Anna N

The plan: duck egg perfectly scrambled with some aged Trader Joe’s raw cow’s milk blue cheese on toasted rye bread. (The cheese was part of a gift of some lovely cheeses from TJ’s). The final product: a sort of omelet frantically forked apart so blue cheese crumbles could be intermingled. The culprit: inattention caused by the urgent need to Google Jacques Torres’ chocolate chip cookie recipe. You know who you are @Kim Shook In the end it was still quite delicious and I finished up the last of the Sugar Bomb tomatoes which were just starting to get wrinkly. P.S. had absolutely no intention of making chocolate chip cookies today or even in the near future.

More fatoot samneh made in the A4 box. I wouldn’t normally post this since we’ve seen it enough times now but today I made it with a different pita. This one was labelled as Lebanese style and was much less doughy than the ones I have been using. And I used commercial ghee instead of my homemade. The dish made this way was also good but given my choice I prefer the thicker bread and the flavour of the homemade ghee. Yeah, I know. Not very scientific. Never change more than one variable at a time. But I was making breakfast not conducting an experiment. I forgot to add that after I tasted it I decided to add even more variables and sprinkled it with Trader Joe’s umami powder!

Good for you. I haven’t done anything with it yet and my conscience is pricking me! Not quite enough yet to get me moving but sooner or later…

Me too! I made a quick one dish meal in the ceramic insert yesterday. Just ground beef, some cut up vegetables, some tomato passata and some orzo.Made enough to freeze two lots!

The last of the lunch leftovers from The Keg. Prime rib on toasted rye bread which was slathered with horseradish mayo. A little horseradish mayo on top also.

I believe it is the 1.2 L.

I think if I gathered all your homemade dinners together in a book I would have a bestseller on my hands. I’d credit you with the photography. 😂

Solo was a huge disappointment for me. Perhaps it was overhyped. Perhaps I was expecting more because I am a great admirer of Anita Lo. It just didn’t do it for me.

One of those sui generis dishes. Found some tomato passata in the freezer that needed using, had a zucchini that was headed to the compost heap, added a couple of chopped mushrooms, a minced onion and half a pound of ground beef combined with some orzo that I received as a gift yesterday. Cooked in the ceramic dish that is part of the A4 box. I topped it with a bit of grated cheese that was beginning to dry out.

This may not answer all of your questions but it should answer some of them.

Leftover sirloin baseball steak from lunch at The Keg yesterday. Served on rye toast and seasoned only with a little salt.

Don’t know but it was a generous pour. 6 ounces maybe. 8? I think it was closer to 8 ounces.

Christmas lunch at The Keg. This is the second year so perhaps it is becoming a tradition. Water for Kerry and a glass of Cabernet -Merlot for me. Bread for the table which we had turned down but our server I suspect was quite new to the job and perhaps somewhat nervous and was not paying very much attention to anything that we actually said! Kerry wanted a wedge salad with thousand island dressing but apparently thousand Island dressing is not on the menu. So she settled for a caesar, with regrets, most of it was left. We both ordered from the “classics“ side of the menu. I even pointed to the meal I had chosen on the menu but again our young server appeared to be zoned out somewhere. Consequently I was not offered the salad which is a part of that meal. No regrets I didn’t want to waste calories on a salad anyway. But when Kerry raised the question our server seemed to assume that we were attempting to be frugal. I found this somewhat disturbing that he would even raise that possibility. However, as I say he was young and perhaps not yet fully trained. so Kerry had the baseball sirloin from the classics side of the menu complete with accompaniments. She had argued with some vigour that I should at least get mushrooms! my 10 ounce serving of prime rib which came from the other side of the menu and lacked the accompaniments such as the lovely vegetables. I ordered the cauliflower mash and Kerry ordered the baked potatoes so that we could each try a different side by sharing. We enjoyed our lunch and our time together but when it came time for the bill we did harass the server somewhat in what we hope was a friendly manner for his constant use of the words “we” and “our”. As in, “Are we enjoying our meal?” Both Kerry and I find this worse than fingernails on a chalkboard! We pointed out humorously that he was not enjoying our meal as we had not agreed to share with him. Where does this nonsense come from? He claimed he was trying to include the whole table but even when we pointed out to him that he wasn’t part of the table he didn’t seem to get it. We partecd on good terms, I hope!

Just as I suspected! Self taught and very well taught!

Thanks very much for chiming in. Not sure we have much in the way of choice in terms of supermarket sausages here. These are made by the supermarket and another supermarket makes a lot of their own sausages. But that’s not to say they are not mechanically made. I rather doubt there is a dedicated sausage maker back there balancing flavours and textures! It’s a shame because it’s hard to beat a good sausage. The obvious answer is to make your own but I am long past that in terms of energy or enthusiasm.

I don’t know about a whole book but here’s a wonderful way to use dried plums otherwise known as prunes.Click. I am sure that many of us have recipes for dried fruits but dried vegetables and dried meats I’m not so sure. Of course there are lots of recipes for dried beans and peas and lentils. So a book on pulses might be interesting. Salt cod, of course, has many recipes associated with it but it is the only dried fish I can think of that is not used just as a seasoning unless you count kippered herring as dried. The only dried meats I can think of are jerky and dried beef and the only dried beef recipe I know is the infamous S**t on a shingle of armed forces fame. I am sure I am not doing justice to the subject and maybe others will chime in here with better ideas than I have.

Wow! That’s a lot of olive oil.

I have to wonder how many of the fabulous bread bakers who are members of eG ever attended baking school. @Ann_T or @Franci for instance. I don’t mean to slight many others but these are the two names that come to my mind right at this moment. Oh and @JoNorvelleWalker

I was anxious to try these which have been in my freezer for a week or two. I don’t think I have even the faintest clue what an English Bangert should really be in terms of taste or texture. It is been far too long since I was in Britain. Accompanied by an egg, some fried mushrooms, some blistered tomatoes and toast. here is an interior view of the cook sausage. To me it seemed almost emulsified like a hotdog whereas I was hoping for something with a lot more texture. Perhaps @liuzhou will chime in with his take on a true banger.

Sounds so good. I have a sneaking suspicion I might have attempted this before. Regardless, I shall be attempting it again! Thanks.

Fatoot samneh but made with sordough bread and a duck egg. Still good but better with pita. Must replenish.

I think the beauty of sous vide short ribs is the opportunity to choose the consistency of the end product. Short ribs cooked to be steak-like are a revelation.

Usually or perhaps I should just say often, lunch is dinner leftovers. But tonight dinner was lunch leftovers. Reheated in the CSO (Cuisinart steam oven) to perfection.

This is what I wanted for dinner yesterday evening but by the time I got around to thinking about it I had pretty much used up all my energy for the day. Did not want to miss another meal so it became lunch today. Loin lamb chops (SV’d), grilled onions, blistered Campari tomatoes.

Grilled portobello caps with blue cheese and a side of a Sugar Bombs.