Anna N

Comforting rather than exciting.

You must have been up to your usual nonsense of doing good deeds right, left and centre and now you're being appropriately punished for such behaviour.

It fell out of favour with me very quickly once I got over my enchantment with the charts and drawings. I have elsewhere confessed to being a loose woman as far as books are concerned and I am easily tempted by new offerings. None of her recipes called out to me the way, for instance, that those of Ottolenghi do. But I'm fickle and tomorrow it could easily be someone else.

Recognse the background?

I can totally empathize. One of the few good things about eating alone is that I can take as long as I need to eat whatever I choose. In company, family or otherwise, I leave the table hungry. This. (Duncan Campbell Scott:. The Forsaken).

Hmmm. Have fun but aren't you creating an anaerobic atmosphere risking the possibility of botulism toxins?

It is almost midnight. I am sitting here alone with a hunk of cheese, a paring knife and my icy bottle of akvavit out of the freezer. Don't even ask what kind of day I had.

Sous-vide sirloin cap (picanha) with oven roasted mushrooms. Mushrooms roasted with garlic and thyme. Roasted garlic smeared on steak and both mushrooms and steak finished with a pat of butter. Life is good until you realize there is no more in the freezer!

@ninagluck Quite amazing. Thank you for sharing although there isn't a hope in hell that I would ever attempt it,

Hellman's? Hellman's? You are being dragged to the Darkside obviously.

The last sirloin cap in my freezer (picanha). 55°C x 2 hours.

Yes I was completely taken aback by the idea of using russets for potato salad anyway but that's just a personal hangup of mine I'm guessing. I did try the recipe yesterday with some white potatoes (waxy type) and it works remarkably well. I didn't post at the time because I was not impressed with my photograph but here it is: The potatoes were perfectly cooked as were the eggs.

Based on an Ottolenghi recipe from Jerusalem. No butternut squash in the house and the two red onions I had saved for just this purpose had already gone to the great compost heap in the sky. Sweet potato and white onions had to stand in. My tahini sauce missed the mark both in taste and consistency. But his recipes are such that even with all these substitutions and missteps I still ended up with a very interesting breakfast.

Only practical if you live near a border crossing.

So how did those 2 cm cubes work out?

I can't be the only one dying to know about the crispy porcini shell.

I noticed recently when I try to do this I immediately get a warning that the items cannot be shipped to me. Saves me going through the whole show. But the other thing to keep in mind that the words "free-trade" mean very little. I have been dinged for customs duties!

More data to add to our notebooks. Thank you.

But it also has a track record with many many reviews! . Be interesting to see what you decide and how it works.

There is also this

Perhaps I should have followed my first instinct and rolled over and gone back to sleep again. Sad.

Well this sent me off in many different directions. I discovered pumpkin seed oil is a major export of Styria and that one of the common dressings in that part of Austria is cider vinegar and pumpkinseed oil? I am also curious about the onions. Are they raw? Is this an Austrian style of eating to have raw onions and ajvar with pork chops? I have both ajvar and pumpkinseed oil in my refrigerator and I am quite happy eating raw onions. Thank you.

Rubs purchased by Mark and/or Kerry to take home. The rhubarb torte coming off the BGE.

Rhubarb summer torte ready to go on the BGE. Gary serving his grilled pineapple with white rum and cinnamon.

The kimchi frittata ready to be served!