TdeV

Thanks, @heidih. What's the difference between juicy, Smithfield or country ham?

@kayb, what's in the salad?

@ElsieD, how long for? And do you put anything else in the bag?

From my local university meat market (they raise the meat), I've bought a Valentine's special cooked Ham For Two (2.25 lbs) for about $7. From Edwards Virginia Smokehouse, for President's Day, I bought a special (50% off) Cooked Boneless Wigwam Ham (4.5 to 5.5 lbs) for $80. I like ham a lot and intend to do some testing. However, searching the internet (and eGullet) produces instructions to roast ham for 1 to 1 1/2 hours in a 350F oven or so (coated with honey or mustard or other interesting stuff). Should one even be roasting a cooked meat? My experience with sous vide suggests that reheating meat tends to dry it out. What gives?

@Ann_T, did you use dried or fresh currants?

Can you please say how the currant and port sauce was made> It looks delicious!

Actually, @Thanks for the Crepes, I find you pretty inspirational myself. 😀

Sorry for delay, I've just caught up with this thread. My experience has been that power outages are fairly common in California SF Bay area (where I was). They also have two UPS there -- so I know what to do for next time!

@dcarch, you are incredibly charming. Please say more about sous vide fish. 😀

I have recently begun with Bella Viva Orchards which (I think) I heard about on eGullet.

I was reading a post yesterday from someone who had googled a question, and discovered a several-year-old eGullet post where she had posted the same question. So it was for me as I was looking to find time/temp to sous vide corned beef, and found this post! 60 hours at 135F produced a corned beef that was moist and luscious. Easily cut with a fork. 😎 Edited to add that I did not brine the roast. It had been frozen though.

@robirdstx, your tacos look great! Original post here. Are those holders for the tacos? They look like a brilliant idea! Are the holders used for cooking the tacos, or just presenting them? Where does one get these holders?

Thanks to @shain's wonderful saga of his trip to Georgia, I tried my hand with bialys. These were in furtherance of my attempt at sourdough and involved two days at room temperature (with periodic feedings of white whole wheat flour), kneading the dough in the bread machine, and then overnight in the fridge. As a San Francisco ex-pat, I have to say my sourdough's not even close! The onions were done in slow cooker for 3 days at 165F with nothing but a cube of butter.

@liuzhou, how do you unfreeze it? Toaster?

@Okanagancook, so the bread is frozen after it's fully baked?

@Anna N, back on November 8, in 2015, you said " Well, Patrick S, you have inspired me to give the challah a go! The recipe calls for only 1 pound of flour and yet makes two loaves which tells me that for singletons one loaf should be perfect. The other loaf can be frozen. " Post here. My question isn't about the original topic, rather, I would like to know how bread bakers think (go) about freezing bread. Do you freeze the bread unbaked? How is the bread wrapped? Presumably, you freeze the bread because you think it will be just as good as the original? I ask because I really, really love bread. Fresh bread is about as divine as food gets (I M not so H O). I've had a bread machine since the early 90s. I'm now trying to understand the ins & outs of sourdough, so I'm reading a lot of eGullet posts. 😀

@suzilightning, details please?

@mgaretz, ???

@gfweb, another Brussels sprouts hater here. How did you cook and season them? (My hubbage is hoping I change my mind about them).

@kayb, what's involved with potato skins? Have you hollowed out a raw potato? How long do you cook it for? FWIW, I don't find ground beef nearly as interesting as it was in my younger days. 😑

@JoNorvelleWalker, My pizza dough is made (in the bread machine) with very little yeast and left to "mature" in the fridge for 3-7 days. Not much of this pizza left to look at, it was really tasty! Made with alternating stripes of Smoked BBQ Pulled Pork with BBQ Sauce from Brinker Farms, Fulton, MO (with pork, chiles, paprika, powdered honey, etc.) Peanut Butter Sprinkled with shredded Fontina cheese Baked 6 minutes at 550F

What is your oven, @JoNorvelleWalker? Mine is a residential (gas) GE Profile which I heat to 550F for one hour. And the best I can do is between 6 - 8 minutes. I don't put the pizza on the highest rack, though, because I have a recollection that parts of the surface burn when it is that high. Edited to add that I have a 1/2" ceramic pizza and baking stone.

Illustrations L to R: finished serving, at start, when done. This dish is way better than you can imagine! Called Chicken Mafé from Western Africa (Senegal). Because someone asked for the recipe, I have calculated what I did, and can present the following: Ingredients ~ 2.5 lbs chicken thighs (with bones) ~ 3 cups chicken stock 1 large onion, peeled and diced 1 medium eggplant, peeled and diced 2 potatoes, peeled and diced 1 sweet potato, peeled and diced 2 carrots, diced 9 whole cloves garlic 2 jalapeño peppers, diced 2 1/2 - 3 inch piece of ginger, peeled and cut into matchsticks 1 bell pepper, diced 1 28 oz can tomatoes, chopped 1 6 oz can tomato paste ~ 1 cup peanut butter 1/2 cup (dry) chickpeas, soaked overnight 1/2 cup (dry) navy beans, soaked 2-3 tablespoons fish sauce 2-3 tablespoons paprika 1 tablespoon ground coriander pinch salt rice, for serving Method Sauté chicken thighs on skin side for 6-8 minutes (to encourage Maillard reaction), pour off most of fat Sauté onion Add other ingredients. Add back some of the fat Cook on very low heat for 1 1/2 to 2 hours Put a lump of rice at the bottom of a plate, top with stew.

Sorry to be so late @Norm Matthews, but I've been out of town. Here's the original post. How did you make these potato nachos?

Ya, we Canucks gotta stick together. 🙂