TdeV

Hello @multimatumc. Many great folk here, you'll soon find many friends. Welcome!

This is my favourite (and daily) SpiceTrekkers 8 Pepper Blend "Comprising a careful balance of Tribal green, Tellicherry black and Indonesian white peppers as well as Indian Long pepper, Guinea pepper, and the highly fragrant Imperial Sichuan, Voatisperifery, Cubeb peppers. and allspice. This intricate blend is appreciated by our customers for its versatility and has become an everyday pepper in many of their households." They are Canadian.

Modified the original post to update with contents. I used to chop everything up finely--am trying out a different method!

Here's my endive (braised, sorry) with cassoulet done in Methode Mitch for 30 minutes.

My cassoulet is posted on the dinner thread.

My cassoulet before baking Cassoulet after baking Braised endives Contents of Cassoulet: - Tarbais beans (Rancho Gordo), soaked in homemade duck stock - 2 confit duck legs (Maple Leaf Farms) - 1/2 Ventrèche (d'Artagnan) - 1/2 garlic sausage (d'Artagnan) - 4 Duck (+ chicken + pork) Smoked Sausage with Apple Brandy (12 oz) (Fossil Farms) - tub of duck and veal demi glace (d'Artagnan) - homemade roasted garlic, duck fat, etc. Braised endives include butter and chicken stock (Methode Mitch). Edited to replace faulty photo of endives, added contents of Cassoulet.

I just bought some orange jammy bits from King Arthur (which I believe were on special).

Mitch, I need a YES! symbol, and 😄 and THANKS. What was the depth of the liquid? Any seasonings?

@gfweb, thanks. Were you to sous vide endive, would you decrease the time (v.s. cabbage)?

Do you have any of those links, Anna?

I'm interested in various ways one could prepare endive sous vide. One question is, do you sear the endive before or after sous-vide-ing, or not at all? I note that Molly Stevens sautées the endive before braising (All About Braising). Do you sous vide the whole endive, halve, or quarter it? What goes in the sous vide bag? Do you ice when done? How do you prepare the endive for the table? How do you spice it? On eGullet, @mm84321 has dinner photos and directions which are 203°F/95°C for 1 hour (with butter), cooled, then browned in butter. At sousvidecooking, the endive portion was 185°F/85°C for 30 minutes (with a splash of oil) here, cooled, then browned in butter. @gfweb posted a whole topic about Sous Vide Red Cabbage (with butter) with some thoughts on different spice treatments. Tomorrow we're having a pork and duck Cassoulet and I wanted a vegetable that was a bit tart, as an equalizer for all that duck fat. 😀 @gfweb, do you think this sous vide treatment (red cabbage) would be too much fat as the veg for a cassoulet?

I have been reading the The Truth About Braising experiment by eGCI (EGullet Culinary Institute). One of the things I've taken away from reading this work is that much food which is braised is better once reheated on the second day. I'm preparing for a pork and duck Cassoulet for tomorrow. The beans are done. Should I bake the cassoulet today, and then reheat it tomorrow? Or bake it tomorrow?

@JoNorvelleWalker, if you were (hypothetically) to have purchased a 5.5 quart All Clad (Second quality) Dutch Oven with a tall lid (because there are enablers all over eGullet) which just happens to fit inside the APO, would you use the Anova or your regular oven to cook a cassoulet (with the lid on, to start)?

Beautiful photos. Thank you.

OK, I found him. Scale is off, of course.

No, is there one?

These sound lovely. Could you please provide a recipe?

Hello @Aunt Esther, what lovely pictures you posted! I'm also not a bonbon maker, but love looking. Welcome to eGullet.

I have a Cuisinart Custom 11 (bought 1990 or so) which is plugged in, but sits on a shelf above my kitchen work space. When I want to use it, I bring it off the shelf. I have 5 or 6 disc blades, but mostly use a shredder or slicer or the regular stainless steel blade. An arrangement which has worked well for many years (and many kitchens). I have gone through 2+ workbowls (because I put cheese that is too hard in the bowl). Sadly, Cuisinart has stopped selling work bowls for my model machine. Last time I had to replace the work bowl, I had to buy a new top cover, and pusher, and sleeve assembly ($130) because the part which I bought (from China via Amazon) did not fit my perfectly-working, other components. This last time the work bowl lasted a very short time because the plastic is very soft. ☹️ Where the work bowl feet connect to the machine has become deformed, and I can no longer disconnect the bowl from the machine (DH has to do it). This is depressing because the rest of the machine/parts work fine. I don't know how to replace it; I don't want to spend the money for the accessories; I don't want to throw it away; I don't know how to give the machine away. Grump. ☹️

My point exactly.

re: Descaling proceedure I added 1.5 Tablespoons citric acid to 1 litre water (as usual). In my notes someone once recommended TWO rinses but I cannot figure out how to accomplish this. I did look in the app, which didn't help. Any ideas? Edited to add: somehow I started the Descale proceedure again. So that would be from the app.

I looked through google images. https://sukli.com/products/century-tuna-premium-premium-sardines-in-olive-oil-120-g

Ooh! @FeChef can you provide a recipe?

Will fade though.

Ooh @Smithy, you enabler you! I am the proud possessor of a 5.5 Quart Dutch oven, as well as @dtremit's (and @ElsieD's) oven gloves. 🙄