Anna N

Yup. Happens all too often.

If I am on my toes and the moon is in the right quarter I use it to replace the liquid in a bread recipe.

From Ottolenghi.

Fabulous!

One of the difficulties I find with ordering groceries online is that I often fail to take all the necessary steps to make sure something ends up in my basket or, as in this case, manage to put two of something in there when I only needed one. So this time I ended up with 6 pounds of red onions. I could of course make many things including onion marmalade but I haven't quite wrapped my head around that yet. This is my first attempt at using some of them up. I sliced up a few onions, brushed them with oil and roasted them. When they were tender I spooned a mixture of breadcrumbs, thyme, pecorino Romano's and goat cheese on them and broiled them until they had some colour. (The breadcrumb, thyme, cheese topping was left over from dinner last evening.)

I ran out of steam by the time I was ready to take a photograph so I apologize for its really poor quality. This is an adaptation of a recipe from Ottolenghi -- caramelized endive with serrano ham. Belgian endive are cut in half, caramelized in a butter sugar mixture and then topped with a breadcrumb, cheese and ham mixture and briefly roasted. Definitely worth repeating.

Two small loaves of Walter Sands sandwich bread (from King Arthur flour site). Still not convinced of the efficacy of this oven for bread. Final rise on counter as I have had too many "failures" using the proofing function. But still did not get the oven spring I am accustomed to getting with this bread. I used the "bread" funtion for baking it. My next experiment will be just convection bake.

Congratulations. I can't tell you how much I admire you for doing this. I am still dithering about Aromas of Aleppo but suspect by days end I will have succumbed to its allure. I suspect there is an added bonus here which few of us are acknowledging. And that is that your small community is being given a wonderful opportunity to try a cuisine that many will have never tasted before. I envy them.

Omelet adapted from a Diana Henry recipe and the cucumber salad is from Ottolenghi. Omelet was tasty salad was meh. I do think it's time to buy some fresh sumac.

That was my immediate response. There didn't seem anything more I could add to the post other than a link.

Here.

I don't think they have to be cut. It would depend very much on the size and type of cucumber. But yes it would be great if you posted photographs of your process.

I think we call them "quickles".

I was born a peasant and I will surely die a peasant. I might concede that it could appeal as theatre to nourish the soul but never as food to nourish the body. But perhaps that is its intent.

And if my ship ever comes in or my transporter gets fixed I'll make sure you get some.

Some days it's wise to acknowledge and respect your limitations.

It doesn't take much to make a tasty meal. Darn good thing. Groceries should arrive in the a.m.

Likely victims of FOS syndrome.

Wow! Who knew? That's why I keep coming back to this forum every day. I have some Weck jars but I've only ever used them for storage. Thanks.

What did you think of these? Would you make them again? Did you have any success reheating them and if so how? So many questions because I did look at that recipe and I could not get my head around brioche as a pizza crust. Perhaps I might've felt less prejudicial had he found a name other than pizza for them.

Best tested in practice rather than theory I would think. Take a slice of bacon and some sesame oil and try it. Doesn't sound like a good idea to me but you might like the result.

Happy to give a nod to Diana Henry for the concept but the execution and the ingredients are mine and mine alone.

For most of us, as you quickly demonstrated, this would not be a true catastrophe. But I can see how for some people who depend on the service there might be no simple fallback plan. It's not as if anybody is likely to starve but if you are challenged mentally or physically it would take an effort to recover. I hope you get to the bottom of it.

I knew I risked offending the Italians, the Ethiopians and most of the Middle East when I put together my lunch.