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Me too.

@Shelby, your meals look so tasty! What have you dusted the oxtail with?

Dejah, would you please say how this is used?

Duvel, please say more about this.

Shai, can one substitute full fat Greek yogurt?

Can I take chicken bones that people have gnawed on and pressure cook them for 90 minutes to SAFELY make stock?

Surely, @KennethT, that's just giving you a little needed greenery?

Your dinner looks delicious, Shai! Could you please provide a recipe for Lobio Satsivi?

@Shelby Those bierocks look scrumptious! Could you please provide a recipe?

Me too. My library has 3 copies but there are already reservations!

Rotuts, would you go lower than 147F? And, if so, how low would you go? I.e. your chicken at 142.5F? For 48 hours?

Going to sous vide a beef tongue. My notes say 48 hours at 147F. Last summer @Shelby did 48 hours at 158F. Other suggestions? Also would you put anything in the bag with the tongue?

My friend made some very slow oven-cooked tomato juice which I'm interested in replicating sous vide, in part because I think the sous-viding will help preserve the fresh tomato juice. Am I wrong on that idea? What time and temp?

Hello @Rou222, welcome to eGullet. My best pizza (to date) was goat cheese, peaches, fresh sage, with some mozzarella sprinkled on the top.

Gosh, that looks so good! What kind of cheese and how did you stuff the pork belly?

Those dishes look mighty tasty, Shai. Could you please say how you made the eggplant dish?

Inspired by Yotam Ottolengh's recipe for chickpeas with carrots, dates and feta (but having no carrots, dates or feta 😜), my dish had Rancho Gordo Mayocoba beans with lamb stock, lamb, duck bacon, onions, garlic, ginger, chiles, apricots, prunes, tomato paste, cumin, and cinnamon. It was finished with a lump of fresh goat cheese mixed with toasted caraway, lemon zest, lemon juice and Thai basil. Post from a new computer, so I hope it works.

Hi Roy. Welcome. You'll find many great and interesting people here. Hope you have fun! Do you make your own pizza dough?

I have been looking for a chest freezer for 8 months . . .

Looks lovely, Kim. Just add a couple of tablespoons cocoa to regular banana bread?

Congratters, BKEats. That's a great write up.

Hello @Hannah G. Welcome. The folks here are very entertaining. Hope you have fun!

@Kim Shook, does the size of the piece(s) of meat make any difference to the length of time needed for IP high pressure cooking? I.e. cubed chuck or brisket vs. a multi-pound slab? 🙂

Make scalloped potatoes adding another veg leek butternut squash zucchini fennel root I prefer the flavour of just one added vegetable

@rotuts, ha ha. 😃 When I ate the stew, I was most interested in the sauce which was nice and fruity. I heard about BF's DH's remark much later. 🙂 I'd rather buy a roast than buy stew meat. My reading on eG seemed that chuck was the right cut. What is the right cut?