TdeV

Pork Belly which is vacuum sealed and was sous-vide-d for 48 hours. It's been sitting in the fridge for a few months, not in the meat drawer (which is close to freezing). I was thinking of putting it (still wrapped) in the Anova Oven at sv temperatures to get warm, and then opening the bag. If it still smells okay, can we eat it?

I'm cooking more, and more interesting stuff. But I still don't know how to make sauces. Should take a few hints from @lemniscate! 😅 Edited to add: Do you make more sauce than you need (so you have some for the next day or two) ?

Thanks, Jo. I've been practising propping the Bamix upright on the counter top. Seems somewhat stable, though any movement of the cable causes it to rock slightly. Worries me quite a bit—likely a lot more than it ought. 😨 Probably a residue of years of living in California where one learns to brace everything.

How big is your milkshake cup? Most of the ones on Amazon are 30 oz. With a 2.5" base. My Bamix is 2.25" at base.

And you're not worried about the whole thing falling over?

Hello Fer. I'm looking forward to learning more about you. There are many friendly people here. Welcome!

How?

This discussion did prompt me to look at some spoon rests, but I didn't find any with >1.5" height.

If the blade is not touching anything, then the contents of what's on the blade will stay there, thus waste (of tasty stuff) would be minimized.

I wonder if I could get a wedge to prop up the shaft to keep the blade above the suface of the plate?

Sadly, there's no room near the sink.

No. Or, not such that I think it's safe.

Yesterday I was on my feet for hours, so I was in pain by the time I got around to making the guacamole. I'm always a bit more cavalier in that state of mind. And I wasn't very careful when I had to put down the filled Bamix blade, so it soon fell off wherever I had propped it and splattered guacamole all over the cutting board. The Bamix is too long and top heavy to be easily contained in a bowl, even a heavy glass one. So I'm wondering what other folks do when you have to stop temporarily in the middle of whizzing stuff?

Hello @GaroldCrash22. There are many fascinating folk here. One thread you might enjoy is the Watcha have for dinner? thread. Welcome to eGullet.

And then come back and post pictures!

Duvel, how do you think they feel about fat? My neighbour created a fabulous dinner last weekend which included pork butt sliced into steaks. The large pieces of fat had been removed, and then the shoulder was cut into quite thin slices. The steaks were then put on a very hot grill. They were very juicy (read: remaining fat had melted). It was a surprising taste and a delicious one. And not at all spicy. Do you want me to ask him for details about exactly what he did?

@shain, could you please provide a title for this recipe? 😋 Edited to add, this is the title I used: Phyllo cups lightly flavored with cinnamon & rosemary, semolina custard filling, topped with caramel and pinenuts | Shai N @ eGullet

@shain, wow! Can you please give us a recipe for that?

Apologies, as dinner was started before I thought to take photos. Except for the potato salad, this entire Wine Time dinner was furnished by our neighbour Bill. And mind bogglingly delicious it was! The beef shish kabob was cubed chuck roast marinated in teriyaki, grated fresh ginger, red wine vinegar, crushed garlic, tbs brown sugar. The vegetable shish kabob had cherry tomatoes, onion, fresh pineapple, small halved zucchini, bell pepper and was marinated in juice and zest of one lemon, ¼ cup fresh pesto, 3 tbs honey mustard dressing, ¼ cup EVO. The chicken breast with fresh herbs was marinated in Italian dressing fortified with crushed garlic, parsley, cilantro, basil. These pork steaks were surprising. Thinnish slices from pork butt, they were marinated in Hoison sauce, cider vinegar marinade and sweet baby rays bbq sauce cut with cider vinegar as a basting sauce. Quick sear. My plate also has Bill's special corn relish with cherry tomatoes, corn, onions and fresh herbs. And my contribution to dinner was the potato salad made with potatoes steam-roasted in the APO, the fronds from a couple of Bill's nearly blooming dill plants, peas and mayonnaise, homemade with a large dollop of Kozik's Canadian maple mustard.

@David Ross, that pie looks scrumptious! I really want a slice. 😋 Could you provide your basic shortbread dough recipe, please?

There are several "chicken" and "101" recipes on Anova's recipe list, @palo. I'm assuming that you meant the Chicken Leg 101 as the closest choice? Thanks for the reminder. I did something some time ago that required major volumes of Easy Off. P.S. We really need a self-cleaning cycle!

I have some chicken drumsticks marinating in the fridge. I'd like to do them in the APO. My thought was to cook them with high steam with the probe and then to crank up the heat to get some caramelization. My questions: - how much steam in the first phase? (I thought 80%) - probe for internal temperature (first phase) at what temp? (143°F?) - oven temp to finish (I thought 456°F) Thoughts?

Dante, how was this pizza cooked? On the stovetop, in the oven? Why use a frying pan for pizza? TIA.

Could you please give the recipe?

Thank you, @shain, this is delightful!