Anna N

Thanks. I do know potato croquettes but these looks very similar to our tater tots, which is what inspired my question. And he did, I believe, say that they were purchased rather than homemade. So curiosity got the better of me.

Wow, great food and I just love those plate/bowls! So perfect for just such a dish.

chicken Kyiv (purchased) cooked in the air fryer with a side of cheesy broccoli. (No idea about the blue reflections in the top right hand corner.)

Scrambled eggs with a side of sautéed peppers. The pan was much too hot so I over cooked the eggs.

Once again, @Kerry Beal after vaccinating Hamilton’s most vulnerable and dealing with some family issues still made the time to pick up lunch and bring it over to my house on Sunday. Last week’s lunch was so amazing. Even the leftovers were delicious. But this week it’s a bit disappointing. We both decided it was the weather for pho. The two soups look almost identical so I will only show you one of them. Small well done and rare beef pho for me. Kerry had the beef and chicken pho. Summer rolls. The broth for the pho tasted overwhelmingly of star anise and nothing else. The summer rolls were almost impossible to eat. I think the rice paper was not properly rehydrated. They were chewy and unpleasant. The company, as usual, was delightful. The pho bowl was hand made by @patris!

Seems there has been a re-think. Hard to find a reliable citation but my understanding is that goose fat falls between olive oil and butter in terms of healthy fats. You wouldn’t want to drink it by the glass but in moderation…

They look amazingly good. Are they similar to our Tater Tots? “Tater tots are grated potatoes formed into small cylinders and deep-fried, often served as a side dish.” We buy them frozen and either shallow fry or bake them for serving.

I love Nick Sharma’s book but what is making my mouth water on your plate is the duck fat braised cabbage over rice. I could make short work of that.

OK I’ve had a number of Monte Cristo sandwiches, but none that make me shudder quite like those described in this link. Monte Cristo sandwich. Two slices of good bread, buttered Some sliced ham. Some grated Gruyere. Make a sandwich in the normal fashion, adding a slick of decent mustard if you choose, or even some mayo if you choose. Whisk two eggs until the whites and the yolks are well combined. Dip sandwich in egg and fry in butter over medium heat, turning once, until golden on both sides. Please stop there.

I don’t think we have a topic devoted to sheetpan meals. I know that. @weinooseems to make them quite successfully. Recently in the dinner thread. @MaryIsobelmade one which looks very successful. Here These look like the perfect answer for someone who does not want to (or cannot) spend much time in the kitchen nor have a sink full of dishes to clean afterwards. I have made the odd one, but rarely have they turned out very successfully. I would love for you to share your combinations and methods for overcoming the issue of overcooked and undercooked ingredients. Cookbooks devoted to the subject do not seem to have tested the recipes very well if my results mean anything. They seem to choose some inappropriate combination of ingredients in order to accumulate enough recipes to justify a book. I would be quite happy with 3 to 5 dishes to choose from. One hint I have received from @blue_dolphinis to keep like ingredients together, so if one of them does cook more quickly, it can easily be removed. Any other hints to a successful sheetpan dinner? Thanks.

I don’t think it tasted any different than a chocolate Swiss roll covered in lots of chocolate icing. I think its appearance rather than its taste accounted for the attraction.

I suspect that those of us with a Yule log tradition in our background, have one particular one in mind and all others simply fail to measure up. I am sure the one that lives in my imagination was purchased. Nobody I can think of in my family would’ve had the time or the talent to make it from scratch. Furthermore, I suspect the same model was purchased year after year. It was always a rolled chocolate sponge with a white filling. It was iced, with some sort of chocolate concoction made to look like bark and there was always that one thick branch. There would be some icing to represent snow. There would be at the very least a sprig of artificial holly and before it got lost, a tiny red-breasted English robin. No more than three mushrooms accompanied it. It always lay on a sparkly “snow covered” forest floor.

This was one version.

I mean old as in it appeared too many times in too many places. It is one dimensional, but my brother-in-law was very fond of it. I stopped eating chicken wings for years because they had always been served drowned in this sauce. At that time almost every restaurant knew no other way of serving wings.

I shall watch out for it in the supermarkets. Oh wait… I’m not a fan of French toast. Unless we make it savory, which I have done in the past.

But not really. It takes much time, but not much labour. Most of the work is done by the yeast. And if we are going to weigh in on the labour think of the labour involved in raising those chickens and those cows and harvesting that sugarcane and collecting that maple syrup. Still can’t make the math work.😂 By the way, how was the toast?

Where do doves fit in here? I know @Shelbycooks them, and they belong to the same family as pigeons. Are any domesticated or only hunted?

Dutch babies are another baked pancake, but I don’t think you can make them with a pancake mix. I have never tried any of this, but here are many suggestions for using pancake mix for things, other than pancakes. Click.

Oh hell don’t apologize. I was amused more than confused.

I admire your ambition and would love to know how you enjoyed it. But I am always a little puzzled by French toast as a way to save stale bread. Presumably, this is considered an economical move. But we have two slices of bread, one of the cheapest foods to make, and we then soak it in eggs, sugar, and milk, and fry it in butter before finally drowning it in expensive syrup. I can’t make the economics work. 😂

I need to update my de-encryption algorithms I think!

I don’t know. I know I’m mouthy, but what did I say about these two books because I don’t own them and I don’t ever remember seeing them.

Fascinating. I’m really not a hot sauce fan. But I do know that Frank’s hot sauce gets old very quickly. Perhaps a more complex hot sauce would bring me over to the dark side.

I don’t find it an issue perhaps because I carve it thinly?

Good for you for giving it a go. I don’t attempt any baking these days. I still think it would be only slightly more challenging to bring about world peace than to make those damn cookies.