Anna N

And do you want to cut it vertically so you get two half circles of jelly doughnut or do you want to cut it horizontally so you get two full circles of jelly doughnut?

I swear the hospital has a Spybot trained on the condo and as soon as dinner is about to be served they arrange for the phone to ring so Kerry has to head in there again! I know the chicken thighs will reheat just fine but I'm not sure about the curried sweet potatoes as they are already somewhat overcooked. The chicken thighs are very tiny and I gave them only 20 minutes and even that was perhaps too much. Cuisinart steam oven cooks active a lot faster than anything else.

And the thought of a sauce has inspired me to gather all the ingredients to make the romesco sauce from the Zuni Café cookbook. It is on my to-do list for Wednesday.

Gotcha! I wasn't sure if you were counting a meal kit as one serving or two servings and and I was curious if you were treating them as lunch or dinner. I, too, will frequently eat my main meal anywhere between noon and 3 PM and I can rarely ever deal with three meals a day. So I was just curious as to your take. I must say if I could get meals that look yours delivered I'd be right on it. We have a much smaller market here so we often miss out on the kind of variety that our neighbours to the south enjoy.

@SJMitch I am having difficulty understanding the mathematics of your meal plans. Can you tell me why nine meals? I am sure I am I missing something here. Some are dinners and some lunches?

So food and drink experiments we do good; meal planning not so good. Kerry is on call again today and I was racking my brain as to what I might make for dinner. Although there is much food here not too much of it lends itself to a dinner plate. There is meat here but either it needs defrosting and or it is something I would want to be sure Kerry would be here to enjoy a la minute. So on the theory that if you are hungry enough you will eat almost anything, I dug around in the freezer and found three small chicken thighs. I set them to swimming in the Sous Vide bath at 20°C with my beloved Joule to defrost and then we can pop them into the Cuisinart steam oven (CSO) for 20 or so minutes. They are very tiny so I expect they won't take much more than 20 minutes. We bought some teeny sweet potatoes on our last grocery shopping trip so I'm thinking of scrubbing a few of these, tossing them in some oil and curry powder with some salt and pepper and cooking them in the CSO. I'm thinking I might do those now and then reheat them when we are ready. Also because I wish we were better planners I rescued a beautiful rib cap from the freezer. A very large rib cap. Perhaps even a whole rib cap. Anyhoo I put it in the fridge on a tray and will let it thaw for a day or two before trimming it up into small steaks that we can sous vide and then barbecue. Kerry is anxious for the fat from around it so she can render it and have a handy source of beef fat. I am thinking that with a few sous-vided rib cap steaks I might be better able to produce a meal on demand.

So here is the finished product. It looks somewhat different from the one @blue_dolphin made. I suspect it has a lot to do with the ratio of cauliflower to egg mixture and since the scales here were acting up I was unable to weigh the cauliflower. I did not use all of the cauliflower I cooked but perhaps I still used too much relative to the amount of eggs. And because the yolk to white ratio in the eggs was off, this likely contributed some difference also. Mine could also have used a couple of minutes longer in the oven just to set that last little bit. If I were to make it again, and I might, I would definitely ditch the red onions on top. They make it challenging to cut and I don't think contribute very much to the end product anyway. Mine could certainly have benefitted from the addition of a side of a spicy tomato chutney which is not in evidence here. I think it has potential But I'm visualizing it with some sort of sauce napped over it once it is sliced. Perhaps a romesco or even a basil cream sauce which would pick up one of the flavours in there. Edited because I DO know the difference between yoke and yolk and various other misinterpretations by whatever system takes my dictation and mucks it up.

I sous vide it for 24 hrs @ 56°C. I have never attempted to cook it any other way. It is certainly not appropriate for the same methods you might use for a ribeye.

QC is SO important.

Thank you for making that link I was just about to do so.

Funny you should ask. As I pulled it from the oven I thought to myself, "This is just a deep but fancy quiche or frittata." Not that there's anything wrong with that, but I did think that I was slow to reach that conclusion. Nevertheless, cauliflower cake does sound so much more unusual and original than any of the other options.

@Shelby Are those pickled zucchini?

Wow @patris. You do like to pull out all the stops. Hope you have a great time at the party.

I'm a big foggy most of the time but I do love that Alligrater.

Kerry is on call again today so I decided to take advantage and used my shared kitchen time to make the cauliflower cake from Ottolenghi. Taking advantage of @blue_dolphin's experience and advice I added some roughly chopped Kalamata olives to the mix. I am a little bit concerned that it might be too salty given the other salty ingredient, patmesan cheese. I should probably have made an appropriate adjustment. I was also challenged by having only double yoked eggs up here which might sound like an enough an advantage but not always. We shall see how things turn out I should consider it a success even if it's a failure given my challenges to work in the kitchen. And I bet we eat it anyway. I'm suspicious it will be very eggy with all those yolks.

Basil-scrubbed, pan-toasted ciabatta buns, tomatoes and a sliver of Ossau Iraty because I'm terribly spoiled even if I am impolite enough to criticize Kerry's potato skin technique. (But she really, really doesn't know how to make them to my exacting standards.)

On Manitoulin? Not likely. But thanks for the suggestion. I may have to leave the mushrooms until we move south again.

Just that Andie's "alligrator" looks like one of these. I, too had never heard of an alligator snapping turtle before.

I second that!

That would be horseradish. Ask away. My photos were rather poor.

Oops. They are not medjools! Damn. Packaging is the same. Never mind they are perfectly good dates. if this is not what you are referring to the cans behind the The condensed and evaporated milks are club soda and tonic water.

There is evaporated milk, condensed milk, horseradish and medjool dates?

Kerry's GMO turtles and structurally unsound pecairns.

You probably think we do nothing but grocery shop up here and you'd probably be close to right but when you're performing experiments you have to keep the lab fully stocked. And if you were going to buy stuff to make caramel you know you're going to get tempted by things that don't make very good caramel. I frequently hear people complain about strawberries in January but how about pomegranates in July? Yep they were in the store today. The pork tenderloin you see in the above photographs is now swimming in a little Sous Vide bath with the Joule and will be finished on the LGE (Little Green Egg) in the pouring rain.

Toasted ciabatta bun (Ace Bakery), caramelized onion cheddar and a tomato, onion & preserved lemon salad with more tahini dressing. This is the first time I have ever eaten preserved lemons though I have made many batches before. I am a bit anal and they always seemed off in either looks or smell. These look lovely and smell like lemons. I might easily become a huge fan.