Low hanging fruit

The Clapper would be a terrible name for a comic book villain in high school Sex Ed/Health videos.

Add 90s Arizona to that list. I could never figure out how to do it on command, and have done it involuntarily maybe a half dozen times in my entire life.

And if we ever get around to sous vide shrimp, you could make some stock from the shells to use in something like.. oh i don’t know, a legendary gumbo perhaps?

Yeah! They freeze really well, but SOMEONE who also finishes off things like oreos, orange juice, half and half and hard boiled eggs and doesn’t tell me also doesn’t tell me when we’ve run out of egg rolls.

She’s gotten really good at hiding food evidence from my normally CSI levels of kitchen insanity.

Well it’s time we turn you into a classy whore!

Get yourself some honey straws at a local apiary for some sampling and find what you prefer.

Try some different peppercorns! White peppercorns aren’t as smokey as their darker brethren but they add just enough that they won’t overpower a dish if you go a little haywire. I…

For eggrolls, I just do shrimp and toss it on some heat with a little oyster sauce, toss some coleslaw mix into it for a few minutes and boosh. Into a wrapper, into oil and done. Might take 10 minutes? DamnDelicious had a good recipe this June that I’ve made a few times and liked, and I had seen this on AllRecipes…

I like having snack eggrolls, but they have at least 4 ingredients so they wouldn’t make it on this list.

If I had the patience to improve my tart crusts, I would be all over cane berries. I don’t think they lend well to being a main though, and in an application like this you’d just have a mess of berries on top of puff.

Book by it’s cover, much? RTFA.

It “only looks fancy” in that it took you much longer to prepare and plate than it would seem, when it is in fact a simple and delicious dessert made from hardly a handful of ingredients.

Moving past the title, you’ll find that the opening paragraph to match my more than complimentary…

smokey, sugary sweet and the floral depth of a good honey?

what took you so long? :)

Try threatening it. i had a lot of problems with my PC after transferring it into a new case with a new PSU (AND NOTHING ELSE). The mobo threw RAM errors for every possible combination of the 8 sticks I have in 4 slots until I started shopping for a new board on my laptop. No RAM problems in the 8 months since, but I…

10:15 AM here. I’d have no problem getting back in bad with a glass of port, some stilton and idk probably that crispy pig’s head treacle I had for my birthday.

Sadly that restaurant has changed hands and has been “re-imagined” as a douchey bar for the white BMW/Lexus and pinot grigio crowd with an incredibly bland…

(or any other stone fruit)

Pens I can make out (lower right) are a red ink Bic Crystal and something that looks like a black barreled Zebra F-701.

You wouldn’t do it with a circulator. You’d need a big pot, suspend the tongue low in the water to combat the ever reducing water (which would need to be replaced by water of equal temperature) and say, a ThermaPen to monitor.

I said I was interested. I didn’t say it would be easy!

It’s powder blue!

I think the vacuum/condensation and constant regulated (somewhat direct) heat will offer a different than the braise/hot air + sauce style of a slow cooker.

Even on low (in machines without programmable temperatures), the liquid in a slow cooker can reach boiling. With a sous, we can set to an ideal doneness…

It’s basically more than 99% muscle, and is usually sold skin on. You need to prep beforehand to make the skin workable for removal (even with smoking, a brine and rendering of what little fat there is is necessary). Without a long low and slow, it makes my sister’s swiss steak recipe seem as tender as filet.

There…

That’s actually a good question - how different will pumpkin pie in texture/taste than cheesecake, and the resulting 27lb cheesecake flood?