JoNorvelleWalker

She said "larb".

Usually this Shoprite's produce is pretty good. But indeed there were no limes again today. I had to make do with Haagen-Dazs and Cape Cod potato chips.

The husband of a friend has his own orange tree.

Shoprite had no limes.

Paragraphs help.

The ingredients are tomato, onion, cilantro, serrano, garlic, lime juice, salt. No cumin. When I can get it I prefer cilantro that looks like flat-leaf parsley rather than like the forest floor.

Nor have I!

I've never seen good come of refrigerating a tomato or an avocado. However I was able to eat only half of tonight's avocado. I wrapped it up and refrigerated it, and will endeavor to report back.

I'm not convinced how well this method works. It may depend on the variety of avocado. In any event, wish me luck, I am about to cut into a Hass.

I prefer a chunky salsa. Tonight I made a batch of Salsa Mexicana from Tacos Recipes and Provocations by Alex Stupak and Jordana Rothman. Please forgive previous pictures.

No, actually. About six bags away.

I keep my 5 pound bag of onions in the bedroom.

Mapo Tofu. Just enough Pixian chili bean paste to wet my scalp, excite my sinuses, and drip discretely on the plate. Not enough to run screaming to the bathroom. Generous white pepper and Sichuan peppercorns of course.

If your beans become diseased it might be corona virus.

I have two VitaQuicks but I use my VitaVit with my Paragon. I set the Paragon to 250F till I get venting, then reduce the temperature to 236F and can leave the setup unattended. In the pressure cooker thread there is some discussion what pressures the Fissler models are designed to reach. I did some temperature measurements with my larger VitaQuick.

My Paragon was $69.97...and it has a spring loaded pan sensor. Setting a pan temperature is great for pressure cookers.

I think you may have it backwards.

Welcome! Please see the Bread topic in the Pastry & Baking forum.

Yes.

Personally for a cut like porterhouse I'd just throw it on the grill. But, yes, if I did porterhouse sous vide I'd use a higher temperature to melt the fat. I love pasteurizing chicken parts sous vide so I have something in the refrigerator to finish and serve at a moment's notice. I did not want to confuse the issue though.

Japanese Noodles Tonkotsu Ramen Concentration Pork Bone Soup Good stuff.

I had to look that up, thanks!

I'd portion and re-bag the butcher's meat. The Big Green Egg should be great for searing. Forgive me, I live in an apartment so I don't think that way. Just don't grill too long or you defeat the purpose of sous vide. You just want some Maillard reaction as quickly as you can get it.

Gag me with a spoon.

I know the feeling when I get daylight in my dinner pictures.