JoNorvelleWalker

Oh, but this brings up different question for which I was about to start a separate thread! Back a while I purchased a lovely boneless roast of pork shoulder from amazon. There was more meat than I envisioned. I cubed the meat, bagged the excess, and then froze it. Now I have a bag of pork shoulder cubes. Can I grill them?? Or should I braise or anova them? Is pork shoulder suitable for dry heat?

I used BF on mine.

Ranch recipe please! I recently tried Penzeys' ranch mix and was disappointed. It was mostly salt. (To their credit Penzeys issued me a refund.) Couple of months ago I was at a library conference. For lunch buffet I found myself the first in line. Food was far from special but the ranch dressing was pretty good. When I went back for seconds the ranch dressing was gone. Gone. Half a dozen other salad dressing choices but no ranch.

Looks like Kerry's submarine was able to navigate the Richelieu River.

Chicken cacciatore. Forgive me for the parsley. Excellent. Bread and Boursin not shown. I may clean the kitchen floor tomorrow. Or I may not.

Yesterday's news. Edit: I'm waiting for "Alexa, turn on the steam."

Don't know. What I used was Red Star and it came from KAF in a little packet.

I tried the Red Star sourdough stuff years ago. Nothing bad but didn't do much for me. Never felt the urge to buy more.

Anova just announced a sealer.

I'm not sure you would need to preheat.

No, but the thought sure crossed my mind.

Not sure but she probably has more space than my one bedroom apartment.

That's another reason to go with a chamber vacuum sealer.

Not knowing anything about the brand, I'd be inclined to give the sealer a fair try. But for a circulator I'd stick with anova (just not the anova nano). Joule maybe, if you like to fiddle with your phone.

What makes it 5-Way?

The batard/baguette is destined for this morning's library potluck. These days I can't get my boules to come out pretty.

@Anna N you must have small hands.

My Darto pans work well on induction, but beware of warping on high heat.

Odd. I eat salt by the handful when my peanuts are gone and I still have mai tai left.

According to 23 and Me I have "slightly higher odds of disliking cilantro". To me cilantro tastes like soap; I love it.

Most of my dinners are stuffed into stomach.

These were the leftover corn tortillas I'd made two nights before. I was going to deep fry them for tacos but by frying them flat as tostadas I was able to use the same pan for three different dishes without washing. I am lazy.

Leftovers of leftovers: Chile verde con cerdo, Rancho Gordo beans. What's new was Diana Kennedy's rajas de chile poblano, prepared by the @chefmd method. Not shown, salsa verde cruda from Roberto Santibanez's Tacos, Tortas, and Tamales. Served with tostadas.

Needing an excuse to try the mat, I made tostadas... https://forums.egullet.org/topic/134107-tostadas/?do=findComment&comment=2216420 Shallow fried 375F.

For the fist time I made tostadas. They puffed up remarkably in the hot oil.