TdeV

@rotuts, I use powdered form from King Arthur Flour when making bread Dried Buttermilk powder Dried Whole Milk

How interesting, @Dante. Could you please discuss proportions?

@Kim Shook, those ribs look lovely! Did you mention how you made your hoisin sauce?

Friday night was 43°F at the end of our socially-distanced-but-within-range-of-the-gas-heater dinner and wine time. Of interest, perhaps, each of the dishes below got rave reviews from one diner. The dish which I spent some days considering was a rice casserole which used: brown rice cooked in fresh chicken stock, shredded zucchini (squeezed), slow roasted tomatoes diced, corn kernels, reconstituted mushrooms*, freshly grated Parmesan, nutritional yeast (thanks @shain), ground fennel, celery seed, moistened with sous vide water(s) from (unrelated) duck breast and pork chop. The duck skin had been roasted crisp, then chopped up and scattered over the top of this casserole. *Every Saturday all summer I bought two mushroom varieties from the Farmers' Market guy; they sit in the fridge, sometimes, for a long while and eventually dry out. Friday I fed them to the Cuisinart to make mushroom powder and put through a sieve–boy, did my kitchen smell good! The remaining mushroom pieces went into this casserole. Can't find the original eG poster for these Beef and Curry Pies. Modifications: I used one pound beef (from frozen) so doubled soy sauce, sugar, salt and green peas. For me, the diced potatoes took much longer than 5 minutes to soften. As you can see below, I'm quite unfamiliar with filled pastries. And done. They look a little wonky but tasted fine.

Fabulous photos, everyone! @Shelby, those spider devilled eggs are so cool. How did you cook the endive? What's the sauce on them?

So jealous, @haresfur!

Howdy @Tactical_Pickle. I'm very interested in learning more about freeze drying, so I shall follow your research closely. Welcome!

Hello @BatchCooker. This is a truly marvellous place. I'm looking forward to learning more about you. Welcome!

Hello @the30spursuit. Welcome. Looking forward to learning to know you better!

Howdy @Dakender, Many American recipes use cups which complicates (rather than simplifies) what one needs to do. I convert all these recipes to grams! You'll need a kitchen scale – most are switchable from grams to ounces; however, grams are smaller than ounces, so they're simpler to count. The single most helpful piece of advice? Investigate how to measure using the Tare function. The folks here on eGullet are wonderful. Welcome.

I have the Joule too. Not as smart as the Anova, apparently. Also I have an Auber PID scientific controller which will as low as 40°F and a dumb slow cooker, both of which I was going to give away. I wonder if I should now . . .

@Anna N uses her sous vide bath to defrost something frozen. What would be the right temperature to defrost frozen ground meat? Steak or chicken? For how long?

Yum, yum, Patti! I see you've already posted instructions, so thanks.

I'm rendering duck fat at very low temp on the stovetop. Is it safe to shut off the heat, leave the pan on the stove overnight, and continue the rendering in the morning?

Hi Jodi. Welcome. eGullet is a wonderful place with some truly fabulous folk. What's a favourite style of yours?

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! 🥴

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?