Anna N

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.

Good morning! Sunrise over Little Current at about 5:30 am. You all knew Kerry was called back yet again before I did! I threw in the towel about 9:30 pm and once I am asleep, I hear nothing. Kerry shuts off all the phones except the one in her bedroom. I usually wake a couple hours before she does, make a cup of coffee and catch up on eG and world happenings until 7 ish.

Chicken thighs cooked in the Cuisinart steam oven and a salad of tomato, onion and parsley with a tahini dressing. I mellowed out the onion in salted water for half an hour and I used @shain's recipe for making the tahini dressing (see the recipe for shakshuka). I left everything ready for Kerry when she finally makes it home.

It is beginning to look as if I will be eating and drinking alone this evening. I think they are holding Kerry for ransom in the emergency department. So I had planned chicken thighs cooked in the Cuisinart steam oven and I have made a small salad and some tahini dressing. When they finally release her she will be able to reheat the thighs in the CSO and the salad should still be presentable. I just received a text indicating that she will be even later than she might've expected so it's going to be a long night for her.

So Kerry went off to the hospital again leaving the house smelling deliciously of caramel. I will leave it to her to provide for the details. I am reduced to drinking red wine from an old-fashioned glass because the last occupant of the townhouse among his many other peculiarities stashed all the wine glasses so high that I don't have a hope in hell of reaching one. But there are at least four beer glasses promoting some lube shop or another within easy reach. You can learn a lot about the people who occupy the condo when we are not here. And then you can let your imagination run wild.

But this Weck jar is minuscule! It appeals to that part of me that loves baby animals. There are a lot of us who would love to be along for the ride. Do it!

Marie Antoinnette would have totally understood.

Has anyone tried this?