Anna N

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!

So a while back while I was waiting for a medical procedure to be done another patient who was waiting for the same procedure and I got into a discussion and somehow, I can't imagine how, the subject turned. to food. It just happens that this other patient is a server at a restaurant in Milton, Ontario called Pasqualino's. He was prordly bragging about the gnocchi made in the restaurant. It is made by someone who normally works in construction but is brought in to make the gnocchi for the restaurant. Knowing how much Kerry loves gnocchi when he offered me a business card I took it. Today I knew that Kerry had business in Milton and that I would be unable to accompany her for various reasons. But I thought she might be able to grab some lunch there without me. Instead she sent me the menu by text I ordered by text and she brought lunch to my house. Let me tell you people it doesn't get any better than this! Gnocchi for Kerry which she said were excellent with some very interesting bread. A grilled chicken sandwich with a nice salad for me. Not only do I have lunch, I have dinner too as the sandwich was extremely generous. Excuse my verbosity but I thought you'd enjoy this story.

How about a 4 L box?

White wine for me.

Nope that is Kerry's cappuccino. But Kerry does enjoy her milk with a little tea and not the other way around.

But you must've noticed there is only one!

Kerry asked me to post this teaser photograph. And when Kerry asks, I oblige.

Too late! Maybe next time but it sounds like a cow with a fever rather than the cooking temperature for steak.