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Well, I wouldn't dare try to speak for Anna but in England where she grew up the dripping would have been on bread, I'm sure.

That juice and fat would be ’drippings’ for Anna. Can’t recall if it’s on toast or bread.

When you made Notter's lemon ganache for a Lemon Meringue Bon Bon, did you use milk chocolate as called for in the recipe?

I finally got round to defrosting my 'Russian style' smoked herring. To my delight it was full of roe. I added butter and broiled 🇺🇸 / grilled 🇬🇧 it for a few minutes. Delicious. The finished dish is on the breakfast topic. It was a bit bony but not excessively so and the bones were mostly soft and edible. Good source of calcium, I guess. Next time, I'll get a larger one. Roe

'Russian style' cold smoked herring with its roe. (Actually produced in China.) I added butter and grilled 🇬🇧 / broiled 🇺🇸 it. Served with buttered sourdough.

I'm a person whose reach routinely exceeds her grasp. Sometimes that's good -- it stretches one to have ambitions -- but sometimes it simply leads to overloaded freezers and pantries. That was true even before my darling died, but now that I'm cooking for one (and with a reduced appetite at that!) it can just mean a lot of extra food carried around. I mentioned earlier that I'd packed this Princessmobile in haste and packed as much of the household freezer contents as I could. Yesterday, Easter, a feast day, I decided that the beef ribs I'd bought for a special occasion would have to come out and be cooked. It was Easter. I wasn't throwing a feast for anyone else, but I didn't know when I'd manage to do so. I pulled out this carefully vacuum-packed, cherished rack of beef ribs from a favorite meat market in Duluth. We'd never managed to cook it. How long had it been there? Oh. Why did we buy so much food, and then not use it? I can't answer that, really. Reach vs. grasp. Ambition vs. reality. At any rate, this giant package of ribs has been along for the ride, or sitting at home, for far too long. I'm happy to report that my vacuum packing had held well, and there was no sign of freezer burn. That's not bad for 3-1/2 years. I'm pretty sure the initial ambition was to try a low, slow barbecue method like good Texas 'cue, inspired by Cooper's in Llano, Texas. That's probably why I bought it in the first place. We have the proper grill at home. I'm not set up for grilling where I'm currently parked. I decided not to let that stop me. I had to figure out how to cook that rack. What was the biggest pan I had? My Sur la Table Dutch Oven almost made it. I had to cut off a corner of the ribs to cram them in. Below the ribs were stalks of (incredibly fibrous) celery and some of the baby potatoes I'd cooked a few nights ago. Low and slow. I got the oven to register around 275F, more or less (lower than the gauge indicates) and left the meat to cook for some hours. Did I mention that the rack was frozen when I started? This was a spur of the moment thing. Our erstwhile manager @Pam R wrote about cooking a roast without thawing it first, way back in 2008. It does work. That Dutch oven is about as good as it gets in this Princessmobile. When the meat started looking and acting like it was cooked, I rooted around and found the only thermometer I'd packed for the trip. The results: I've read that barbecue judges say that bones pulling out cleanly means overcooked meat. At least, they say that in pork competitions. I assume they say it in beef competitions. I respectfully disagree. This was not dry, tough or stringy. It was delicious and tender. And it pulled away from the bone cleanly. Still, it's a LOT of meat. I'd have happily fed this to a crowd, and that may have been the original plan. Maybe I'll get more and throw a party when I get home! But it will be a while before I get through this myself. This serving: ..had these leftovers, along with the other two ribs wrapped in foil. I ate maybe half the meat from the first rib yesterday. I just finished the rest for tonight's dinner. I'll have to think about what to do with the juice and the fat from the pan. (As I write, a day later, that upper layer has congealed and turned white.) You know what? It doesn't have the wonderful flavor of slow Texas 'cue done over mesquite charcoal, but it's pretty darned good. Tender. Beefy. I'd feed this to any meat-eater without shame. But I will try doing it at home over charcoal to see how the wood can improve the flavor.

Sausage, Peppers, and Onions with Melty Caprese - simple dinner from Colu Cooks. Different peppers, red onions and cherry tomatoes with some sweet Italian sausages are roasted in the oven. Topped with mozzarella for the last few minutes and finished with some basil

Your information is appreciated. I didn't know just how the coils were heated. From what you're saying, it's how the heat is transferred to the pan that effects the final efficiency. If the metal sheathing upon which the pan rests is of a design or of a material that transfers heat more effectivly, the hob overall would be more efficient. And if heat transfer through the sheathing could be improved by design or material, then less electricity would be needed to heat the pan to a certain point. I'm just trying to see if I understand how the heating coils wrk. Do I have the concept correct?

Thanks for showing us some Mexican wines. I'm only a few miles from the border, but currently overscheduled so not planning to cross the border any time soon. When I next do, I'll take a list of wines to look for in their shops!

I haven't met anyone who disagrees with you and neither do I. It gets worse over here.

Looks good and it seems like the only thing that you're missing is rattlesnake and Bear.

I'm not sure what you mean about the wider Thermomix but if you are talking about the wide jar versus the narrow jar, one works as well as the other. I have the Breville Chef Pro FP and to me, it weighs a ton. The difference in weight between the Vitamix and the Breville is significant. Had the FP attachment been available for the Vitamix when I was looking for a FP I would have purchased it instead of the Breville.

Gumbo with- shrimp, andouille, smoked pheasant, elk, and mountain lion.

@liuzhou, that is hideous, and not in a good way.

From my understanding of the physics of resistors, all resistive elements are 100% efficient in converting electricity to heat - their efficiency differs in how that heat gets transferred to the pan. That can vary based on how much of the "tube" cross section makes contact with the pan, the total flatness - meaning, how much of the coiled tube doesn't contact the pan at all, etc. Most stove elements are of the "calrod" type - meaning that a thin wire is helically twisted and encased in an electrical insulator which is then further encased in a metal sheath. I imagine that the manufacturers of the heating elements would be able to supply data on their elements' performance.

I wonder if oiling your hands a bit might have helped?

I need a new food processor, and I'm waffling about whether to just get the wider vitamix, and also the food processor attachment, so I can reduce down to one appliance instead of my current two. But I'm not sure if the wider vitamix works well enough, and also somewhat unsure if the food processor attachment is good. Any opinions from others who have gone this route?

Not meatballs, but chicken balls (well, not the balls of a chicken) - which are a royal pain in the ass to make, at least this first and possibly only time I'll make them. Thing is, they were very tasty - just a pain in the ass to make into a ball shape. The mixture is so sticky they're almost impossible to roll. I used a pound of breast meat from the freezer, which I ground up in the food processor and mixed with 2 large eggs, bread crumbs, some chicken stock, parm, percorino, ramp greens, parsley, salt and pepper. Sautéed them in butter and olive oil, and finished cooking in chicken stock enhanced with a tomato sauce I was making at the same time. So...pasta with chicken "meatballs" in tomato sauce. Ramp greens, chives and parsley to garnish.

OK, I get what you're saying. I have a question, though. I recall reading somewhere that coil burnes with thinner coils were more efficient than the, at the time, older, wider coils> Is there some/amy truth to that? Would more, narrower windins make for quicker heating of the pan? Is there any design that makes for more efficient use of the electicity that's being consumed, such as (just guessing) thinner coils that heat up quicker?

Since we had rhubarb pie last night, I didn't make the dinner I had initially planned to cook. So I made a roast beef dinner for breakfast. Moe loves this meal any time of day. Served with Yorkshire Puddings, mashed potatoes and gravy and buttered peas. I'm working today so going to take the same thing for lunch. The eggs I use are from a friend's chickens and they are free range and the yolks are very yellow. Yesterday's rhubarb pie filling was yellow and today's Yorkshires were also very yellow.

T80! that was a surprise!! For anyone interested central milling's Old world European style bread flour is there version of T-80 https://centralmilling.com/product/organic-type-80-wheat-flour/ I find the pre-geletanizing of the flour pretty interesting too -kinda curious to try that in a regular pancake batter

@Pete Fred fine video thank you.

That's what I call dinner!

Within the realm of resistive burners, the only thing that will make one more efficient over another is how well it contacts your pan since the heat created is proportional to the burner's resistance. So a burner that uses less power will also make less heat - so to bring a given mass of water to a boil (for instance) a less powerful burner will take longer to get there while using less energy per minute, basically ending up a wash. To get to be much more efficient, you need a different technology, like induction, but that requires a whole new burner system, not just a part replacement as you may be aware.

In case it's of interest to cannelé obsessives, I'll add to your information overload with this video of how Cassonade make theirs (I mentioned them on the previous page). Auto-translate will hopefully give you a rough idea of what's going on, but the main takeaways are that they use a flour with a higher bran content than plain/AP, they have a specific temperature for the milk to pre-gelatinize the starch (65C/150F), and the batter is rested for at least 48 hours. For non-obsessives, hey just look at the pretty cannelés. (Incidentally, for behind-the-scenes footage of French bakeries in action, that channel has some cool videos.)