Anna N

The off-script wedding photograph has to be my favourite.

I am quite certain it will take me less time to post our lunch then it took me to delete all the extra photos that were airdropped onto my iPhone! Some technical glitch that was! This week @Kerry Bealand I decided it was time for a return to one of our favourite restaurants, Sakai. Complimentary sushi. Kerry’s Nabe with soba noodles, an appetizer of shrimp rocks which we shared and the complimentary sushi which we also shared. Similar appetizer and sushi accompanied by yuk gae jang (a spicy soup with brisket).

Are you not afraid he/she is headed for the glue factory?

It belongs in a different age but I sometimes wonder if we women would be quite as anxious to toss overboard the very old-fashioned idea of women (and children) first. Sex discrimination with respect to survivors of the Titanic disaster. Food for thought?

I fell for it too. So thank you… I think.

Yup ”On business reviews-and-ratings platform Dianping (in Chinese), China’s equivalent of Yelp, Da Vittorio Shanghai boasts a score of 4.94 out of 5, with the average price for a meal hovering around 2,125 yuan ($330) per person. Many patrons praised the expensive restaurant for its “attention to detail” and “emphasis on the traditional etiquette of fine dining,” saying that its “ladies’ menu” made them feel respected and at ease.”

Thanks. I was amused upon reading about cooking asparagus how we used to have a pan especially made for that purpose. it was designed to keep the asparagus upright. My pan now does a fine job of holding spare rolls of toilet paper in the bathroom out of reach of playful pets.

I am going to assume you mean something like pink Himalayan salt? Pink salt, as I understand it, is used for curing meat and not something that you would use just to season it.

Apparently we didn’t notice since this happened a year ago! “Tamarkin and Hoffman say they are confident readers of Epicurious will not abandon the site after the change, because it has already happened. “We know that home cooks want to do better. We know because we actually pulled the plug on beef well over a year ago, and our readers have rallied around the recipes we published in beef’s place … see

So few of us can afford beef anymore we will hardly notice.

I can’t say that I blame you. I can’t see either that Ripert would put his reputation on the line by using an oil that he did not feel appropriate to the task at hand. It may have to remain a mystery.

Guts. It has plenty; I have none.

Yes there is no doubt you are a much more adventurous eater than I. But damn I still enjoy your eating adventures.

I must admit that I’ve heard of this but never sampled it. Not at all sure I really want to, either.

Thank you so much. It’s a very neat gadget. These days I work better with an iPad propped at the right angle and with the typeface appropriately adjusted for ancient eyes! But there was a time when I would have appreciated such a thing.

But wait – – – – what a marvellous book holder! Surely not something found in a restaurant? And yet the surroundings suggest it is so. Or perhaps you carry it with you?

Thank you. I knew all this and for the past five or six years grapefruit has not been in my house. I have no idea why I decided in the past few months that it was suddenly OK. Obviously I was having some sort of senior moment. Damn.

Oops! Thanks for the reminder re meds. Guess I’ve enjoyed my last grapefruit for a while. Damn I knew this at one time!

I am not even prepared to extract the fruit from the peel! I divide the unpeeled fruit into wedges and lean over the kitchen sink as I strip the flesh from the peel with my teeth and hope nobody sees me!

Here’s another take including an explanation of how it is used in one restaurant kitchen.

My suspicion is that they certainly did but of course I have no way of proving this. I have never seen anything on any Thermomix site that takes advantage of knowing that the machine is favoured bycertain chefs. I would think if they were handing them out they would expect some return on such an investment.

Except you’ll find it in the kitchen of some of the Michelin starred chefs!

As far as I know their business model is and always has been the Tupperware model.

Any update?

I am always amazed by the range of dishes that you make. I am also inspired by twists such as this “baked smashed apples concept”. I enjoy the taste of apple with pork but I’ve never been a fan of applesauce. This would be so much more to my taste. Thanks for sharing.