Anna N

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.

Grilled portobello caps with blue cheese and a side of a Sugar Bombs.

Ewwwwww

And do cows have a backstrap? Never seen anything in my supermarket labelled as such.

I think you are trying to test my visual acuity or perhaps even my food knowledge! I can figure out the first dish which is my current favourite breakfast, pita bread and scrambled egg. But that second dish has me stymied.

I hope you got some help with the cleanup! Everything looks fabulous.

A bit early this week. I was sure that this was going to be a big fail and I would have to repeat it tomorrow. I wanted to make shortbread but was fairly certain that if I made it traditionally such as petticoat tails or bars I would end up with cookie crumbs and not much else as I tried to cut them apart. ButcI was sure I had made this lot some shortbread previously. Sure enough I did. But I made cookies. How sensible. But I was still on my failure path so did not pull back and say that all this could wait until tomorrow! As you can see some are more brown than others. I was also trying to make use of two ovens today to cut down on the amount of time needed. I was using the Cuisinart steam oven along with the Breville smart oven. This posed more challenges than I had expected. I could not get them in synch so that the cookies were ready at the same time. The extreme spreading of one cookie on the tray suggest to me that the mixing was not adequate. But I’m open to other suggestions. I will let you know if any of the cookies get rejected.

I bet that is it.

But what is it?

Where can one find this? Thank you.

Stovies reheated in the CSO (Cuisinart steam oven). An overnight rest definitely improved these.

We need an applause emoji.

What we have here then is stateless tuna.

After some thought and a little bit of research I think I am concluding that the egg was in fact as it should be for an onsen egg. I did chill the eggs down before refrigerating them. But today I was curious so I took the second egg straight from the refrigerator and broke into it without any reheating. The only thing I could think of to do with a cold egg was to make an egg salad. Was a little bit different than usual but quite tasty. I added some chopped scallions and a wee bit of Hellmann’s and some salt and pepper and served open face egg salad sandwiches. OK so a lot of pepper.

That @patris! She is such an overachiever. It all looks so good — even caramelized rice krispies! I am not a fan of rice krispies But I can certainly see me snacking my way through these. Looking forward to what tomorrow brings.

A little more information, please. Sounds good and looks good.

As remarked upon by others it is not worth the risk.

Stovies made in the A4 box. I did so much research only to discover that there are dozens of explanations of the meaning of the name of the dish and its origin ( @liuzhou covered this). And there are almost as many ways of making stovies as there are Scots. Even the Great British Chefs site has a version. In fact there is a site — stovies.com. There are vegetarian versions, healthy versions where 60 g of meat is considered adequate for 300 g of potatoes! There are cheese versions and gussied up versions. I tried to stay pretty much along the same lines as liuzhou. But perhaps the most interesting thing I learned in my research was that the first mention of stovies on this board was on August 9, 2001. To me that is remarkable because unless I’m mistaken eG came into being the previous month! Here. If you follow that link it will take you down a rabbit hole and probably bring tears to your eyes especially if you were an oldster like me and have been a member for a very long time! Back to my stovies. According to many sites they need time to reabsorb any liquid and for the flavours to marry. This may be pooh-poohed by many Scots. But I made them early and they will have time to age just a bit before it is dinner time.

Not actually cooking sous vide right now but I am thawing some ground beef. Temperature is set for 20°C (as low as it will go). In about half an hour to 45 minutes I will have some thoroughly thawed ground beef.

I hope you were not going to be disappointed. I have had just about every make and model and configuration of equipment out there starting out with a prototype. All of them cook exactly the same way. Some are more convenient to use than others. Some are more reliable than others. But there are no other differences that would cause one to make better food than another.

Sincere apologies for the unintended insult. 😂 I should’ve been paying more attention. But it was truly worrisome.

I was given some small winter squash so I thought I would see what I could do in terms of grilling them on the Avance. This is a very small butternut squash although I suspect it goes by a different name. and here is another similar one on the grill after being peeled, seeded and sliced. Dinner was a mix of leftovers from yesterday and the freshly grilled squash I do not think I would bother repeating this grilled squash. It was simply boring. The option of glazing it with something like maple syrup did not appeal to me because I did not want to deal with burnt squash. I just think there are better ways of treating winter squash. YMMV.

Vegetarian? Or is that some form of protein that I spot?

Yes there is a fair bit of pork but it’s quite tasty. I did report back on the duck egg in the breakfast topic. It was a little overcooked to my mind but I wondered if that was the reheating. I put it into a 50°C bath for 15 minutes.I was wondering how you went about doing the reheating before service.

With you. Can’t imagine why one would need to thaw something that is going to be sous vided if it’s already properly sealed etc. Never had any success with the juices.