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Anna N

Manitoulin — Life on the level

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And I ask AGAIN......

where will the SPAM show up?

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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1 hour ago, KennethT said:

You beat me to it!!!  Where is this magical free room? Around here, we don't even get discounted!

 

Also, @Kerry Beal what did you think of the Robuchon fries? How do you think they compare with other methods?  The best fries I've ever had were ones I made using Dave Arnold's method on Cooking Issues many years ago... granted, it took practically all day and required stuff like Pectinex to degrade the surface pectin, but they were awesome... perfectly fluffy on the inside, and super crisp on the outside, even once cold they stayed crisp!

 

I suppose still better than most purchased fries - but there were pretty disappointing. To be fair our potatoes are a bit long in the tooth - which may contribute. But they were a touch overcooked (I was expecting them to take an hour as others had said) and so I was ignoring them. Asked Anna to look outside and see how brown they were getting when she announced they were kind of past done. 

 

 

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22 minutes ago, Porthos said:

RE Whisky Smash

 

I've been playing a game since I found this year's Manitoulin Thread. A while ago I bought an on-sale Kindle bar recipes book and I've tried looking up the recipe for each cocktail you post about. So far I've only found the Amaretto Sour. I'll have to buy a better book.

 

I do look up recipes on-line occasionally. I still need to go to a proper bar to try the Brothers Perryman.

The Brother's Perryman was from Manifesto in Kansas City - discovered when I attended the heartland gathering there. Any I've had since in a bar - I've had to give the bartender instructions. 

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10 hours ago, Anna N said:

Fig and olive Raincoast Crisps, smoky blue cheese and some grapes. At just one dollar a package, the crisps were quite a bargain

 

A fabulous bargain! Last time I bought some, they were on sale for $5+, I'm sure. And the regular price is $6 or even $7 at some stores. 

 

What will you and @Kerry Beal do with all the blueberries? 

 

I have a bunch of blueberries in the freezer as of now but we seem unable to resist stopping by the various farms and markets and picking up more. I'm going to make these Blueberry Crumb Bars again, haven't made them since last autumn. They travel and keep pretty well (can be refrigerated, as I recall) and everyone loves them. Don't you guys make a version of these? 

 

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20 minutes ago, FauxPas said:

 

A fabulous bargain! Last time I bought some, they were on sale for $5+, I'm sure. And the regular price is $6 or even $7 at some stores. 

 

What will you and @Kerry Beal do with all the blueberries? 

 

I have a bunch of blueberries in the freezer as of now but we seem unable to resist stopping by the various farms and markets and picking up more. I'm going to make these Blueberry Crumb Bars again, haven't made them since last autumn. They travel and keep pretty well (can be refrigerated, as I recall) and everyone loves them. Don't you guys make a version of these? 

 

Those look familiar - but they weren't all blueberries I think. Recall that when I mentioned them I said the recipe was from Smitten Kitten which caused great amusement around here!

 

I figure Money there will be Blueberry Oatmeal Melt Your Heart Muffins - both for rounds and for the Wiki clinic.

 

 

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Amazed to spot  Aji Amarillo mixture.

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 Good morning. It is another lovely morning on the Island. Kerry is on her way over to Gore Bay for a visit with her friend,  Lisabeth, of Ultimately Chocolate.

 

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 Breakfast for me this morning was leftovers: sweet potatoes, onions and pork loin on a piece of toasted rye bread. Should keep me going for most of the day. 

 

 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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2 hours ago, Anna N said:

Breakfast for me this morning was leftovers: sweet potatoes, onions and pork loin on a piece of toasted rye bread. Should keep me going for most of the day.

 

That's what I always say, but along about lunchtime I still feel peckish... it's an eternal struggle between mind and stomach!

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Over here  we have been discussing optimum methods for storing cooked rice. I decided today would be a good day to replenish my supply of (Japanese) freezer rice. At home I have a gorgeous Zoji rice cooker and find making rice very easy but here the most efficient way is to use the Instant Pot and although this method seems unnecessarily fussy it works for me. I wash the rice 3 to 4 times until the water runs pretty clear. I then soak the rice for 20 minutes. After soaking I drain the rice thoroughly for at least 10 minutes.  Finally the rice with an equal quantity (by volume) of water goes in to the inner stainless steel pot and is given a good stir. I cook the rice for two minutes on high pressure and then let the pressure drop naturally for no more than 10 minutes. I release any remaining pressure and then immediately fluff up the rice and begin to portion it out onto plastic wrap for freezing.

 

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 I find that packages weighing between 150 and 160 g of cooked rice are suitable for my purposes.  

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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1 hour ago, Smithy said:

 

That's what I always say, but along about lunchtime I still feel peckish... it's an eternal struggle between mind and stomach!

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Yes I needed this like a hole in the head. But the tomatoes were there on the counter and I could just visualize them on some toasted rye bread with nothing more than a generous sprinkling of salt. No way can one eat a sandwich like this without leaning over the sink or wearing a bib. I did not lean over the sink. The tomatoes, by the way, were from Costco and they actually smell and taste like tomatoes.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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That looks like a perfect sandwich. I don't have big tomatoes at present, but I think it's time to shift myself and go make a tomato / cucumber / cilantro salad with some cherry tomatoes. Maybe make some bread to go with it later. Or maybe not.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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On 7/11/2019 at 5:28 PM, Kerry Beal said:

IMG_5971.thumb.jpg.221735fa0fe96aca4d167edf5438ee59.jpg

 

All Signs Point to Yes

That sounds like the next drinks in the series should be the Yes Definitely, the Reply Hazy Try Again, and the Don't Count On It.

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MelissaH

Oswego, NY

Chemist, writer, hired gun

Say this five times fast: "A big blue bucket of blue blueberries."

foodblog1 | kitchen reno | foodblog2

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Posted (edited)

Drove off to Gore Bay to visit with Lisabeth of Ultimately Chocolate. Stopped for a picture of this fellow.  Osprey I believe. 

 

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Edited by Kerry Beal (log)
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Much chocolate tasting ensued. I had brought a number of things I wanted Lisabeth's opinion on. Neither of us were terribly impressed with the designer chocolates from Switzerland. 

 

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We had some interesting items to taste from a friend in Hong Kong

 

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And some chocolate from the Philippines.

 

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Posted (edited)

Lunch at Buoy's on the patio after dropping the desserts that Lisabeth makes for them.

 

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Philly like cheese steak (asked for cheddar) and a tater salad with NO seasoning.

 

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Portobello mushroom burger for Lisabeth. 

 

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Noticed this deer eating something out of a bucket in the boat yard, Seems to be trying to chew down a big piece of black electrical tape.

 

 

 


Edited by Kerry Beal (log)
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Tonight was the night for Max's ribs.

 

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A few minutes on the egg (cut with just one rib too many on the one side) and they browned up nicely! Forgot to take a pic on the plate - but they were very satisfactory!

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With the hazelnut paste we made from the hazelnut flour I took with me today - I made a little gianduja tonight.  

 

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1% EZtemper silk

 

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20 min in fridge

 

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So why is this life on the level?

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