It helps add depth of flavor. The Maillard reaction makes things awesome. You could do it without the sear. It just won’t be living up to its potential.

Yes. The proteins will eventually unlock the meat from the pan if you just wait a minute or so.

Most of them can’t sear or brown meat. I’d just use a pan. But get that thing and put in some beans, diced smoked hog jowel and a hot pepper into it. Lots of protein from the beans. Comfort food. I’m probably making that this week.

Take like eight chicken thighs and salt and pepper them. Cram them into a pot that has a lid. Brown them up on both sides. Add in a medium size diced onion and a roasted chili or a can of roasted chilies. Add some garlic, cumin and chili powder. Fill a stock or water up to about 2/3 of the height of the chicken. Put that lid on it and let it simmer for 2 hours. Remove all the bones and shred all the chicken and mix it up.

It’s simple and it’s tasty.

That’s sad. If one has the time shredded chicken can be a flavor bomb. And I assume a restaurant has the time.

I’m aware of the risks and it’s the only thing that stops me from eating magnets. Well, that and my fear of heavy metal poisoning.

Up to. Could have been one. Carrie Poppy would want this pointed out.

It was salted, peppered and cooked in the same pan with the peppers and onions. I cooked the whole breast and then cut it up. So like almost all chicken that is cut after cooking and not served with a sauce it’s going to be white in the center.

I took one of the riper ones and ate it and it was a wonderfully orange flavored mildly sweet fruit that I instantly wanted to turn into jam. But there’s not enough here to make jam.

I’m thinking that any zucchini bread recipe could be done with persimmons. I tasted one and it has a very nice orange flavor. Maybe a chocolate and persimmons bread.

You aren’t knitting fast enough. Crochet can fix that.

I broke my wrist and took up knitting for physical therapy.

I’m starting to look at weaving from natural fibers. I have yucca in my yard. The roots are a calorie source and the fronds can make durable shoes.

You can do both

My original idea was to do that scene but it would have required a lot of face drawing and the text.

Now with protein.

Ask Tyler Durden.

Relations with India about to get really tense.

The harder the button the louder the results.

Grab a container. Grab a mesh strainer. Grab cheese cloth, in my case an old cut up cotton T shirt. Drape it in the strainer and put the strainer over the pot. Put the yogurt in the cloth. Put it in a fly free spot for 8 to 24 hours to drain. Transfer the cheese to whatever container it will live in. It’s good for about 7 days.

A 32 ounce yogurt will get you about 10 ounces of something about the taste and texture of cream cheese. If it’s sour add a little honey, maybe between a tablespoon to a quarter up depending on flavor.

To herb it add: 1/4 tsp of salt 2 to 4 tbsp dried herbs 1/4 tsp granulated garlic.

The dipping sauce was probably 3 parts sour cream to 2 parts herbed yogurt cheese.

Well now I’m upset at myself for the same reason.