 

All of my other malfunctions have been corrected by deep cleaning (which I've done infrequently).

 

I'm a satisfied customer for sure.

[Brûléed Mustard]

24 minutes ago, Shel_B said:

I can't help you as I'm trying to find a recipe or technique for doing this.  My experiments are just that, and I have not as yet reached any conclusions.

 

. . . yet 🤣

[Food Funnies]

@blue_dolphin, I want a Pffft! emoticon.

[Brûléed Mustard]

@Shel_B and @Alex, could you please describe the volumes and method for brûléed mustard? This sounds intriguing!

[Hospital Food]

@Katie Meadow, so pleased to hear your cheerful voice! Warm wishes for speedy recovery.