Anna N

I know that lots of people swear by this method. I tried it a couple of times and was never happy with the final result. I prefer both the taste and texture of onions done stove top but I do admit that it is a method that requires very little attention and perhaps I should give it another shot. it occurred to me to wonder about caramelized onions in the instant pot and I came across this very interesting take on that idea! click

Scrambled eggs with LDG. After trying @Kerry Beal’s LDG and then my own, I believe if we were all gathered together and shared our versions no two of them would be the same! The version I made was considerably looser and definitely less minty. There are many varieties of mint and it’s possible that the mint I was able to get was different from that Kerry was able to get. Anchovies differ; capers differ. I used a Cabernet vinegar because that’s what I had. I happen to prefer the version that I made but I’m fairly sure that Kerry will vote for her version. it has been quite an adventure. One I didn’t really expect to be able to share in. Not sure I’m up for doing it again. But I really enjoyed the interaction with all of you.

Be not afraid of ground beef curry.

Thank you very much for your exhaustive response. Smoked mussels or smoked oysters are less than three dollars a can and sometimes go on sale for even less than that. I can easily eat a can of either with some crackers and enjoy them. I just have a hard time with the idea of them on pasta. But I will add them to my next shopping list (I’m surprised there are not a few cans in the pantry already!) and give it a try. Thank you again.

I recently ran across another pasta recipe that called for smoked mussels and I have to admit that I could not quite get my head around it. That is rather sad because smoked mussels are cheap and an easy pantry potential. So how did you enjoy this? Would you make it again?

This just might be the best thing I have tasted since I started this topic. It is a piece of tourtière from Goûter, @Alleguede‘s Patisserie in Toronto. It was moist and appropriately spiced and I found the pastry to be exactly what I was expecting. I ate one piece for lunch and the second piece for dinner and if there were more I’d have another piece for dessert!

I will take a stab at it. A double welled saucer can be used with different sizes/shapes of cups. Ideal in a commercial setting where they can be used for morning coffee with a mug or for afternoon tea with a cup.

Memories are made of this! The one I remember most of the pages stuck together because of drips on them. I’m sure if you threw it into a pot and added water you’d be able to make soup. Thank you so much for sharing. Edited to add: And here it is – – The Be-Ro Cookbook.

So I had to make an attempt at making my own LDG. No worries it was discussed with @Kerry Beal so she is fully aware that I am doing this. We agreed that we can be friends and still come at recipes from entirely different perspectives. I lived with her for six weeks at a time for many summers so I know her cooking style. She considers a recipe to be merely a suggestion and will happily play loose and fast with it without ever trying it the way it is written. I, on the other hand, consider it to be as precise as most prescriptions, at least the first time I try it. After casually discussing the recipe with her today I gleaned that some of this loose and fast activity occurred in her kitchen as she was making the LGD. Nothing atomic mind you. She didn’t attempt to replace the anchovies with smoked trout or the lemon juice with Everclear. But there was some hanky-panky going on. My daughter was going to be passing a grocery store today and it offered to pick up anything I needed and I asked for only flat leaf parsley and mint. Everything else I had in the house (much of it thanks to Kerry Beal). A couple of observations: two medium, my guess, shallots and two cloves of garlic completely absorbed 3 tablespoons of red wine vinegar. I had assumed they would have room to swim around. The mint from my supermarket, which was wonderfully fresh, came in clamshells containing 20 g each, not one half an ounce each. May not sound like a big deal but when you get two of them and use all of the mint you are using 25% more than the recipe calls for. One bunch of parsley would have translated to one and a half to 2 cups packed had I used it all. There is a reason for using weights! One can argue none of this is particularly important and you may be right but I’m not going to find fault with something if I haven’t done my best to follow it as precisely as I possibly can. I have always aspired to be an intuitive cook but it is never going to happen in my lifetime. Just so that you understand that I may not agree with Kerry‘s method but I envy her willingness to go her own way. But I know how long it took me to get 2/3 of a cup of olives by carving around that pit and I know that Kerry will admit that she has the patience of a gnat. We shall see. I am going to give it time to ripen before making a judgement call.

Only @Duveldemands photographic proof. The rest of us would take it on faith.😂

These mangos from Israel (via Costco) are the best I am ever had click.

Yup I have one like this.

Lucky you. I had one of the common Tommy Atkin variety the other day and it was truly inedible. The pit seemed to take up much more of the space than it usually does, the flesh was stringy and seemed to be overripe in places and underripe in other places. I will be giving mangos a miss for a while.

😂 You are sweet but it did occur to me that it’s possible that somebody might find mint (or any other taste) more prominent than someone else. I expect there is still a great deal to be learned about taste. I have just been sampling Harold McGee’s new book Nose Dive in which he spends more than 600 pages exploring our sense of smell. Perhaps his next book will be 600 pages on taste. We don’t know what we don’t know!

So I stirred a couple of tablespoons of LGD into this leftover hash while it was reheating hoping that a little heat would bring out more of the nuances of the LGD. Nothing doing. MINT. MINT. MINT. Don’t misunderstand. I like mint. Lamb without mint sauce is like ... well make up your own comparison. But if all I’m going to get is mint then I might as well just chop up some mint and save all those other ingredients. I don’t know. Maybe it’s my taste buds that are at fault.

If you made it through high school science then you’ll understand that onions refuse to obey the Law of Conservation of Matter — matter is neither created nor destroyed. 75% of raw onions disappear when they are subjected to caramelization. If we could get inside black holes we would be struck by the enticing smell. 😂

You may not believe me but I really wanted to like this! I truly appreciate what Kerry did and I think she knows it. And I would’ve loved to have told her that it was the greatest thing I’ve had in sometime. But I just can’t fake it! I will continue to try it. May take me a few days since somebody will have to do some grocery shopping if I’m going to try some of the things you have suggested. But stay tuned. Don’t give up on me yet.

Not a chance in hell that I’m going to eat a tuna salad but a salmon salad with some LGD was doable. As for the olives, I have to agree that even someone who doesn’t like olives would tolerate these. I don’t know if that is a compliment or not. I don’t want to be the one person who is being disagreeable but truth be told I am not convinced that LGD is even close to being life-changing. The mint comes through loud and clear but not much else. I will try it on a couple of other things before I conclude that my taste buds are not up to the task.

Well I have the olives – – not from Amazon! And I have some LGD — both courtesy of @Kerry Beal! Where she finds the time I do not know. I suspect she has learned to create time where there was none before.

NQS (Not Quite Shakshuka). I had some slow roasted cherry tomatoes to use up. I heated them with a little cream so there would be enough liquid to poach an egg.

Lol. If you want to know pricey check out amazon.ca!

Thanks so very much. I will have some fun this afternoon reading those old threads. I can imagine that kumquats would be a very interesting agddition to many dishes.

I know I am repeating myself but I wanted to quote Vivian directly and I hope to initiate some feedback as to whether anybody has tried this in the past. Apart from the addition of other citrus beside the lemon this strikes me as a pretty standard preserved lemon recipe as noted. The most eye-opening thing she says, for me, is this: “As you take citrus out and make room inside the jar, you can add leftover lemon, lime, or orange slices to the brine to marinate. Or, once the preserved citrus is ready, you can take it out of its brine and transfer to another container. Store that container in the fridge and use the leftover brine to start a new batch of citrus in a freshly sterilized jar.” The idea that one can add leftover lemon slices leads me to believe that once I have juiced a lemon, as long as the peel is intact, i.e., I have not zested the fruit, I can just add the emptied citrus rind to the jar. Further, her suggestion to move the fully pickled fruit to an empty jar so as to reuse the brine, sounds brilliant—but will the fruit dry out?

Leftovers from lunch yesterday. Rice with chicken and pork that I reheated in the Cuisinart Steam Oven (CSO)

I do love your treatment of corn! Looks quite delicious.