Anna N

I am drawn to the Oster but I’m so addicted to my Breville smart oven that even when it fails, and it’s threatening to do so, I don’t think I can drag myself away and switch to the Oster. Sad.

Thanks for this. I will happily follow along and see how you make out. I’m quite sure it will be a fun ride and that you will discover some new things at the end of it.

Please do not be quite so indiscriminate in your bequeathing. I will happily take the calves’ liver. Any pork liver needs to go to @liuzhou. We may both be Brits and both be expats and both be of an age but we’re not twins.

Indeed. And I have a second option in mind should it become annoying. I have a very large, low buffet in the hallway off the kitchen and if it becomes annoying on my counter I will move it over there. One reason for having it in sight is to keep it in mind. I am hoping for a little more inspiration to use my herb and spice collection a little more frequently than just when I make Indian food.I am hoping for a little more inspiration to use my herb and spice collection a little more frequently than just when I make Indian food.

Used Goo Gone. Ain’t what it used to be!

Yes it was quite a deliberate pun.

Damn tI do try to catch these repetitions but it’s still early in the morning. At least that’s my excuse. I will edit it so it is fixed.

Drank it all.

The real breakfast of champions. Fried onions and leftover calves’ liver served over doggy-bag Japanese rice.

I spotted calves liver in the grocery store yesterday and just couldn’t resist. Liver and onions with steamed sugar snaps. Edited to remove technology-gone-wild duplication.

Those labels were a b**** to remove! The previous owner must’ve been some sort of health enthusiast who was into all sorts of supplements.

What is not to love about cooking when you find giants in the culinary world who cannot agree about such a simple thing as how to make chicken stock?

Warm! I am no connoisseur of sake but a huge connoisseur of comfort.

Today @Kerry Beal and I returned to one of our favourite haunts in Burlington, Sakai. Sake for me, water and tea for Kerry. Salad and miso soup for each of us. This was the first time we tried this. It is Ebi shumai — deep-fried open-faced dumplings with bbq eel sauce. Chicken Karashi for Kerry. Pork tonkatsu for me.

Oh my that does look good. Today I picked up two magrets. One is destined for duck bacon/prosciutto but I think the other one is going to get treatment very similar to yours!

So I have not found the perfect solution that I’m hoping for. But I can’t wait any longer or I may have to leap off the top step of my stepstool. The problem is frustrating me so much that I have to make an attempt at solving it. Someone or perhaps more than someone on this thread mentioned that they keep 36 spices in handy containers for every day use and stash the rest elsewhere. This idea was percolating in my brain when I was in a thrift store today and saw these two things: Very compact spice rack. 12 brand new spice jars that are identical to the ones in the rack except for the colour of the lids. That is 24 spices that could be easily available. It is by no means the solution I want. But I can make it work enough to get over my hissy fit. I can look forward to six days of solitude. From now until next Wednesday morning I will be alone and can please myself what I do. My plan is to gather all of my spices from all of their various places and hiding spots into two or more large boxes and then go through them, discarding those that are old and useless, combining duplicates and then selecting 24 that I commonly use and put those in the new jars I just bought. I will keep my masala dabba for my most commonly used Indian spices. Everything else will be inventoried and stashed in the closet most probably in plastic bags. Although depending on how many there are perhaps in other containers such as small mason jars. That’s the plan. I believe I can move things around in the kitchen enough to keep the spice rack on the counter and the box containing the 12 new spice jars in the cupboard. I’m going to retain the cardboard box with the dividers as it is perfectly adequate. Wish me luck!

I am right back to square one again. I don’t know how it happens but it does. My freezer is so chockablock full that it might as well be empty for all the use I can give it. Even the thought of opening it gives me the vapors. I have six days of quiet solitude ahead of me. I’m hoping I can at least determine what is in there. I am hanging my head in shame.

Great British Chefs are usually on the ball too and they suggest 6 to 8 hours at 56°C.

Ah! Therein lies the rub.

Took me a while to get you a response but here it is. We found it today at Marilu’s market.

Before lunch today @Kerry Beal and I shopped for groceries at Marilu’s and then wandered through the thrift shop nearby. Over here I had spent a fair amount of time whining about the state of my spices. When I spotted this compact spice holder and one dozen brand new glass spice jars I jumped on them. You will have to head over to the topic I have linked to if you are interested in my logic which is already a little shaky. I will be posting there a little later. The hold it was $3.95 and the additional jars $2.95 so even my shaky logic will not cost me very much at all and my keep me out of the pool halls anyway. I also grabbed this small loaf pan and this induction-ready pan which is non-stick but I think I can live with it. It is never my first choice but I love the shape and size of this. Kerry spotted both the bread pan and the book. I can read Jennifer McLagan the way other people read Jeffrey Archer —cover to cover.

Ditto. 8:50am However it seems to have grabbed my system! I had to reboot and clear my cache in order to escape its clutches. So I suspect there might be something wrong. I did this twice so I think it’s not operator error on my part.

Is this really you mm84321? Or is somebody logging in using your identity? Click.

I think the KGB is dead so if the E. coli gets you you might meet up with them.

The crumb from the Van Over bread and the reaction to it from my son-in-law: