TdeV

I have King Arthur Flour's Whole Grain Baking which cites ingredients in ounces. Perhaps a used book might help you. Also, you could spend some time on the website (which does offer ingredients in grams). King Arthur Flour has changed their name to King Arthur Baking.

Indeed. @kayb speaks the truth: watch your wallet! Welcome @Marvinator. Many very entertaining folk here.

For me it was too rare, I think. The fat was stringy and got stuck between my teeth; at he end of dinner, I had a little pile of fat on the side (which was hard to remove). DH, on the other hand, just ate his. I also didn't like flavour of the marrow, too bloody perhaps. Next time I will try 135°F or 137°F.

Several eG posts were my inspiration. Thanks to @rotuts @Shelby @mgaretz @Kim Shook @ambra @shain I found some discounted veal shank cross cut which was sous vide at 130°F for 2.5 days and then sautéed for seconds at high heat. Green beans with sautéed onion, new potatoes, chicken stock, smoked Spanish paprika, nutritional yeast, splash of red wine vinegar at end. Sautéed Shiitake mushrooms, juice from sous vide bag, five spice, butter, cornstarch.

Define briefly. An hour?

Yes, volume measurement is a totally demented method. 🤣

There are two copies here @Mutleyracers. Let me know if they can't ship to UK.

How close to the broiler do you position your pizzas? @JoNorvelleWalker @blue_dolphin @Chris Hennes @Duvel . . . actually everyone!

Oh, Shai. Delicious! Recipe, please?

Why "yikes" @rotuts ?

At the market today, I bought some marked down veal shank cross cut (about 1.25" thick). I couldn't find veal in Baldwin's book (he has such a lousy index) but Chris McDonald says veal shanks can be cooked like lamb shanks (as both are less than one year old). What time and temp?

Or niece.

I think it was probably somebody's nephew.

@chromedome is right, it's about counter space. I need to remove some existing appliances. P.S. I'm also the person who wants to boil water (so I can get rid of the microwave).

Instant Pot stew with chicken stock, flageolet beans, huge (grilled) garlic cloves and tomatillos - all whizzed with the immersion blender. Then added chicken from backs and necks plus 6 sous vide chicken thighs. Grilled, chopped green tomatoes. Grilled, sliced poblano, green chile and bell peppers. Seasoned with soy sauce, fish sauce, splash honey. Finished with a splash of cream. (How do I make this added cream look better?) And then the pièce de résistance Chile-lime mix from Rancho Gordo.

Well, it won't do toast, so I'm safe.

Hello Alexander. Welcone to eGullet. There are many fascinating people here and I hope you soon find friends.

Oh, so delicious looking! Fresh tomatoes or dried or mix of both?

Margaret, could you please talk about what you do here, with some examples?

I'm a very bad farmers' market shopper. Well, I suppose I'm a bad grocery shopper in general. I don't know what I'm going to cook - it depends on what looks good. Well that looks good . . . and so does that . . . and that . . . and that . . . So, I have a lot in the fridge; it's already Thursday and the market is Saturday. This dish contains 4-5 baby + Japanese eggplants, 1.5 lbs fancy mushrooms, a fresh sweet onion (with mud), half dozen fresh garlic cloves, couple cans tomatoes, remnants of red and white wine, covered in 7 minute polenta done in the Instant Pot (then added lots of Fontina and Parmesan cheese). The dish was so full that I couldn't take it out of the oven until it had cooled down. Here it is a bit cooler And a serving . . . but sadly, we have three more servings!

That looks delish, Shelby! That tomato pie has been on my list since last year . . .

I really, really like that the pickle is mild (i.e. vinegar). As it happened, I had only slightly hot chiles, so no jalapeno in the cider vinegar. It's a great recipe, thanks!

So better to sear the outside edges, @gfweb? P.S. I have made some of your fresh pickle . . .

What temp/time @JoNorvelleWalker ?

I'm intrigued by those lovely dishes, Duvel and Shelby. Could you point to some recipes. please?