Anna N

@shain Thanks for sharing your recipe collection with a link to your own hosting site. Unfortunately I can’t get it to work at the moment. This may be operator error on my part. Certainly wouldn’t be the first time.

Rissole. Have not been able to get my mind off rissoles since that post. I riffed off a recipe on Serious Eats. Finally had some leftover roast beef. Not bad but too faffy to bring back any real memories. I can give 100% guarantee that nobody who cooked in my family at that time would have known a garlic clove if they had tripped over it. I suspect that the results I grew up with contained little more than minced Sunday joint (lamb or beef), an onion and some salt and pepper (and most certainly not black pepper). Perhaps an egg and a little leftover gravy to moisten them and help hold them together. Anyway lunch was a taste test. It was one tiny rissole and a lettuce leaf.

Perhaps you should have gone in drag.

I think yours wins just based on the slow cooking time. But it misses by a mile on the date.

This?

Beef Miroton (sounds so much better than leftover beef with onion gravy). Served over a reheated frozen Yorkie. It’s what’s for breakfast today.

Perhaps you would like to join the ongoing conversation rather than start a whole new one Click. I would like to think we are something more than a showcase for your recipes and that you are interested in becoming part of our community.

Funny, it struck me the same way. Of course I would have to buy some of those horrible chicken breasts in order to make it. And that would be seriously funny.

Oddly I have always thought it was boiled beef and cabbage. When my husband would ask what’s for dinner and I was feeling put upon and responsible for everything under the sun I would often snap back, “Boiled beef and cabbage”. For some reason boiled beef and carrots doesn’t have quite the same weight.

They are certainly attractive but they also would take up a lot of room and I would have to be eating bushels and bushels of mussels to relinquish that much cupboard space.

I could never afford anything more elaborate than a slingshot. But I can dream.

Bacon and mushrooms on grilled bread.

Absolutely. You just can’t resist tormenting me.

Damn the more I look at that menu the more I might’ve had to stay there for the month.

I would have been hard-pressed to resist this (stamppot). But then I would’ve fallen for the mussels anyway!

With almost all of these flavours I find myself thinking as I enjoy the first one that it really does taste like whatever flavours it purports to be. Then by the third chip I’m completely disillusioned. They are a fine diet food because most of the time I just bin the whole bag. Not so with my favourite Lays Sour Cream and Onion though even these don’t do it for me much anymore.

My reward for a job well done. I spent most of the day clearing out my refrigerator of condiments, some almost 10 years old. My recycle bin is full of glass jars and my garbage is full of the contents! Pan-grilled bread with store-bought pesto and prosciutto. The cheese was a gift from one eGullet member on the recommendation of another member! The wine was a box/aged Shiraz from Peller Estates.

One word: smørrebrød

Not terribly interesting but quite tasty. Broccoli with cheese sauce.

Picked up some liverwurst yesterday and enjoyed some of it on toast with some Campari tomatoes this morning. I don’t think about liverwurst until I see it in the store then I remember how much I enjoy it.

Pickled herring on roggenbrot. Washed down by one (perhaps more) of these (Aalborg Taffel akvavit).

As others have said before me, it is not a competition. It’s not an attempt to take the best photograph or make the most amazing meal. It’s a way of sharing what we cook and eat with one another. Please put your worries aside and post what you cook and eat. If anyone is unkind to you (most unlikely) you will find lots of us coming to your defense.

Spotted in a thrift store today. We left it there. Holding out for an offset one. There is no electric knife in my basement. Must’ve given it away.

Great! Wish we were closer. Wishing you every success possible.

As I said to each their own. Our own @pazzaglia does not recommend using the cold water method link. And my stovetop manual has a number of warnings about this method too. It is very rarely relevant. But if it matters to you then by all means stick with the stovetop pressure cooker. It would be such a boring world if we were all the same.