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Hmmmm.....which line can you read on the chart below?

I used one of the little Dorothy's cheeses I got at Trader Joe's to make this Throwback Baked Brie with Spicy Honey Upgrade from The Global Pantry Cookbook and really enjoyed it. The recipe calls for brie, honey, sour dried cherries, Calabrian chiles, thyme and toasted black walnuts. I say it's a great template for either a baked cheese appetizer or even a very upgraded grilled cheese sandwich Pick a soft, ripened cheese, a sweet syrup, a tart, dried fruit, something spicy, a compatible herb, a toasted nut and it will be delicious! I used that Dorothy's Garden Secrets cheese, a mix of unsweetened dried cranberries and dried sweet cherries, Bomba sauce, thyme and toasted walnuts. The recipe says to serve with crackers and apple slices. I say bread rules but the apples are good, too.

Yeah, I would. Takes a while but leaves you free to do other things and provides an alternative to quickly frying eggs at the last minute to put on top of something. I generally like a crispy fried egg but this is a pretty low fuss way to get that look of a pristine fried egg without any brown bits. It uses a fair amount of oil (at least 1/8") and starts in a cold pan so the yolk kind of bobs on the surface while the white cooks gently as the oil warms up on the lowest of simmers. I have small cast iron skillets that would be good for 1 or 2 or 3 eggs. For a crowd, you'd need a big skillet and a lot of oil.

I've never used the self clean feature of my ovens. They look pretty clean to me....not sure why they don't get cruddy.

I have an Anova Precision Oven (Combi oven, sous vide, steam, dehydrator, etc.) about which I'm mostly thrilled except that it DOES NOT HAVE A SELF-CLEAN FEATURE. Just to put this in perspective, every oven I've owned since 1997 has had a self-clean feature. 😡

Appreciate that. As fresh and awesome as the king salmon was, the star was the tuna, IMO. I highly recommend seeping some bonito in a good quality soy (you can also add things like sliced garlic or chives, which I used in this case) and then strain and apply. Great flavor. I think the VW might net you a few extra portions....

@Dejah scroll up on this thread I use ground turkey , Iused to make a 4 star meatloaf w ground turkey I do better w gr turkey than beef , ie flavoring etc. but now use the ' loaf ' for all sorts of things. my local brand , Shady Brook Farms simply presents a loaf in the standard sized plastic boat its ' thicker . 20.5 ox or so vs 1 lbs. its what I can easily get and work with its not worth a trip to find it , by brand , its ' wet ' etc but it goes on sale , and why pay more? some time ago in CA , at Detmiers their ground turkey was turkey they ground themself. not wet etc but this is what I can get an I can work w it.

OMG! I was looking back to see....There is such a song... I should just have checked this page! 🤪

@rotuts: Good afternoon, Have to post here as you cannot receive messages. I read your post about pan grilling a pad of ground chicken? turkey? for use in a salad. I thought it was a brilliant idea and wanted to try it for my next salad lunch as I have several packets of ground meat in the freezer. BUT, I couldn't find your post again, after going back several pages. Can you point me to the post / the page where it appeared? Thanks!

Like @Dex said, 240V is technically available but little used here. In fact a 240V outlet is often referred to as a "dryer outlet" since that's one of the few routine uses. That Aussie 240V CF is awesome.

you'll get close. both pancake and waffle recipes come in variations of ". . . . add melted butter / oil . . ." for 'bare' cast iron/aluminum my experience has been . . . they require when hot, pre-bake, brushed on oil/butter in the first months time. eventually, the fat builds up the slick polymer layer - but they will always need an oil/melted butter component to the recipe. there is a myth that non-stick coated plates don't require oil/butter in the mix. it's a myth . . . I do both baking powder and yeasted/Liege waffles using a non-stick - but a bit of butter makes for perfection. frankly I think the melted butter does a better job - at making for non-stick as well as for taste.

Service delivery is 240V single split-phase with neutral wire, most circuits/outlets get half a phase. Certain appliances like electric ovens and dryers get high current 240V outlets. Since lower amperage 240V sockets aren't common (even though they are standard https://en.wikipedia.org/wiki/NEMA_connector), nobody builds appliances for them, and so nobody installs them, and we complete the circle of dumb.

Just saws this recipe this morning on CI. I can get the flour from Amazon so I'll be giving it a try. If anyone wants the recipe I can PM it to you.

I’m enjoying The Dish with Kish too. Partly because I love watching Kish, and partly because I enjoy the behind the scenes and more informal vibe. And it’s fun seeing past favorite chefs again.

Used up some of the leftover chicken schnitzel (see Dinner thread) in a grilled sandwich with sharp cheddar. If I’d been thinking I would have added a relish, like the onion jam I bought on a whim.

Looks prettier than mine! Would you do the slow fried egg again?

Indian curry with lime pickle, mango chutney, yogurt and cilantro.

@Norm Matthews I’m definitely going to try a cut down version - thanks!

Spinach malfatti pomodoro.

The vegetarians I know eat cheese (and wear leather, but not fur). I suspect that this is because originally, they were unaware of the rennet element, and if and when they did find out about it, they figured they may as well go on eating cheese. This is just my hypothesis: I've never asked! The vegetarians I know best (including everyone else in my immediate family, lifetime vegetarians) are neither intrusive nor political about it, so I've seen no point in bothering them about this.

Just curious, @MetsFan5, do they offer you any way to provide feedback on the meals? Personal taste is one thing but burnt pasta or pasta soup sounds like a real failure of their products that I’d hope they'd want to correct. It is interesting that the pasta meals are their most popular as quick pasta dishes are my go-to meals to toss together in a hurry so I probably wouldn’t pick them. Thanks for all the updates!

I have tried various sets from the meals. The Udon is as good but the rest is absolute trash. To be fair, I don’t have high expectations but one time the pasta burnt at the top and the other time it came out like a soup. That said, the proteins cooks well and are juicy and flavorful. From my experiences the over steams most of the time and then bakes and sometimes broils. Their Asian centric meals to me have been the best. Yet the pasta meals are there most popular. As someone who tends to make sauce from scratch I know I should stay away from Italian (for lack of a better term) meals.

Rennet essentially remains in the whey so it is present in very limited amounts in the final cheese, but it is enough to generate concerns for those who don't want to enjoy dead animal products in their food. That's why it makes rennet-made cheese "not vegan" or "not vegetarian", but it is ok for "flexi..." or whatever terminology is correct to define those who does not negate all animal based products the right to be digested inside their stomachs (I often got lost, in case of doubt and need, I would directly ask regarding the product as much specific as I can )

Well I'll keep my eyes open for the 'Home' arriving as a 240V unit. Breville are very limited to what information they will give to the public. I have a number of Breville appliances now (all good...have no problems with them apart from price...being a little high), good design usually & seem to go the distance. Personally, I think if the price difference was only US$300 & the benefit was basically automated programs I would have to think hard if I needed to purchase another unit going forward. The unit is smaller, they use a 'polymer' inside frame as opposed to metal, from the little I've seen the interface appears 'fussy' (as opposed to the clear pan / set temp screen of the commercial) but this is all summation because we don't know all the facts as yet. I'm lucky I have plenty of bench space to accomodate the larger foot print commercial unit, I don't find it particularly noisy (maybe when it is ramping up to deep fry it's noticable) & I have managed to save many programs for recall in the 'create' storage area. Anyway early days for me & nice to chat.

That's interesting. I wasn't aware 240V was available to all households...as the majority of your appliances would be 120V, how does it work ? Are the outlets switchable or are there dedicated 240V outlets scattered throughout the house. When thinking about it, a cooker (oven/hotplates) would need more than 120V, aircon would be the same. I upgraded my house electrical system to 3phase about 15 years back when I installed a central aircon unit (415V 26kW reverse cycle) but of course I still have the normal 240V outlets throughout the house apart from a dedicated 415V outlet I had put in the garage. (handy for welders & heavy equipment etc) I would be doubtfull Brevelle uses a switching transformer, my box the unit came in specifically indicates 240V for the Aust / NZ market, but a look inside could be worth the trouble. For what its worth here is the compliance info on the bottom of the unit...I left the letters preceeding the serial # in the pic incase it's of interest. Another interesting point is, Breville don't sell this unit directly to the public on their website here or NZ. They are available but through a hotel / hospitality equipment suppier. It was no problem I ordered on a Monday & received on the Wednesday. Delivery included the unit was A$2049 which at the moment equates to US$1322 so pricing is similar.