TdeV

Delicious! Did you make your own pickled peppers? I have some peppers (lots) and I'd like to pickle them. Could you provide a recipe?

I did just buy Janet Zimmerman's Instant Pot for two for my walking buddy who has just bought the pot. While I have been intensely curious about the cooking device, reading the cookbook didn't make me want to rush out and buy one.

So, @Okanagancook, why is a CSO better than an oven? I also don't have a yogurt maker, stove top pressure pot, rice cooker. I do have a slow cooker though (which was my earliest sous vide device). I recently slow cooked onions for 24 hours at 152F, though raised the temp at the end to get rid of most of water.

Well, I'm pretty sold on sous vide. Mostly because of what long low cooking does to meats. Less so for fish. And, importantly, sous vide is excellent when entertaining: there's no last minute pressure to get things right and one can hang out with the guests. On the other hand, I ogle air fryers, deep fryers, er–not @Margaret Pilgrim's but @Smithy's new instant pot, CSO, etc. etc. Editing second to identify the correct enabler Edited first: to add that for easy cleanup I have a cleaning lady

How do you use that thing?

@Margaret Pilgrim, what brand is that squeezer? @scubadoo97, do you like all your squeezers interchangeably?

Me too.

Wow, @Nn, M.D.! Can I come over? 🤓

I'm an edge cracker.

This sounds extremely interesting to me. I'm looking forward to some pictures.

Recently I saw a photo of Grilled Eggplant Involtini with Goat Cheese and Green Beans, recipe here which doesn't have a photo. I thought inspiration came from egullet on this thread, but I've gone back a few pages and can't find the photo in my mind. Does anyone have a recent memory of a photo for this dish?

. . . not that we know anything about self-dealing this side of the border, of course. 🙄

@lemniscate, could you please give a few more instructions about the source of your searches. Also, could you discuss the texture of the "other" items which could go in the terrine. I'm thinking in addition to chile peppers and asparagus, perhaps celery, carrots (do they need pre-cooking?). I've been dreaming of chicken breast terrine on freshly made bread!

I'm a tea drinker. I carry a small amount of loose tea and something like these paper filter bags along with a plastic teaspoon for measuring. My filter bags, also from Finum, have a plastic "filter stick" which pierces the paper and props on the edge of the cup to steep. It packs pretty flat. Then all I need is to buy a small container of milk. Way better than motel or AirBnb coffee!

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?