Anna N

I’ve always thought that wine was best at ~98.6°F/37°C.

Your meal looks quite amazing. I would never think of lamb shank as suitable to barbeque. How did it turn out in terms of doneness and tenderness?

It may be that it has not been stored well or even stored too long before it came into your kitchen.

Wow! Don’t drop it on your toes! This thing weighs 22 pounds/10 kg.

Just wanted to say thanks. I am so enjoying this book. Sad that I have finished the last of my asparagus because I would love to try her Asparagus with Sesame Mayonnaise! (I am sure there will be more.) It’s such fun to contemplate Thomas Keller‘s complicated approach to her simple approach and still know they are both cooking at The French Laundry.

It is the eclecticism of your meals and your cooking methods that appeal so much to me!

I can deal with those as long as you leave out the silk worms.

That beef recipe always called out to me. I never did make it! One day perhaps. I do miss @Chufi Yours looks very good.

p Chicken liver pate from @Kerry Beal(made with her new toy Pacojet), croutons courtesy of a baguette from @Alleguede. Gherkins and fig preserves on the side.

Had to look it up but it looks and sounds delicious. You certainly make some unusual and interesting sweet dishes.

Quite recently I read a biography of Oppenheimer so this was doubly interesting to me. Thanks so much for sharing. Beautiful, beautiful photographs of everything.

Still enjoying my asparagus. It has kept quite well in the fridge in a little water (changed daily) and covered with a plastic bag.

Brilliant.

Amazing bread. Amazing beef.

Pizza (not the one that ended up on the neighbour’s lawn as documented in the “I will never again” topic). It may have spent a little too long in the oven being reheated. It was very good nevertheless.

So you have 50 of these?

I should spread my wings but as soon as I see lamb on the menu everything else fades to black.

I know almost nothing about mulberry leaves and even less about silkworms but I am quite positive I know that I am mighty glad I had already eaten my breakfast before I came across this! At first I thought — no it cannot be. Must be pasta of some sort. But then I had to acknowledge that it was @liuzhouwho posted it.

Fattoush salad left over from lunch yesterday. The pita was still crunchy.

I am the lucky recipient of product from @Kerry Beal’s ice cream makers. Tonight I sampled butter pecan ice cream. One was churned using the ninja and one using the Pacojet. Initially I favoured the one made using the Pacojet but the more I sampled them the less I was inclined to choose one over the other. All I know for sure is that consuming two servings of butter pecan ice cream is probably not the smartest thing I’ve ever done— no matter how good they were.

Mummy said it would be good.

Mmmmmm. I have been dreaming of some congee or its equivalent in Japanese or Korean style. Just something comforting.

😂I am laughing with you not at you! I have done this sort of thing too many times to count.

@Kerry Beal came over to my house today stopping to pick up lunch from the Egyptian restaurant, Karaoka. This was the best meal I have enjoyed in some time. for me grilled lamb chops, rice, pickles and a Fattoush salad. For Kerry chicken escalope with fries.

Happy anniversary. Sharing small dishes is a wonderful way to enjoy food.