Anna N

Not me. I did some interesting mushrooms recently but they were definitely not from The Foods of Italy. Here you go.

Traumatized zucchini (it suffered a little frostbite at the back of my crisper drawer) sautéed and then sprinkled with cheese and broiled and a couple of fried eggs.

I was a little taken aback too. But it actually says 12 pieces EACH 1.25 to 1.5 pounds. Logic tells me that if you cut an ox tail into 12 pieces none of them could possibly weigh 1.25 pounds. So I take it it is 12 packages of ox tail each weighing between 1.25 and 1.5 pounds. That puts the cost of the meat somewhere around $13 per pound. Math is not my strong suit so I'm happy to be corrected.

I used one and a half cups of water and my batches ranged from 6 to 10 eggs and it didn't make any difference in the peeling at all. I emptied out any remaining water between batches.

My daughter asked me to make some deviled eggs and some egg salad for the family and friends. Today I cooked 24 eggs (in batches) in the Instant Pot and peeled every one of them without so much as an abrasion. These were fresh eggs from Costco. I took them from the fridge and placed them on the trivet that comes with the pot. I adjusted the pressure to low, set the timer for three minutes and let the pressure drop for 10 minutes. I then plunged them into an ice bath.

I don't want this to get lost so I am quoting it just to bring it to the forefront again as I am very curious as is the poster about these Japanese boards.

54.5 C is my chosen temperature four most beef cuts. Dunno about pork. We shall see.

I not only talk to them they have been named. The white one in the front room is Ruby and black one in the great room is Ronnie. This is not racist. They are inanimate plastic objects for crying out loud. Ruby refuses to clean the carpet and Ronnie refuses to obey the invisible wall and so goes wandering off where ever he feels like. You have to talk to them with some authority in your voice.

Thinly sliced pork chop with lingonberry sauce on a small bun from Costco.

Sous vide pork chop, creamed kale and very untraditional horseradish made with maple vinegar. I was concerned that 57°C was just too low for pork but I would be willing to go even lower next time around. Thanks @rotuts and @Shelby.

Not quite sure what you mean. My relationship with my freezer is very dysfunctional. Instead of being a potential source of meals, ingredients, condiments etc., it is a place where food goes to die. It is an alternate compost heap. It allows me to postpone the guilt that I am ultimately going to feel about wasted food. Eventually perhaps there will be such a thing as a smart freezer which will ask you a series of questions before you are allowed to store anything in there. Questions such as, "Did you like it the first time?" If the answer is no the freezer will refuse to make space for whatever it is. If the answer is yes it will come back with, "Then when are you going to use it? " I could go on, but you get the general idea. A freezer inventory that might work for me would be more than just a list of what goes in and what comes out. It would include a dated plan and purpose for every item. And it would then be smart enough to remind me and nag me to comply. But I did use a pork chop from there last night.

A thick pork rib chop. Leaning somewhat in the direction of @rotuts and @Shelby and hoping I am not going to get a pig with a fever, I will cook it for, give or take,? an hour at 57°C. And thanks to inspiration from @weedy I'm going to serve it with some creamed kale. (OK. I'm good. A healthy pig's internal temperature is 38.5-39°C. We are way above fever level.)

I am determined to bend puff pastry to my will! These are turnovers filled with bacon, apple, onion and cheese. The recipe can be found on The Kitchn. My daughter is entertaining this weekend so they are going to her house and will be reheated as required. I know they won't be quite as good as fresh out of the oven but they should still hold up fairly well.

I raise you one eggroll and three chicken wings.

So what if the potatoes boil over? It has been known to happen. I don't know. It sounds a bit far out to me.

Certainly not visually exciting but it did the trick. From the freezer, leftover eggrolls and chicken wings.

I also have these and love them but I don't consider them all-purpose kitchen shears by any means. They are great for poultry and for lobster but are not suited to many tasks where simple kitchen shears shine.

I am really not sure why you were given the caution but I do know that on my ceramic induction range wet pots leave a nasty grunge as the water boils off and leaves behind the minerals and that wet pots are slipsliding away!

Thanks for reminding me about the Red Boat on the steak. I am on the side of those who do not think that this cut is going to benefit from a long time in the sous vide bath so I shall be looking forward to your results.

But better than me who still hasn't learned the lesson.

My favorite piece from the aforementioned article: "And why, I asked, did he think that nouvelle cuisine needed to be invented? “Central heating and the internal combustion engine. Humans no longer need the same number of calories just to stay warm and get to their work.”

Today we returned to Maro. When the server came to our table and asked what we would like I said, "A sweater!" Man oh man it was cold in there. And when you are that cold it's hard to enjoy your lunch. But we soldiered on for a little while. Kerry ordered tea and the server assumed it was for both of us! Kerry was quite happy to drink 2 cups and then order tea again and get two more cups! It is served with saffron sugar. She had finished 2 cups before we thought take a photograph but the tea cups and the little holder of the saffron sugar are worth looking at anyway. Kerry ordered the burrito which is completely unphotogenic. But my plate surely made up for that. This is Teta. Steamed dandelion topped with caramelized onion, Lebanese garlic potato, muhammara, cabbage and beets.

One of the few times I can say I'm awfully glad I was born into a an income-challenged family. Ate a lot of ox tails in my time. Delicious. Now when I am a bit less income-challenged I can't afford them! Now ain't that ironic?

Sad. Very sad. And even worse if the reports of the treatment of employees is true.

Yup!