Anna N

Does Ronnie like lamb?

I know at the moment this is just aspirational but I am pulling for it to happen!

My big oven has not been on in years. I have 2 countertop ovens —the Cuisinart steam oven and the Breville smart oven and for one serving of most things both work quite well.

I just wanted to say what a generous serving of recipes are in the Kindle sample of this book. So often all you get is the introductory material and no clue about the recipes and how they are formatted.

I am wilting with jealousy.

Well if you can do it so can I. Not quite the same but very similar. Mushroom omelette with canned mushrooms. A drizzle of Thai sweet chilli sauce to add a little zing.

Given that gas ranges are being fingered as evil with respect to climate change it would be a wise business decision to develop something that works with induction. But induction is so fast one wonders how much of an improvement is possible.

This will go into my list of essential food quotes.

I might not be able to resist. I was taken by the title the first time I ran across it. Even though I do little cooking these days cookbooks still seem to have a greater appeal then most novels.

Nothing against toasted focaccia you understand but bread fried in butter… oh my. This is a sandwich I would truly love to try. Trust me to find it when tomato season is over!

Interesting. I am no expert but this doesn’t ring true with me for some reason especially the date of 1993. Hoping @weinoowill pop in soon and tell us what more he knows about this vessel.

I think you are close but that is a modern company and I do not think the one Mitch has is copper clad. this looks like the same Maker’s Mark from here.

Spinach omelette.

I do wish they would adopt the insulated bag here for liquid ingredients. Getting soupy things home when picking up premade meals is quite challenging at times. They are put in deli containers often with iffy lids. A few potholes later……

Except for the toothpick, which we do not get, yours look almost identical to ours when we order the appropriate meal delivery. Our requests to forgo this collection of waste falls on equally deaf ears.

Thank you. You are very sweet. Just wondering if you were really holding a poll or asking a simple rhetorical question. I couldn’t resist the chance to answer either way.

Depends. If I’m invited we can forget the beans and ham. Or I’ll make do with a large order of the duck fat potatoes

Attractive, sophisticated, delicious. But no one can stretch the definition of devilled eggs that far! My son-in-law, expecting devilled eggs, would weep.

Devilled eggs do not hold much of a place in my family but I have often been asked to make them for others. I find that very few variations get the thumbs up. The people I know who like devilled eggs are traditionalists. A little mayo, a little mustard, some salt and a sprinkling of tasteless paprika seems to be what they want. Even smoked paprika is scorned. It is comfort food and anything that varies from what Grandma made is unwelcome.

Ham and pineapple devilled eggs? Once you start down that slippery slope…

Well if the hummingbirds have moved on to more southerly climes perhaps you could consider developing a niche market for bespoke honey. Perhaps fill those feeders with some St. Germaine? Elderberry cordial? Grand Marnier? You get the idea. It’s just a thought.

Thanks I thought I was missing some amazing kitchen truc that everybody else knew!

So against my better judgement (and falling under your spell) since I will probably never cook from it, I bought the book. Curious about the sauce for this dish I looked up the recipe and I’m still puzzling over this instruction: Pit 8 dates and coarsely chop into ½-inch pieces (outsides up so the sticky middles don’t gunkup your knife.)

Whew. It looks like we got past the bean section! That looks quite delicious.

We seem to have an abundance of topics on eggs but here you go Fried devilled eggs.