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Everything posted by TdeV
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Wine tasting and dinner on the patio, one of these bowls for each couple. Chicken marinated overnight with St John Cruz Bay Grill Rub (recommended by @liamsaunt) and some cider vinegar. Outstanding spice blend in my opinion. Peppers and onions dusted with smoked Spanish paprika, then broiled. Then drizzled with lemon balsamic vinegar. Broiled potato fries (s + p). We were strategically placed near the propane heater but friends not dressed warmly enough, so a short social-distanced evening. It was 45°F at the end of the night! 🥴
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@Shelby, your meals look so tasty! What have you dusted the oxtail with?
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Dejah, would you please say how this is used?
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Duvel, please say more about this.
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Easy cornmeal sour cream biscuits with cheddar and jalapenos
TdeV replied to a topic in RecipeGullet
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?
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Surely, @KennethT, that's just giving you a little needed greenery?
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Your dinner looks delicious, Shai! Could you please provide a recipe for Lobio Satsivi?
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@Shelby Those bierocks look scrumptious! Could you please provide a recipe?
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Me too. My library has 3 copies but there are already reservations!
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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?
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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?
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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?
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Hello @Rou222, welcome to eGullet. My best pizza (to date) was goat cheese, peaches, fresh sage, with some mozzarella sprinkled on the top.
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Gosh, that looks so good! What kind of cheese and how did you stuff the pork belly?
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Those dishes look mighty tasty, Shai. Could you please say how you made the eggplant dish?
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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.
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Hi Roy. Welcome. You'll find many great and interesting people here. Hope you have fun! Do you make your own pizza dough?
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I have been looking for a chest freezer for 8 months . . .
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Looks lovely, Kim. Just add a couple of tablespoons cocoa to regular banana bread?
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Congratters, BKEats. That's a great write up.
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Hello @Hannah G. Welcome. The folks here are very entertaining. Hope you have fun!
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@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? 🙂
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Make scalloped potatoes adding another veg leek butternut squash zucchini fennel root I prefer the flavour of just one added vegetable