ElsieD

Kenji says to put the spaghetti in a skiller and cover it with water. But maybe you already saw that.

So tonight it was chicken with salad with a tamari/honey/togarashi/coconut oil dressing. Soya nuts for added crunch although we decided there was enough crunch in the salad itself.

It just so happens that Serious Eats had this recipe in their email today. They call for 4T olive oil, 1 t black pepper, (toasted in olive oil), 1/2 pound spaghetti, (a small pinch of salt added to water), 2 T butter and 2 ounces (1 cup) Pecorino Romano. Another variation.

I bought some maple and birch syrup in Cochrane Ontario from a place called North of 49. Their Web site is northof49birch.ca In addition to the syrup I bought, they also sell pure birch syrup.

I am in awe of the meals I see posted here, and thus seldom post any of mine. Tonight however, I thought our meal was good enough to post. We had duck breast (medium rare, doesn't really look like it in the picture) with a mango/pepper salad in a jalapeño jelly and lime dressing, roasted tarragon potatoes and broccoli with some almonds browed in butter.

I have my little wish list going and the mini churros are on it. The closest TJs to us is in Syracuse, a 2.5 to 3 hour drive away. But, if it is a nice cold day like today they will stay nice and frozen in the trunk, no ice packs required. It is a rather numbing -21 celcius today, or -6 F. With the wind chill it is -31C or -24 F. We were out earlier today and very bracing, it was. Glad to be back inside.

Heidi, thank you. I subscribe to her newsletter and that started me thinking about buying the book.

Anna and Katie, thank you for your comments. They are exactly what I was hoping for. To clarify, I wasn't looking for authentic in the sense that I would have to use my (non-existent) mortar and pestle and starting pounding together 38 different herbs and spices. I am hoping this book will enable me to make tasty, enjoyable dishes with a minimum of fuss, using some store bought ingredients. I like the fact the book covers more than one Asian cuisine. As for the magazine, I did buy LP once, but it wasn't for me so I passed it along to someone who did enjoy it but haven't purchased another copy since. Hopefully a few others might pipe up as well.

I have searched the site and found a few references about this book here and there but there is not a thread dedicated to it. I am thinking about buying this book but would like to know what others who have this book think of it. I know there are Lucky Peach fans on this site and that they think highly of this publication and wondered if that carried on through to the book. I have a few Canadian $ (rapidly shrinking relative to their US counterpart) and would like to use this money to buy an Asian cookbook, a salad book and a pressure cooker book to use with the Instant Pot. The latter two I know which ones I want but the Asian one I am not sure about. The Lucky Peach book appeals to me because it is said to be easy and does not need hard-to-find-ingredients. Any thoughts?

Looks good, Shelby. What's in the tortilla roll-ups?

So if I read this right, the spuds go into to cold oil, then you turn the heat on what, to medium? Then after a bit when the potatoes have softened a bit to turn the heat up (to high?) And leave them in until they are brown and hopefully crisp? Are Idaho potatoes best? I'm keen to try this.

Shelby, I keep lusting after those fries!

Huiray, well said, on all counts. We too thought the judges had had a few too many. They acted like little kids in a sandbox except the kids would have acted with more decorum.

If you do end up getting a service call, let me know what happens as mine takes forever to warm up as well so it would be nice to know if that is a typical time for that over to pre-heat.

As mentioned, I have the GE Profile wall oven. My bottom element is covered. Page 24 of the owner's manual says, after telling you to remove the door, to "press down and pull out the removable oven floor".

Yes, it sounded a bit odd to me to. But what was appealing was the fact that everything went into the pot uncooked. I only had to sauté the onion and garlic then everything else went into the pot. Cooked on high presure for four minutes and a couple of minutes on sauté after that to finish cooking the pasta. Ingredients were onions, garlic, tomatoes, taco seasoning, enchilada sauce, raw cubed chicken breast, water and pasta. After it was cooked it was put into a square 8" baking dish and topped with 8 oz. grated Cotija and stuck under the broiler for a couple of minutes. Optional toppings were green olives (wasn't sure about those but they worked), fresh tomatoes, cilantro and green onions. As weird as this sort of was, yes, I would make this again.

Made a recipe from the pressurecookingtoday site for Chicken Enchilada Pasta. I wanted a one pot dinner and this looked to fill the bill. It was surprisingly good. One thing I found a little odd was that it called for green olives, and I thought about leaving them out but in the end I didn't.

I have the GE Profile wall oven which we inherited when we moved in. The first time I used it I was surprised at how long it took to heat up. Since then, I just turn it on when I start preparing something. So, not knowing how long it actually takes, I decided to find out. I just preheated it to 350 and it took 19 minutes. While it takes a long time to preheat, it is very accurate. I mostly use my Breville Smart Oven unless I am doing something that is bigger than it can handle, and only then do I use the GE.

Darienne, I don't have a Pullman pan. I purchased my USA pans at Golda's Kitchen in Mississauga. They are not far off the 401. I checked their Web site and they have the Pullman pans. While they have a store, they also do mail orders. Hope this helps.

I have a couple of their baking pans, the hamburger bun pan, the hit dog bun pan and a couple of their muffin pans. I need to buy a bundt pan as well and I would not buy any other brand. One of the things I really like about them is that they do not warp.

Kenji Alt recently devoted his The Food Lab column on Serious Eats to the making of an Egg Mcmuffin à la McDonalds. I decided to try it today and I have to say it was pretty good. I followed his method exactly and ended up with an egg with a yolk that was still a bit soft and a very tender white. The only negative was that havingl pan toasted the muffin itself (both sides, a slight deviation because that is how I like it), the crusty bits softened up when it was wrapped in foil to melt the cheese.

A couple of places here were advertising them for as low as $2.50. Chances are, by the time I get there, they will all be gone.

I just had a look at the recipe and it looks delicious. I wonder how it could be adapted to use steel cut oats? I hope you will post how you liked it.

Mgaretz, that looks delicious. How much did the roast weigh?

While I store mine in a pantry, I don't find it to be all that bulky, if that makes any sense. However, I don't use it as much as I thought I would. Part of the reason for that, I suspect, is because I am not very proficient using it. If you should get one, I would highly recommend taking whatever courses are available to you so as to get the maximum value out of it. It does a great job on what I do use it for, particularly risotto.