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TdeV

society donor
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Posts posted by TdeV

  1.   On 3/19/2025 at 6:47 AM, Katie Meadow said:

    There's a toney market that we rarely shop at but we were in the neighborhood and needed bread. Organic pasture-raised eggs were $14.99 a dozen! That's some kind of record for our neck of the woods. We need eggs but not that badly. 

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    Name of the market, please?

     

     

  2. @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. Guess what came in the mail yesterday from Goûter! Thank you @Kerry Beal.

     

    Sorry that I couldn't wait to take a picture.

     

    IMG_7580_cropped_smaller.thumb.jpg.995f0af0171d5963b448a6a1a8200a44.jpg

    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!

     

    IMG_7577_cropped_smaller.thumb.jpg.248a69d17f4d009a591b6d591b1918ee.jpg

     

    IMG_7578_cropped_smaller.thumb.jpg.46c5a75d3f71c955ee99999dd3b40371.jpg

     

     

     

    • Like 5
  4.   On 3/6/2025 at 9:55 PM, weinoo said:

    IMG_3872.thumb.jpeg.adacaf6c57979b7c6e29af02f50207a5.jpeg

     

    SL Pizza for lunch. SL = Super Lazy, as the dough balls were from Fresh Direct.  They come frozen, 4 to a box; we had 2 pies for lunch.

     

    Surprisingly not bad.  Fresh mozzarella, canned and fresh cherry tomatoes, parmesan were the topping.

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    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.)

  5. 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?

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