Anna N

Well from what I see nothing much has changed in all the intervening years. @JoNorvelleWalker‘s link is ~15 years old! Seems that efficient, affordable and compact spice storage has not caught the imagination of innovators.

Yep. Very strange.

Salad with planned-over chicken thigh, plum, red onions and toasted almonds.

Thanks. I’m quite sure it is. My surprise was that it was not released in Canada. I much prefer to read a sample than to use the preview option on the Amazon site.

My granddaughter has been to my house twice a day for 10 days to administer medication to one of my four-legged houseguests. I figured I could do something in return. These are one bowl cinnamon rolls By Stella Parks from Serious Eats. Not sure I would ever make them again. I did not make the icing. It is simply an icing sugar and milk glaze slathered on as only my granddaughter can. But there were certain steps in the recipe that struck me as unnecessarily complicated. The mixing of the filling and then putting it into a Ziploc bag seem just an unnecessary complication. I suppose I shouldn’t judge having not tasted them myself. They were sent home with my granddaughter unbaked. Perhaps they were life-changing but I somehow doubt it. But she enjoyed them and that is really all that mattered.

We have had a couple of topics before on this subject but most of them are now quite old and the links are no longer operating. Further, life has moved on and perhaps there are more interesting and efficient ways of storing a very large spice collection. My spice storage is still the bane of my life. Despite many efforts to inventory it, tidy it up, find a new spot for it, find new containers for it I end up very often abandoning any idea of making a recipe simply because finding the spice might take me longer than making the damn recipe This was brought to mind this morning because I was forced by circumstances to order spices from a rather expensive source and they arrived like this: It occurred to me that this was a whole lot smarter than the normal round jar/bottle. But of course finding such containers would be very challenging and buying all my spices this way would put me into bankruptcy. So is there anything new in the way of space storage that you know? Are you frustrated? Have you come up with any brilliant solutions that the rest of us have missed?

I thought I would grab a sample (Kindle) copy but apparently it will not be released in Canada until April 3. Very strange.

Chicken salad – – why run with the crowd?

Yes, if you want to make neat Egg McMuffins.

Speaking for myself, the experience I am looking for in a restaurant from “the old country” (whatever that old country may be) is what I remember when I left there. I don’t think I am necessarily the odd one out here but I do get that some people prefer to see restaurants in the New World keep up to speed with those in the Old. There is a sameness about modernization and such a blending of cuisines that it is hard to distinguish one from another.

This one?

Chicken thigh cooked in the CSO and parsnips roasted in the BSO. (Cuisinart Steam Oven and Breville Smart Oven)

The last of @shain‘s garlic soup slowly reheated with some Parmesan rinds (because I had them and I could).

Italian is not my favourite cuisine and that is the only excuse I’m going to give for needing to look this up. But again, never a day goes by when I don’t learn a little something from eG.

Egg salad with scallions and chili-mayo on crispbread with a blood orange on the side.

I try my best to imagine the world of pastry and or pastry and confections confined between the covers of a book no matter how many volumes. I think such a project would stretch the resources and even the imagination of the Modernist Team. But having said that I continue to admire and covet the kind of money, time, resources and talent that allows the team to pursue a goal no matter how esoteric the rest of us might consider it.

Hard to argue with it but Michael Pollan said it much more succintly: “Eat food, not too much, mostly plants.” Too many of us ignore both of them or find it difficult to comply. We still want a silver bullet.

A baked potato topped with some beef with lots and lots of onions and a salad of green things. The dressing discovered it’s not easy being green when you don’t have white balsamic vinegar on hand. It should have been green too but it was still tasty.

Click

Seems as if I did not do a good job vetting this book.

Ok then! I misunderstood. Sorry.

Just a note on my replacement mini Instant Pot. It seems to me it came with at least twice as many warning labels as before. All the same stuff about not getting in the way of the steam and not letting things get plugged up and not overloading it etc. But it also seems to have a new sensor for the power cord. I had replaced the cord that came with the first mini with a longer one because I couldn’t reach the outlet with the short one that they included. That cord will not work with new mini. It sets off lights and noises and simply will not respond to any commands. I took the cord from the broken mini and exactly the same thing happens. It works fine with the cord that it was shipped with.

Who knew? It never occurred to me that they would expand but I guess from the look of them they should. Live and learn. Now I can hardly wait till I get somewhere where they are used so I can check it.

Home? I’m confused. Doesn’t look like home to me. I am guessing you are speaking tongue-in-cheek?

Salad that I dressed with a creamy garlic dressing of my own making. (Instant Pot egg.)