AlaMoi

boiling is one "treatment" however it can happen that a cracked/otherwise damaged egg is contaminate _inside_. and, just for jollies, during the last round(s) of research it was discovered and proven that an infected hen can produce a egg that is contaminated before it was expelled. not only that, but not every egg a contaminated hen produces is infected.... so much simpler to vaccinate the bird . . . eliminate the problem instead of spending billions to avoid an issue.... was it Holland that had one single case in YYYY? - and that individual had been on holiday in a very suspect country. the 'raw data' rate is estimated at 2.3 million infected eggs in 46.8 billion eggs produced. since not all eggs are consumed as shell eggs off the shelf, and those sold / used as shell eggs are not all undercooked, . . . the estimate of human infection risk is 1:30,000. and of that 1:30,000 incidents requiring medical intervention are hospitalizations @ 5% deaths @ 0.05%

USDA assumes every egg is contaminated with salmonella. instead of vaccinating laying hens, the USDA choose to require refrigeration from egg lay to exiting the supermarket. stupid. yes, it's just plain stupid. when one looks at countries that vaccinate laying hens (+/- $0.25) vs the cost of nest to pan refrigeration.... especially stupid. the documented incidence of salmonella in Europe - with vaccination and no refrigeration - vs the US: positive proof of Dummheitness.

spun sugar would do the deed - the trick will be to make the threads thick enough to not totally dissolve in 'moisture' - and 'how long' it's held in 'moisture' is also very critical to crunch. sugar taken to the hard crack stage for example - think hard candy/lolly-pop type thing. but "in moisture" it still will not stay crunchy forever....

if you search on "German flan" - you'll see kabillions of flat cakes with raised edges. if you google "custard flan" - you'll see kabillions of custard lumps. you may find blogger who insists on terms like 'desert flan' - and you'll find another blogger using the same term but for 'the other dish' every expert has a different definition.

'the fruit kind' - yup. the "deep indent" pointed me in that direction I have a fixed bottom aka "one piece" pan - which has the scalloped sides. it's a non-stick; cleaning the scallops isn't a serious problem here - but I only use it now&then. the straight side thing is also not unusual, at least in my experience. a quick visit to your local Konditorei will demonstrate a raft of edge / side treatments - straight, fluted, tapered, shells . . . .

methinks some confusion maybe coming from "flan" there's the custard type flan desert and there's the (single) layer cake with perimeter ridges "fruit tart" type thing. same name, seriously different dishes.....

" . . . Dear, I can offer you a choice for dinner . . .

if it's a tasty fish, I eat it but tell the staff I wasn't fooled . . . once it was not so tasty and I refused the dish, paid for my drink and left the resto. never had any objections raised, they know . . .

I've had 'the switch' in restaurants - serving a fish that _clearly_ was not the listed menu item.... if you buy fresh fish you'll easily learn to recognize mislabeled stuff - a lot depends on whether you have a fish monger with a wide selection to learn from.

this is a very tasty combo - white bean salad with artichoke and asparagus for two with leftovers... I do my beans from scratch - so it's 150 g dry cannelloni = ~330 g soaked (alt: 14 ounces canned, drained) cooked & cooled prep: thinly slice 4-6 fresh radishes prep: 2 bunches scallion/green onions using both white solid stem green parts (10-14 pieces) prep: drain ~14 ounce wet/8-9 ounces dry / 340 g canned quartered artichokes, drained ~500 g asparagus - cut off tips; cut 15 mm pieces of tender stalk part. cook - 3 minute head start for stems into boiling water; add tips for additional 2 minutes chill shock in ice water to stop the cooking. put everything except beans in bowl salt & pepper to taste refrigerate 90 minutes add beans in, drizzle with juice of 1 fresh lemon - no seeds drizzle with good extra virgin olive oil toss, check for seasoning, refrigerate 1 hour prior to service garnish with chiffonade of fresh basil.

Bock beers have the alcohol to do a rapid wasting . . . (g)

dinner, some assembly required . . . this is a USDA prime grade beef tenderloin from Costco ~350g/12 ounces - for two

this AM it was banana pancakes / flapjacks . . . cut a banana into about 1/8" thick / 3 mm slices - you'll need four per pancake, see pix - I need to count more carefully.... normal batter pour then plunk banana slices in un-set batter - timing is everything, I only pour three pancakes at a time and immediately add slices. flip as usual. got tired of blueberries . . .

as soon as Spam started the current crop of tv advertising, about 10 lineal feet of supermarket shelf went bare. not a single can of any Spam/product/variety to be seen.... anyone else notice this?

pssst: it's not the camera . . . I used a Canon F1 for my many of my film years. almost any (of current crop) digital cameras will beat the socks off any ISO film speed - i.e. low light performance. but low light or bright light - the light source (incandescent/florescence/LED 1 to 5K/etc etc etc) drastically affects color rendition as captured by the camera. it is necessary to understand the light source issue - as it can be used to great advantage for "mood" shots. the other lighting issue is 'distribution' and 'diffusion' - i.e. shadows, etc

I think most home-non-pro-off-the-spatula pix can be 'improved' by simply taking a second to look at what all 'else' is in frame and the general staging. example: was taking a pix of the holiday table - with an iPhone - looked at the pix and right there big and ugly on the left side . . . . the kitchen trash can. so I 're-framed' the shot. I try to take that pause for any of the plated shots, etc. it can make a big difference if you take 10 seconds to wipe off the gravy drip. . . here's another, a two-fer - (1) careless staging and (2) lighting differences

our market has been turning up some less than usual produce of late. I'd ask, but I'm sure they'll have the standard "oh it's the covid virus" patterpitter. my observation is our Giant has management failings, as other Giant stores in the area, along with Weis and Wegman have very well stocked shelves and much better looking produce. bought some reds, they are quite yellow inside ... this documents some of it: https://www.leaf.tv/articles/types-of-red-potatoes/

t'ain't butter, but it's big spit....

there are several thousand existing variants of "wireless oven/smoker thermometers" so the 'fund me in advance' is aahhh, seriously,,,, like "can we talk?" questionable. vapor variety software promising to measure / predict t,u,w,x,y,z,,,,, thanks, but I'll wait. how do electronics survive oven temps? - well, that's another question. what happens when the battery dies mid use? - well, that's another question. does it have a battery indicator: "Your battery will die before the roast is finished." - well, that's another question. if one sets the alarm for 135'F, how does the device know you're using a 60 watt light bulb and it will take 20 hours to reach that temp vs a 550'F broil oven and it'll take 20 minutes to reach that temp, hence the battery life is "good"

try https://www.alibris.com/booksearch?mtype=B&keyword=Madhur+Jaffrey&hs.x=18&hs.y=18

we were in a restaurant . . . ordered a Caesar salad. mentioned to the waiter - gosh, no anchovy . . . that _defines_ a Caesar salad.... to which he replied: 'oh, terrible sorry. the kitchen will add anchovy on request, but so many people dislike anchovy we don't normally put it in....' so why in the h dot e double toothpicks do they order an Caesar salad?

dried figs . . . whole toasted almonds . . . insert almond toss in powdered sugar . . . try not to OD DW and I both like Caesar salad - with a heavy anchovy dressing. I save any left over anchovy for snacking on a cracker..... yeah, it's just me....

I made crepes this morning for a brunch. now Nicco has self-identified as a French Huskie . . .

I like liver and onions I like beef tartar with raw egg divot I like anchovies lotsa' family don't endorse my 'those' dishes.... otoh, my grandmother and I ate well together. we would go shopping together seeking out fresh calf's liver and sweet onions. she rocked.

regrets to say, , , , if any of the "brand names" produces something really reliable and especially "good" - it's sheer accident. the "brands" farm out the engineering and construction to Asian/Chinese sources based on "we need an oven than cannot cost more than $X/YEuro/whatever. their costs, of course, do not resemble the "retail" cost at the consumer level.