Anna N

I don’t have the answer for you but I do know it is always been extraordinarily expensive compared to other meats. It’s been many years since I purchased a goose for Christmas and at that time it was $60 and that wasn’t even premium goose but just from the supermarket. edited to add: One goose does not feed very many people so adding to the expense!

I am still very much in love with my A4. Tonight‘s dinner was a repeat of something I did not too long ago but in that case I roasted the vegetables in the oven. Tonight I wondered if they could be roasted in the A4 box. and indeed it worked very well. Carrots, parsnips, onions and a sliced cheddar Smokey. They had plenty of colour but it’s not showing up very well in this photograph.

Did a little re-organizing of my refrigerator this morning and discovered I had far too many jars of pickles most of them with only a couple of pickles in the bottom. Thought it would be a good idea to try and eat some of these up and gain some real estate. Hiding behind the jars of pickles were three of these cans that I had forgotten about. @Kerry BealBrought these back from France a while back And fortunately they have a best before date somewhere in 2022! Lunch.

Always provided, of course, that you have access to fresh herbs. Scallions are a much better option when you don’t. They keep far better than cut herbs and are available just about everywhere. I have seen times when even parsley isn’t available at the grocery store and tarragon is extremely elusive. So, what is easy for some is challenging for others. Southern Ontario is not California.

I also looked on Amazon.ca and it shows the bottle and then announces that it is no longer available! Darn. I was very curious and anxious to try it. Edited to add: it is available according to the Internet from Walmart.com but not from Walmart.ca.

I will look for it.

You mean you didn’t get your degree in heating and air-conditioning at the same time as your medical degree? What were you thinking?

I’m not dissing the ranch dressing completely. The pickled ramps, yes. — at $18 a bottle I can get some fine pickled onions — probably as many as four jars I would guess. As for the ranch dressing it’s possible I did not have enough inclusions. It’s equally possible I didn’t season it well enough. It’s even possible I’m not a huge fan of ranch dressing made by anybody 😂

But you really have to consider the alternatives!

Induction will do that.😂 can’t remember life without induction.

It looks edible but not very exciting.

😂

And it would appear that he is correct Click

No it certainly isn’t groundbreaking but on the other hand it is completely doable by most people in terms of the limited number of ingredients required. Green goddess might be a better salad dressing but it’s unlikely to ever show up around here because of the requirement for fresh herbs. I was certainly not blown away by the Momofuku ranch but I will give it its due — I could pull it together almost any day. Might need to sub for the buttermilk mind you but I suspect I wouldn’t miss it much if I just left it out.

Couldn’t quite pull off this, but could not quite let go of the idea of savoury French toast. So I simply took it in a different direction away from India and towards “Mexico”. OK so Mexico is a bit of a stretch but the flavours remind me of Mexican and Tex-Mex food. Eggs, jalapeño, cheddar cheese and Mexican chilli powder (the kind many of us associate with chili con carne) with a side of Trader Joe’s tomatillo salsa. Scratched this gal’s itch.

I would definitely shed tears if my CSO stopped working but I will hold a full blown wake the day my BSO finally gives up the ghost which it is threatening to do imminently.

Somehow with temperatures at 2°C, snow flurries, possible freezing rain and other ugly winter things going on these lose some of their appeal! Not much. But some.

More millionnaire hermits. Brazil nuts, almonds, raisins, currants and medjool dates. The gap in the far back was a quality control cookie. The ones in the very front got left in a little too long because I was distracted. But they still taste good. All told this made 34 cookies some of which are still finishing up in the oven.

This looks delicious. I am not a fan of French toast as we normally think of it but a savoury French toast would definitely hit the spot. Don’t think I could make it looks as mouth-watering as yours!

😂

It may look like the same old, same old but this time I grilled the onions, the protein is leftover steak and the dressing is homemade blue cheese.

Not verbatim! That would be copyright infringement. I listed the ingredients and the rest is my own paraphrase. I believe that this is permissible.

The power of protein. It looks like a lot of meat but in fact those are quite small slices of rye toast. The leftover steak has an underpinning of horseradish mayo and the smoked duck, of course, is garnished with lingonberry sauce.

I am sure this is the recipe I used. I did the cheese in cubes rather than shredded although I think I added some shredded also. Anyway it should give you a starting point.

1 cup kewpie mayonnaise 1/4 cup buttermilk Half cup pickled ramps or half pickled pearl onions and half scallion greens, finally chopped Juice of half a lemon or to taste Kosher salt and freshly ground black pepper. combine ingredients and taste for seasoning.