cyalexa

Yesterday I started the sous vide function for a pork shoulder (in a bag, 165F, 20hrs). I dried the drip tray a couple times, including right before I went to bed. I woke up this morning to an overflowing drip tray and really wet counter. Has anyone else had this problem? BTW, the meat was great, I'm still futzing with the skin which I removed after cooking. I removed most of the fat from it, laid it flat on the pan that came with the oven, salted it and am leaving it in the refrigerator over night. Tomorrow I plan to broil it.

We have had bare pasta aisles in OK too. I have not seen whole wheat rotini for months. While I have not become a hoarder, I no longer practice "just in time inventory".

I just tried the TJ dark russet potato chips and thought they were amazing. Made me think of my mother who loved Wise potato chips.

Aldi occasionally has lamb racks for $9.99. After an APO sous vide session they were seared on my gas grill (upside down grill grates). Really good and no cumbersome bag!

I have also modified some of my tools. When a silicone utensil develops a crack or nick that I think will accumulate bacteria or other junk, I cut that bit off. I have also sanded the edges of my nylon spreaders when they get roughed up.

I'm a somewhat above average home cook. I have a half dozen spoonula-type doodads, six nylon spreaders, and 3 pair (not enough) good quality tongs.

The many things I purchased as a result of reading about them here are a result of being educated, not enabled. CSO, immersion circulator and APO were the three most recent but there have been several others.

A Pike's Peak roast was tossed in as a freebie on a recent order from the farmer from whom I buy my beef. It's a pyramid-shaped roast from the bottom round. It has minimal marbling and connective tissue and weighs about 3 lbs. I want to try to sous vide at 135 F, in a bag, in my APO and slice it thin for sandwiches. I am not sure how long I should cook it. Recipes for chuck roasts (which are a different shape and have marbling and connective tissue) range from 24-36 hours, depending on the source. I'm interested in suggestions. BTW, I didn't like the fan running while proofing dough so put a shallow dish of previously heated water on a low shelf, the bowl (covered) with the dough on the shelf above the water. Bottom heat, 78F, sous vide and fan off. Works well for me.

3/4-inch thick lamb shoulder chops at 140F for 5 hours were about right. I cut the meat into chunks for a curry. If I was going to sear and eat as a chop I think a slightly lower temp for a longer time might be better. Used as a proofing box yesterday and today to wake up some sourdough starter. It seemed to have a hard time maintaining 77F at 100% humidity. The temp was usually at least 80F, especially the first few hours. No harm done at that temp of course. I left the starter uncovered as I saw somewhere that a cover was unnecessary. A crust formed on the top and the volume was less than expected after 12 hours. The starter was fine and bubbly underneath the crust. I covered the next step (levain) and the dough while it was proofing. I'm keeping the CSO for toast and quick reheats, and because it is in a more convenient location that is not large enough for the APO. I may get rid of my Brod & Taylor proofing box, or maybe repurpose it to give bottom heat to seedlings or ginger root.

In the spreadsheet posted by @JasonsCookingAdventures, plums are dehydrated in a Miele combi-oven using the convection setting. I'm going to try the rear element when I dehydrate figs in my APO. Hopefully that makes propping the door open unnecessary.

I'm ready to start using my new APO. I have a couple packages of lamb shoulder chops in the fridge that need to be used. I had a curry in mind but am considering a sous vide approach in my new toy tool. Has anyone done that? I searched here and other places and came up with 132F for 2 hours but that's what I use for rib chops and don't think shoulder chops would be tender in 2 hrs and that temp seem a bit low for that cut. What have you done/would you do?

I will connect, if my phone is new enough for the app or if I can use my laptop. I want to take advantage of multistage cooking, even if just for toast, or to change from "reheat" to "keep warm" for subsequent pieces of pizza reheated in the kitchen while we are out in front of the TV. If I tell you I am dreading updating my computer from Windows 10 to Windows 11 I think you will understand.

I had a huge fig harvest this year. I have lots in my freezer, frozen whole, no prep or processing. I have no idea what they will be like when thawed but maybe I can dehydrate them in my new APO.

I read all 42 pages in this forum. Now I'm a tad apprehensive, especially about the update and connectivity issues. My CSO is still working so I will have that as a back-up and a crutch as I learn.

This link showed up in my Facebook feed. I did not have to enter a code that I recall. https://anovaculinary.com/anova-precision-oven/?ab=true&utm_source=fb&utm_medium=paid social&utm_campaign_name=03. Oven Prospecting -- 9.29.21&utm_adset_name=10. lookalike %3A%3A oven customers (all purchases event)&utm_placement=Facebook_Desktop_Feed&utm_campaign_id=6255903135040&utm_ad_name=4516182151803691 %3A%3A early black friday %3A%3A oven %3A%3A 01 %3A%3A all excl UK NZ %3A%3A image %3A%3A 2021-11-04&utm_ad_id=6260411287240&fbclid=IwAR2abc12SVNTg14KfFjqdv255h_BdP4Iq-WykB_Nc_v_69JzIduyJkzPv4o

Very excited!

I just saw this recipe from Food 52. I think I will try it and if I like it it may be the answer to the partially dried out cloves I have been discarding. What do you do with your oldish garlic? Right before I harvest my new crop, the outermost cloves on the remaining heads in my pantry seem partially dried. Not moldy, no suspicious spots, just evenly tan and a little shriveled. I have been discarding them but perhaps this would be a good use. Garlic stock recipe from Food 52

Looks good. I sometimes wrap cooked and cold burgers and cheese in puff pastry.

I've been pretty absent from the site but logged in today to look something up. I greatly enjoyed Larry's company the day we had an Oklahoma meet-up for a barbecue tour. I was going to smoke pork country (loin) ribs on my gas grill for dinner tonight but we have workers in the yard making that awkward. I logged in to explore a CSO option instead.

A friend of mine, Sally, is on the program this season. I thought she was a member of this group but could not find her in a search. If you want to read about what it is like to be a competitor see her blog, https://bewitchingkitchen.com/

I was so glad to be a part of this trip. We had many great experiences in addition to the amazing dinner. I particularly enjoyed the Farmers' market. Thanks to Alex for organizing and to Chris for the report.

For everyday meals I don't use a recipe and only make 2 servings at a time. I like a little crumbled blue cheese or Gorgonzola, a little buttermilk, a little mayo, shredded carrot and finely sliced cabbage. I've been meaning to try @kayb's jail slaw but haven't yet. If I'm entertaining (which I rarely do anymore) and have time for a lot of prep work I like this: Apple Cowboy Slaw adapted from http://www.cdkitchen.com Serves 8 105g mayonnaise 3 TB fruity vinegar 2 TB sugar 3 TB coarse-grain brown mustard ¾ tsp fine sea salt ½ tsp black pepper 6 cups coarsely shredded cabbage 2 small-to-medium tart red and/or green apples, cored and cut into matchsticks 140 g dill pickles, cut into matchsticks 130g green or red seedless grapes, quartered lengthwise 2TB minced red onion In a large bowl, stir together the mayo, vinegar, sugar, mustard, salt, and pepper. Add the cabbage, apples, pickles, grapes, and onion. Stir to coat. Cover and chill in the refrigerator for 2 to 6 hours before serving. Stir before serving.

@gfron1 or anyone else, lodging ideas?

My preferences 5:45 5 6:15 4 6:45 4 7:45 4 8:15 1 8:45 1 May I have more info about the air bnb? BTW, I will be driving.

@Alex, I may have a plus one. When do you need confirmation?