robie

We were to go to our family's house. However, I contracted a URI and the family gathering includes some elderly persons. We decided to stay home. Our contribution for the potluck was to be a dish of eggplant, tomato sauce, and feta that we had eaten in Greece and Serious Eats scalloped potatoes. My wife's SIL insists on a smoked turkey from a local purveyor for the main. So, the two of us had chicken barg, eggplant, and scalloped potatoes on Thanksgiving. Store-bought carrot cake for dessert. We would have preferred to see our family but the food was good.

https://www.seriouseats.com/does-pre-salting-eggs-make-them-tough

Many thanks for all of the ideas. I went with a red-wine sauce recipe I found on the NYT website. It was delicious.

It is just my wife and me for Christmas (thanks Covid). I'm doing pan-roasted duck breasts (thanks D'Artagnan). My wife does not like the usual sweet (port-based), fruity (cherry, berry, orange) sauces used in Western cuisine. The rest of the menu is western so I'm not looking for anything asian. Any suggestions for a good sauce under that constraint? Thank you!

mm84321, is that restaurant food or home-made? We had the best borscht ever in Krakow. I've been trying to recreate it but no joy. It looked just like that though.

That looks good!

Bon Vivant, is that a verson of Koenigsberger Klopse? The meatballs look bigger than I'm used to.

By "egg-only method" I mean the standard preparations of eggs (scrambled hard, soft, medium, poached, over-easy, sunny side up, shirred, etc.). I do not mean egg-containing dishes like frittata, tortilla, quiche, souffle etc. My favorite is over-easy soft. My least favorite is scrambled hard/dry.

Spam musubi

Isn't this just a variation of pot roast?

I ran across this story in the BBC. It's impossible for me to believe that Adria and Robuchon are wrong but her paella sounds a little bit too simple and one note for my taste. Has anyone ever had Josefa Navarro's paella? http://www.bbc.com/travel/story/20160510-the-humblest-paella-beloved-by-chefs

RRO, I guess I could figger this out via Google but your post made me wonder. Is the Australian cold and flu season May through October or something "upside-down" to what we experience in the Northern Hemisphere?

Thanks all. It looks like I have many options. I'm thinking about throwing some toasted pistachios on there too.

Thanks all. I remove the beet chunks after 48 hours. Everything looks fine. I will give everything a test prior to exposing others.