Anna N

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.

There is so much wrong here but it’s not a beauty contest and we all have to start somewhere. First attempt at pressed sushi. Need to curb my garnish fetish. There is enough wasabi paste here to clear a whole ward of ENT patients.

I don’t believe it. Kerry and I have hunted high and low for this condiment. I may have to send her on an emergency run to Buffalo and Trader Joe’s. 😂 (She barely has time to breathe these days. I hope she knows I’m just kidding.)

Geez, I hope celery doesn’t become an endangered species.

Wow. If you could find a way to replicate that consistently I think you could retire with a very healthy bank account.

I’m guessing these are very similar to the pikelets that I recall from my childhood. Those however were much larger and almost paper thin. Interesting. Thank you for sharing.

I find that absolutely incredible and would take it with a grain of salt. If I or a member of my family or a friend was truly suffering from coeliac I would not take them into some of the restaurants where I have been that claim to serve gluten-free dishes. YMMV. Glance at this! Gluten friendly! What the hell does that mean? I know someone who visited this restaurant and explained that she was gluten intolerant and they were extremely sympathetic. Her meal was gluten-free but it was her birthday and they presented her with a lovely piece of birthday cake. She was wise enough to ask. No. It was not gluten-free. They apologized and brought her ice cream. Do you really want to trust anybody’s health to that? Fortunately gluten-intolerant is a very different condition than coeliac disease.

Try this. You will be given an opportunity to skip the ad.

Did indeed sous vide the chicken breast. At the moment I am staring into my refrigerator and see some of the bacon from Burt’s Farm which I might add next time. These are fun to make and fun to eat. Like sandwiches, there is not much that doesn’t lend itself to being included.

The plastic goes down first. A sheet of nori goes on top of the plastic. I assemble the filling in a snap lock container before turning it upside down onto the nori sheet. It is wrapped in the nori and then in the plastic and it should be left for about five minutes. I then run a knife under some water before cutting it apart through the plastic. I retain the plastic peeling it back to eat the onigirazu. If you do a search you will find lots of YouTube videos explaining how to do this although very few of them use a mould.

Chicken breast, lettuce and tomatoes with kewpie mayonnaise.

Even if you don’t care for celery you should try this. Trust me. I am guessing gochujang would work but so would almost any dried chilli or even dried chilli flakes. The paste seems messy way to do it to me. I have a safety issue (which is absolutely personal) about pickled eggs. But if you were going to use eggs then I think a Ziploc bag using the displacement of water method would be better than attempting a vacuum. Your mileage may vary.

If you can’t figure out how to pronounce it then you shouldn’t be eating it. So I don’t.

Thank you. But I am becoming more mellow in my dotage: “Don't let inflexible ideas of authenticity get in the way of deliciousness.” Nick Kindelsperger (Chicago Tribune). But I think that only applies to authenticity as it relates to other people not to me. So I’ll just take another Valium and calm down. I just can’t get that picture of cheese and sausage roll out of my mind.

Flourless (gluten-free) brownies courtesy of Anne Byrn. They are intended for someone who has an objection to corn starch so I subbed in some potato starch.

Surely not when one could have corn instead. 😁

Doesn’t matter to me whether you call them eggplants or aubergines, chickpeas or garbanzo beans they do not belong in the food chain. They belong in the compost heap.