TdeV

@coolarj10, You might need an adjustment so folks who don't refrigerate their eggs, could adjust the cooker so they could get them sunnyside up. I'm sure that's true for more than @liuzhou and neighbours. Also TropicalSenior, I fully condone that only sunnysideup eggs are the only proper ones! https://forums.egullet.org/p2447228 🤣

I am interested though. 😀

@rotuts, I went back. I elected to take the difference in meat. They ended up giving me about $30 worth of meat!

@Pete Fred, did you mean $3 ? Seems quite a price variance!

@AlaMoi, there was video with your link which I didn't find on the WaPo site. Fun!

Thanks, Margaret. That list of ingredients is much more comprehensible to me! Unfortunately the button for Directions leads back to the Bon Appétit site which is paywalled. Suggestions about how to proceed would be appreciated. I read that duck leg confit was used in the recipe from your Peruvian restaurant. Do any of the recipes you've discovered use confit also? And now, something where you might be able to shed some light. Although I lived in SF Bay Area for dozens of years, I still have a very low tolerance to spice heat. All the same, I like the thought of the flavour of chiles. Do you have suggestions about how I could approach this dish? The recipe in your quoted link wants 1/2 cup (5 tablespoons) aji amarillo paste. Perhaps I could try 1 tablespoon. What foodstuff should I substitute for the other 4 tablespoons? Many thanks.

Don't have access to Bon Appétit, so I googled recipe name which brought me a website which google then asked me if I wanted a translation. Natch, I said yes. Gosh! Two ingredients it found were "1 tbsp red chilli or spoonful pancake" and "1 slice of shoe lopped clay in thin strips". Further research will surely be required! 🤣

SLB, what does this mean?

@IndyRob, how does one have recipes which are not copyrightable?

YES. Also I believe it just lists the name of a recipe from a book you own (where you have to go look up the recipe).

I think it's a great idea. I bought vine tomatoes today, so I can try this. Will advise.

@Pete Fred gave a method for sheet browning meat from Tom Kerridge, up a bit. I thought it would work fine.

@ElsieD, I don't think Evernote still has the function to email a note. There is a function to share a note link. And one can also create a pdf of a note. I can print pdfs from Adobe Acrobat on my desktop, but I don't know about the Android.

Here is the video that @Pete Fred references with Chef Noam Gedalof and David Lebovitz about soufflés at Comice in Paris. Your soufflés are totally fabulous, Pete.

Would love to hear a report on this!