Anna N

harvested: sanitized version of slaughtered. The sheep is just as dead but we’re all supposed to feel better about it.

I recall a similar topic.

My HP still languishes on my shopping list.

It’s not really an aspect of induction cooking. It’s specific to the method that Paragon uses to secure the sensor to the cooking vessel.

Yeah it takes the mind a minute or three to realize what has happened.

Nope. They are an abomination! What were they thinking? Apparently they weren’t.

First time poaching duck eggs. Egg number one was an epic fail. It stuck like glue to the bottom of the pan I normally use for poaching eggs. After that disaster I reached for a nonstick pan which is really not deep enough to properly poach an egg. I basted this one almost constantly with water. As you can see it wasn’t entirely without injury. But it made for a nice breakfast.

This looked so good that I forced my eyes to avoid those words “crispy chickpeas” and went off to find the blog and to look up the book. I shall be following closely what you make this week before deciding whether or not to spend my precious Christmas gift certificate on the book. But please don’t feel pressured. 😂

That just looks so good.

Something just a little different today. @Kerry Beal send me a recipe for Dorie Greenspan‘s Swedish visiting cake. It looked promising but not particularly easy to portion out for as many people as I seem to be feeding . So I went on a Google search and found a recipe for Dorie Greenspan‘s Swedish visiting cake bars! Much better. This is the way most of the snacks are packaged to make there way to son-in-law’s office:

Pizza with character! What’s wrong with that I ask you.

If you make butter poached anything with olive oil then you have an entirely different dish.I could not imagine this made with olive oil. Your mileage may vary.

Not for the faint of heart. Cheese, onion and mayo Toasties. Forget the sweet onions and scallions and the shallots. Cooking onions have the bite to cut through the richness of the cheese and, wait for it, kewpie mayo.

I have not yet watched such videos but I guess I should. For those who make popovers or Yorkshire puddings (not sure what the difference is), the little book I got today has a method of using the A4 takoyaki pan insert in the oven to make tiny ones.

Thanks. Yes I do believe that a hot pan is the route to go. It also occurred to me today after I had made them that the batter might’ve been more easily dispensed from a squeeze bottle provided of course that it had a large enough tip.

Not meatballs although I am sorely tempted. Not takoyaki because I don’t have the appropriate ingredients and not aebelskiver because I’m not in the mood for anything sweet. So how about pseudo gougères? I still have not purchased The Little Book Of Takoyaki since the Kindle version costs almost twice as much as the paperback version and I resent that. But I did find a book by Kevin Crafts called Ebelskiver. After ensuring that it had some recipes for savoury concoctions and that its Kindle price was reasonable, I purchased it. I turned quickly to the savoury section and was very tempted by many recipes but only one would work with the ingredients I had on hand. On reflection, for someone new to the whole process of producing anything from a takoyaki pan, this was probably a poor choice. A slightly stiffer batter might have given me less trouble. but come along for the ride anyway. I only prepped the centre two rows of the pan with some melted butter. Actually I’m a bit of a lazy person as far as that goes and I used a silicone pastry brush on the warm pan and my already softened butter which works quite well and does not leave me with leftover melted butter. I had the heat at what I considered moderate. That is no more scientific than saying the control knob was in the middle position. Were I to repeat this exercise I would increase the heat from the very beginning. The mixture which is just a basic batter with stiffly beaten egg whites folded in along with some grated cheese. I used a small cookie scoop to transfer the batter to the pan but a spoon would’ve worked just as well (or been equally messy). . This is an extremely messy process at least it was for me on my first try. The little guy in the centre back is the first one I tried to flip. Obviously it was too soon. I added another row when I saw how much batter I had left. I am dubbing the one in the centre at the rear the Ring of Saturn. As you can see it was a bit challenging to make sure that when they were flipped the uncooked surface would be fully inside the pan. I was using chopsticks, and let’s face it, my fingers, to manipulate these. So here they are. Tasty little bites reminiscent of gougères.

“an artesian truffle oil” Whoa!. There are wells of this stuff? Personally I hate it but there must be people who are excited to know that it can be hard in such abundance.

Thanks. Nice reminder that I’m out of the stuff and I need to add it to my shopping list. It is amazing the things some people can manage without.

That looks so good.

Since my Bestie, aka @Kerry Beal, has a nasty cold which I prefer her not to share, my daughter treated me to lunch out today. We get did go to a favourite haunt—Celadon House in Oakville — where Kerry and I have enjoyed a number of excellent lunches. Ginger tea for my daughter and a glass of Shiraz for me. I don’t know if this is my favourite calamari preparation but it is certainly my favourite sauce accompaniment which is a flavoured vinegar. I should apologize for having eaten most of the Garlic Mushroom Gambas before taking a photograph but they are so good that anyone who tried them would understand how this could happen. Curry beef noodle soup for my daughter. I think she will be returning with her girlfriends to this restaurant as she was very impressed.

Looks as if it’s smarter to buy another unit than attempt to replace my damaged sensor. I can get no response from emails.

If you do a search on Google for Anova oven boule you should get to the YouTube video.

I hope this takes you to the video

Yes I did take note of that. Nevertheless, I think standard operating procedure for most people is to roast a chicken whole. However, I just went back with the intention to re-play that video when I saw another video for the oven showing baking a sourdough boule!

Hot chicken sandwich made with store bought rotisserie chicken and Trio gravy mix (fancied up a bit with some heavy cream and a pat of butter).