TdeV

Not enough fat?

I have a few Diana Henry's but not Simple. I think I have Ottolenghi's Simple. You don't suppose I could try mashing the books together? 🤣 @blue_dolphin, yes please recipe.

@blue_dolphin, I have just been tracking down things to do with red cabbage! Did you post from whence the Caraway and Blackberry Slaw came? 😃

Today I have a Rohan duck from d'Artagnan. There are tips of feathers stuck in the breast. Is there a fast way to get rid of those pokey bits?

I did the artichokes at about 250ºF for a while, then I put @ElainaA's (defrosted) slow cooked cherry tomatoes and garlic on it for another little while. Some of the edges of the artichoke hearts were papery (so unpleasant to chew). Am not sure whether I'd had the frozen stuff too long. Will try again and report back.

OH NO!!!

@Rickbern, I have been reading Bruce Aidells this evening! Also The Zinfandel Cookbook. And Beth Hensperger and Julie Kaufmann. Paula Wolfert is one of my favourite authors.

Also, check out sous vide. Discussions on egullet.org date into the early 2000s where some later-famous folks tested their ideas. You will find many discussions (which resulted in what those cooks wrote about in their books) here: https://forums.egullet.org/topic/136274-sous-vide-index/ with more recent discussions https://forums.egullet.org/forum/3-cooking/ Check out these discussion threads — lots of pictures! (Most current thread is on top). https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/ https://forums.egullet.org/topic/151649-what-are-you-cooking-sous-vide-today-part-2/ https://forums.egullet.org/topic/147224-what-are-you-cooking-sous-vide-today-part-1/ Douglas Baldwin was a scientist at the University of Colorado (I think) which is evident in the presentation of the rules and analyses for food safety and cooking sous vide in his book SOUS VIDE FOR THE HOME COOK. He can't write an index worth beans, but the book is one of my standbys. This book has lots of recipies and is a good resource to start. The egullet story threads contain many exchanges with Douglas Baldwin. http://www.douglasbaldwin.com/sous-vide.html https://www.amazon.com/Sous-Vide-Home-Cook-cookbook/dp/0984493603 Nathan Myhrvold, a former VP at Microsoft, left to attend culinary school and is the principal author of Modernist Cuisine, a very expensive set of cookbooks which discuss the application of scientific research principles and new techniques and technology to cooking. The Wikipedia article mentions his research on egullet.org. https://en.wikipedia.org/wiki/Modernist_Cuisine The scientific understanding of what happens to food when it cooks was popularized Harold McGee author of ON FOOD AND COOKING in 1984 (revised in 2004). https://en.wikipedia.org/wiki/On_Food_and_Cooking Some great books: THE COMPLETE SOUS VIDE COOKBOOK by Chris McDonald, a former restaurateur from Toronto, Canada http://www.goodfoodrevolution.com/chef-chris-mcdonalds-complete-sous-vide-cookbook/ https://www.amazon.com/Complete-Sous-Vide-Cookbook-Techniques/dp/0778805239 SOUS VIDE AT HOME by Lisa Fetterman https://www.amazon.com/Sous-Vide-Home-Technique-Perfectly-ebook/dp/B01BJSOEQW ESSENTIAL SOUS VIDE COOKBOOK by Sarah James https://www.amazon.com/Essential-Sous-Vide-Cookbook-Sophisticated/dp/1623157471

Huh. The package says to put the artichoke hearts frozen into 425ºF oven for 25 minutes . . .

I don't really know how to do anything in the microwave, @Tropicalsenior.

What temp would you choose to defrost at? (I can use the Anova steam oven)

Can I use the sous vide (currently running at 127ºF) to defrost a bag of artichoke hearts (in a hurry) ?

I had to google "retail shrink". From Loomis: Retail shrink refers to any type of loss such as missing money or inventory that should be sellable. Below are five types of shrinkage commonly found in stores: 1. Shoplifting or theft 2. Return fraud 3. Administrative error 4. Vendor fraud 5. Employee theft

Nero Wolfe was invited to a Ten for Aristology dinner some years ago. Naturally someone died and Archie Goodwin had to help Mr. Wolfe solve the murder. Edited to add: Poison à la Carte is a mystery novella first published 1960 from Wikipedia

@Senior Sea Kayaker, you've probably done tons of research but I'm very interested in tourtière! Montréal Spice Company Épices de Cru publish this tourtière recipe from the de Vienne Family. There's also this tourtière recipe from pbs.org, this tourtière recipe from King Arthur flour, this tourtière recipe from New York Times, and this tourtière from Saveur. Looking forward to hearing about your adventure. Edited to add: I omitted @Ann_T's Tourtière

@ElsieD, one thing I like about dehydrated peppers is that they retain more structure than fresh bell or chile peppers. IMHO, fresh peppers go from crunch to mush very quickly, less so with dehydrated peppers.

I've spent the past several days putting in an order of bakery items from Goûter in Toronto for my Canadian relatives. Not done yet, but closer.

Were I there I would have parked and tried scavenging. Surely it wouldn't all be covered in tar, would it?

Reading a new cookbook from my library VEGAN AFRICA, Plant Based Recipes from Ethiopia to Senegal, by Marie Kacouchia. She says Bobotie is traditionally made from meat, similar to the French Hachis Parmentier. She says the dish was brought to Africa from Indonesia and adapted by the Cape Malays, descendants of slaves and political deportees. Her dish uses green lentils, onions, carrots, walnuts, apples, raisins, apricot jam, garlic, soy sauce, cinnamon, cumin, pepper, cloves, paprika, turmeric, lemon, wheat bread and plant milk. There is also a sauce. PM me if you would like this recipe.

People ave very gracious in China. You're lucky to be there!

I was thinking it looked like a Point Brisket.

Since there are only two of us here, that would be a helluvan accomplishment!

We had two different stuffings growing up. I have sent out a query to my siblings. Will report back.

Do you have a recipe for those, @Kim Shook ?

@Larry Sanbourne, my microwave cost $50. Smaller than the one it replaced. With a little practise I could figure out how many seconds it takes to warm a bit of water.