TdeV

I thought I might save my store-bought yogurt containers for stock. I've only been collecting them for about two months; I'm totally amazed by how much plastic waste I'm creating! So I'm very interested in making my own yogurt. 😑

@Margaret Pilgrim, did you sterilize the jars first?

@gfron1 Will let you know ASAIK, thanks.

Sorry to bring up sous vide again 😀, but I have read about making yogurt this way.

I too laughed out loud at the Guinness, and drooled at every one of those dishes! Thanks so much for this (and your many other) posts.

These look really good, Kerry. I searched eGullet and couldn't find a recipe. Could you possibly provide one, please?

Is this opportunity still open?

I use this pot to keep butter on the counter; you put a little water in the bottom, so the enclosed space (and water) keeps the butter cool. (I have noticed that if one doesn't make bread for 2-3 weeks and thus doesn't use any butter in the pot, then the butter might develop blue or orange streaks and have to be jettisoned. How long does unrefrigerated butter last?) The only downside to this pot is that the butter doesn't have that great taste of really cold butter.

Post reconsidered.

I made pizza tonight too but forgot to take a photo. Didn't taste of much in spite of great ingredients (24 hour carmelized onions, manchega and jarlsberg cheeses, and pistachios) Yours looks great @Okanagancook. What's on the pizza?

Hello @chef007. Welcome.

I remember their being really good, but I haven't had one (with kidneys) for a long long time. 😟

@Smithy, what liquidity did your Cauliflower with Tahini have? Also, how much (total) did you have? I ask because, while mine had great flavour, I think it was too thick. Seems like, in each bite, I had as much sauce as I had cauliflower. I had about 3/4 - 1 cup total which was not enough to do 3/4 of a large cauliflower.

Thanks @chromedome, I love when a mass of people come to celebrate (rather than fight). And I really love couscous!

@Smithy's Roasted Cauliflower with Tahini was delicious! Even though I've never coated cauliflower before so I had no idea about proportions or how much sauce to make. I stuck my finger in it to see what it tasted like and thought it was boring, so I added more harissa. Oh là là! This image is rotated (it's not rotated on my computer). Help? Also fresh pasta and tomato sauce. (Also rotated) Edit: Turns out the rotating problem is an issue with my version of Windows. Carry on . . .

Well @chappie, did you try it? The curious want to know!

I just read a very interesting book called CONSIDER THE FORK: A HISTORY OF HOW WE COOK AND EAT by Bee Wilson, a BBC food writer. "Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture." I was fascinated.

Here in central Illinois, packaged mushrooms are stuck full of mud. My farmers' market mushroom guy has clean mushrooms though.

My dad used to tell stories about rationing, in particular his aunt who would daily save up her week's ration of butter, so she could have it all on Sunday toast. "Might as well have one good meal," she was reported to have said.

@HungryChris, I want to come for dinner! What did you stuff the shrimp with?

Hi @Rasmus, welcome. Are you looking specifically for par cooked, or ways to prep meals ahead of time? If the latter, investigate sous vide cooking. You can take a large cut, say a pork shoulder, and cut it into manageable pieces. This could be slices of roast 1 1/2" thick. The raw meat gets vacuum-sealed in plastic bags and cooked at very low temperatures. After they're done, they can be kept in the freezer for a year (at least). When you open one of the bags, the roast can be sliced, diced for chili, etc. There's quite a few good books now published about sous vide. Also check out the sous vide threads here on eGullet. Here's the current thread

Actually, I could restate this. Mushrooms in machine-sealed plastic bag from the Chinese market, last just fine over one week. Mushrooms in styrofoam from any of the huge grocery stores, might get mouldy in a week; will definitely get mouldy a few days later. Mushrooms in a plastic bag from the vegetable section of the grocery story will definitely get slimy within a week. Mushrooms from the grower in a holey plastic container inside a paper bag will last well over two weeks. Eventually, they will get a little dry (chewy) but no mould. I don't know how much this increased storage life has to do with the total storage time (i.e. the other mushrooms may have been shipped long distance before hanging out in my fridge, which would shorten their viability in my fridge). This is true of strawberries also.

The mushrooms in my fridge do A LOT BETTER inside a paper bag than wrapped in cling plastic.

So they keep in the fridge? Cooked or uncooked?

@Okanagancook, if you had lots of mushrooms to use up but only two persons to feed for dinner, what would you do with the extra mushrooms? Keep raw in the fridge until tomorrow? Cook them? Freeze them raw, stuffed or unstuffed?