Anna N

Shelby, I’m not looking for sympathy. I’m not even looking for advice. But I gotta a tell you it was very disappointing. After sitting here thinking about it I would love a redo. It isn’t going to happen tonight.

Dinner tonight was an Asian inspired salad with scallops.

It is certainly possible to get most if not all of these things from Amazon.UK But there may be a better source that UK members can offer you.

No worries. We all got a chuckle out of theft store and steer basket. Laughter, as they say, is still the best medicine.

Looks like the skies are clearing for the Haweater celebrants! I thought I would make an Asian style salad as part of dinner tonight. Thought I saw some bean sprouts in the grocery store. Wrong! Must’ve been up in Mindemoya. So we are going to settle for some broccoli slaw. Definitely not the same but should provide a bit of crunch. BUT. Kerry told me I was a dreamer when I added shallots to the shopping list. But look! Front and centre. Gourmet shallots. Shopping and cooking are always such an adventure up here. First you learn to compromise because even the things you consider most basic are unavailable and then you learn to beam with joy when you find things like shishito peppers! No such peppers on the Island this year but they were last and we did see some very sad specimens in Espanola. Settling for supermarket eggs until we can make a run out to Pike Lake Farm — perhaps tomorrow.

My first choice if I’m only doing a bit of product.

Or me. The corners are wrong and they are missing the lip that allows them to “hang” in a steam table. Doesn’t mean it’s not a great pan just not a hotel pan.

You need enough room for the water to fully circulate around all the packages in the container. So it will largely depend on how much you are cooking as to the size of the container you can use still bearing in mind the minimum on the ANOVA.

It would help us to help you if we knew where you were located.

I do mine directly on the provided trivet.

Good morning. ’Tis a dull, dreary day for the start of Haweater festivities. The smoke from the forest fires on the mainland is making its presence known again. Kerry’s breakfast was the inspiration for mine. Cheddar Smoky with a fried kumato and an egg. Kerry is on call and slowly edging her way toward the hospital via the bank and the post office. Today, again, she will be shadowed by a medical student.

This just doesn’t sound right. I know I have cooked mini potatoes in the IP and if memory serves me right they were perfectly cooked in five minutes on high pressure.

For those who might be interested, this is the Big Weekend on Manitoulin Island. Here is the schedule of events. We won’t be attending any of them but Kerry will certainly see the fall out. You want to know about alcohol abuse… Click

Here. But I have also been known to add a good slug of heavy cream. Somehow I believe I got this from a Jacques Pépin recipe but I have never been able to track it back. Worcestershire sauce and beef what’s not to like?

Click Control freak appears to still be a poly science product?

Lunch is a salad of tomatoes, cucumber, romaine and leftover steak dressed with an oil and Worcestershire sauce dressing. (Forgot the red onion in the salad.)

That was my issue today. I wanted toast with my eggs. Steaming eggs in the CSO would not be normally my method of choice. On the other hand there is absolutely no cleanup to do in terms of cooking vessels! I did my eggs on the rack in the baking tray and there was no cleanup involved. It’s always good to have more ammo in your arsenal or tools in your toolbox than you actually need. One can never predict when they may come in useful.

Thanks. Definitely way past where I would like to go with eggs. Vive la différence! But I also think there are so many variables going on here. The pre-heat time, the temperature of the eggs, whether one shocks them after or not...... And I am also of the opinion that the provenance of the eggs matters. I don’t mean just farm eggs versus supermarket eggs but I suspect that eggs from one farm would not necessarily behave the same as eggs from another farm. If I’ve learned anything from all my various experiments with eggs it’s that consistency in results is a far cry from where it might be. I suspect eggs are like people. No two are identical not even identical twins!

Good morning. It’s 22°C and sunny with a forecast high of 27. Kerry is working in town today and has a medical student shadowing her. Eggs and soldiers this morning as I made a little experiment.

Impossible to peel so it was scooped out of the shell. This is 7 1/2 minutes at 210°F steam. Not quite where I want it to be but not far off. This one got 2 minutes longer. It was a little easier to get out of the shell but not much. It is past the point that I would like to be at. I have a hard time imagining an egg cooked for 21 minutes in this manner. I started with two eggs one which weighed 58 g and one which weighed 59 g. I left them at room temperature for about 30 minutes before cooking them. I allowed the oven to preheat on steam setting at 210°F for 10 minutes. On steam setting the increments are 10° so there was no possibility of choosing 203° as per the recipe. An interesting experiment that proved that at least for eggs the website is useful.

Very different from the site we are discussing where it’s 203°F for 7 1/2 minutes. I could be very hungry this morning.

Going to attempt the steamed eggs in the Cuisinart steam oven this morning.

Oh good because I need a forklift to move it off the floor!

My trust waivers when someone using the title “chef” considers these to be poached eggs.

Hmmm. Does that mean we should read it before we give it away? Neither one of us can quite remember how it ended up here. We both had a quick look through it and couldn’t recall ever opening it. How sad is that?