Anna N

I am sure you mean another Anna! Hell I can't even make chocolate chip or oatmeal cookies.

Butter chicken (with green beans) and basmati rice in the Instant Pot. The recipe is from the Indian Instant Pot® Cookbook. Hardly the world's best butter chicken but given the amount of effort needed it will certainly stay in my books.

I can turn my back on most desserts but a good tiramisu.....

I cannot imagine the stress of being "on" day after day, week after week, year after year. It's one thing to try and maintain a level of perfection but it's entirely another to realize that the smallest slip could have such immense consequences as losing a star (in a world where such things matter).

I had to skin some chicken thighs so the skin went into a cast-iron frypan with a little salt and a bacon press.

Yes it is exactly the same problem I think. I even questioned the butter myself. It is not my usual butter, however, it is a very reputable American butter (Wegman's) and all the recipes are from American sources. So I don't see that being the reason.

Nice thought but nothing would crumble. It was very much like trying to pick up soft caramel with inclusions.

I am only saying that if you were going to reduce it as recommended in a couple of posts then you need to be careful because then you will really concentrate the salt.

So you must give us your opinion.

I do not think that is the reason. Or at least I don't think it's the only reason. I have looked at three different recipes for oatmeal raisin cookies (Two of them I have made successfully before. One is from Serious Eats and the other from the website Smitten Kitchen) and they all seem to be within the same ballpark as far as ratios of ingredients go. There is something else going on here and I would love to get to the bottom of it. I had intended to make another batch of cookies today but life got in the way and I don't think it's going to happen. Tomorrow perhaps. I appreciate your interest.

I think if you are making stock from store roasted chicken you would want to be very careful about reducing it. Yes, of course you will dilute the saltiness when you use it by adding water but I wonder how much of the flavour will remain. Anyway it doesn't sound like much of an option given your freezer woes.

Nice idea. I have made a few meatloaves in my life but I've never been a huge fan. I am starting to wonder if I should give a meatloaf another chance. This would be an ideal way to find out whether I've changed my mind or not. Thank you for the link.

Shakshuka with some tomatoes that I was given, the last of the beautiful double yolk eggs and a warmed pita.

Yesterday Kerry and I returned to Spoon and Fork in Oakville. It's a chain of Japanese/Thai restaurants. Tea for Kerry. Warm sake for me. Tempura roll for Kerry with pickled ginger and wasabi. Miso soup for Kerry Seaweed salad for me. Calamari. Mixed tempura (shrimp and vegetable). Gyoza Dragon roll for Kerry.

This is about as close as I can get to what I remember. Damn. When you are a singleton it's hard to justify a roast/joint. But there are ways around even that especially if you can plan for some leftovers.

Wow. Congratulations.

Sorry I read it as though you were suggesting that it was the Dorie Greenspan book.

Not a fan of sweet chili sauce. Honestly I do not think one can improve on properly poached eggs served on homemade bread with decent butter. YMMV

Similar. I did link to the recipe I used. Have made oatmeal cookies before with no issue at all which is why I am puzzled. Discussed this with @Kerry Beal this morning. They certainly turned out better once the dough was chilled for an hour. Don't think that should be a necessary step for a simple oatmeal cookie. It may remain forever a mystery.

I don't think those cookies are in this book.

David Tanis' A Platter of Figs and Other Recipes and The Heart of the Artichoke each $2.51 on the.ca site. No prime involved

I'm with you except it was meat left from the roast that was minced with onions! Very often it was a Tuesday meal. Monday was wash day so no cooking was done in our house. Somebody went down to the chippy on Monday to bring back fish & chips. But Tuesday, if there had been a roast on Sunday, was rissole day. I loved rissoles. Strange to say I have never made them myself. I left England when I was 14. May have to remedy that situation.

Is this any help? Or this?

I could not possibly improve upon this photograph: Click

Yes. Naturally I tried that. It did not help. Nice.