Anna N

Here’s my guess. 3 g of kosher salt did not get incorporated properly using a whisk. It was concentrated in one particular part of the cake batter - the bottom.

So I have a confession to make. Even though I’m a Brit and even though my mother was born in Turnberry, I honestly didn’t know what stovies were. I could figure out, of course, from all your postings what they were but last evening while surfing the web I bumped into a recipe. Said recipe took me down a rabbit hole that wasted about two hours of my damned life. Expect a version to show up on my plate soon!

Yukon Gold potatoes slabs. Zucchini and lamb chops getting their fat rendered. Dinner plate with the addition of some Sugar Bomb tomatoes (a gift). They are amazing.

I did it. Not well apparently. I don’t follow directions as well as I ought. I looked at your photograph. I looked at the photograph that accompanied the recipe. And finally I looked at my photograph and determined to save everyone the horror. First of all I think I over cooked the sweet potatoes although usually they take twice as long as I think they should and then I squashed them as one might squash a bug. I don’t think that was the way it was supposed to be. Nevertheless it made for a tasty lunch. I have two more sweet potatoes so I might give them a similar treatment but stick a little closer to the recipe.

Two duck eggs cooked for two hours at 62.5°C and then chilled. Will break into those at another time. And since the SV set up was ready to go... The first two of four packages each containing two loin lamb chops. I will let them go for two hours at 54.5°C. The plan would be to enjoy two chops this evening seared off on the Phillips Avance grill and then the rest frozen for future meals. Although initially I flinched at the cost, these are thick chops and two are more than adequate for a meal for me. When I consider that I spent $20 for eight of them it is pretty much a bargain.

I am beginning to blush for the size of my duck eggs!

My duck egg supply was miraculously replenished yesterday so I am finally getting around to doing this. Two duck eggs each weighing 104 grams are going into the sous vide for a couple of hours. Will report back later.

There were three ladies lunching today. @Kerry Beal, her daughter Kira and me. A few extra challenges for Kerry. Finding an appropriate place to eat when you have two handicapped people with you presents its own special challenges. The van needs a parking spot wide enough to let the ramp down so we can get Kira out in her wheelchair. And the parking spot needs to be close enough that I don’t have to walk far. In addition of course there can be no steps or stairs, reasonably quiet as Kira does not do well with loud noises and the food has to be suitable for Kira. She can eat most things but you would not like to see the mess she makes with rice or soup. 😂 We selected and then rejected I don’t know how many possibilities until finally settling on a diner. Wimpys look like a possibility but there was no way that we could find room for the van where we could let down ramp. We finally ended up at AJs Grill in Waterdown. Kira looking a little worried here. I am not quite sure if this is the point where her mom fed her a pickle and she’s trying to decide what the heck it is. Kira’s grilled cheese sandwich with fries which she enjoyed thoroughly. Mom dipped the fries In ketchup for her. Kerry had the chicken Caesar. The incredibly fresh salad that came as part of my meal. My ”seniors” serving of liver and onions with french fries.

Well on its way to a full English.

Thanks for the warning about the smoke detector!

I have bookmarked the recipe believing that lime can only improve sweet potatoes. I had another recipe book marked at some point that included lime but I can no longer find that one. Let’s hope I manage to make this before I lose the recipe, too!

One of your biggest fans here checking in!

Paul Young’s Classic Brownies.

Although I am a fan of sous vide for many things, duck breast is not one of them. The duck breasts I can get or so small that I find that sautéing them works better. YMMV.

I might do that but I’m not promising. But as an aside I did download a sample copy of the Kindle version of the book. It looks interesting but what caught my eye was not that book but another book that was recommended as I closed the sample. It is a book by the author of the site LadyandPups, Mandy Lee. The book is The Art of Escapism Cooking. Now I may succumb to that one very soon!

They may. I used to practically live in my library but I haven’t checked it out in some years.

Nice! Will be anxiously watching for ways that you use it.

I know it’s sinful to covet something but ...... Oy!

Thank you for thinking of me. I own a copy of Simple Art but I don’t think I’m prepared to pay 43+ dollars for a Kindle version of this! I think it’s just outrageous. After all you never actually own a Kindle book.

I am obviously addicted to the egg and pita dish (matzo brei with better bread), discussed earlier in this topic. Such a fast, easy and satisfying breakfast.

Wow I should be so lucky as to be able to do this. Or perhaps not…

No they were roasted in the Breville Smart Oven. I did them earlier in the day and reheated them at dinner time.

Sirloin cap (picanha) salted and refrigerated uncovered for about 12 hours. On the grill. on the plate. A little more well done then I had hoped but I’m learning. Washed down by a glass (perhaps more than one) that I received as a gift. I am no wine connoisseur I just know what I like and I liked this.

Two lamb chops previously cooked on the Philips grill and reheated to perfection in the CSO (Cuisinart steam oven) and a side of mezgaldi onions.

Decided I would cook the pork chops today also. It’s nice having some already prepared protein in the refrigerator even if it has to be reworked in someway. couple of pork chops. I did a quality control on one of them and I’m very pleased because I usually manage to completely dry out pork chops. These are still moist and tender and it was so easy to just throw them on there and flip them. It gets hotter than any indoor grill I’ve ever used and it certainly doesn’t smoke. Clean up seems to be a breeze although of course early in the game yet to judge that.