JoNorvelleWalker

I have been craving coleslaw. I thought to patronize Shoprite tonight on my way home from work, but when it came time I was not feeling up to the adventure. Surprisingly amazon was still offering same day delivery when I checked with them on line. Plus, amazon had arctic char on offer! Dinner plans were broiled arctic char and coleslaw. Perhaps with a lovely baked potato. And a lemon wedge or two. I worried when I was notified one or more of my items were unavailable. When the order arrived there was no cabbage. But that's OK, there was no arctic char as well. I respect anyone who gets food to me in the middle of a thunderstorm. Dinner is shaping up as canned tuna, anova air fried Alexia Yukon gold potatoes, plus a spot of organic greenery. Or, dinner could simply be more rum and almonds. I don't have to get up tomorrow.

Naive question. Would the dish work with dried curry leaves? I was supposed to get some arctic char tonight but the delivery never happened.

Yes, that's the recipe. I've made it twice with good results. But once the duck is browned I try not to hold it long before braising.

What's the best way to reheat half a baked potato? This is not typically a problem that I have.

Used to be.

Yes, try the NY Times recipe for braised crispy duck. It uses liquid half way up the sides so that skin stays crispy. However I wouldn't let the chicken sit at room temperature all evening.

The Spice House is promoting 15% off this weekend. I stocked up on saffron (how can one allow oneself to totally run out of saffron?), orange blossom water, blade mace, rosemary, and Spanish paprika. Yes, I know: sadly The Spice House is no longer owned by the Penzey family. For reasons, I'd prefer to order my domestic spices from Bill Penzey. And Bill receives a lot of my spice business. But Bill does not deign to offer orange blossom water. Without which no proper mai tai is possible. And 15% is 15%.

I shall never again attempt to move an anova oven with a full water reservoir.

Note, I didn't say I'd gotten it to the kitchen counter yet.

I came home tonight to an anova on my doorstep. I got it up a flight of stairs. The oven is now unboxed and resting in the living room.

Beautiful. I had to give a "like" even with the cauliflower.

Strangely (and very much unlike Shoprite) the lime bins were just barren and empty. I hope to make it back tomorrow.

When I was last at Shoprite they had no loose limes at all. I survived with two clamshell packages of organic.

If only my kitchen floor were cleaner.

If one must splash boiling tomato sauce over one's face, it is good to be wearing glasses.

Batch 17. Same as batch 16 but cooked even less. Thoroughly homogenized. I hope it does not separate.

No toes?

Frightening.

I've had good results with Ajika when necessary. I've read that Georgian women typically purchase preferred spice blends for their cookery rather than relying on individual spices. I cannot confirm the truth of this. Which was the Ajika blend you used?

How was it?

Thanks! I had forgotten I had wanted that. Delivery tomorrow, $32 limited time deal. Meanwhile I have started reading Zoe Adjonyoh's Zoe's Ghana Kitchen. Never mind, I see the publication date is from last fall. Although, in my defense, the library just received our copy.

I'm with @Ann_T.

I just purchased a Ukranian cookbook, and the first recipe I saw was borscht.

Last night... Vivek Singh's Lamb Shanks with Saffron and Rosewater, from his book Curry (pp 118-119). After plating I went to take a photograph and was greeted by "Battery Exhausted". Dinner was served cold. With Tilda Basmati.

I had two CSO failures.