Anna N

@shain Nice looking lunches! Well this is as close as it’s going to be for a while as far as the ladies who lunch is concerned. @Kerry Bealhad business in my end of the region today so she stopped by the Vietnamese restaurant in Oakville to grab me a Pork Wreck. and while I ate it alone I knew I was virtually connected because she had picked up two more of these for herself and her colleague who was waiting patiently back at the office. Menu.

Looks as if it’s your dream come true. Now if only it will toast appropriately!

@Kerry Beal visited @Alleguede’s pastry shop, Goûter, and returned with a CARE package for me! Locked down since March 15 so such thoughtfulness means a great deal.

As bizarre as it may sound the CSO did a fantastic job on reheating a sausage McMuffin with egg! 325°F for eight minutes, steam bake, rack in the toaster position and muffin placed directly on the rack. Who knew?

Hands off!

Created by @Alleguede, delivered by @Kerry Beal and will be enjoyed by yours truly. Not shown is a lovely baguette. Wish I had tried for a better photo.

Finally a use for the date syrup that has been languishing in my pantry for Lord only knows how long – – unopened.

If you can detect the presence or absence of 1/4 teaspoon of lemon juice in this particular recipe then you obviously have an exquisite palate that puts mine to shame. Good for you. No hard feelings.

OK. I get that. I still don’t get what difference 1/4 teaspoon of lemon juice will make to this recipe.

Yep it’s much more reliable. And for hard boiled eggs — from the fridge into cold water, turn on the heat and stir gently for a minute or two to centre the yolks, bring the water to a boil, turn off the heat, put on the lid, leave alone for 10 minutes, into ice bath and perfect every time.

I have tried sous-vide eggs in all their many iterations and have never been able to maintain any kind of consistency in results.

I have been confined to barracks now since 15 March. my daughter has been picking up groceries for me and I asked her if she would look for some already cut up carrots and celery. It sounds lazy but I have issues that make it much more challenging than it should be. She delivered this to my house today. I had some sour cream in the fridge and some onion soup mix in the pantry. served up with some dip.

Not a fan of sous viding the “diaper” that is often a part of this packaging.

Meals on wheels? Instead of waiting in line outside a supermarket, or trying to secure a slot with one of the grocery delivery apps — which have been slammed with demand during the COVID-19 lockdown — new startups and established companies alike are eager to offer Canadians a fresh alternative. The grocery industry is highly competitive and has been moving online for some time, but it now appears the competition will be intensifying further, with a range of new entrants looking to help Canadian shoppers buy from the safety of their homes.

I will take that under advisement.

One day a sleeve of Ritz crackers and then there’s this — straight out of the jar.

Well that makes sense. I was a little confused. They are lovely looking eggs. Thanks for clearing that up.

How was it? I ordered KFC a few days ago. 20 pieces dark meat. Thought I would freeze most of it. It’s disgusting. Flabby, greasy. Yuck.

I do think you need to elaborate on this four-minute timing.

I ate a whole sleeve of Ritz crackers. Just Ritz crackers.

Chicken pesto scramble. Surprisingly good. Surprisingly easy. Another way to repurpose rotisserie chicken.

Understood. I can be slow sometimes. 😂

OK. I have been making crispy onions and crispy shallots for many years. The crispy onions appear in my Danish dishes. I found the best way is thinly sliced, placed in a pot and covered with oil and then heated on medium, stirring often until they are just a few shade short of where you would like them to be. Lift out with a slotted spoon or other implement that will allow the oil to drain from them, scatter them on paper towels, sprinkle with salt and Bob’s your uncle. They will keep for days at room temperature. Well actually they won’t because I’ll usually eat them up in very short order. Keep the oil it can be used in salad dressings and for various other frying jobs where the flavour will be a complement.

I don’t much like the frozen pizzas in the grocery store. But I frequently order two large pizzas and put them in my freezer. I separate the slices with deli paper and bung them into a Ziploc bag. This way I can have a slice of pizza whenever I feel like it. I think it’s better after it’s been cooked a little longer than when it arrives here fresh.

Are you asking about onions or onion rings? I know you said onions but all I can think of is crispy shallots as used in various cuisines. So I’m just wondering.