blue_dolphin

Here, for your viewing pleasure, are the N 25 and N 20 paella pans in the CSO Here's another picture of the N 20 with a half-head of cauliflower that I posted a while back

That looks delicious! What's the bread component? Looks a little bigger than most of the English muffins I get at the store.

How disappointing! I see on the Edwards website that they have a 100% satisfaction guarantee if you call within 14 days of receiving the order. Do you still have time for that? My own experience with country ham is pretty limited to the biscuit slices I ordered from Broadbent. Compared with a city ham, it is indeed drier, chewier and salty, though I have not found it to be tasteless. To me, it's kinda like a super-lean, no-fat bacon and should be very flavorful and not tasteless. I hope you can get a refund or maybe have them send you some bacon instead. I generally soak the slices in cold water for a little while to temper the salt before blotting them dry and putting them into a hot skillet with bacon drippings for just long enough to give them a bit of color. I've used them that way on various breakfast sandwiches. Here's one on focaccia where you can see that these are fairly thick slices I'm getting. Alternatively, I've used them as @Smithy describes, dicing the meat and including it in scrambled eggs. Here's one I posted earlier this month: If the ham you have is truly tasteless, this isn't going to help, but my first impulse on reading your post was to recommend that you cut it up into smaller pieces, stash them in the freezer and pull them out to use it as "seasoning meat" where you'd use a smoked hock in beans, collards or the like.

Here is the Italian version of the menu and the English version so you can compare. As @Franci says, the Italian version indeed lists Antipasti, Pasta, then Secondi.

As soon as I saw this thread, oeufs en meurette came immediately to mind. I used to travel to Seattle every two weeks or so and the oeufs en meurette at Café Campagne were a frequent treat whenever I could get there. It was served with pommes frites to get the last of the fabulous sauce - yum! I understand they make the sauce with a rich demiglace and foie gras butter, two items that have never been found in my fridge but maybe I can try to make something that at least resembles it!

Still working my way through the little section of baked potato ideas in Diana Henry's Simple and putting them to use on roasted sweet potatoes. Roasted sweet potato topped with yogurt, avocado salsa and feta

Yesterday's lunch. Bucatini with a Phillips-grilled hot Italian sausage, red bell pepper and a bit of jarred Arrabiata sauce I could have added some olives or parsley or something but it was getting late and I was getting hangry. Hit the spot.

I assume that's a blimp shadow being cast on the piadini 🙃

Another Diana Henry baked potato suggestion used atop a roasted sweet potato: Sour cream, smoked trout, scallions, and dill. She recommends starting with a knob of butter which would be just the ticket with a fluffy baker but not necessary here. I'd add a squeeze of lemon but used lime today because my tree is loaded.

Welcome, Martha! There are a lot of people here who grow their own food, in gardens large, small and even indoors - you could take a look at this Gardening topic where I'm sure your participation would be welcomed.

Another Diana Henry baked potato idea translated into a sweet potato breakfast Her suggestion is to scoop out the flesh from a baked potato and mash it. Sauté minced onion in butter, add cooked ham and a bit of cream. Mix that with the mashed potato and cheese (she recommends camembert, Cheddar or Gruyère, I used the Beecher's New Woman that's flavored with Jamaican Jerk spices), refill the potato skins and bake or broil.

I finally got around to trying the Paragon for deep frying. I used this pot, the Cook N Home one that @mgaretz recommended earlier in this thread. Not something that would be suitable for large scale cooking...or maybe even normal scale cooking but good for me. Not too wide but deep enough to avoid splatter. Set it at 350°F on rapid precise and aside from a < 10 degree overshoot at the very beginning, the temp tracked with my Thermapen checks. The end result was not a success (it was declared an abomination by at least 2 esteemed members 😮) but the frying process worked fine. At one point, I thought the food had gotten stuck to the pot because I couldn't seem to get it out but it turned out that my metal utensil was stuck on the magnet holding the probe 🙃

Yesterday's late lunch/early dinner was the Fennel and lemon scotch eggs with tomato chutney from Anna Jones' A Modern Cook's Year. Recipe available online here. These are a vegetarian version of Scotch eggs. 3-min eggs are coated first in smoked paprika then wrapped in a mix of mashed beans, shredded sweet potato, onion, parsley, fennel & lemon zest, dipped in egg, then in a mix of seeds before either being baked (for a hard-cooked egg) or deep-fried (for a runny yolk) The eggs were very fiddly to peel and I have to say this step was like trying to wrap little water balloons with bean dip. The bean mixture was tasty and I liked the idea of the seed crust but I found the amount of smoked paprika overwhelmed everything else. Deep frying for 3-4 min may have preserved the runny yolk but didn't really firm up the bean mixture as baking (400°F for 30-40 minutes) would have. Big difference there! Not a fan. Took a couple of bites and binned the rest. Decided to make myself a real Scotch cocktail instead of a faux Scotch egg 🙃

The other day, I picked up some of this Templar Roquefort at TJ's. It was clearly labeled "Limited" on the shelf. It's excellent. Super creamy when at RT.

Another sweet potato breakfast today. This one inspired by a Diana Henry suggestion for turning a baked potato into something more substantial. Roasted sweet potatoes, reheated on the Phillips Avance grill, topped with crème fraîche, watercress, Roquefort and toasted walnuts

I was looking for something to make with sweet potatoes and sausage and came upon a recipe for Sweet Potato Hash with Caramelized Onions, Sausage & Eggs that sounded good. Reading through the comments, it seemed like people were having issues with getting the individual ingredients cooked to their liking and I was getting hangry so I made a deconstructed version Roasted sweet potatoes, halved and heated on the Phillips grill while the Italian sausage cooked and topped with roasted balsamic onions with sage and a bit of watercress for color. The sweet potatoes, onions and sausage would have been a fine breakfast but I went ahead and added 2 crispy fried eggs.

I am not among them but there is a certain percentage of the US population who expect ketchup with any fried potato. Same goes for eggs - any eggs. Don't send them to Father's Office. Sang Yoon is opening his third location. Still no ketchup 🙃

When I was a kid, there was a restaurant that served Roy Rogers to my brothers and a Shirley Temple to me. Their Roy Rogers used cola instead of the ginger ale in the Shirley Temple.

I went searching through my junk mail folder to see if I'd gotten anything about this oven from Anova. I came upon a survey request from Emily at Steam & Bake who said: The email was sent on Dec 14 and by the time I found it, the survey had closed. I'm curious if anyone else saw this survey and wonder what sorts of questions she asked. Also, the fact that they were apparently still seeking input as late as last month makes me wonder how close to market they actually are with this device.

Just made myself a plate of "Scrambled Eggs à la @Anna N" for breakfast. Lovely and thank you!

Went out to lunch with friends today. One of them ordered the Impossible Taco Salad: Very tasty. I wondered if it used the new Impossible Pork, but apparently it's been on the menu of this chain for some time - see here.

Thanks for all your enabling posts on this thread, @mgaretz - the sausages you shared back in this post were what pushed me over the edge! I wish you a most skillful surgeon, a smooth surgery and a rapid and uncomplicated recovery.

There are some grease spatters inside the unit. The tray in the bottom can be removed for cleaning or lined with foil. Thus far, I’ve been able to wipe spatters off the sides with a sponge. Not sure if they would eventually build up and be more problematic. But so far, easier to clean up than doing the whole stovetop!

I can search successfully for Bamix on Amazon but I also get the dogs when I click on @liuzhou's link. But I like the dogs so I’ve clicked multiple times! Edited to add that Clancy is my favorite so far!