JoNorvelleWalker

I ordered.

I prefer barrel strength, no water, no ice...but not with dinner.

As I've told before I love my Paragon. However even a non-temperature controlled induction unit should be safe to use. If there is no pan the unit won't start, and will shut off when the pan is removed. If an empty pan is left on the unit, the pan could potentially overheat. One solution is to use pans of a special alloy that becomes non-ferromagnetic at a safe temperature. Once that temperature is reached the pans don't become any hotter. I also use a Silpat (as this afternoon for oatmeal) when I'm not employing temperature control.

Waiting for French onion soup; grilled roasted vegetables on foccacia with sliced mozzarella and pesto. I may get to come home tomorrow.

I was not allowed to eat or drink for 18 hours. The chocolate milkshake is so good I wish I had ordered three.

Tonight’s minestrone was freshly made and nicely seasoned. Picture would not upload.

Lunch. Cardiologist came in the middle.

Food may be ordered from 6:30 am to 6:30 pm, and delivered within 45 minutes. (Note to self, if you want salt and pepper you have to ask for it.)

Sorry, but that was my dinner. No picture last night as I dined in the emergency room hallway on a gurney. The menu was whipped potatoes, roast turkey and gravy. Morphine apéritif. The meal would have been more memorable had they remembered to include the roast turkey and gravy.

You could probably find something from Spice Trekkers.

The meatballs look like they could have been browned more thoroughly. And I question that ground mushrooms can really take the place of salt. Nonetheless, I would not mind eating them.

Very attractive picture.

Drink appropriately, as I always say. At the moment I'm appreciating a generous Baccarat 16 oz tumbler. (My trip to the rum monger was last night.)

Thankfully for you it was just Whisky and not eggnog.

I've been feeling poorly but I summoned enough energy to bake.

My posts sometimes suffer winegeneratedtypos but I can't blame my keyboard.

Add a motor to turn the bucket and you'd have a good approximation of an Ankarsrum mixer.

Thankfully my parents never cooked liver.

Many times I've made that Nami-Nami recipe to go with ice cream.

I would sleep with it.

Giuliano Bugialli published a traditional Sicilian recipe for swordfish stuffed with cheese.

Today's NY Times features a David Tanis recipe for shiitake and halibut.

Some of us have an APO...

Three plus hours sous vide pork loin. 57C. So tired I was cooking in slow motion (as the stone cold mashed potatoes will attest). I could not even contemplate a mai tai. Strictly speaking I could contemplate a mai tai but I had no energy to actually make one. Pork was very good.