Anna N

Well I do hope you’re not disappointed. It’s been quite sometime since I’ve heard anything about Scanpan but I do recall some serious panning of the brand.

iPhone —. no fuss

I knew when somebody posted about this dish recently that I had made it before and that it was really good. I checked and I had all the ingredients. So tonight was a repeat.

Oh Wow! EAS. This is what I need. Sounds so much better than hoarding or blatant consumerism.

Agreed. Even when one consults what should be considered reliable sources differences are astounding. I do not think there is a realistic answer for every body. For me I have pretty much settled on 120g for one cup of all-purpose flour. It is no more logical than 125 g or 115 g or any other weight. It just makes my life easier when I’m trying to convert recipes.

Thanks. There is nothing whatever wrong with your advice if photography is supremely important. For me, however, I just want to share a reasonable image of what I’m enjoying with members of eG. The food takes precedence over any futzing around while my food gets cold. Just saying so that those who are neither good photographers nor willing to put in the time and effort to learn photography will still share the images of their food with us all without feeling intimidated. But for those prepared to go to that effort, thank you. I will enjoy your photographs!

I think this is enlightening. I do find now that my antenna goes up when I see something that seems off and I take the time to double check. But it took a long time for me to get to this point.

No that is a inexpensive store-bought prosciutto. My duck is still hanging in my refrigerator. I will be sure to share with you what happens when I cut into it but it still has some days to go.

Here’s a link to the recipe I used so you can see the attractive markings that can be made using a meat mallet. Mine is MIA although I have a suspicion that if I went looking I would know exactly where to find it and in whose house. This is another take on why they are scored the way they are.

The recipe actually called for the business side of a meat mallet to mark the cookies. But sometime ago, when I used to make chocolates, @Kerry Beal inspired me to use this or something similar to mark/ decorate chocolate confection. I had a suspicion someone might ask and so I took photo at the time. Probably helps the cookies to cook faster but it’s also attractive.

Was given some lovely duck eggs yesterday and felt the need to brag about it. Salad of shredded Belgian endive and carrot ribbons with crispy prosciutto and duck egg.

Nope. I always use the Breville Smart Oven on broil/convection.

Kimchi scrambled eggs on crisp bread.

I could have sworn that I posted this yesterday but apparently not! Crisp peanut butter cookies from Leite’s Culinaria by way of Miette: Recipes from San Francisco’s Most Charming Pastry Shop. These have an unusual sandy texture and I was concerned that perhaps they would not go over well. But I had nothing to worry about.

Imitation as they say.... I am no connoisseur of brie and although I do have a torch I’m too chicken to use it... But it was a lovely bite to finish off my day.

I do not have room for the ovens I already have never mind another one.

It has been a while since we have been for pho. Since we had a mission in Hamilton today we decided to return to our favourite Vietnamese restaurant Pho dau bo. (It seems to have either changed its name or adjusted the translation of it. ) Crispy calamari. Chicken and beef Pho for Kerry. Rare and well done beef for me (undressed). The dressings excluding the hoisin sauce and the sriracha sauce. My pho fully dressed. Kerry had tea and I had an iced Vietnamese coffee.

Can delicious food from familiar; With iron skin moist with oil; excessive oil. Water does not return to the ingredients. Breathe! Taking oil of smudging but glad, I get well, less defaulted. The longer you love foreplay I will bet. Later flew the moisture in gas fire, etc. And Pat stains with hot water every time. After using the hot, thin painting the edible oil, and keep. Click on the washing is strictly prohibited. Rust will cause or the quality of the handle. Because of rust do not save food for a long time. Please save the dish is moved to other containers. I took a few liberties with punctuation etc. but it is definitely the most exciting nonstick pan I can imagine.

No worries. I am a great admirer of Julia just not of pale classical omelettes.

After @liuzhou misguidedly added beans to a perfectly fine plate of poached egg, I opted to further desecrate a couple of eggs by attempting a pale, anemic, tasteless Julia Child omelette. As luck would have it this was an epic failure so after all I was able to enjoy my omelette with a little Maillard reaction going on.

Desecration of a theme.

I celebrate our differences. I’m just more right than you are.

One of the nicest things about the book is that there are many recipes in designed to serve two.

Cook Simple has a publication date of February 20, 2014. Simple was published on September 6, 2016. I have both books and they are certainly not the same.

Don’t confuse the Diana Henry book with her more recent offering. The one on sale is the much older Cook Simple book. Still a book I enjoyed but not the one that some of us have been cooking from recently.