Anna N

@shain thank you so much. I love the guy serving the juice with his plastic cup “bandolier”. Peace and joy to all.

Do hope you were wearing a bib! I could make short work of one of those about now 🙂

But he has 2 country omelettes. The one that you and I would definitely call a frittata and then something he calls a French country omelette, which is browned and neatly folded. Here.

I do think that is the issue. To me caramelized onions have given up most of their moisture, which concentrates the flavour wonderfully. Beyond that, though I love the smell of onions cooking, after 12 to 18 hours of them stewing I don’t want to see an onion for quite some time. I think it’s a matter of too much of a good thing, but yet I do know that people swear by this method.

And yet Jacques Pépin recognizes a country omelette, made such as I would make a frittata and a French country omelette, which is well browned. There are so many variations. Personally, I consider them all quite delicious.

This rang no bells with me, so I decided I needed to investigate. I found the blog, and then I found that I purchased the book in 2017! So embarrassing! Amazon was kind enough to remind me that I owned it. I will have another look at it today. Thanks.

Smacked cucumbers show up in various Asian cuisines. I have enjoyed a couple of versions, and they are great. But I must admit, smashed raw green beans don’t call out to me in the least. Of all the vegetables that I despise, raw green beans are near the top of the list.

Wow. An amazing array of food for someone who is not feeling her best. Puts me to shame love that you have that cast iron pan — such utility, combined with memories!

I have never heard of this before. It would be interesting to know if he is adding anything to the eggs.

Indeed, I am not sure why the quote picked up your name. I apologize for that technical glitch.

There were others who are quite happy with this preparation. It just didn’t work for me.

Molly Stevens teamed up with Roy Finamore to write One Potato, Two Potato. This is very, very large book which, unfortunately is not available in Kindle edition.

I tried this on more than one occasion with great hope. Never did I find that they held a candle to caramelized onions. There was something about both the taste and texture that put me off. But if it works for you, that’s great.

I wonder what would happen if you tried this with frozen hashbrown patties. I am thinking of the ones like those served at McDonald’s.

Oh, my Lord, @Dejah, it’s just before 3 AM and I am staring at the photos of your food and drooling all over my iPad.

You could be right, but he does mention that to him. It’s a change I have not made it in quite a while.

Interesting that he has added soy sauce to the original recipe.

It actually looks like it could serve the purpose if we just write you out of the picture. 😂

Might have been lunch or could be dinner – – indeterminate at the moment. Deli roast beef with tomato, onion, and chipotle crema.

When you consider the cost of the energy required to cook those potatoes, it puts a different spin on it I think. I cannot imagine half of my income going to energy costs. It is not just the. WHAT but the HOW. Here.

Why stop there? Because the subject was addressing economics. I have certainly seen a show for vegans. I am trying to remember the name of the show was a while back.

Please be to God those are Costa Rican dollars.

I started thinking about this, and I think you are probably onto something. Especially if the sausage is better quality, it brings all its own seasonings to the dance. I have some lamb sausage in the freezer, so I will be thinking about using that in the near future.

While I love my A4 box, it requires much more attention than does the oven.

Thanks, Kim. That looks really good and easily adaptable to just one serving.