Margaret Pilgrim

While I totally agree with your general concept, I have never dirtied a pan boiling eggs; simply removed eggs, emptied boiling water into the sink and upturned the pan to air dry. No washing involved. How does your method vary?

Indeed. It's natural to think one's sampling is representative.

I am reminded of the sweet man who sat next to me on a bus in Crete. He told me his brother had emigrated to the United States and wondered if I'd met him.

We could ask for no more here on eG. Or elsewhere..

Doubting Thomas report: We walked out to Mai Wah market on Clement Street to check out the srirachi sauce shelf. Full stock of Rooster, another handful of brands available, and lots of 750ml bottles of Shark brand. I bought one of the latter and opened it at once, once home. Drizzled some of yesterday's leftover ricotta dumplings. Immediate response: elegant, complex. Not what I think of sriracha as I use it here and in France, that "smack up upside the head" with heat, vinegar and garlic, but more a universal condiment that I could use on other than Asian food, not incompatible with Mexican or Indian. So, a welcome addition that will probably not nudge Rooster off my shelf but that I will learn more ways to enjoy. Many thanks.

Not as physically dangerous but quite destructive is the same gesture with a glass of red wine. Even worse when gesturing toward someone you're talking to.

Indeed, I have frequently read this, but finally we have some concrete alternatives. Many thanks.

Thanks. I have seen the Shark brand. Will check shelves next time shopping.

Will you sriracha mavens pleased post some label or bottle photos of authentic sriracha? Even large Asian markets here offer few alternatives.

I wouldn't waste much angst on china. I have sold or donated well over a half dozen inherited and purchased sets over time, finally settled on all white, large format plates and deep soup plates for fish stews, etc. IMHO, food looks better on totally unpatterned china with no distraction. And when a shape is either redundant or needed, I can easily swap out at Pottery Barn and friends.

Lovely get together, and Broads who Brunch has a wonderful ring.

Need to ask why you stock arrowroot in liter and half quantity ? I think my 15 year old container holds 4 oz.

From my humble point of view, read eG and whatever other smart and aware free online forums you enjoy. Much else is dross. Monetizing one’s diary is tacky. Including the various famous diarists mentioned upthread.

This is about more than pens. It's about kitchen order, as established by the several people who normally cook in that space. So, IMHO, it has to do with attention and respect for someone else's equipment and order. Pay attention to what you find and use. Where it was. How it was placed. If you don't remember when you are cleaning up, and I assume you are cleaning up, don't just stash it somewhere, but leave it out in an obvious place where the main guy can put it away properly. We've had a weekend place for 40 years, which means a lot of guests have come through. as well as adult son and various dates and eventual wife. We've had few problems, the occasional phone call re "where it the,,", and mostly clean stuff left out for us to put away. And in later years when he has used the place almost more that we, some new organization which sometimes has been for the best.

Yours are raccoonoisoirs?

This morning husband had fried (canned) potato slices with heated leftover white gravy from last night's pork schnitzel.

Works for us! Toss off the deck at night, gone in morning.

How do (did) you clean the toppings from neighbor's lawn? Or not? Maybe dog?

@blue_dolphin I've never thought of sparkles at 6am, but it could be a plan. I mean, that's 9pm in Hong Kong!

Eggs Benedict this morning. No pics. At 6am, I'm lucky to get the EB on the table much less snag a shot of it.

Gorgeous egg, perfectly cooked.

Actually, I've reused these cutters on subsequent rolls that came without the cutter. Just slipped the long grooved plastic rod of the old bos and onto a new one. Even different brand seemed to work.

Canned is good enough for Rao's, it's good enough for me.

Not a rant at all. Just a scream of frustration that we all experience and understand. i grew up in coastal California with backyard tomatoes that I thought were ordinary until I grew up and away and realized that they were quintessential and possibly not to be experienced again: a totally vine ripened beefsteak tomato, still warm from the sun, off the plant 5 minutes. Same for strawberries. Same for clams from Monterey Bay. And the list goes on. But we do what we can with the #$%^ that we are able to access. ETA totally forgot the Blenheim apricots 5 miles away that my father used to buy by the "lug box".

Pragmatic response, I will do the research suggested above, plan what I think the best pairing and have another compatible bottle close at hand in case the old timer has gone off. Nothing lost, since it's either a good quaff or not.