Anna N

Asian-inspired eggs. 6 1/2 minutes eggs, kimchi furikake and some shredded nori.

Never have to sweat about how these will be received. Deep, dark, decadent. These are the brownies from The Artful Baker.

The rest of the kamo rosu served as suggested with some (fake for me) wasabi and little of the marinade. The accompaniment is a cabbage salad with some teriyaki flavoured nori.

Let’s see how long that lasts.

I would’ve gone for the Eric Ripert but it’s not on sale on .ca But thank you for sharing.

She works hard for her treats. Don’t begrudge her one little cucumber.

It was well seasoned but I would not describe it as salty. I did use lower sodium soy sauce because that’s what was in the house. I used some of the marinade on my eggs this morning for breakfast and found it quite delicious.

@HungryChris That scrapple has got to go so I can hit the like and/or the delicious buttons.

Yes. More or less. I was hungry so it may have started out a little colder than that but the rice was hot.

Almost successful eggsperiment based on a discussion with @mkayahara during this lunch. (Forgot whether they should be fridge or room temperature, forgot to puncture them, all my fault). Still they turned out quite well all things considered. Skillet toast. And in the mini pitcher some of the marinade from the kamo rosu that was last night’s dinner. Made a lovely sauce for the eggs.

Rice bowl with kamo rosu. A wonderful treatment of duck breast.

OMG. I know the cover of that book so well. I think it was in the kitchen of everyone of my many aunts and other relatives. I can picture in my minds eye The grease stains, smears of jam, floury pages. Thank you so very much for sharing.

@PassionateAmateur You know your work habits better than any of us but it’s hard to understand why your sous vide set up needs to occupy counter space. In the town house up north where @Kerry Beal and I spend a good part of the summer, the sous vide is on the floor in the hallway. I believe other members have it in the basement which may not be an option for you.

If it tasted even half as good as it looks then you are a lucky man. But I suspect you know that.

Pretty sure they are chips. Fish and french fries just doesn’t have the proper ring to It.

When I’m sick I wash my Tylenol down with scotch instead of water.

Leftover kimchi pancake reheated in the Cuisinart steam oven for 10 minutes at 325°F on the steam/bake setting. Dipping sauce as I like it—Equal parts soya sauce and Chinese black vinegar and a duck filet from a duck breast I was cooking for another dish.

I don’t think I’d choose to go that low. My point was that slow roasted short ribs were not unheard of.

But you got to enjoy the workshop and all I got was the delicious mushroom soup and some other leftovers.

Click.

More mushroom soup left over from here.

Kimchi pancake. I will store the pancake mix carefully but if I disappear you’ll understand that it probably has something to do with the alien substance.

Rice bowl with chicken balls, glazed carrots and peas.

Sorry to hear of her passing. I searched and searched for Microwave Gourmet at one point. When I did finally find it I don’t believe I ever used it. That is not a reflection on the book. That is a reflection on me.

So the yolks have spent four days in salt in the refrigerator and today I removed them from the salt, rinsed them off and they will now sit in a low oven (150°F) for one and a half to two hours or until done. If you are thinking of doing this, You would be wise to follow one recommendation which I failed to do. Before you bury the eggs in the sugar and salt combination whiz that combination in the food processor. Very coarse crystals of the salt I used threatened the integrity of the yolks as I tried to get them out of their bed.