Anna N

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.

You don’t need to apologize. I will remember your tip for the powdered sugar for future endeavors. I probably should have gone the powdered sugar route. Don’t think I would attempt the icing again.

But these are glazed with egg white and sugar.

Probably the last of the cabbage rolls excavated from my freezer. I reheated them in the Cuisinart Steam oven on the steam bake function at 325°F for 20 minutes. They are seriously worth a repeat performance. They freeze beautifully.

I am very suspicious of the suspects but I don’t see any of the felonious ones. So I’m giving it a like.😀

Thanks @Dejah I shall look for the dace next time I am in the Asian store.

Sent to me from Facebook

Thanks. Sometimes my attempts at humour ... I am familiar with fermented black beans. With a little luck they ought to mask the fishiness of the fish. 😂

So of all the coconut macaroons that I made over the past little while these were is the most popular. In another thread we had a brief discussion about pfeffernusse and I thought they would be an excellent offering this close to the holidays. I sampled them before they were iced and they were excellent. Once iced the texture seemed to change. They have also obviously been through the wars as the icing is no longer very attractive. I like them enough to eat them myself but I’m not prepared to send them off into the world to have aspersions cast upon them. I used this recipe. As a consequence the dough for Smitten Kitchen’s Chewy Oatmeal Raisin Cookies is chilling in the fridge.

Never a day goes by that I don’t learn something here. Had to look this one up. Not sure that I’m brave enough to try it though.🙄 So many canned fish I find too fishy for me. 😂 And the black beans could certainly be a deal breaker. But it apparently is extremely popular so I might just have to give it a try. Thanks for sharing. Your meals always looks so interesting.