This time of year seems ideal. Not too hot and crowds are not bad yet. Still went to some beaches though. Many people complaining about how overrun Dubrovnik will be in the summer. A lot of cruise ship traffic gets the majority of the ire.

May go to a cooking class tomorrow in wine country. Will report.

I was in Slovenia about this time last year, and it was similarly gorgeous with great weather and not too crowded.

One of my favourite countries in the world, been there three times. Bled is beautiful and a fun tourist town, the rest of the Soca River area is stunning and Bled is the only busy part, the little bit of coast they own is tranquil and way less crowded than Croatia. People are nice. Ljubljana is a little dull, but nothing wrong with it.

I used half fo the egg yolks and flour/starch and used only 10 eggs instead. Worked out pretty well.

https://tasty.co/recipe/fluffy-jiggl...ese-cheesecake

Wow, that looks pretty good and like it would be a nice sweet tooth option with some protein and not overloaded with sugar

how'd it taste?

received a gift card to the hipster butcher and picked up some pork chops and pastrami.

140F in the bag


hang out with cat for 2 hours


rubbed with butter and sliced


tasted juicy and flavorful. hard to get a good even sear on pork chops IME.



pastrami sandwich

Slice of cheesecake and pastrami sandwich on marble rye please

Nuggetz,

Hell yeah!

Really good actually. It's basically a cheese cake souffle with a bit of cake batter if you think about it. I just dialed down the cake batter portion so it's closer to a souffle but there is enough cake to hold its shake even after refrigeration.

It's actually very forgiving as far as baking goes. Definitely more forgiving than traditional cakes that you need to get pretty much perfect to get the right texture.

I actually used splenda instead of sugar. It definitely was a little less fluffy than sugar (I don't know the chemistry, but splenda cakes tend to be denser in general) but summer is getting close (which is why I am cooking so much meringue/egg white based stuff recently).

+1 (& thx for the reply grizy)

You ate your cat?

If that's how cat turns out, consider me a convert.

Trying to put the “everything” in “cooking a good everything else”

Short rib fans,

I had tossed one serving of sous vide short ribs in the freezer. Brought to temp in 130 bath for an hour and a half, then a few minutes under the broiler.



Next time I do long sous vide short ribs I’m cooking a bunch extra and freezing them.

nice

Normally hate desserts, but that's so pretty!

First attempt at sous vide fried chicken tonight. Spur of the moment and kinda half assed it, the results show accordingly. Criminally underseasoned and it would have been better as a sandwich keeping the breast together than cut up as strips. Still turned out good, easy and worth more experimentation.

Booker: still looks like a great meal!

Picklers: https://www.foodiecrush.com/sweet-an...led-cucumbers/

Added some jalapeño, red Fresno chile, and red onion.

Ok then pickling time it is.

Chocolotta cookies

Mushroom soup from dried porcini. Porcini are collected and dried by myself last autumn. You can use them in risottos and basically everything where this special mushroom flavor is wanted. I am a soup girl, so mushroom soup be it.

Here are porcini soaked in water for few hours and everything else I did put in the soup. I had snack bell peppers that were already a little bit too dry to eat it just so, but perfect to roast with onions and add to the soup. Important is that the soak water has to be added to the soup to get maximal porcini flavor.


here is the result


You can get pretty creative with that soup. You can vary the stock, you can vary additional veg. If you are a rare case and don't think that it would be good to lose few pounds, you can add a spoon of sour cream and eat a piece of bread to it.

Mushroom soup looks wonderful. I know I’ve posted General Tso’s before but wow it hit the spot this afternoon:

Both of the above look great

recipe link for General Tso’s?

https://www.seriouseats.com/recipes/...se-recipe.html