TdeV

Oh yum, @andiesenji! Recipe, please?

@Jacksoup, looks smashing! How do you make the proscuitto chips?

Well, I've been daydreaming about @liamsaunt's great seafood stew, but this was not a success. It had trout, shrimp, thinly sliced chard, shaved fennel, red bell pepper, water chestnuts, potato (repurposed from under a roasted duck), green onion, cilantro, and added at the last minute, meyer lemon and coconut milk. The stock was canned with some bean soaking water, white wine and a bottle of clam sauce. The coconut milk separated. Because of the lemon? And it wasn't an inspiring flavour, perhaps too watery. 🙁

For one of my friends, I bought this pot top (though currently out of stock) which works well. Amazon has others (but I have no experience with these).

@kitchen_muse, I should have mentioned that I have two Joules.

Bonjour, François. Welcome.

Welcome @VTChef. There are lots of very, very smart chefs here . . .

Never happen in my house!

@shain, thank you. How did you cook the crêpe (to get that loose, attractive edge)?

Cooking containers: multiple Rubbermaid square food safe tubs & lids 2 - Rubbermaid Commercial Space Saving Food Storage Container, 12 Quart, FG631200 1 - Rubbermaid Commercial Space Saving Food Storage Container, 18 Quart, FG631800 2 - Cellar Made Sous Vide Lids for ChefSteps Joule fits 12, 18 & 22 Quart Rubbermaid Containers Same lid fits both containers. Possibly there are larger containers also.

@shain, so enticing! Please provide a recipe for the Turnip Cakes. Also, how did you cook the crêpe (with that soft, floppy edge)?

Why, Jo?

Why, @teonzo?

Little do they know what awaits them!

I often find that supermarket deli ham tastes a bit fishy. DH never notices. 🤣

@ddelima, that Feijoada looks fantastic. Mind divulging the recipe, please?

Jo, lovely looking! Were the mushrooms pre-cooked? Do my eyes deceive me or was this done in the CSO? Edited to add: And what was the cheese?

Try King Arthur Flour online. Buy 16 oz yeast and keep it in the freezer. Mine is over one year old and still raising bread. By the way, they offer a bundle which includes yeast, plastic storage container which will fit the entire contents, and a spoon (size of supermarket yeast packet).

I'm not sure if this is the right place to ask, but where do you get your duck? I have always bought duck legs (frozen) from Maple Leaf Farms, but. It seems they have changed their business model (and their prices!!!).

I understand that sous vide garlic doesn't remove the bite, so you could preserve some that way. (I haven't yet made it).

I read a post today which said (paraphrased): Stop behaving as though you're trying to avoid getting the virus. Start behaving as though you already have it, and you're trying to avoid contaminating others. I actually find this much easier to do!

It fits in a pasta/soup pot. Edited to add: measures 6.5" x 6.5" x 6.5" Comes from Sous Vide Supreme here.

@Anna N, I turn this rack on its side and it keeps carrots (and everything else) as much underwater as possible. For things which are larger than 1.75" (4.45 cm) – the space between the racks – I put another upside down rack on top of what I'm trying to hold underwater. Which works way better than spoons.

Heard on the internet: Breaking news : Germany is now advising people to stock up on cheese and sausages. This is called the Wurst Käse scenario... @Duvel?

Mark, looks good. Do you make your burgers and then freeze them or buy the burgers frozen?