Anna N

That is one lovely looking pear. How was the green cheese with the organic coconut cream? It doesn’t sound all that appetizing.

I think they are all perfectly baked it is just that the ones done on silpat seem to be much more consistent in size and coloration. Edited to add: From a scientific viewpoint it is a very small sample from which to draw any real conclusions.

I always consider it a HUGE bonus when I learn something from baking cookies. This morning I was determined to use up some odds and sods from my baking cabinet and so adapted a soft and chewy chocolate chip cookie recipe to accommodate milk and dark chocolate chunks, butterscotch chips and some dried cherries. The top photograph shows these cookies baked and silpat. They are uniformly sized and coloured. The other cookies were baked on parchment. That was the only difference. I would’ve expected a very different result. Baked on silpat Baked on parchment.

1:2.5 by volume. Eggs to broth.

I am feeling prouder than a peacock. I just emptied both sides of the big drawer of my freezer. I tossed out anything I knew I would never eat and inventoried the rest. Really for me there was not a lot that got tossed so I must be improving somewhat. I am really excited now that I can see what’s in there and make some plans for using it up. There is still the shallow top drawer but it will have to wait for another day. It is mostly nuts and baking ingredients so it’s not a huge issue for me. Thanks for the inspiration from everyone. Edited to add the inventory Because I just love reading others notes and inventories.

Hmmm. After a 2nd cup of coffee to make sure I’m awake I’m having some serious doubts about this recipe. The ratio of egg to stock is certainly off by most other Japanese recipes. Chicken stock is certainly not the usual liquid preferred. Will do further research.

It is perfect. I just had to print out a copy to attach to my refrigerator/freezer.

Thank you for your interest. I have not yet tried Sous Vide but I’m certainly willing to add it to my list of future experiments. As for the texture analyzer, it may have to wait until next Christmas.

I think you are right.

Chicken nuggets from the freezer. The rest was quickly pulled together to accompany them. Last night I found a rather sad and slightly freezer burned hunk of baguette which I toasted, slathered with butter and enjoyed just before bed. Slow but steady progress.

Not bad at all. Now I’m going to have to get up and make something to eat.

@KennethT Nice to know you’re human like the rest of us.

I think she moved on quite some time ago.

Wouldn’t it be great if we could get anything like that in terms of Chinese food around our neck of the woods? I’m sure something similar isavailable somewhere in the GTA but not where we hang out.

You do know how to do it in style. Loverly!

A virtual shopping expedition to a Japanese dollar store while making a Japanese meal for myself yesterday evening really made my day! Maybe @Kerry Beal can’t make a fruit crisp without an oven but she can still perform some pretty damn good miracles.

Don’t beat yourself up. A truly balanced diet includes the occasional pig out on junk food. Remember: “moderation in all things including moderation”!

Kimchi gyoza nabe. @HungryChris would have liked this. Wonder where he is. The gyoza were homemade from the freezer.

Today I was able to slowly dig around in the freezer and find a few packages that needed to be binned or flushed. There is so much good in there that I just want to get to! Chicken meatballs wrapped in perilla leaves over rice, broccoli with miso walnut sauce and carrot purée. All but the sauce came from my freezer.

I do not mean to speak for @liuzhou who has shown that he is always capable of speaking for himself. However if he feels about corn the way I feel about lentils, the quality wouldn’t matter. If lentils were birthed of virgin mothers and raised on elysian fields watched over by shepherds of the highest order I still wouldn’t eat them. Chacun à son goût.

I am insanely jealous even though I no longer have a use for such a dish! Love Dansk.

Yeah can’t believe she’s stymied by the mere lack of an oven. Surely she could adapt an Eztemper to the task. If not, I consider it a design failure. She needs to build that ability into her next re-tool.

Please tell us more. Looks and sounds delicious.

I managed to discard the horrible spinach and another package of mystery food yesterday. It doesn’t sound like much progress but every little counts. Did a little better for my dinner yesterday evening. Rice, soy glazed chicken drumsticks and stuffed baby peppers in the lower portion. Pickled tomatoes and broccoli with miso-walnut dressing in the upper portion. Apart from the pickled tomatoes and the dressing everything came from my freezer. It was a much tastier meal than the pot roast. Holding out for a good health day today so I can do a little more digging into that freezer drawer.

Breakfast yesterday. Still trying to perfect my chawanmushi. After much research and putting together a chart of different times and temperatures and ratios I managed to become distracted and was able to harvest not one scrap of useable data from this experiment. But the result was tasty and I have another one to eat today. Science is so damned demanding.