Anna N

so granddaughter asked for treats to take to a potluck tomorrow for her lifeguard colleagues. I decided to make her very favourite brownies. No idea what went wrong but the first batch was a bit of a disaster. I am sure she will enjoy them in a bowl with some ice cream but they are unfit for presentation. Second batch worked out much better but I forgot to take a photograph before I had packaged them up. Even these are not pretty but they held together. Bettin’ my next pension check there are no leftovers.

Shrimp okonomiyaki.

Strangely I was intrigued by these “stone cut” oats. I could find nothing on them other than that provided by Anson Mills. They do not look to me like steel-cut oats.

@Robenco15 Thanks I was intrigued by this and was going to pursue it by looking it up in MCAH. But you have saved me the trouble! I don’t do well with very rich foods but I don’t think I’d turn down at least a taste of this. I am always impressed by anyone who attempts these complex recipes.

You are definitely NOT alone!

These do sound very interesting. I have filed away the recipe for future consideration. Thank you.

Kewpie mayo.

Salad of sous vide shrimp, blanched broccoli, tomatoes, red onion and hard-boiled egg.

One doesn’t easily associate a bechamel sauce with a Japanese dish. However, doria, a rice-based gratin, is apparently quite popular.

I am running the one I’m testing again and I assure you that it is almost silent. I can hear the swish of the water but very little else even with my ear very close to the unit. Were I not a huge fan of the Joule I might offer to adopt this nano. I do have a red ANOVA. I also have a black (original) ANOVA. They keep each other company as I always reach for the Joule.

Could barely hear even the swish of the water.

I was on a hunt for some important papers this morning and ran across a print out of this. Coupled with a very strong desire to use this beautiful bowl (chocolatiers might recognize it as the work of @patris. I did consult with her that it was OK to use the bowl for purposes other than what it was initially designed for!) culminated in: Spicy instant ramen with doggy bag rib roast, shredded cabbage, a poached egg and some toasted nori.

Rice with aornori sprinkles, carrot salad and “doggy bag” prime rib with horseradish and jus. Couple of tomatoes and some pickled ginger In the gaps.

I was offered an opportunity to put this Nano through its paces for a few days. I can never refuse an opportunity to play with a kitchen toy. It still will never measure up to my Joule but so far I have been quite impressed. It feels solid and is so intuitive that I didn’t even bother taking the plastic off the instruction manual. I can see where choosing the right vessel would become a bit of an issue as compared to other units. This is due, as others have mentioned, to the fixed clamp position on the unit. In this vessel the water barely meets the minimum level marked on the unit. It would soon fall below that minimum due to evaporation for any kind of longer cook. I’m planning on doing some eggs so I don’t think will be an issue for that length of time (15 mins @ 75°C).

You are so funny. If I get one batch of cookies done over two days I think I’m doing pretty well. As an aside I made oatmeal raisin cookies the other day and they were greeted with much enthusiasm. They are the best!

I think @Kerry Beal and I ought to be able to lay claim to this one: Squid pro quo.

But also consider that if you order well then you have a meal or two to enjoy as leftovers.

Well since they don’t normally open for lunch they don’t have lunch menu so the only menu to order from is the dinner menu. (Can you get that many “menus” in one sentence?)

A very special lunch today. @Kerry Beal Is forever expressing a wish that one of our restaurants, The Keg, opened for lunch. Today her wish came true. We were driving past the restaurant when she noticed that the parking lot was well occupied. I googled the restaurant and learned it was open. A chat with our server revealed that the restaurant was open at lunch for the first time today and would be open three days this week and three days next week. This apparently happens each year just as the Christmas season begins. It attracts parties enjoying office lunch celebrations. Calamari with a ginger garlic sauce and a Greek feta sauce. For Kerry the 14 ounce prime rib with garlic mashed potatoes and lovely oniony onions. For me the 20 ounce ribeye steak with fries and some lovely vegetables which included asparagus and baby mushroom caps. Lucky me. As usual our eyes were way bigger than our bellies and I have lots of lovely leftovers to enjoy over the next few days.

Ah but it still wouldn’t buy you a chunk of cave-aged gruyere. 🙂

Same duck breasts retrieved from my freezer just for you 😘

Yes that was a very good price. I usually pay around nine dollars. These are Brome Lake brand.

Pork donburi: Rice, shredded raw cabbage topped with pork, onions, beni shoga and sauce (typical Japanese ingredients including soy sauce, mirin, sake etc., but then I had a small sample envelope of some gochujang so I added it in. Woke me up I’ll tell you.

Tonpeiyaki — basically an omelet filled with pork, cabbage and onion and dressed with tonkatsu (or okonomiyaki) sauce, mayonnaise and aornori flakes. A little surfing suggests that there are many variations not only of the filling but also of the technique. If you have the ingredients on hand it is a fast and filling dish.

Simple but good. Oatmeal raisin cookies.