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No problem, honestly, that part surprised me too when she told me, I would have thought that dairy would be ok, but not in this case, it seems. Thank you everyone for your replies, and to the admins for merging this in to a pre-existing topic. Of course, any further suggestions from everyone will be appreciated too.

You don't think he bakes all night?

The more I look at and think about this, the less useful I feel it is. What does it really do that's different from a stove top and pan? It cracks the egg and drops it into the pan - nothing else that I can see.. I do have limited mobility. I would still have to get the egg from where I sore them, drop it into its position, find my frying medium of choice and put that into the pan, then when the egg is ready get the egg out of the pan and onto the plate. One egg. And not cooked to my preference. On the stove top, I can simultaneously cook more than one egg (to my preference) with the only extra exertion required being the cracking of the eggs - not the most difficult part. Then I'd need to clean the pan just the same whether using this or the stovetop. The stovetop would be easier to clean, too. I'm not saying there isn't a seed of an idea there, but it needs a lot more thought.

I didn't make this. t was bought from a bakery. Described as a 500g "whole wheat sourdough Rubon country bread multi-grain French old bread German sourdough bread" I didn't detect any sourdough flavour but an OK WW loaf. rather overpriced, though. I won't be rushing back.

Have you considered whole dried Aji Amarillo? That's how I buy it. Probably longer shelf life too.

I'd sleep in his kitchen.

I've been pleased with berries from Driscoll's Sweetest Batch. So far I've had their strawberries, blueberries, and blackberries.

This one's pretty specific and small scale, but I'll throw it out there just in case. Some batches of ground beef at Aladdin's Foods, in London ON, are being recalled for E. coli. https://recalls-rappels.canada.ca/en/alert-recall/aladdin-foods-brand-lean-ground-beef-recalled-due-ecoli-o103?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

Thanks! By US lingo, the eggplant is broiled (heat from above). If it was grilled (heat from below, by US lingo) all of the olive oil would run out. 🙃

It's quite a while since I did that too, but I've always liked it. Yours looks excellent. Why did you put "grilled" in quotation marks?

This is the sort of nonsense I'm up against. These were being sold as 剑鱼 (jiàn yú) which translates as 'swordfish, which they clearly aren't. They're plain old catfish! Specifically channel catfish, Ictalurus punctatus, America's most fished species. They have been introduced around the world, including to China. However, in many countries, they are classified as an unwelcome invasive species. $3 USD / 500g. We do get real swordfish to which I will return.

I don't think of this as a wildly popular mainstream type of device; it's more along the lines of a specific, limited (?) demographic like those sites for people who have different shoe sizes, or modified clothing for disabilities. I needed to shop for clothing after a mastectomy, a very specific type of top to allow for keeping the drains in place, and being able to snap it closed/open. I only needed it for 3 months but it was a lifesaver and then I donated them. That's what I see this device doing.

I know, I was just answering based on your own suggestions about what to call what. I happen to go from time to time with some zoologists to trap turtles (and other living critters). In fact, I'll be "turtle" trapping next week around Alabama's coast

As I pointed out in my post, tortoises, terrapins and sea turtles are ALL turtles in most of the world's terminology, especially among zoologists.

Very nice stuff, People does not talk much about eating turtles/tortoises/terrapins, but here in the shores of the "newly" named "gulf of America" you can sometimes find snapping turtles dishes. Not as great thing... BTW, your braised turtle image actually shows a terrapin.

Really close relative (my old man) is unable to fry an egg by itself. This kind of artifact would allow him to eat them again. With probably minor modifications, like an alarm when it is "done" and so on.

A rare Italian(ish) dinner: Baked stuffed catfish fillets: Filled and topped with panko, grated parmesan, garlic, chopped anchovies, S&P, and cilantro (sub for parsley ). Flavor was good but 2 layers made cooking tricky. I would do single layer if I do this again, probably combined with Mrs. C's pistachio and panko coating. "Grilled" eggplant: Slashes stuffed with garlic, rosemary, S&P, and copious amounts of olive oil. A favorite that I haven't made for a long while.

I have a bunch of leeks. Can I put them to slice in the feed tube without slicing leek nearly in half for cleaning? I want to end up with thin whole leek rings. After I slice them, I could rinse carefully to get rid of any small grit or sand. Will this damage the slicing blade? (I think it's orange).

It seems to me that chuck roast would be an excellent choice for chili. The trick to using it though is to Brown it thoroughly and then cook it low and slow. Don't overcook it or it will be very dry. I'm making chili today at least my version of chili. I'm totally hampered because I can't use onion or garlic in it so I have to add more of other seasonings. Oh well, my housemate likes it so that's all that counts. The best chili that I have ever made was from a cookbook by Marjorie Klnnan Rawllings, the author of The Yearling. It's called Cross Creek Cookery and it is available from Amazon. It was in a book that I checked out years ago from the Lake Tahoe Library and the recipe is called either Louisiana or Alabama chili. I used to make it by the gallon in the restaurant that I worked in and the San Francisco Examiner said that it was the best chili in Lake Tahoe. Unfortunately I lost the recipe when someone stole my personal recipe book years later.

Guess I read too quickly - both of my daughters had all 4 wisdom teeth extracted at once and my husband had a full mouth replacement and dairy was never an issue for any of them so that's why my mind went the way it did,

I totally understand. My recipe came with the same caveat which explains the effort I took to find the aji called for. And I agree that it's always smart to follow good instructions at least the first time. (After that, I usually wing it.)

Thanks. I'll keep that in mind for the future. But... My particular recipe was provided by a chef who served in the Peace Corps in Peru (I'm not sure when). She was good enough to provide the recipe for the stew she made that I liked very much. In her notes she says that it must be this particular pepper to taste right. Granted, I couldn't find the brand of paste she uses, but when I make and post about this recipe I think I owe it to her to follow her instructions as closely as possible. Later, I'm sure I'll be taking liberties as I always do. 🙂

Pssst! Shhhhhh! Just between the two of us, I, granted a Hun and without taste credentials, did not find the imported aji paste that singular in flavor or, indeed, worth the trouble of tracking it down. When we did, and at that only had to cross town to buy it, husband insisted I buy two so I'd have it on hand, and the recipe called for half a cup. As I wrote on another thread, I used little more than 2 tablespoons so have 90% of opened jar left as well as full jar. Unless there is a very special reason besides "authenticity" for using this product, I would rather substitute an on-hand pepper.

Not much to report on the culinary front from yesterday. I made a chicken salad (heavy on the chicken and mayo, lighter on the capers, and that's it) and turned it into an open-faced sandwich of sorts. I ate chunks of cheese, and melted cheese atop bread. (I really do wish I'd packed the toaster, but I didn't want to dirty up a skillet or Papa's pan.) I finally finished the panade from what, last week? It really holds up well. I'm glad I have all the elements with which to make another one soon. It wasn't a nice day to be outside, nor had it been on the previous day. For two days straight, the wind blew so hard that the local flags seemed starched and we were sandblasted every time we crossed a street in line with the sand dunes. Still, I had to go out. It was Old Farts Day at the local Fry's: 10% discount on everything, for senior citizens, on the first Wednesday of the month. Know what? I have too much food already. You probably won't be surprised at that. So household cleaning items, pet supplies, coffee and half-and-half constituted my shopping. It still added up. Pet food and treats are expensive! I've already shown you some of that Fry's. But going back to last week, I see I haven't shown you the local Albertson's or the Oriental Gift Shop next to the laundromat I use. Sit back and enjoy the show. If there's something you want to know more about, or get a better peek at, ask away. First, the Oriental Gift Shop. I've posted about it in years past. They have a lot of fun decorations in the window and even more inside. If I were inclined toward redecorating, I'd probably spend a bundle in here. I actually had a goal: to see whether they carry the Aji Amarillo paste I wanted, since @C. sapidus had found some at H-Mart. This store is a lot smaller than H-Mart, of course, but it was worth looking while the washing machines ran. They have a dizzying array of noodles, sauces, beans, spices, vinegars. Canned and fermented eggs. There's a refrigerator section that I didn't even photograph, but it's full of interesting foods too. I still have some of their kimchi from last year. No Peruvian chili pastes, though they had plenty of Chinese and Indian chili pastes. And curry sauces. Have a look! (I love those little parasols. I didn't buy any, though.) I went out empty-handed. On the way out I admired the elaborate sculpture/fountain by the door. Unfortunately this is only a still photo. It had quite a few moving parts: spinning wheels and balls, with changing light colors and moving bubbles. You'll have to use your imagination. When the laundry was done I went to Albertson's for something...now I've forgotten what. I know I looked for the Aji Amarillo paste there too, without success. I want to show you some of the meat and seafood offerings! That's right. A whole, wild-caught (now frozen and dead) octopus. I wasn't tempted. I thought this pompano was interesting, but didn't buy it either. I'm amazed at what can be found here in Yuma! Granted, we aren't far from the Pacific Ocean or the Sea of Cortez, but it still isn't like being at a port for easy access. After all that, I went to the Post Office and picked up my package: Very securely wrapped, with triple wrappings of bubble packing. I'd worried that my paste, having zinged around the country for weeks, would have been damaged. Nope. Excellent condition. Based on this experience, I'd buy from this company again -- if I like the paste. I haven't gotten far enough to decide on that yet.

Cabbage stir-fried with fennel seed, cumin seed, sesame seed, sliced onion, habanero and long red chiles, and red Hatch chile powder, finished with garam masala. I usually add a squeeze of lemon but forgot. Topped with an over-easy egg.