Anna N

I almost fell off my chair when I read the introduction was by Grant Achatz!

I read this unfortunate piece of news this morning. I’m reminded of the screw up at the Oscars. But this time there were even more losers since no one received the award.

I was just in Costco and spotted this. I am sure the price at Costco was $199. I was quite taken with it but then remembered why I gave up my Phillips air fryer — it’s just not the kind of cooking I normally do. But I thought some one else might be interested in seeing that there is another option if air frying is your thing.

I was of the same opinion but also could not find anything to back me up.

Do a search on eG. We have found many ways to use it.

That mushroom slipped as I carried my plate to the table. I was able to overcome my horror.

Certainly some atta flour is made from durum wheat. Click.

Steak, mushrooms and broccoli.

Chunky, spicy vegetable soup with cheddar toastie sprinkled with smoked paprika.

I certainly haven’t tried this yet but if you read the headnote to the recipe it is claimed that texture of the cooked shrimp makes it a worthwhile method. There is nothing to suggest that the shrimp used by Bittman are still frozen. Personally I’m intrigued but not quite enough to risk one and a half pounds of very expensive shrimp to find out it doesn’t work.

I cannot afford the counter space for a dish drainer. I have a dishwasher but also have a few things that must be hand washed. I have a cooling rack that just fits in the bottom of my stainless steel sink. Since I have two sinks the second one becomes my draining tray.

That was my suspicion. I had advised someone else that 45 minutes seems like a good idea but she felt that it was not long enough for the kind of consistency one hopes for in a lamb shank. I suspect it may also have something to do with size/age of the animal. Yours looks to be quite large for a lamb shank. I did not jump in before because it was only secondhand knowledge.

They are very good. I’m thankful they will be leaving my house first thing in the morning.

Many soups lend themselves to this approach. Take out your share of the soupy soup and then take the stick blender to the rest of it and voila you have your kind of soup and he has his creamy soup. It won’t work with all soups but it certainly will work with many.

Had a small piece of pork tenderloin left over from a meal the other day. Made a couple of open faced sandwiches of pork, onion and apple. One of my favourite ways to enjoy tenderloin.

Not this time.

Cheese and onion quesadilla.

From the King Arthur Flour site. Key Lime Sparkler Cookies. No key limes and no sparkles were harmed in the making of these cookies. I had lime juice frozen in an ice cube tray but I’m afraid it did not come from key limes. As for the sparkles even my grandkids are too old for me to keep those in the house. These are very much like meltaways. I am sure they will go over well with the meeting crowd. I will also send along the Cornish Fairings that I made. Might make up for the lack of goodies last week. I could not bring myself to send the boring Shrewsbury biscuits.

Chunky, VERY spicy vegetable soup. It’s what’s for breakfast on fridge muckout day. No point in wasting that little bit of very funky kimchi hiding back there.

Sautéed onion, bacon and cabbage. Simple, cheap and good.

Damn. I was trying to keep this culinary confession all to myself. I realized as I was about to serve this that it definitely needed some rice but the only rice that would not take some time to cook was a package of microwaveable rice in my pantry that I had bought because my granddaughter is rather fond of it. Frankly I found it disgusting but managed to eat around it! But yes it would definitely have benefitted from some well cooked basmati rice. I think it is a given but it was early in the morning and I wasn’t thinking straight.

Reheated beef with lots and lots of onions leftover from here. I had frozen some of it as it made far too much for one meal. Today wrapped in a lovely flour tortilla with some shredded lettuce. Messy but good. I used to hate wraps so much so that I would go hungry if that’s all that was offered. I suspect it has much to do with the wraps which taste to me like cardboard from which all the flavour has been removed. These flour tortillas are just gorgeous. They are from a place about 45 minutes away so might be a while before I get them again.

Cornish fairings from Paul Hollywood’s book. I have made these before but from a different recipe. They are a very simple gingersnap-type cookies and I made them even simpler by mixing them in the Thermomix and baking them in the Breville smart oven.

Breakfast this morning. Eggs in mustard sauce. I do not think I would have attempted this recipe if @Chris Hennes had not led the way. I love English mustard but it did sound a little over-the-top at first glance. With all the other spices the taste was quite complex but I found the sauce to be very runny. I might consider reducing the amount of water if I were to make a repeat stab at this.

Mark Bittman has adopted the Instant Pot. Here are his recipes for soup, ribs, shrimp and choucroute garni.