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Everything posted by Anna N
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Looks amazing and sounds equally so. I especially admire the variety of textures.
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My first thought this morning was a stuffed omelette. I wanted to use up the asparagus before it goes south and I definitely have too many eggs on hand so it was bound to be something that involved these two things. I ultimately opted for the easier path — take the proposed omelet filling and fold it into some softly scrambled eggs. Shallot, asparagus, mushrooms and scrambled egg.
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.Haha. Very cute. I particularly like the noodle bowl ones. No desire to own one but I can still appreciate the appeal.
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🙃
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Softly scrambled eggs with sautéed asparagus and tomatoes.
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@Kerry Bealvisited the Dunnville Farmer’s Market on the weekend and I was the lucky recipient of some asparagus and some rhubarb. I sautéed the asparagus in some butter until it was just perfectly crisp tender. The potatoes are from Six California Kitchens posted by @blue_dolphinin the lunch thread.
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I just jad to give these a try and while I found them quite tasty they did not blow me away. The book looks very interesting and I have downloaded a sample. I enjoyed the potatoes for breakfast so I posted the photograph in the breakfast thread.
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Not everything works in the air fryer! Forget broccoli — the texture is horrible.
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Dinner for breakfast. Chicken Kiev (frozen, store-bought) baked in air fryer and some Campari tomatoes seasoned with a little salt and sugar and left to absorb seasoning while chicken baked.
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Chicken Kiev (frozen, store-bought) 360°F for 18 minutes. Works every time. Also posted In breakfast thread.
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Thanks for this recommendation. It’s a perfect book for me. I’m not likely to do much cooking from it but I’m a fan of Korean flavours. His openness about the evolution of food from Korean to Korean American is refreshing.
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What is not to love about a potato ball filled with that many cheeses?. Was hoping they might be widely available. Damn.
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Thanks very much for taking the time to explain how you were able to accomplish this. I am trying to keep my admiration in check.🙂
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My mind is grappling with this! It looks amazing. But how did you get such a mixture to hold together so you could bread it and fry it.
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Carrots tossed in olive oil, sesame oil, soy sauce and then roasted in the air fryer at 350°F for 18 minutes.
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chicken thighs tossed with smoked paprika, onion powder and garlic salt. Into the air fryer at 380°F for 20 minutes. I flipped them after 10 minutes. These were very small thighs and I think I could have cut a few minutes off the time.
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My husband had great difficulty with raw pineapple resulting in an extremely sore mouth. Grilling the pineapple seemed to make it much less of an issue. I suspect,without any evidence, that it has something to do with deactivating the “tenderizing” enzyme.
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Nature may abhor a vacuum; Kerry Beal abhors a naked surface. 🙂
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Such a beautiful space in which to spend your time. Congratulations.
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@Kerry Bealwas chatting with me today about the Dutch potato spice as she headed to our local Dutch store for somee cheese. I did not want any of the spice but I did want some roasted potatoes. Here they are done in the air fryer (380°F for 20 minutes) I simply tossed them in a little olive oil and seasoned with some coarse salt. My favourite thing to do in the air fryer these days is Johnsonville brats. No fuss. No muss. No mess. I simply remove them from the refrigerator and from their packaging, place them in a nonstick tiny cake pan and bake them in the air fryer at 350°F for 15 minutes. I flip them at the half way mark. They are always perfectly cooked and there is no need to watch over them.
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I am just glad to finally know they have a name. I’ve probably had them as long as almost anyone on eG. I find them really good for resealing frozen vegetable packages.
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I truly admire this kind of creativity. Would love a bowl of that soup.
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Yesterday was a holiday in Ontario, Family Day. Choices of restaurants that were open were quite limited. We settled on The Famous Owl of Minerva. This is a chain of Korean restaurants and a franchise recently opened in Oakville. @Kerry Bealhad the pork bone soup. I tried it as leftovers and was not too impressed. Pork bone soup is challenging to eat and is best enjoyed with close friends or family! I had the kimchi soup which was quite satisfactory. I found the banchan to be overly sweet. lots of leftovers!
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I expected to see a marvellous display of lanterns when I logged on here! But I did learn something about the beginning and the ending of the Chinese new year holiday. Thank you.