TdeV

@Okanagancook, Chris McDonald (Canadian) has cup onions at 190F (87.8C) + 3 tablespoons balsamic vinegar + salt for 55 or 60 minutes. I found this to be too much liquid. I don't think the size of the onions matter. He also has a variation using Cipolline onions which he recommends only 50 minutes (because they are less dense than pearl onions). He only says to make sure the onions are in one layer. (Chris McDonald: The Complete Sous Vide Cookbook here)

OK. I'm convinced. 🤣

Thanks to many fine folk, here are my nachos.

So, there's a question where this photo belongs. The nachos thank @Shelby for good advice, @Dave the Cook for the Melty Cheese Calculator, @HungryChris for the pickles, various sous vide gurus' advice for the pork shoulder, my farmers' market tomato man, and @Tri2Cook for the encouragement. The cheese was 176g, an even mix of Pelota Roja (goat's milk), fresh asiago, and something mozzarella-like, with 53g of milk and 7g of sodium citrate. I put the grated cheese in a ziplock and added to the sous vide at 176F for 25 minutes, and did not stir it at all. I did add some local peach salsa (farmers' market). Edited to add: the cheese might have been better were it a little runnier. The photo occurred after a little testing. 😀

@Shelby, do you suppose 170g is enough for two?

Chefsteps cooks the sauce for 25 minutes at 75C (167F). The cheese vessels in the photos in this thread don't look like saucepans. Is that correct?

Free range organic chicken butterflied, then marinaded for 2 days in adjustments to Yotam Ottolenghi's Chicken Marbela recipe here along with sautéed endive spears and sous vide small red potatoes. It was outstanding! I had used chili red wine vinegar with additional 1/2 tsp cayenne, and next time I'm going to up the heat some more (to counteract the sweetness of dates and date syrup, which we ate.) Images have twisted, sorry.

@dcarch, thanks. Where to find them?

Last weekend I was off to a wine tasting and brought filo dough pastry triangles here (no photo). Leftovers below used up remaining filo dough Monday night. Both pies filled with sweet potato purée mixed with a little Maggi, caramelized onion, shredded gouda, and fresh pecans. One pie filled with leftover roasted cauliflower, the other with slices of lowfat chicken "andouille" sausage. Leftovers are now all used up!

I liked this as a child but never wanted to try to make it. Kim's pie looks just right though.

Thanks for the info. I also asked my sister who said "Toast cheese was broiled because our little toaster had sides that opened and our mum would prop it up to keep the coil some inches from the cheese. Our current toaster wouldn't accommodate that. You'd need a toaster oven on broil setting." I don't remember this side thingy, but I do recall that the toaster had a little shelf that could be raised to <2" from the broiler element. How close can you get the tray to the grill element in the CSO?

My toaster has died. Will a CSO do toast? As an item of intense personal interest, will a CSO do toasted cheese? (I grew up with these)

I've been following @HungryChris's luscious-looking posts about unripe green tomatoes for years now. I've tried to cook them a couple of times without anything exciting having developed. I figure I'm not doing something right. I'm going to try @kayb's prescription next. Any recommendations to add, @dcarch?

@dcarch, that BBLT was truly gorgeous! Are you able to make things with green tomatoes? (I've watched @HungryChris's green tomato posts but I don't seem to be able to get the hang of it 🙄).

@Shelby, I don't suppose I've ever made nachos, and it's been a gazillion years since I ate some. What texture should I choose: firm, cheese sauce (mac & cheese) or thin?

Can I make nacho cheese with this calculator, do you think?

Last night went to a wine tasting. Took filo dough triangles filled with sweet potato purée mixed with a little Maggi, caramelized onion, shredded gouda, and fresh pecans. Sorry no photo.

Margaret, I make two 495g balls using dough cycle in the bread machine (actually, more like 488g when done) which have used a total of .7 tsp of yeast. The balls sit in the fridge for 3 to 10+ days. I have discovered that, at the long end of the fridge-ageing, the dough gets cracker-like and is thinner than earlier, though there is still tooth in the baked crust. The dough is brittle and more prone to tears.

Welcome @SharonEM. Do you have a bit more of a recipe for that luscious looking pie?

I use this cooking rack turned sideways to hold and separate multiple bags. It's from SousVide Supreme https://sousvidesupreme.com/products/sousvide-supreme-universal-pouch-rack measures 6.5" x 6.5" x 6.5" Edited to add: I forgot to mention that it's large enough to hold many sizes of corn on the cob. Need to use something else to hold down a 3 lb roast.

So, obviously, you'll have to visit the restaurant, @Toliver!! 😛

Lovely article, Rob and Justin are great guys. What a stupendous dinner that was! Anyone up for doing it again?

Ditto @dans, except for the great stories about his mum.

This was another try at Blackberry Peach Cobbler by @Ann_T (original here and Ann_T's site here). Here's my next try. I put 1/2 cup (8 oz) cake mixture into the ramekin and then added at least 1/3 cup of peaches. The texture is better but still pudding-y, in my opinion. Into this I put 1/4 cup vanilla cream sauce. This was way too much dessert after a BLT with two thick slices of homemade bread!

Shelby, what seasoning to you add when you can them?