ElsieD

Lovely looking dinner you have there. Beats sausages and pasta salad. Thanks for posting a picture of the seasoning. I'll have to see if I can find it at the Dutch store here. Thank you for sharing your time with us. I really enjoyed it. Elsie

Me too to the pickles. I like mine on a fresh baguette.

I had something similar to this that I used to clean my George Forman grill. They work well.

Would you make the recipe for the rolls again?

If it was me making the crust, I would give it a pass only because one could break a tooth trying to eat it.

Did something similar last week, not that it will make you feel any better. I made biscuits and when I went to check on them and saw that they were still flat little pucks, I realized that I had forgotten to include the baking powder.

Mmm Mmm good. It love, love, love, liver and onions (and bacon too if I can get it). Kerry, are those triangular things on your plate some sort of potato puff? They look good whatever they are.

My mother used to stew rhubarb and then add a package of strawberry jello powder which would thicken it somewhat. Then once it was cold she would add fresh strawberries. She is gone now, so thank you for a nice memory.

Was that some sort of a pickle on the side of the chicken sandwich or just thinly sliced cucumber?

http://www.epicurious.com/recipes/food/views/Peameal-Bacon-368929 This is the Epicurious recipe.

It found the recipe on Epicurious. Do you make a full recipe or do you scale it? if you scale it, what do you scale it down to? 4 1/2 pounds of peameal is a lot for this two-person household.

If she has used the Thermomix for this, I hope she has some advice as I would like to use it for this. Meanwhile, I have gone ahead and made up a batch the regular way. Hope it works.

Anna, I see that you make a lot of breads in the Thermomix. Have you ever made brioche in it? If you have, can you give me some tips? I want to make some and wondered about using the Thermomix. Thanks. Elsie

I do something similar. I slap a piece of tin foil on the samdwich and then put a cast iron frying pan on top of it. It do both sides that way. For the last few minutes, I take the pan and foil off in case it needs crisping, if you know what I mean. Perfectly melted cheese between crispy bread. Eat with pickles. Oh, and when I put it on my plate I put the sandwich on a piece of paper towel or napkin so the sandwich does not get soggy.

Wow. Just wow.

In my little world, ketchup is a must with four things - scrambled eggs, home fries, tourtière and Mac and cheese. they aren't the same with out it. Oh, and sometimes a smidge with meat loaf.

I just got my copy of The Banh Mi Handbook today and have been looking at the recipe for the buns. I plan on making them but first need to get some vitamin C. I look forward to hearing your report on what they are like.

I agree with you on the lentils. I never could understand why people like them as much as they do.

I buy passata at an Italian store and use it as I would in recipes calling for tomato sauce. To me it is identical.

I like Bick's dill bits on my burgs and spicy corn relish on my hot dogs. No sweet relish or hamburg relish for me.

I pre-ordered my copy from Amazon. Looking forward to receiving it!

Kerry, where did you buy the freeze dried fruit? I have been looking for freeze dried raspberries and all I can find are the dried ones, not the freeze dried ones.

Anna, they are gorgeous loaves!

This may not be what you want to do, but I now always cook my beets in a pressure cooker and have never had a problem with them.

What are Chinese style eggs? They look good!