Anna N

I really wanted to like this book which I bought when it was mentioned in the Kindle bargain books topic but I simply cannot get past this: “500g (1lb 2oz) bone-in steaks such as T-bone or prime rib, cut 3–4mm (about ⅛ inch) thick” This is from one of the first recipes in the book called Butter-fried Steak with Golden Garlic. This steak is cooked for 6 to 8 minutes total over high heat or until medium-rare and then allowed to rest for 10 minutes before being sliced for service. This requires a capitulation on my part even greater than Coleridge’s “willing suspension of disbelief”. Everything else in the book may be brilliant but how does one overcome this?

I’m sorry but I can’t figure out either one of these dishes. I’m quite certain neither one of them is Japanese Ramen which is what I asked for for dinner tonight.

Check out this thread. Click.

Ah. You are doing them the old-fashioned way I assume from the amount of fatI assume from the amount of fat. I did mine sous vide. Not a judgment by any means just a clarification.

Wow! They look amazing. I must do it again soon!

Garlic shrimp.

Woke this morning ravenously hungry. Scrambled eggs, prosciutto, a shower of Parmesan and some toast. Now I think I will go back to sleep for a couple of hours.

That cherry tomato jam looks lovely.

On you be the blame! I succumbed to a trial of prime because I really wanted David Leite’s book at $1.99.

You may be right. They were enjoyed by all and nobody questioned their authenticity.

I own a Thermomix.

Fried bread, bacon and a crispy olive oil fried egg.

Pan grilled radicchio with a creamy “Caesar” dressing.

Hermits with raisins, dates and walnuts (recipe can be found online on joy of baking website).

I’m not feeling the love.

Possible, that like me, they don’t like turkey no matter its pedigree or its treatment?

I started my day with peppers and I noticed some were starting to go south. Tonight I roasted them up and made a salad with them. Roasted peppers, capers, small piece of preserved lemon, some olive oil and some white wine vinegar. Fried haloumi and a few slices of prosciutto filled in the gaps.

Perhaps you are hoping for something very different than what is possible with this method. I do not think a photograph conveys the actual texture. I am very happy with it but agree that it does not match the texture of the white in a conventionally soft boiled egg. The white of a soft boiled egg (and even of a conventionally poached egg) in my experience will have a discrete shape if you spoon some of it from the shell. Not so with the sous vide egg where the white will tend to puddle.

If it wasn’t for my food processor I would not be grating cheese at all except enough to shower pasta for one!

The only price I was able to find for it was on the Amazon . uk site where it was £625 which converts to about US$820. Not sure that it is available in North America at the moment.

Rather than take this completely off-topic, let’s discuss further here.

You tube video in French Looks very interesting and futuristic but I don’t see it appearing on my countertop. Anyone else? Here is something similar but in English

Looks like the Kenwood Kcooker.

Hmmm. Since it will take the same amount of time to cook one carrot as to cook all of them, I would be tempted to test the timing with a single carrot, cut as you wish, and err on the side of less time for this test carrot.

I am deeply into Southwind Through The Kitchen which is a collection of Elizabeth David‘s writings compiled by Jill Norman. So breakfast this morning is my interpretation of peperoni alla piemontese. When your house smells this good this early on a Sunday morning...