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TdeV

society donor
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Everything posted by TdeV

  1. 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. 🤣
  2. TdeV

    Panettone

    @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. 😁 🤣
  3. 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 ]
  4. TdeV

    Panettone

    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!
  5. TdeV

    Lunch 2025

    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.)
  6. Welcome, @Chris Snedeker !
  7. TdeV

    Food Funnies

    Curious about those icons @gulfporter has added ! 🤣
  8. Howdy @akp. Those dishes look fantastic. You'll soon find friends here. Welcome!
  9. What's in duck sauce, Shel?
  10. TdeV

    Lamb neck

    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?
  11. I always buy point if I can, for the same reason.
  12. TdeV

    Breakfast 2025

    DH's breakfast: omlette with leftover shrimp, parsley, chipotle.
  13. @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.
  14. Hello @linsen7. I'm looking forward to hearing more from you. You will find most people very friendly. Welcome!
  15. Yes, a fan of Ridge, @weinoo. Though my most faves are probably Joseph Swan, David Coffaro and Peterson (all Sonoma).
  16. 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
  17. 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.
  18. @weinoo and @Smithy Have you ever had Porter Creek's "Old Vine" Zinfandel? What did you think of it? I normally drink 100% Zinfandel from some select California wineries. (I see that Porter Creek has 5% Carignane)
  19. $5 a dozen: major egg companies may be using avian flu to hike US prices, new report finds https://www.theguardian.com/environment/2025/mar/04/egg-prices-bird-flu-corporate-profits
  20. @KennethT Free shipping if you spend $60. $11 US 30g https://spicetrekkers.com/shop/chiles/pasilla-de-oaxaca-chico-smoked https://spicetrekkers.com/shop/chiles Épices de Cru is Spice Trekkers (in English)
  21. Middle of Illinois. Used to be California (SF Bay area). Notice that eG chocolatiers are "planning on the weekend of May 16, 17, 18 to be at the very brand new (not even built yet) TCF Sales facility in Cedar Park, Texas. This is a suburb of Austin." If you can, this would be an excellent meet/greet learning event.
  22. Looking at the link, it's definitely phishing I couldn't find an email address to report phishing to Anova, but I did send it to reportphishing@apwg.org (an address used by the Anti-Phishing Working Group, which includes ISPs, security vendors, financial institutions, and law enforcement agencies).
  23. Father's Country Ham were having a sale before they retire. I bought a Bake & Fry Country Ham - FBF x 1 which then disappeared from their website. I have located this description: "We start with a Specially Selected 15-16 lb. Country Ham (our best size) and slice the Butt End. You will get around 14 slices including 5-6 Center Slices for frying, and the Hock for seasoning your beans. The Shank End will be left for baking a piece between 5 to 6 inches. This is the best of both ways to cook your Father’s Uncooked Country Ham. Makes a great gift providing enough Country Ham for several meals. We will include detailed picture recipes for both baking and frying your Country Ham. The Country Ham Slices will be vacuumed packages with 2 to 3 slices per package and the baking half in one vacuumed sealed package." Father's Country Ham didn't provide a very detailed recipe, so I've no idea how to cook this. Advice please. My neighbour gave me to understand that it will be salty. I personally don't eat much salt. There's a lot of it, so I could givie some away?
  24. TdeV

    Dinner 2025

    Gorgeous, dcarch! How do you sous vide your shrimps?
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