TdeV

There are two copies here @Mutleyracers. Let me know if they can't ship to UK.

How close to the broiler do you position your pizzas? @JoNorvelleWalker @blue_dolphin @Chris Hennes @Duvel . . . actually everyone!

Oh, Shai. Delicious! Recipe, please?

Why "yikes" @rotuts ?

At the market today, I bought some marked down veal shank cross cut (about 1.25" thick). I couldn't find veal in Baldwin's book (he has such a lousy index) but Chris McDonald says veal shanks can be cooked like lamb shanks (as both are less than one year old). What time and temp?

Or niece.

I think it was probably somebody's nephew.

@chromedome is right, it's about counter space. I need to remove some existing appliances. P.S. I'm also the person who wants to boil water (so I can get rid of the microwave).

Instant Pot stew with chicken stock, flageolet beans, huge (grilled) garlic cloves and tomatillos - all whizzed with the immersion blender. Then added chicken from backs and necks plus 6 sous vide chicken thighs. Grilled, chopped green tomatoes. Grilled, sliced poblano, green chile and bell peppers. Seasoned with soy sauce, fish sauce, splash honey. Finished with a splash of cream. (How do I make this added cream look better?) And then the pièce de résistance Chile-lime mix from Rancho Gordo.

Well, it won't do toast, so I'm safe.

Hello Alexander. Welcone to eGullet. There are many fascinating people here and I hope you soon find friends.

Oh, so delicious looking! Fresh tomatoes or dried or mix of both?

Margaret, could you please talk about what you do here, with some examples?

I'm a very bad farmers' market shopper. Well, I suppose I'm a bad grocery shopper in general. I don't know what I'm going to cook - it depends on what looks good. Well that looks good . . . and so does that . . . and that . . . and that . . . So, I have a lot in the fridge; it's already Thursday and the market is Saturday. This dish contains 4-5 baby + Japanese eggplants, 1.5 lbs fancy mushrooms, a fresh sweet onion (with mud), half dozen fresh garlic cloves, couple cans tomatoes, remnants of red and white wine, covered in 7 minute polenta done in the Instant Pot (then added lots of Fontina and Parmesan cheese). The dish was so full that I couldn't take it out of the oven until it had cooled down. Here it is a bit cooler And a serving . . . but sadly, we have three more servings!

That looks delish, Shelby! That tomato pie has been on my list since last year . . .

I really, really like that the pickle is mild (i.e. vinegar). As it happened, I had only slightly hot chiles, so no jalapeno in the cider vinegar. It's a great recipe, thanks!

So better to sear the outside edges, @gfweb? P.S. I have made some of your fresh pickle . . .

What temp/time @JoNorvelleWalker ?

I'm intrigued by those lovely dishes, Duvel and Shelby. Could you point to some recipes. please?

Does anyone sv boneless chicken and then grill an edge on it? Yesterday I was planning an outdoor dinner event, so I wanted to keep the edibles bite size. I thought Margaret's Teriyaki chicken skewers a good target. I vacuum sealed frozen no-hormone boneless skinless chicken thighs with soy sauce, honey and granulated garlic, then sous vided at 155°F for 2.5 hours. I thought this meat would fall apart if I attempted to cut into cubes, and that the meat could not have been cooked further, even just a flash in the pan. Here Jon uses sous vide prior to deep frying chicken but, surely, that's not the only treatment possible. Does anyone else sous vide chicken thighs? What marinade? How do you finish them?

Say it ain't so, Duvel! That muffin tin prep looks fantastic. Your recipe for Okonomiyaki please?

Good luck, Mark! @mgaretz

I thought her profile said she was last on eGullet in July. I've only just realized that was last year!

Hello Alexandra, welcome. Hope you enjoy your time here.

In this post you show these rolls. To me, it looks as though something (like mayonnaise) is inside the roll along with the eel. No?