Things that are making you happy*******food and drink edition******

[b1os]

Beurre d'Échiré for 2.70 €.

 

[The Ernesto]

Cornichons.

 

[Streettrash]

 

[Joffrey]

just had a marvelous snack: Smoked salmon, olive tapenade on a crostini

 

[jcman311]

Man I never knew this thread existed.

Happy to not be eating vegan after a week of it. Dont get me wrong, the food was tasty but my insides couldnt handle it. I was up to 3-4 movements a day over my usual 1.

Edit: my wife just made some veggie farro thing with tofu

 

[t3hg0suazn]



just had a marvelous snack: Smoked salmon, olive tapenade on a crostini

Cool! I got some smoked salmon to eat with goat cheese and it wasn't as good as I hoped. I have some olive tapenade on hand so this will be great.

 

[The Ernesto]

Golgappa

 

[jcman311]

So good. I wont go back to regular sriracha again.

 

[iamacyborg]

Just tested my Anova for the first time. I'm going to call this a success.

 

[venividivicibj]

So good. I wont go back to regular sriracha again.

From where?

 

[jcman311]

I ordered direct from sosu (I think they are in Cali). A little pricey but the added smokiness and flavor is worth it.

Edit: just went online and apparently they are sold out @venividivicibj

 

[Piobaire]

A counter top duck leg hot tub. Eight bags, three legs each. Will toss in the chest freezer for easy duck confit dinners on work nights.

 

[jcman311]

Where'd you source your duck from?

 

[denning]



A counter top duck leg hot tub. Eight bags, three legs each. Will toss in the chest freezer for easy duck confit dinners on work nights.

Recipe for your sous vide Pio?

 

[Piobaire]



Where'd you source your duck from?

The organization I run spends a large amount of money with Sysco every year. Our rep will order me about anything, has it shipped with an order, and issues me a personal invoice. It's a pretty handy thing to be able to tap into. These came in a 20# box and I still have 15-20 raw legs in the freezer.

Recipe for your sous vide Pio?

Just standard fair adapted for sous vide. I rub salt, chopped garlic, and thyme on the legs inside a large vacuum seal bag. Seal the bag and refrigerate overnight (I got the use of a vacuum bag from some big name chef, cannot remember who, and the logic is the cure is more effective under vacuum. No idea but it also makes a bunch of duck in the fridge cleaner and easier to handle.) Next day rinse, pat dry, place in bags with a little duck fat. Sous vide as appropriate, cool, place in freezer.