JoNorvelleWalker

Vegetarian burger?

Did you demand they be served in a dish?

My walk-in is on the balcony.

I've recommended the smallest TeamFar pan, the 8x10x1 inch one, for the CSO. I am still pleased with it, however for full disclosure I was reheating a slice of pizza just now and the pan warped. It went back to flat as soon as it cooled, and the slight warping didn't bother me, but it might matter for some folks. In contrast I've not noticed any warping with the heavier/taller TeamFar pans in the CSO.

I'm sure @kayb and the food were nice and all but I am taken by the sign. I have that pictured epicurean as my breadboard and I love it!

And I had to pick up a copy of Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season. Any book that extolls rum as a wonder drug is good enough for me.

I have a copy of Spain, and you must be looking at something other than what I'm seeing. After an explanation of the recipe the ingredients are laid out line by line in English and metric units. Then follow the numbered steps to prepare the recipe. Cookbooks can't get much clearer. One small complaint for a Kindle book, some of the techniques are referenced to a different page for directions. I dislike having to flip around through a Kindle book. However when these off page references are given there is a hyperlink to make navigation less painless. I also have Morocco by the same author. Highly recommended. Unlike with recipes in @Wolfert's wonderful books covering the same cuisines there does not seem to be stuff left out or left to imagination. Granted I have not made as wide an assortment of these recipes as I have from Wolfert, although a shrimp recipe has been a staple (or at least was back when I could get good shrimp). Edit: I checked the "look inside" preview and indeed the ingredients appear as @Toliver says. Thankfully my copy of the book is not formatted that way!

Leftover duck breast that I could chew, steam baked to within an inch of its life.

Why, yes...now that you mention it.

I've been craving duck for some while. Amazon Prime Now disappointed the other week when they could not deliver. (Though I did get a refund.) Now I am in possession of six pan seared duck breasts left over from an event last night. As served, the breast was sliced extremely thin on a bed of cabbage: "Braised Cabbage, Applewood Smoked Bacon and Sour Orange Gastrique". Unquote. To be precise. Typically I am not a fan of near raw fowl. But one has to taste. The cabbage was lovely. The duck looked and tasted like finest rare beef, however my dentation could not handle it. Tonight I plan to subdue a breast to doneness in the CSO and see what transpires. There is a potful of cabbage waiting, next to the potatoes. Don't mind if the duck is dry as long as I can chew it. I welcome thoughts for the five remaining breasts.

Perchance the first I have vouchedsafe my like upon a meatloaf.

If that was lunch, what was for dinner??

Are you suggesting to sand the pan between coats?

Dinner tonight was at the library. Our annual food and wine fundraising event. The highlight of my social season. I did not go hungry. Made it home with five large bags of food, including six duck breasts. Plus four and a half bottles of wine and a bottle of milk. Sad to see hotel pan after hotel pan of spice rubbed salmon being dumped. During setup I expressed interest in the caterer's induction hotplate. She said it was brand new, just took it from the box. She asked if I knew why it was beeping? I thought probably because there was no pot on it. She said she took the pot off because of the beeping. I looked at the pot and noted it appeared to be aluminum.

Thank you. I may take you up on your kind offer in the future. I'll try @nickrey's suggestion in the meantime.

I would like a listing of all my added books with a notation of which ones were indexed. There is probably an easy way to see this but I don't know how. Could anyone possibly be of help?

Fish? Edit: Never mind. Lack of reading comprehension soon after falling out of bed. Apparently the fish was at the gala. And now in a few moments I am off to an annual gala where there will indeed be fish (salmon) and more than adequate amounts of wine.

I hope you have a Roomba.

So who won?

My first thought was dinner at a Polish KFC.

Except, according to David McCullough, at the dining table of the American embassy during the siege of Paris.

Mukoita is the first of the five techniques. @Anna N may be assured that each potential viand (at least those of the animal kingdom) is identified by gorgeous photographs, transliteration, common English name, and Linnaean taxonomy. Hence: Sazae, Horned Turban, Batillus cornutus. (Should you need one from your local Shoprite.) In truth I question the practicality of this volume for the average North American homemaker. I regret I shall never see, let alone cut and cook the majority of these creatures. But if I do I shall be prepared! Particularly when dinner is carved alive, has "dagger-like teeth, which can inflict serious injury", and strenuously objects to being eaten. More scary are the vegetarian cuts -- speaking as someone who once Modernistly butchered her left thumb. The techniques leave nothing to imagination. Every step is photographed and explained down to proper knife choice, sharpening, and grip. The recipes are inclusive. Including bits that one is advised not to eat. I thought of @rotuts while reading the technique of removing tendons from chicken breast. The previous volume, Mukoita I from The Japanese Culinary Academy's Complete Japanese Cuisine, deals with butchering large fish.

Seven cookbooks for me so far this week.

You might as well give in now.

A friend of Italian ancestry from Trenton New Jersey, a town noted for its pizza, maintains that his family's favorite when he was growing up was German American. They put mustard in the dough.