Anna N

Sometimes I amaze even myself. Sausage rolls. No cheese. I have often thought about making rough-puff pastry. Before I have always chickened out believing that I couldn’t possibly succeed. This time I bit the bullet. I used this recipe for the pastry and it has been in the fridge, well wrapped, for about 48 hours. Even after I made it I was chicken to use it thinking I would just face another failure! This is just under half of the batch I made. I believe it is at least as good as any puff pastry you can buy. It still falls way short of @Alleguedes though.

So is this the pan that comes with the unit?

For @gfweb

I think you answered your own question. While there are many downsides to cooking for one (and even more downsides to eating alone) there is also the opportunity to cook and eat exactly what you want and when you want it. Since I can’t easily (perhaps I should say willingly) change my singleton status I celebrate my freedom.

You could start here.

Thanks! We have a fair number of British stores around here. Some of them are very close to where @Kerry Beal and I hang out so I shall have to check.

Frozen, cooked duck leg reheated in the Cuisinart steam oven at 250°F on the steam/bake function for 30 minutes. I did a poor job of the searing. The orange sauce was frozen separately in an ice cube tray and reheated in the microwave.

No I did not pre-bake the shell. I did a single one to test out the idea of not only not prebaking but of not adding the cheese until well into the baking cycle. I chilled the shells, docked them and sprinkled a layer of grated mozzarella into the bottom of the shells before putting in a thin layer of pizza sauce and then adding mushrooms. I baked them at 400°F in my BSO (Breville smart oven) for 15 minutes then added sliced mozzarella to almost cover the surface and baked them for further 8 minutes. I was very pleased with the results.

I am reporting Wegmans to the ASPCP.

And I don’t need very damn much justification.

First attempt at a “pizza” tartlet. Homemade pizza sauce, sautéed mushrooms and mozzarella cheese. Hoping to stock my freezer and my bachelor son’s freezer with quick and tasty snacks and/or meal components.

That is the reason that, although I was drawn to the Cuisinart air fryer oven at Costco the other day, I realized that I don’t much bother with fried foods. It is neither a health thing nor a mess thing. There are some things even in my universe that are worth it! Damn you! Now I can’t get @Monica Bhide‘s shrimp fritters out of my head.

Today a member contacted me to request a recipe that I had posted about some time ago. So long ago in fact that I had forgotten all about it. It was a very good recipe as are many of the recipes I follow. But very rarely do I make them again. Repeat recipes used to happen when my husband was alive and would request them. Now that I am alone I almost never make the same thing twice. If I do repeat something, for instance poached eggs, it is as much out of sheer laziness as it is out of devotion to any particular dish (although I do love poached eggs so it is perhaps a poor example). The downside is that I never perfect a recipe. The upside is that I rarely become bored. It is interesting that one could point out the “one of cooks” and the “repeaters” on eG without much difficulty. I appreciate both but I am often more drawn to those of us who seem to crave variety. There’s a third variety of cooks who I would describe as “serious students”. They pursue a particular cuisine or particular author until they have sucked all the juice out of the subject and have become quite proficient. So how would you describe yourself? Are you a “one of”, a “repeater”, a “serious student” or something else? Can you see another way of classifying some of us? None of it is meant to be judgemental. Just a fun thing.

I gave my Phillips air fryer away to my bachelor son. I have no regrets. It is used on almost a daily basis at his house where it sat gathering dust at mine!

I do appreciate immediately knowing that I have no reason to check on Amazon.ca. Not that this particular book called out to me.

I grew up with Bisto. My uncle, who owned a grocery store and a horse and dray to deliver groceries called me and my younger brother The Bisto Kids. But when I look on Amazon.ca I see many versions of Bisto. Can you direct me to the one that so impressed you?

Small cheese quiche, salad of tomatoes and scallions and black coffee.

Now that’s fusion cusine.

Rob. Fabulous. Once again congratulations. And nobody deserves them more than you. You still put us all to shame with how much you do with so very little in terms of equipment and gadgetry. That sweet potato hash ... OMG.

Reheated leftover vegetables with a drizzle of sesame oil and the last of my homemade cheese and onion tartlets.

I finally heard back from the support people but annoyingly they asked me to perform all the tests again! Since I had done them and sent the photographs that they requested I am not prepared to repeat it all again. I responded in this manner to them.

Exactly. I have tried quite a number of breads and other stuff and most of them are gross. I think brownies are much easier to convert than most things because the flour is such a minimal percentage of all the ingredients and any aftertaste or off taste is adequately covered by the chocolate.

It’s magic.

Mine also let go very quickly! Too bad. I would love to store those on the fridge.

Should have been lunch but made a fine dinner. @Kerry Beal dropped by today and brought lunch for both of us but I had already eaten! Chinese roasted pork with crackling and some vegetables reheated in the Cuisinart Steam Oven at 250°F for 15 minutes on steam/bake.