Anna N

I quite enjoy fried Spam once in a while too, say once every century or thereabouts.

I am glad I have access to a grocery delivery service but I would give it up tomorrow for the ability to go grocery shopping in person whenever I felt like it. I am praying that Amazon.ca begins a grocery delivery in my area and perhaps the service I now deal with will: Improve its user unfriendly software for ordering online. Do a far better job of describing its products in a way that I can understand. Improve how it offers its meat products so that I can order a one and a half inch thick steak instead of knowing that I'm going to get something barely worth cooking. Oh I could go on and on but the bottom line is that it wouldn't take much to persuade me to move to a better service.

Strangely it's one of the few things that I have had no success with in the steam oven. Must be operator error.

@andiesenji of all the appliances I know that you have owned or still own I would have least expected the microwave to play such a huge part in your life. That is by no means a judgment but rather a sense of wonder at how you manage to use the appliance to do the things that it tends to do best!

I'm sure it would work but it would be a very different flavour profile.

Thanks, @MelissaH. Two were on my wish list -- Crossroads and Israeli baking.

Seeded, white pullman loaf mixed in the Thermomix. I am still on the fence about this one. I chose to use only two seeds --sunflower seeds and pumpkin seeds. It makes nice toast and is mild enough to not overwhelm a filling. Might need more salt then I gave it. Might improve by adding the seeds much later in the kneading process so they are not quite so ground up. Might be better as a simple loaf rather than an Pullman loaf. Just thinking out loud.

Yeah I'm commenting more on the appearance than anything else.

Think I know what I am reminded of. Fried bologna. Something I enjoy once or twice every decade.

I am about to put a small sirloin steak into the sous vide bath and I'm going to throw caution to the wind and set the temperature to 50°C rather than my 54.5 usual choice.

I am reminded of something that looks almost the same and I am struggling to remember what it could be. I'm pretty sure I have never had the real deal. But I'm positive I have had something so very similar.

Pita with three cheeses, some torn soppressata, tomato and basil.

Hardly ever a day goes by that I don't learn something new here.

Not sure if I should laugh or cry.

That was the very first thought I had when somebody mentioned corn on pizza. Chasing kernels all over the table, all over my lap, all over my bosom… you get the picture....is not my idea of fun.

Lots of pizza joints around here offer dipping sauces. When I have watched people use them it is generally just the crust they dip. And some of the crusts can only be improved by dipping them in something.

Jook/congee made using leftover rice and leftover chicken.

Best for what?

Your question is confusing. Do you mean valuable as in costly or do you mean useful? If the former then my Thermomix. If the latter it depends. If I want to make waffles it's my waffle iron but if I want to make a stirfry it's my wok.

So, so jealous. Still no room in my freezer for such luxuries.

Indeed but at $20 per ($9.99 + $9.99 shipping) that is an expensive proposition! Edited to add: In 2008 according to this, a package of powder cost 64P in the UK.

Neither science nor citation here but I ate a lot of blancmange in my time and it surely was not the same as vanilla pudding. Carry on. Edited to add a citation See. Mrs. Beeton knew. And you thought I was just a young pup.

I think he has his heart set on a Bamix. But maybe not will wait for him to chime in.

I found it on the Canadian site by selecting Kindle as department and then scrolling down to Kindle deals.

Here is a method from Tyler Florence that seems to get good reviews. I am not sure that it is what you are after though.