robie

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!

Manager note: This post and the subsequent four have been moved from the Breakfast 2020 discussion. Interesting Anna...I didn't know that. Are there any other old Imperial measurements still in use in Canada?

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.

I make a cocktail called a Bolshevik. It has 3 components. 1. Beet vodka (soak peeled raw beets in vodka x 48 hours, drain, store in refrigerator) 2. Basil simple syrup (cook a lot of basil in water, remove, add an equal amount of sugar, boil x 5 minutes, store in fridge) 3. Lemon juice (done fresh). I have some beet vodka and basil simple syrup left over from about 2 months ago. It has been continuously refrigerated and I was careful with cleanliness when making them. Do you think they're still safe to consume?