Anna N

For the freshest eggs possible I can deal with a little poop.

We do but not sufficient assortment of sizes for what I need.

Yes it was quite nice and very hot and seemed very fresh.

Kerry's breakfast bacon and egg McMuffin and hashbrowns My breakfast was Egg McMuffin and sausage with hashbrowns. Breakfast was in Espanola and we are now more than halfway to Sudbury.

Good morning. At least the weather seems to have taken a turn for the better as the sun is shining and it's quite a gorgeous morning on the island. Kerry has gone off to the hospital to clear things up and then we are heading to Sudbury once again. One can become Island bound no matter how beautiful it is and wish to stretch one's horizons. Now, let's be honest, I am looking for some retail therapy, still.

Perhaps NOT the only one! Our eggs are washed also.

I guessed it would but no one that I know of would dream of ordering salami on a pizza!

Not me. Now mushroom and pepperoni --that is big here. So big I got sick of it years ago.

So do I but this was a matter of alpha female against alpha female and dammit I wanted to grill it. Why should Kerry be the only Mistress of the Flame I ask? Never mind. Ya had to be here.

So the day ended on pretty much the same note as it began. I completely lost my cool trying to light a propane barbecue. Three electric matches none of which worked, three old-fashioned wooden matches all of which blew out, and I absolutely refuse to use the MAPP torch which is way above my pay grade. So when Kerry came home from the hospital I was close to tears sitting staring at my steak which had been seared stovetop in a cast-iron frypan. Kerry said it smelled really good in here. I am dependent upon her for the next few days so I resisted the urge to kill. Really, really these were matches! Two pieces of rib cap seared in cast iron. My plate. I insist that under the circumstances horseradish DOES count as a vegetable. I should have gone with @Katie Meadow's first instinct.

Really there was no cleanup. I lined the CSO tray with foil and it came clean when I peeled off the foil. Sauteeing would've worked but I to me it requires more attention. And besides that's what the recipe called for. Did you want me to go off script? Really? I have oven roasted creminis and button mushrooms and found them to be quite delicious but I'm also happy to dry fry them on the stove top and then toss in some butter and seasonings. There is more than one way to cook a mushroom but I don't think shiitakes benefit from being roasted.

@Duvel You know there are rules on this forum. Very strict rules. You cannot possibly show us such a fabulous looking crust and not give us a clue as to the recipe!

So here they are. I can think of better uses for shiitake mushrooms. Surprisingly, roasting them does not seem to concentrate flavour as it does with so many other vegetables. If you want a chewy snack reminiscent of shiitakes this would work for you.

Cheap as chips and quite efficient.

In the iTunes store.

So I had my heart set on a specific recipe for shiitake mushrooms that involved maple syrup. Forgot we don't have maple syrup. Homemade grenadine does not seem like a suitable substitute. Kerry would find me some maple syrup in a heartbeat somewhere in town if I were willing to wait. But she is in emerg and I have already prepped mushrooms. So we will move to Plan B. Going to roast them until they start to crisp up a la Martha Stewart. This recipe for those who care about such things and I know not everyone does especially when Martha is involved. Here they are de-stemmed and ready to be oiled, seasoned and roasted. While I was in the kitchen I remembered that we had frozen some portions of the rib cap that I sous vided not long after we arrived. I decided to give them another couple of hours and see if they improve at all. As I recall they were pretty tough. Edited because although they were tough they were called rib cap steaks not rip cap steaks.

Even though I am a kitchen toy junkie, for the amount of times in the year that I might want to strip kernels from a cob of corn I could not justify another gadget. But thanks very much for the recommendation even so.

So here is the finished soup and it looks very much like the photograph in the book. And here is a link to the Recipe. I think it's going to benefit from a little time to meld all the flavors together but so far I'm quite pleased with it. It has some bite from the poblano and the chipotle powder. I think I am going to make a bacon garnish as recommended by one commentor. The 3 cups of water used to make the corn cob stock reduced to 2 cups of water so I added a half a cup of water. I also upped the chipotle powder and might add some more salt before I serve it (Who am I kidding? Before I eat it!)

Going to give you the recipe shortly.

The issue I have with downloading the app is that some of its features are only available if you are willing to become a Facebook member. I am not. That is my understanding from some of the reviews of the application.

I admit to living a very sheltered life and I certainly have never heard of twist tie bags. I remember Fat Guy (RIP) giving his review of various supermarkets and their produce bags and his filching thereof.

Corn cob stock ready to be strained. Corn and peppers ready for oven. Onions and garlic ready to be sautéed. All of the building blocks are now ready. I am going to sit down and enjoy a G&T (without the G).

OK you guys are ganging up on me! The mise. The only thing missing is the cream which I'll leave in the fridge until I need it. Low tech corn stripper.

Bully

Absolutely no reason for you to be sorry. Yes I used everything in the formula you gave but I suspect not all the cheeses lend themselves to this preparation. Another time I will try it with a cheddar. Please please please don't be sorry. I love suggestions and I would hate to think you'd stop giving them.