Anna N

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

I am quite OK with other people preferring different preparations. But you ask me what is wrong: Turkey Provolone Jam. Powdered sugar (and the writer says she grills the sandwich to reduce the mess, but in fact, she fries it).

My first attempt this time around. Potatoes, brussels sprouts, and a pork chop. Not perfect to me. Everything was just a little over cooked but I did it. I had a meal that was something beyond reheated pizza. There is leftover pork and a small sheet pan that will need just a rinse after I remove the foil. I will continue to pursue this method of cooking to see if I can introduce a bit more variety into my meals.

Over here @blue_dolphinnoted that Jamie Oliver was dissed by the British public for his two-part TV series on Christmas dinner. They took him to task, not only for expensive ingredients, but for the long cooking that uses electricity for extended periods of time. In fairness, in the past, Jamie has definitely shown the existence of a social conscience. He made quite an effort to reform school lunches and to encourage healthy eating. We are all familiar with José Andrés extraordinary efforts to feed those in disaster areas. How much input Jamie had into the TV shows is questionable, but I would think enough to judge its appropriateness. But then how long ago was the two-part series actually shot? So I ask you — should we expect that celebrity chefs and food shows respond to almost unprecedented inflation and energy shortages or is that asking too much? Would we engage with shows promoting budget meals? (Not everyone has been affected equally by rising food costs so I expect different responses.)

Thanks for your kind offer. It’s probably partly a location problem and partly a seasonal problem. Fresh duck seems to appear quite miraculously around Christmas and frozen duck seems to be an abundance just after Christmas. I also think it is becoming much easier to find duck parts than it used to be. Now that I am restricted to ordering online it is not nearly so easy. They show up and then they disappear. Some of it might even be due to current supply issues. But I thank you for your kind offer.

I am reviving this, only to avoid taking another thread topic. It is not aimed at any one poster, but it’s an attempt to make us all more aware of who exactly makes up our community. For those not coping with handicaps, an extra pan is no big deal. Sheetpan meals that cook all at one time seem like a bit of a fad. A food processor used to grate up a carrot seems overkill. But put yourself in the shoes of someone who is still trying to feed themselves, but is now limited by vision problems, mobility problems, requires oxygen, etc. etc. etc. Little things make a huge difference. An extra pot to wash may lead to a decision not to bother feeding themselves because it’s just beyond their physical ability. We can all be dismissive at times. I am just as guilty as anyone, but I do urge us all to realize that this community encompasses many people with many different challenges, as this thread clearly shows.

This seems to be the secret. I guess too many people have tried to suggest that everything can be put on the sheetpan at the same time. (This was in fact, the way I discovered one pan cooking. I believe it was a Nigella Lawson recipe. Here). I realize from reading through that recipe now that it was not so much a sheetpan meal as a roasting pan meal, but it was very simple. Then sheet pan/traybake meals took off and cookbooks were written, and testing was neglected, methinks. Ever the optimist I was hoping for some magic formula, which would pair proteins and vegetables in such a way that each would cook in the same amount of time. I have given my head a shake, and realize how unlikely that is.

That would be one reason to advise people to hang onto their food processors. None of us know what the future holds, but we may be unable to use a knife because of physical or visual disabilities and a food processor can give us a little more time in the kitchen.

I am no expert on this subject, but my suspicion is that it is not a popular meat. But I sense that it is becoming much more so. At Christmas your chances of finding a fresh duck go up exponentially. Duck parts were never available a few years back but now I have no difficulty finding breasts and legs in Cryovac packaging in certain supermarkets. Most of these are from Pekin ducks, I would assume. One upscale supermarket occasionally carries the much larger moulard/magret breasts.

Apparently, canned seafood is having a moment and Anna Hezel has a book due to be published in April next year titled Tin to Table. From the Amazon page: Tin to Table cracks open the secrets of tinned fish cooking with over 50 recipes, from no-fuss snacks to fresh salads, hearty mains, and creative no-recipe recipes for quick pop-and-eat meals. Just as carefree and delicious as the contents of the tins themselves, the recipes in Tin to Table offer an ocean of knowledge and cooking inspiration, whether you're enjoying these preserved delicacies straight out of the can or using them as a base for fancy dinner party fare, including: Triple Pickle Smoked Salmon Butter Sandwich Canned Clam Garlic Bread Sardine Curry Puffs Caesar Popcorn (Negronis optional!) Tuna Noodle Casserole 2.0 with Salt and Vinegar Crumbs Vermouth Hour Potato Chips with Mussels, Olives, and Piparras Mac and Mack(erel)

Around here, for the most part, duck will be found in one of the freezers. Not the smoked duck, of course, but the unsmoked. It is very rare to find fresh duck in a supermarket unless you go to one of the Asian ones.

Maybe there should be another topic – – Getting the Most out of Your Food Processor. 😂

Nope. They might be available in one of the Asian groceries but I have never seen them in a non-Asian supermarket.

Although I am aware of these onions, and they are readily available, I do not believe I have ever purchased one. In general I buy yellow/brown/cooking onions, red onions, and once in my life many years ago, I purchased a Spanish onion required for a particular recipe. I have also never bought sweet onions. I regularly buy shallots and have bought Cipollini and pearl onions on many occasions.

OMG. I do love your “thinker/puzzler”. this is our white onion

Here is a more nuanced approach. Johns Hopkins Medicine toxicologist Andrew Stolbach told NPR that MADLs are set to be "very conservative" to account for people with higher risk due to their age and other medical conditions. When the chocolate is consumed in moderate amounts, the lead and cadmium levels are nothing to worry about, he says.

If I buy a bag of yellow/brown onions, I can sometimes be lucky and get onions of a similar size. If I am unlucky, I might find my bag contains three humungous onions or a combination. It’s quite a crapshoot. (Less so if I could shop in person.)

I did a search, and while we have many topics on individual onions, onion preparations, etc., we do not have a topic devoted to onions in general that I was able to find. So why do we need one for such a common vegetable? Well, the first thing I came across yesterday was in a book recommended by another poster in a different thread, titled Food IQ. There I learned that the root of an onion is also called a bolster. That was news to me. As I continued reading, I ran across at least one other factoid that did not seem to be in accord with my understanding of this vegetable. According to the book a Spanish onion and a brown onion are the same. But if I go to my online grocery store, I can buy a Spanish onion for $2.69/lb or a yellow (brown) onion for $1.49/lb. The photographs show the brown onion as almost a perfect sphere and the Spanish onion as clearly more pear-shaped. What say you? Is there a distinction?

Because over the long term, the cold water would warm up. The sous vide only circulates it as I’m sure you are aware. But I can watch the temperature climb if I do it for too long, so to be on the safe side I put in more cold water or some ice cubes to try to keep the temperature around 20° C. It may simply be my anal nature. My Joule will not record temperature lower than 20°.

Indeed, it was a life changer for me, because I have such a lousy memory, and never took out anything from the freezer. Most things thaw within an hour. Large turkey, breasts and whole birds of course will take much longer and I would be changing the water for those to make sure I stayed safe.

It is not difficult to turn off the dry cycle, open the door at the end of the wash cycle, and the dishes will air dry. Used to do that all the time with my old dishwasher.

Are you asking how to thaw it sous vide or are you asking how to cook it sous vide? I thaw most things this way as it is much faster than most other ways and just a safe. oops. I did not read very carefully. You are looking for a recipe so I must assume you are going to cooking sous vide. My bad.

Yes. And they have been fine. This must’ve been a very off day.

We have had excellent summer rolls for takeout from this restaurant and others. We are never very far from a restaurant, so it’s not a long journey to get here. There was definitely something wrong with these. I have never had pho that tastes this strongly of star anise from any restaurant so again I think this was an error. I would be disappointed, by the way, if there was no evidence of star anise, but it should also taste of beef.

If you make carrot cake or enjoy carrot salads, you might regret giving it up altogether but if you replace it with a somewhat smaller one, I guess you’d be fine. I don’t know if it is any less trouble to wash a smaller one. But if you are truly only using it for those two things, perhaps you don’t need a food processor at all. You might try stashing it somewhere inconvenient and if you do not pull it out in six months, then you probably have proof that you can get rid of it.