robie

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?

I might look for some bakeries in the Atlanta area but I'm planning to make a cream cheese ice cream with rhubarb compote later this month (assuming rhubarb ever arrives). I need some kind of textural contrast and our oven is acting sketchy now and I don't trust it. What is your favorite store bought, fairly plain cookie?

The SE recipe was a success. It was a little bit greasy but I have only myself to blame because I got impatient waiting for the oil to get to 375. It is very crisp and the flavor is good. It's a keeper for me.