Anna N

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.

BEAUTIFUL! (Except for the eggplant.)

Love mine which was a gift many years ago and already used at that point. I almost never use any of the accessories but even without them it is still a workhorse. If I could change anything it would be to have the business end removable so it could be tossed in the sink or dishwasher. It is rarely a big deal to just rinse it off under the tap. Still it would be nice to be able to detach it.

Not sure I understand either even after watching the video. I just find salami, as I usually encounter it, much drier and with less fat content than soppressata.

Soppressata, eggs scrambled with some basil and toast.

And it's even cheap on the Canadian site. Yeah, yeah I succumbed.

The cats would not be a problem but do you say "please" and "thank you" to your digital assistant? This is Canada you know, eh?

Cheese and bacon toasty with a spoonful of Major Grey's.

I used to follow that same line of thinking. I would compare the price of beef cuts against the price of a decent if not phenomenal steak. Now I would rather have a phenomenal ox tail stew than a so-so steak. Just a different point of view.