TdeV

Oh, @lemniscate, I despise chicken breast. I'm going to copy you soon!

You have been thoroughly enjoyable, @Anna N. Glad you're outta there!

Leftovers.

Oh @Margaret Pilgrim, I wish I still lived in the Bay area; I would invite you over for sure!

Photo does look a bit of a letdown from your recent Manitoulin visit @Anna N !!

Les fleurs Amuse bouche: endive with roasted sweet potato seasoned with maggi and roasted salted pistachios Puff pastry with Smoked Sprats Pâté and carmelized onions Herbed Focaccia (King Arthur Flour) Cheese and Nut Loaf (Deborah Madison) Slow Roasted Cherry Tomatoes, onions, garlic (ElaineA) including some sweet fresh ones Grilled Peppers with fresh garlic, basil and chile OO with roasted jalapeño for those that wished Corn (uncooked) and ripe melon, basil, red wine vinegar, paprika and cayenne. Loosely taken from Vivian Howard. Lamb tagine with dates and carrots (lamb precooked sous vide, then seared). Adapted from Paula Wolfert and @JoNorvelleWalker Intermezzo. Ripe peach with Spicy Blueberry Chutney and slice of Pelota Roja (goat's milk cheese rolled in dried guajillo chiles) Sour Cream Rhubarb Cake with Jarling's Frozen Vanilla Custard (ice cream)

Interesting, @Okanagancook. Just a few granules, teaspoon, tablespoon?

Is this on your blog, Ann?

@JoNorvelleWalker, I had to choose between ROFL and thanks. So, thanks.

About 8 months ago I made some spicy blueberry chutney sous vide. It filled 4 oz pickling jars which had been through the dishwasher more than a day before. The lids were put on loosely. Then it was cooked sous vide. In the meantime, my remaining jar has been kept in the fridge. I just opened it (it made a sucking noise as the seal was broken) and there is no mold at the top of the jar. It tasted really good. Is it safe?

Your photos are always spectacular, Shai. That custard looks phenomenal! How is the custard served: some is lumped on the side of the plate, or, one dips into the communal dish? Recipe, please?

I posted my sous vide questions on the other thread.

I'm very interested in the results of this test. I've been putting off getting one until these features were included . . .

Some other questions: Say the lamb shoulder gets cooked sous vide as one piece. I then want to prepare two dishes of 1.5" diced lamb. Some folks like meat much rarer than I do, I was thinking to cook probably 48 hours at something less than 141F but lots higher than 133F (sorry, @rotuts). Do you recommend doing the meat at two temperatures, and if so, how? I can cut and sear the meat post sous vide? The same folks like meat much spicier than I do. I'm thinking of coating one dish of lamb with a mixture of curry powder, dry mustard, black and cayenne pepper, cardamom, cumin, allspice (deSaulniers, Salad Days p.193). Do I use the mixture pre-sear? Post-sear also? As a general rule, does one use less spice if it follows a sous vide cook? After searing, can I keep the meat warm in bags in the sous-vide water (cooled by a few degrees)? For a couple of hours? What does that do to the texture?

Just tallied our paper cookbooks into a list: 182 DH is responsible for <12 🤓

I'm only a few hundred miles from Canada. 🤣

@mgaretz, your dinners looks so tasty! MW = Miracle Whip? Master of the World? 🤣

Thanks, I really enjoyed the trip!

I'm preparing for a dinner party this weekend, so am anxious for advice. Consulting Mourad: The New Moroccan , Wadi: New Mediterranean Cookbook, and Wolfert: Morocco. Nearly all my meat is done sous vide. I had a question about using recipes not designed for sous vide, and how one "should" go about interpreting those recipes. Looking at 5.4 lbs of lamb shoulder. Wolfert, for example, has grand recipes for slowly cooking in a tagine. If one cooks only the vegetables in the tagine, doesn't that adversely affect the pot liquour? What do other folks do? Do you change the recipe so that the meat is cooked sous vide and then folded in to the rest at the end? Do you bypass dishes that weren't designed for sous vide? Here's my original question. @JoNorvelleWalker gave some insightful advice, but I'd like a bit more. TIA.

FWIW, I put the water in the pan, then add the salt, butter/olive oil. All the dry measure is done by weight (taring the scale between items), and I add the entire bowl together (on top of the water). I dig a small depression into the top of the dry stuff to put the yeast. Sometimes this is timed to occur overnight so as to have fresh bread in the morning. I also make low-yeast pizza dough this way (which then gets aged in the fridge for 3-10 days). I've been making bread machine bread since the early 1990s, but I might not be as demanding (or competent) as @andiesenji. I love bread!

Did you do anything special to augment the flavour of the accompaniments, @JoNorvelleWalker?

@gfweb, all those dishes look fabulously tasty. Do you take reservations? 🤣 I'm looking at red cabbage for an upcoming dinner party. May I have your recipe, please? Edited to add: I agree as to the divine-ness of corn.

Okay, I have another question. (The lamb roast mentioned up-thread was put on ice and it's now in the fridge, so no reports on texture yet). I have a dinner coming up this weekend. I have a 5.4 lb lamb shoulder (raw). I had thought to do the lamb sous vide. I'm having a grand time looking through cookbooks; however, most of these great recipes are not for sous vide. I'm concerned about the pot liquour; if there isn't any cooking of the roast within it, then what about flavour? What do other folks do? Do you change the recipe so that the meat is cooked sous vide and then folded in to the rest at the end? Do you bypass dishes that weren't designed for sous vide? (I'm reading Mourad: The New Moroccan and Wadi's New Mediterranean Cookbook and Wolfert's Morocco. Oh là là!)

Hello James. Welcome.

Potato, carrot, fennel root roughly shaved. Mixed with 2 cheddar cheeses, sour cream, cream and stock. Garlic and onion. Baked for an hour but still not done. Will be done by the time of reheat though. Sous vide lamb shoulder roast (from frozen) which wasn't done so it has gone in for another 24 hours at 133F. These are some slices from around the edges.