Anna N

Liverwurst with beets on rye toast. Beets cooked in CSO (Cuisinart steam oven) 400°F super steam x 30 mins (based on data from @weinoo - thanks).

Ordinary? You? Never! But I was interested for the very reasons that you are giving. It could be a pantry meal. I might not be able to get quite the selection of dried mushrooms that are available to you but I can get dried mushrooms of various kinds. Thank you.

This does sound extraordinary. Are both mushrooms types dried?

Not a thing. Just brushed it with a little olive oil and seasoned it with salt and pepper.

pork chop, carnival squash and Campari tomatoes all cooked on the grill.

Lunch leftovers with a farm fresh fried egg. The leftovers were reheated in the CSO (Cuisinart steam oven) 325°F steam/bake for 10 minutes.

Really? Looks to me like they’re watching Piglet roast.

I am quite happy to know that all turned out well for you.

By golly, Sherlock, I think you’re right.

I would be worried. I have never had a bag of meat puff up nor have I ever had a properly vacuum sealed package of meat float. Vegetables float for sure unless you can weigh them down. But meat? Hope somebody else chimes in on this.

Today @Kerry Beal needed to make a fast road trip to Kitchener (about a one hour and 20 minute drive from Oakville, in ideal conditions). I was invited along for the ride. The conditions were not ideal as we were driving through snow squalls but it surely wasn’t that bad. While Kerry navigated her way around transport trucks, drivers who still think it’s July, and little old people who should probably surrender their drivers licences, I researched a place for us to have lunch. It did not take me very long to find Veslo . it certainly sounded interesting and had good reviews. The wine list makes no pretence of being exhaustive. if you want wine by the glass your choices are quite simple: red or white! There are advantages to being a peasant like me. I chose red. Kerry asked for tea with lots of milk. It’s amazing how “lots” seems to be as interpreted as anything more than one. We eventually managed to flag down our server and get some more milk. We had only one dish which we shared but I bullied Kerry into taking photographs from multiple viewpoints for your viewing pleasure. Platter for two (starving farmhands maybe?). 4 chevapi (grilled pork and beef sausages), 1 pork chop, 2 pieces of shish kebab, 1 small Vienna schnitzel, 1 smoked sausage, 1 karadjordjeva schnitzel all on a bed of coleslaw at one end of the platter and home fries at the other end. Guess who will be eating for a week on the leftovers. karadjordjeva= it is a Serbian rolled schnitzel filled with homemade cheese.

Yesterday the Ontario secondary school teachers called another one day strike and so Kira was off school once again. So we were three ladies for lunch. I had suggested that we go for pho in Hamilton where the staff have known Kira since she was a baby. It seemed like a good idea but apparently, despite her heritage, Kira is Vietnamese, she’s not big on their food! No photographs but Kerry had tea as usual and I had a Vietnamese iced coffee. Fresh salad rolls Beef and chicken pho for Kerry.. Rare and well done beef for me. Mine fully dressed! Kira’s pork bun (salad) with an extra topping of shrimp on sugarcane. Dipping sauces for the fresh rolls and Kira’s bun. Kira did not do especially well with her food so we dropped into the Men’s Mission in Hamilton and scrounged a small yoghurt for her and then when we got back to my house she was able to have toast with some really tasty fig marmalade that Kerry had brought for me and some shortbread cookies that I had hoarded in my freezer.

Is it possible you are leaving the rack in the toast position?

The Joule was specifically aimed at people who did not want a huge set up in their kitchen. It will work in almost any pot. I frequently use it in the stainless steel insert of my Instant Pot. I love the Joule because it gave me back my kitchen real estate!

Sous vide 24 hrs @ 54.5-56°C then a quick sear. Hard to beat it for taste and tenderness.

I have never seen nor even heard of this stuff until now. I just use the regular liquid which I buy in a very large bottle and refill a small squeeze bottle that sits beside my kitchen faucet.

Me too but it didn’t ring any bells or cause the earth to move. I think there are tastier things to cook eggs in like duck fat or bacon fat or goose fat or even ghee. YMMV. Edited to add: It still looks like a tasty breakfast!

Well Dawn will always have a soft spot in my heart! It was my desire to obtain some Dawn Power Dissolver which I expressed on this site that led to a meeting between me and @Kerry Beal and we have been friends ever since! Document I would love to have a look at P&G’s research. It’s been well documented here that there are those of us who clean as we cook and those of us who don’t. Has the % changed? P&G are claiming 61%! To me that’s a staggering amount of us. Do these people own a dishwasher? Are they single, married, divorced? Do they perhaps only own one set of dishes and one set of cutlery and have to do it that way? Curious minds would love to know a lot more about this research.

Click. Proctor and Gamble are introducing Dawn liquid detergent in spray form. “Procter & Gamble (PG) says its old-fashioned liquid detergent, which debuted in 1972, just isn't cut out for the job anymore, so it invented a new Dawn dish spray designed for how people are washing their dishes today. More consumers are washing one or two dishes during "cooking downtime," instead of letting them pile up and doing one big wash once they're all done, according to P&G.”

Amazing. You have a talented son but then that is not in the least surprising to me!

Nope. They are khakis.

I don’t know what it is about your bread and soup meals but they always make my mouth water. Yet when I think about having bread and soup myself as a meal I am not nearly as enthusiastic.

I am calling these Nana Anna Bars. I have applied for trademark and copyright protection. I began with a base recipe frim Robin Hood Flour. (That is not entirely true. I began with the notion that I didn’t have the energy to stand and bake sheet after sheet of cookies in my BSO (Breville Smart Oven). To the base recipe I added whatever inclusions were in my baking cupboard in quantities that would never be enough for a full recipe of anything. So in there is some very good chocolate, some not so great chocolate— Hershey’s chunks, and some butterscotch chips. I read the recipe over and over again looking for some evidence that there was a leavener. I did not find one. Perhaps I missed it. So I should not have been astonished at how skinny these turned out to be. Base recipe.

Are they saying that they considered the Max Burton and the Control Freak to be equivalent in every day tasks? Or are they saying that all induction plates are pretty much equivalent? I’m probably just being dense.

Yes those. But I’m still not making them! I don’t care how good they are. 😂