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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.

Do you suppose one could bread pork chops AFTER sous vide-ing?

Thanks all. The chops will be arriving 5 December - hope I can remember to come back to this thread!

@rotuts, last time I did pork chop was a while ago. It was a 2" chop which I did 3.5 hours at 132ºF. Okay for DH, not well enough done for me. I have notes that @Dave the Cook said 136-138ºF + 75 minutes, but I never actually tried that.

No. Is that what Milanese means? https://www.dartagnan.com/berkshire-pork-milanese-chops/product/FPBFR003-1.html

I have just purchased some Berkshire Pork Milanese chops from d'Artagnan (they are having a black friday week sale). How should I cook them? Can I sous vide them? Temp/time?

Although you might want one of these, @Larry Sanbourne. (You've sorted out that eGulleteers are real enablers, right? 🤣 )

P.S. Pork roast is good too.

Immersion circulators are quite exact, @Larry Sanbourne. And very fast. A good idea you've got there.

@rotuts, ham is a many splendored thing. With which I think one could make quite a few dinners! E.g. Indonesian-Style Ham stir fry, from @ElsieD Ham & Swiss stuffed boneless chicken legs with tomato sauce, from @HungryChris. Toast, Ham & Egg Sandwich for dinner, from @Kim Shook Asparagus, ham, havarti, mustard rolled in crescent roll dough with Hollandaise, from @Shelby Crab and Ham Succotash with Cornbread, from @Kim Shook Chopping up ham in the Cuisinart, with ideas, from @kayb Mosaic Chicken Terrine, from @lemniscate Fake Crab & Ham Salad, from @Kim Shook Spanish-Inspired Ham and Pasta Salad With Smoked Paprika Vinaigrette | Weinstein and Scarbrough via Washington Post Caramelised endive with Serrano ham | Yotam Ottolenghi Top Notch Ham and Egg Salad, from @Norm Matthews Roasted Hasselback Ham with Pineapple Glaze for Baked Ham, from eGullet Calzone Classico from Betty Bossi Zucchetti Strudel (Zucchini Strudel) by Kochen Creamy pasta bake with beetroot & smoked ham Macaroni and Cheese with Peas and Ham - Fine Cooking Actually, I went looking for a photo of this Gebackener Kürbis mit Hackfleisch (Baked Squash with Minced Meat), I think from Kochen & Küche, though I had interspersed ham slices in place of the ground meat. I have lots more in my "notes" database. So, a lot more can be done with ham!

Wow @scubadoo97, that's a huuuge family. You're very lucky.

Hi @Larry Sanbourne. Welcome to a great forum! Here's what you want: a Zojirushi https://www.zojirushi.com/category/water_boilers_warmers/ Zojirushi is more expensive than some, however they are really excellent devices. I own a Zojirushi bread maker and Zojirushi rice cooker, but I have inspected many of their devices . . . 😁

@BeeZee, wouldn't a Dutch oven with some liquid be adequate? I have been cooking/reheating a cabbage casserole at 200°F which has good results. With the broth reduced (from the microwave).