Anna N

I think this might be the best idea yet. I understand about the allergy but if they are allergic it’s unlikely they are drastically allergic or they would’ve told you. So they can accept the nuts graciously and then regift them if necessary.

Yeah but... just because you have induction is no reason to pay top dollar for your non-stick. Ikea has non-stick ones that are excellent AND induction compatible.

Well the dumplings may have been a disaster but if there’s one thing that freezes brilliantly it is cabbage rolls. There are two cabbage rolls here and I reheated them from frozen in the Cuisinart steam oven for about 35 minutes on the steam bake function at 250°F. A little sour cream hit spot. I couldn’t manage both of them so one has been returned to the refrigerator for later. If someone were to ask me what they could make for me to fill my freezer I swear it would be cabbage rolls. But wait – – – I’m trying to empty my freezer!

Normally I would think a bottle of wine would be just the ticket but when invited to enjoy cheese and wine with them I would have second thoughts. If they are sophisticated they have carefully selected the wine(s) that will accompany the cheeses. Bringing another bottle of wine might put them in the position of feeling they must open it then and there. ( I have friends and acquaintances who believe this is a requirement and it’s a bit awkward at times). Not knowing them very well and not ever having visited their home makes it difficult. I might suggest a house plant or perhaps flowers if I knew more about them.

And if you didn’t happen to notice that the salt is kosher salt shown in the photograph but not mentioned you could completely ruin it using 3/4 of a cup of table salt to 1 gallon of water x 18 hours. I found the idea that the amount of ingredients used in the brine didn’t matter quite alarming.

Bacon, fried egg, blistered tomatoes and fried bread.

Doesn’t it? I was ready to make it last night but it was a bit late when I read it. Certainly it’s going to end up on my plate very soon. (Both look good but I am referring to the roasted cabbage especially.

Our members live in almost all corners of the earth. I live in Canada. I somehow don’t think it would be any more useful for you if I mentioned the store that carried it than telling you it’s available online. So in order for any of us to help you we do need to know where you live.

Floor? The tiles are my coffee table. I might end up on the floor after the meal depending on how many glasses of akvavit I drink.

I have never worried about the type of apple although I’d avoid a red delicious but then I’d avoid those for anything except compost. I usually find myself with a granny Smith or a mutsu on hand. Thanks for the information about Costco but there’s only me and I don’t really like to keep an open jar too very long even in the refrigerator.

So I’ve started again. I am challenging myself again to cook my way through my freezer. I spent much of the morning attempting to at least organize it. I tossed out many outdated packages, quite a few GOKs, and carefully inventoried what was left. I still have about half a drawer to go and will try to get to that tomorrow morning. I found a package of dumplings and decided I would start by reheating those for dinner tonight. These were Chinese takeout dumplings. I must’ve put them in the freezer to avoid putting them in the garbage can. As soon as I tasted one I remembered how awful they were. A few months in the freezer had not remedied that one iota.

Are you kidding me? I still have my freezer to finish. I’ve done about 3/4 of it and I’m exhausted. Love you dearly but sort your own spices.

I find it harder and harder to read a hardcopy book. But that’s just my physical limitations speaking. There are lots of things I miss about a physical copy but I’m grateful that I can still enjoy books. I have been reading reviews of this book all over the place and is amazing how much loved it is. From reviews written when it was first released to some as late as this year everyone seems to be a fan. Not too many books received quite this much love.

Well it took me far too many hours but I’m done. It is an imperfect system but a huge improvement on what I had before. Here are three set ups that are visible and very handy. The remainder are in boxes in the pantry and have been properly inventoried. The one remaining task I need to do is to inventory the refills. I tossed out an awful lot of dead grass, combined far too many duplicates triplicates and I won’t go any further than that.

My mother-in-law who lived much of her life in Denmark, taught me to chop up an apple and an onion and cook them very slowly in goose fat along with some peppercorns. No measurements. Just wing it and if goose fat is really hard to come by then duck fat will work just as well. I really need to make some! But then there is so much that I really need to do. I don’t see why chicken fat shouldn’t be just as interesting.

It is available in a Kindle edition and the preview makes it very tempting. I first heard of this book here when we were discussing the best recipe for carrot cake and there were many fans of the version from the Frog Commissary. @rotuts has mentioned the chicken wings on more than one occasion I do believe and I think that member @Marlenewas also a fan of them. Someone else swore by their vegetarian burger recipe. What other recipes have a fan following here on eG? Don’t be shy now.

A briefcase for carrying around your garden tools.

Yes. Mine too had the shaker and the pour slots on the lids. But refilling them became a real problem. Except for the five stainless steel ones, I ditched the rest yesterday. Those five are still on my refrigerator filled with spice blends.

When I am being traditional and not quite so lazy then I make my own spread with goose fat, onions and apples. Today I’m afraid it was butter. My late husband is probably looking on with horror.

Used that idea for a long time but it certainly would not accommodate all the spices I use. My fridge is nowhere near big enough to accommodate everything. But also I found eventually that the lids were almost impossible to remove. Now I admit the ones I was using were aluminum. Yours look as if they are stainless steel and might overcome the problem. I have five stainless steel ones and have put them into use on the fridge to accommodate my spice blends.

After spending yesterday trying to organize my spice collection and today finishing that up and starting to organize my freezer, I determined I really needed a reward. The tiny sirloin was labelled as being already sous vided. It was not! So I quickly thawed it, seared it and then bunged into the Breville smart oven for five minutes at 400°F. Such is the reason I will never become totally vegetarian.

Two chuck eye roasts that were a gift. I took the photos sometime ago before I froze them so it’s possible you’re seeing a picture of the same one rather than two of them. Anyway they are swimming in the bath at 56°C and I will leave them there for 24 hours.

Your post is the reason I keep coming back here no matter how frustrated I become about certain issues. Sharing your knowledge and experience with us renews my sense of our raison d’être. I thank you.

That is one of the most powerful storytelling photos I can think of. I just love it.

So let me understand – – – did you replace the Breville smart oven with the Breville air?