Anna N

Thanks very much for posting the video. I have a better understanding now of the beast. I still don’t want one but if I had a kitchen that was 20 feet long and 8 feet wide and a bank account that could barely hold its contents I would be tempted to play with one of these.

Sounds very tasty. I wonder how well it will store. Will you attempt to freeze any leftovers? My thought is that it should freeze just fine.

Sometimes you just HAVE to share news of your good fortune! This past weekend @Kerry Beal cooked at the Dickson Eggfest. One of the goodies in her loot bag was this: And today she made a gift of it to me. I am still pinching myself. 😋

Thank you. Thank you. Like @liuzhouI love liver and onions. I did spend much of my childhood eating school dinners in the UK just like him but I don’t ever remember acquiring a dislike for any of them. Perhaps I have a very selective memory.

Ham ‘n’ eggs my way.

Romaine with miso dressing and beef tataki.

Yep roast them. Does wonders for blah strawberries too.

I am sure that is very true. Something we notice in other cusines.

I have to say @shain, that I have visited two Georgian restaurants in the GTA (Greater Toronto Area) and I don’t recall much of what you’ve been eating appearing on their menus. I am guessing like so many restaurants representing other cuisines the menu caters a little too much to the demographics of the populace in which they are located.

Leftovers! Who knew? Pressed rolls with leftover duck and leftover spinach. Still practising.😊

Have both the hardcopy and the Kindle version. I am definitely on the fence about this one. Not sure at the moment what bothered me about the book but something certainly did. Perhaps I should revisit and discover what it was rather than cast aspersions without any back up. 😯

Yes! Yes! Yes!

My (mis)interpretation of chirashi don - scattered sushi on rice. I did OK until I attempted to be neat. Seasoned broccoli was stirred into sushi rice which was then topped with scrambled egg and garnish of broccoli florets. Proof that sushi is not really about raw fish.😊

Perhaps one of our French-speaking members will help translate the linked recipe? I am thinking of @frogprincess or perhaps @jmacnaughtan if they have time.

But that’s OK since you don’t want to make candied melon. But you should be superb at making paella. 😊

But it also appears to give a link to a recipe for making your own. It’s in French but not terribly difficult to understand if you have some high school French in you.

Teeny tiny bamboo shoots out of camera range.

Rice with furikake, spinach ohitashi (spinach blanched and then marinated), kamo rosu (duck breast seared and marinated) and pickled turnip.

I don’t have the Control Freak but I do have an induction range and a pan with a base just under 4.5 inches will work on my range but I have to make sure it is centered.

A more refined version of breakfast after much research and YouTubing. Pressed sushi with ham and egg. Don’t think I’m up for it again for dinner.

I have no personal interest in owning one of these but I did think it was worth posting.

Yes but the paprika is cheaper. 😂

Thanks. Yes. A rolled omelet and some ham. Recently @Kerry Beal and I were digging around in my basement and we came across this never-opened sushi kit. At the time, which was a couple of weeks ago, I dismissed it. Then I started reading about pressed sushi and rescued it from the donation pile. These things keep me out of the pool halls and beer parlours.

Thanks again. I’d like to say I can’t wait for November but I can. Winters are long enough here without wishing for them to arrive sooner. But a blog from you could make it less painful.

What happens when you combine pressure cooker and air fryer? This.