Anna N

Very beautiful. Only good can come of such collaboration.

Thanks. I have always suspected that the Japanese and the Danes share a design gene somewhere along the line. Beautiful stuff. Edited to add but $245 for a broom and dustpan? I shall be admiring from afar.

Still very much on the fence about this one. I have put it back on the hob and I’m going to let it cook a while longer. Perhaps I was somewhat impatient but I was not happy with the texture of the farro and I couldn’t help but think as I followed the directions that there was an awful of faffing going on for a bowl of cabbage soup. Perhaps I’m not respectful enough.

I found this: Click $60 US more or less. Not sure about shipping and not sure these are exactly what @JoNorvelleWalker Is talking about they do look interesting. Outside of what I would be prepared to pay for a nonstick pan.

Beautiful. Please put one of those napoleons aside for me.

I would describe it as the grease that keeps us from rubbing each other the wrong way.

Mmmmm. Love dry-fried green beans. Time for a visit to one of our Asian groceries to restock my Asian pantry.

Strangely almost all those errors as far as I’ve been able to determine have been corrected in my Kindle edition. I realize I’m probably on a fool’s errand but I can’t help myself. Maybe everyone who read the book and cooked from it hated lentils as much as I do and so no one ever used recipes that call for lentils. The book’s reputation remained unsuullied for all these (33) years.

I am not honestly looking for ways to cook lentils. I’m trying to understand the instructions in an obviously well-loved book. They seem so out of sync with most other sources.

Thanks. I find it most peculiar and I’m hoping someone else will chime in that is into cooking lentils.

Moulard duck breast with red currant gravy and, because I could, I served it with torn, seasoned croutons.

@Dave the Cook Perhaps then you could answer a question that has me quite perplexed. I am not a fan of lentils and have probably only cooked them once or twice in my life. This book suggests that dried lentils can be cooked on the stove top in 3 to 5 minutes? No mention of pre-soaking. Doesn’t seem to matter what kind of lentils are being used. Was there something more magical in the 80s that could accomplish this? I am of course assuming you still have the cookbook and I’m guessing I’m wrong on that score having reread your post. Perhaps someone else will clue me in though. This refers to red lentils: “SALAD Wash lentils. Cook them in boiling water for 5–6 minutes or until just tender. (Test after 2 minutes.)” This from a recipe that just calls for dried lentils without specifying anything further: “Cook the lentils for 2–3 minutes or until tender in boiling salted water. Drain well and cool.” When I consult various sources about cooking lentils they certainly call for much longer times. Thanks. Oops. Yes you do have the book!

Now chocolate. Why didn’t I think of that? Some good chocolate. Who could resist?

Ditto on both counts but I’m not a Methodist. There is nothing methodical about me at all.

Ditto

Duck breast fillet that “fell off” while I was preparing the breast.

Valid comparisons. But I am with @blue_dolphin and hundreds and thousands of others. The world is big enough for both views, I hope.

Would never have thought of doing such a thing. Damn. Just cooked up my two chuck eyes. Will have to wait some time to acquire any more. I am not a huge fan of corn beef but something small like this… Thank you!

My granddaughter thinks that cinnamon rolls are merely a vehicle for icing and the more icing the better.

Like @liuzhou, I felt it imperative to acknowledge Easter in some fashion. Smashed up cabbage roll crowned with an egg fried in duck fat.

It all looks utterly gorgeous. Are you hiring in the ER?

Perhaps we are overthinking this?

Took out two chuck eye roasts and cooked them both. One was returned to the freezer.

Sv’d chuck eye (56°C x 24 hrs), roasted carrots potatoes and onions and some horseradish.