Anna N

I have just made this Korma and it is very good. No photo because it has been put in a container to go over to my daughter’s house. The ingredient list looks long but really it’s just a bunch of spices and it all comes together very quickly.

Not very photogenic but very tasty. Caramelized onions, blue cheese and dried figs on a multi grain mini baguette half.

No! You cannot just dump this on us. Naan made without yeast that is worth eating? Don’t make me resort to threats. How?

Cock-a-leekie soup with a garlic crouton.

OK I’ve never heard of the movie but I have heard of 3 cup chicken. I’m just curious about the cosy like arrangement of fabric around the clay pot.

Thank you very much. I shall give it a try soon as I get some decent garlic. Ours is pretty pathetic at the moment.

Wow! Quite a bonanza.

Chicken curry made with a commercial paste. Sometimes you gotta do what you gotta do when you are out of time and/or stamina. It was actually very good. And there is enough left over for at least two more meals.

Feel compelled to share this with you: “Tools are tools, and once you know what a slow cooker does well—steaming, acting as a water bath, braising—you can use it in a regimented way to great effect. It reminds me of when I started at the French Laundry in 1996, soon after that memorable dinner with my father. I got to my station and there was a microwave there. I recoiled; I thought this is terrible—but of course it wasn’t. You have to remove your value judgments and think about it as a tool, nothing more. The only relevant question is, what can it do?”

Not too many portable induction hobs can support a 12 inch cooking surface! That is why I hang onto this.

I just measured mine and it’s the same size as Norm’s.

Yes I did! As I said I was teaching my daughter so it was imperative that I walk her through all the proper steps.

That is gorgeous looking bread @Norm Matthews.

I have never made garlic soup but I’ve always been intrigued. Yours looks exceptionally delicious. Would you share the recipe?

Goat cheese mixed with some sautéed shallots and a smidgen of honey spread on Wasa crispbread and then topped with grapes that were roasted with a hint of rosemary. (I used light rye Wasa which is a pretty neutral flavour but adds the needed crispy texture).

I am in mourning. My mini is non compos mentis. I was showing my daughter how the Instant Pot works since she wants to start making soups and stews. I had just put a new gasket into the mini. When it reached pressure it started expelling steam at the same rate as you would expect if you were doing a quick release. I thought perhaps I had gasket in wrong in some way. I checked and the gasket seemed properly seated and so I tried again. The same thing happened. It began expelling steam immediately it reached pressure. So I thought perhaps there was something wrong with the replacement gasket and since the other gasket was still perfectly good I put it back in to see if that might be the problem. No. Exactly the same thing happened. I have contacted the company and I have been given a support ticket number by email and will now wait and see what transpires. I will report back but I am devastated. I had planned on using it tonight for the pork chop which I have posted about in the dinner thread. I had to do it using the stove and the oven. Even worse I lent my 6 quart Instant Pot to my daughter so now I am without any working Instant Pots. How on earth will I cope with only three ovens, three sous vide units, a microwave, two stovetop pressure cookers..... The horror!

I was intrigued by this recipe. I had some beautiful pork chops and my plan was to use the adapted recipe and make this in the Instant Pot. I will explain in the Instant Pot topic why that didn’t happen. I resorted to the original recipe that was done using the stove top and the oven. Just out of the oven. How I chose to eat it. These porkchops are enormous. I weighed one of them and it was over a pound. That is far too much for me to eat in one sitting. I reckon I have two or three more meals look forward to. Thanks @robirdstx.

It is possible they are correct. Here is the table I made up in Manitoulin. Edited to add the first line would be the relevant one

@Shelby For sure the CSO is the route to go. Here ! But I didn’t record the time or temperature but I’m almost certain it was on bake steam around 325 or 350 for 10 or so minutes. I was amazed. Edited to add The post calls it the BSO but if you go further you will see I corrected it to the CSO. There’s no BSO up in Manitoulin!

Annoys me because it claims to send the member to the appropriate Amazon site which for me would be Amazon.ca but it always sends me to Amazon.com.

The cheese was a gift.

Yes it probably is available in the GTA but I would likely never use it. Sometimes I can admire things without really, truly wanting them.

Dinner at my house was even simpler. Cheese toastie—toasted ciabatta with Gruyere.

I know I read somewhere that awards improve books sales considerably. I could not find any back up for this but it sounds reasonable. If true then it is really sad for Six Seasons. It is certainly a book that deserves to have an audience.

Today @Kerry Beal and I lunched at Dai Ishi Sushi in Erin Mills. I wanted to slip this little vessel into my purse but a) it was full of soy sauce and b) it would’ve proved I have no class whatsoever. Tea as usual for Kerry and she enjoyed mine too. I had a warm sake. Obligatory “Japanese” salad. And new to us, the “Japanese” Korean ban chan. The stock for Shabu shabu. Plate of beef and vegetables for cooking in the stock. A selection of them swimming. There was also a rice bowl for each of us.