Anna N

If I still had my eyeteeth I would willingly swap them for my grandmother’s “ulu” with which she made the world’s best mint sauce. Mezzaluna—meh.

Cheese and onion tartlet with a simple tomato, scallion and romaine salad.

Looks extremely good. I am not a beef burger person. I’ve had lamb burgers and enjoyed those. Perhaps I should try a pork burger. Or perhaps I should just book a trip to China and let you make one for me.

Those turnip roll ups look amazing!

That was my husband’s MO!

Sssshhhhhh.

I can also be very WASP.

Cheese and onion tartlet. From my continuing effort to master pastry. Obviously still needs work but I have found Joe Pastry and I am looking forward to some more trials.

Pickled herring on homemade pumpernickel with an appropriate chaser. Sometimes it’s good to buck tradition.

Soju. Available here in Ontario.

Thanks very much but I had already tried all the recommended cleaning shown in the videos. I am still not sure what is happening.

Today @Kerry Beal and I returned to Bento Box , a Japanese and Korean restaurant. It has had a complete makeover since we were last there and may have new owners. Sake for me and tea (mine and hers!) for Kerry. Something new they are offering – – vegetable fritters with a dipping sauce. For Kerry the Pajeon (seafood pancake). The dipping sauce for the pancake. Chicken Katsu for me. They make their own Katsu sauce and Kerry was quite taken with it.

We need a groan emoji here faster than a speeding bullet.

Goat cheese and caramelized onions on crispbread.

I certainly don’t think the gluten-free stuff makes it a dealbreaker but I’m with many reviewers in believing that it should have been made much clearer. I used to completely ignore the dessert section of most cookbooks. Now with an emerging interest in baking... I think it’s even more egregious given that most of us connect “Tartine” with bread. Having said all that I may still try one or two of the gluten-free cookie recipes.

It’s not often a simple one for one swap. Other ingredients need to be adjusted also.

Have not yet opened it but went back and read the reviews on Amazon and I’m shaking my head since so many of the baking recipes are apparently gluten free. Somehow that escaped my notice previously. I am not saying it is a bad book only that I might have thought twice had I known.

I grabbed the Tartine book because it had been on my wish list but even the Kindle version was ridiculously expensive. I believe at one time it was even more than the hardcopy version. So thanks.

GGGGGRRRRROOOOAAAANNNN

I have been attempting to understand what exactly is happening with my mini. Using nothing but water in the inner pot I have run it through its cycle multiple times this afternoon. I also replaced the gasket which is what seemed to have caused the whole problem in the first place. Only once during these multiple trials was I able to replicate the problem. Now I don’t know what to think.

Update Thanks to @weinoo for the idea of using steam to reheat the duck leg before searing it. I had some cooked basmati rice in the freezer so I put it onto an ovenproof dish and topped it with the refrigerated duck leg. I popped it into the Cuisinart Steam Oven and cooked it on the steam/bake function at 250°F for 20 minutes. I then seared the duck leg. The sauce was reheated separately. Worked out well.

Ooey, gooey simple butterscotch cookies.

Wait! You’ve seen commodity pork with fat?

I have yet to resort to the telephone. So far I am communicating via email which I find usually sufficient.

Update concerning my mini. I have had no response from the company and I was about to rattle their chains when I read a little further into their email. They had requested a series of photographs of the pot in operation and of various labels and parts. I have completed the requested tests and submitted the photographs. So back to waiting mode. oops. Better more relevant link click.