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Anna N

eGullet Society staff emeritus
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    Oakville, Ontario, Canada

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  1. Just as I suspected! Self taught and very well taught!
  2. Anna N

    Lunch 2019

    Thanks very much for chiming in. Not sure we have much in the way of choice in terms of supermarket sausages here. These are made by the supermarket and another supermarket makes a lot of their own sausages. But that’s not to say they are not mechanically made. I rather doubt there is a dedicated sausage maker back there balancing flavours and textures! It’s a shame because it’s hard to beat a good sausage. The obvious answer is to make your own but I am long past that in terms of energy or enthusiasm.
  3. I don’t know about a whole book but here’s a wonderful way to use dried plums otherwise known as prunes.Click. I am sure that many of us have recipes for dried fruits but dried vegetables and dried meats I’m not so sure. Of course there are lots of recipes for dried beans and peas and lentils. So a book on pulses might be interesting. Salt cod, of course, has many recipes associated with it but it is the only dried fish I can think of that is not used just as a seasoning unless you count kippered herring as dried. The only dried meats I can think of are jerky and dried beef and the only dried beef recipe I know is the infamous S**t on a shingle of armed forces fame. I am sure I am not doing justice to the subject and maybe others will chime in here with better ideas than I have.
  4. Wow! That’s a lot of olive oil.
  5. I have to wonder how many of the fabulous bread bakers who are members of eG ever attended baking school. @Ann_T or @Franci for instance. I don’t mean to slight many others but these are the two names that come to my mind right at this moment. Oh and @JoNorvelleWalker
  6. Anna N

    Lunch 2019

    I was anxious to try these which have been in my freezer for a week or two. I don’t think I have even the faintest clue what an English Bangert should really be in terms of taste or texture. It is been far too long since I was in Britain. Accompanied by an egg, some fried mushrooms, some blistered tomatoes and toast. here is an interior view of the cook sausage. To me it seemed almost emulsified like a hotdog whereas I was hoping for something with a lot more texture. Perhaps @liuzhou will chime in with his take on a true banger.
  7. I think cauliflower mashed with celery root is a much tastier dish than cauliflower alone.
  8. Anna N

    Breakfast 2019

    Sounds so good. I have a sneaking suspicion I might have attempted this before. Regardless, I shall be attempting it again! Thanks.
  9. Anna N

    Breakfast 2019

    Fatoot samneh but made with sordough bread and a duck egg. Still good but better with pita. Must replenish.
  10. Anna N

    Sous Vide Short Ribs

    I think the beauty of sous vide short ribs is the opportunity to choose the consistency of the end product. Short ribs cooked to be steak-like are a revelation.
  11. Anna N

    Dinner 2019

    Usually or perhaps I should just say often, lunch is dinner leftovers. But tonight dinner was lunch leftovers. Reheated in the CSO (Cuisinart steam oven) to perfection.
  12. This is what I wanted for dinner yesterday evening but by the time I got around to thinking about it I had pretty much used up all my energy for the day. Did not want to miss another meal so it became lunch today. Loin lamb chops (SV’d), grilled onions, blistered Campari tomatoes.
  13. Anna N

    Breakfast 2019

    Grilled portobello caps with blue cheese and a side of a Sugar Bombs.
  14. And do cows have a backstrap? Never seen anything in my supermarket labelled as such.
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