Anna N

These were quite lovely and I would buy them again if the opportunity arose. The heat was gentle but present. Thanks.

I was inspired by @blue_dolphin’s egg salad but stuck closely to my usual preparation. I cooked two eggs in the air fryer (270° for 12 minutes). I peeled them and mixed them with some butter (like blue_dolphin I didn’t fancy mayonnaise this time) and some chopped celery. (A visitor left a large amount of celery in my crisper drawer.) I added a little salt and then opened a can of smoked mackerel and added some of that to the plate. I was quite happy.

Here is a bit more info. ”Hans Vogels, was the Executive Chef at Momofuku Noodle Bar from opening day until this past June. He had this to say when reached for comment. "After ten years of working there I didn't get a phone call, an email, I didn't hear a thing from the company. I find it strange that there was no thank you. I didn’t expect a gold watch, but not even an email?"”

Thank you. Thank you. Unusually for me I am out of blue cheese but I will remedy that soon.

Good heavens! That is even worse than most of the meals I have had over the past few years in hospitals.

I missed you like crazy! So glad your dad is doing better and I’m guessing your mom is OK? Not to suggest that anything isn’t amazing but this one is the bees knees. But to my horror even Mr.Google offers no clues as to its construction. Please share.

Here you go.

It might be even earlier than June.

Well for a start there is a huge price differential between those models. I remember @Dejahhas the oven type and loves it but she has not posted in this thread? She posted in the dinner thread when she first got it and was very pleased with it. I think it was back in June so it would take some searching in the Dinner Thread.

Thanks for your explanation. I could imagine it might make a fine potato salad. I am guessing that onion is more acceptable to you in potato salad than egg salad. I find chives acceptable in egg salad but that’s about as oniony as I want to get. I am a fan of raw onions, usually.

I just cannot imagine it that way. I want my soup to be almost completely covered by a toasted crouton piled high with Gruyere that has little spots of caramelization and has bubbled over and dripped down the sides of the soup bowl. The meal ends with two well acquainted diners peeling off the cheese drips slowly and contemplatively while finishing the wine. that’s not to say that your way isn’t good but it must be obvious that mine is so much better. 🤣

I looked at that and tried hard not to turn up my nose as it were. It just seemed to be over the top and not necessarily in a good way. You generally share your opinion of a recipe that you have made so I’m wondering if you enjoyed this.

Although not due to be released until October 11, this looks like a most interesting book. The miracle of salt. Previous books by Naomi Duguid include Burma: Rivers of Flavor, Beyond the Great Wall, and Flatbreads and Flavors (the latter two written with her ex,Jeffrey Alford). edited to add Perhaps someone can post a eG-friendly link to amazon.com. Host's note: Host's note: the link for Amazon orders in USA is The Miracle of Salt (eG-friendly Amazon.com link)

I thought this was an interesting discussion. There is room for plenty of nitpicking. Here. “… diners who are keen to make better choices for the planet in where and how they eat lack direction. You need to know how to decode a restaurant and its menu, spotting the tell-tale signs of a progressive operation. What marks out a greener restaurant and what should we order when we get there? How, as customers, can we embrace that change?”

That is too bad. That is the appeal of most cookbooks to me these days as I cook very little. But I do appreciate your review and I will check out the Amazon “Look Inside”.

That looks so very simple and so good.

The only thing I can say is at least enoki mushrooms are not fundamental to our well-being nor widely used in North America.

Such a lovely, lovely story. Thank you for sharing. Brought some sunshine to my day. (It’s a bit drizzly and dull at the moment!).

I happened to remark quite offhandedly to a visiting friend that I rather fancied some lime marmalade. As if by magic, this showed up and so breakfast was

Crikey, if I had four drinks a day I’d be able to rule an Empire too! I am a huge fan of Queen Elizabeth II and cannot believe this to be true. But I’m prepared to give it a try. That Dubonnet cocktail in the morning might be hard to keep down though! Kudos to you. I love the simplicity of the drink.

No nothing like croissant. I don’t know if I can truly describe it except to say so many Middle Eastern pastries are similar in texture and taste. Maybe somebody else who is much more familiar with these pastries can help out here.

We seem to have somehow offended the universe. After some painful searching of restaurants open at lunchtime on Sunday in Oakville @Kerry Beallanded on a restaurant we had been to in person sometime ago. Maros is Middle Eastern. I have enjoyed their Memories of Persia in the past and Kerry has enjoyed their Cauliflower Steak. Although their website said they would not open until noon Kerry hope she could put in an order early. When she called she learned they were closed for summer vacation until I think she said 22 September. Damn. Another restaurant we frequently order from on Sunday, Karioka, is now only for dinner most days. So thank goodness for Rose in the Kitchen. It is in Burlington but that just makes it quite handy for Kerry. Kerry had Hunkar Begendi which is lamb kebabs over an eggplant purée. I went for the lamb kebabs with rice. We shared a Coban salad. we each had one of these little desserts which were filled with apple. Very tasty. it turned out to be a lovely lunch and I was totally stuffed when it was done. Kerry took home the leftovers with the eggplant puree. Thank heaven I don’t have to come across that in my refrigerator. 😂

You are right. It is great to see a watermelon salad that doesn’t call for feta. It’s not one of my favourite cheeses and I notice lately that what I have been getting is either very salty or completely bland. Your meal looks very attractive.

That is such a beautiful selection.

Stop putting leashes on them!