Recent content by taxlady

I had a can of Mediterranean Lentil Soup. It didn't explode in the MW when I heated it. I did set the power to 70% and put a cover over the bowl. I enjoyed that. I also had some scrambled eggs.

Thank you for bringing that to my attention. It seems that too much calcium supplementation is associated with various problems and may not be all that good at helping bone density. I guess I will be cutting that back and working on getting more dietary calcium. Heck the amount I have been...

I guess I wasn't clear. I meant that one of the things I like about Chef John is that there is an accompanying website with a properly formatted recipe. There are other YouTubers who have the written out recipe on a website, but too many don't bother. All you can copy is the transcription. I...

Yup, I don't necessarily like all of Chef John's recipes, but that's a question of personal preferences. The recipes always work and lots of them are very much to my liking. It really is nicer to get a properly formated recipe, instead of having to copy the transcription and foof with that.

I think it's more like sharing coal from Newcastle.

The AC technician just left. He did the annual cleaning of our ductless airconditioning. The company that I have the maintenance contract with called this morning and asked if they could come today. I really prefer more warning, but the next appointment available is at the end of May, so I took...

How's that going? Good news, I hope.

I am curious to find out how it's fermented. I bought some through my produce basket place. This is what they write about it, "Field-grown garlic fermented in seawater. Will keep up to 12 months in the fridge." Lufa Farms - Black Garlic

I follow a number of YouTubers who cook. I really enjoy "Tasting History with Max Miller". If I remember correctly, he started the channel at the beginning of the pandemic as something to do with his interest in food and history. He now makes a decent income with his videos. I'm pretty sure he...

Lentil soup will do that too. Guess how I know. I found that putting the power to 70% stopped the bang noises. I should have covered the 1 litre Pyrex measuring bowl that I heated the soup in, just to be safe.

As to the helpful, honest trades people, I am reminded of a locksmith. I came home and couldn't get my key in the lock. It was a round key with a divot that had to face upwards and fit through a slot. But, that ring had somehow moved and was at 10 o'clock, instead of 12 o'clock. It was about...

We used to. We had two fridges. The one that died had a vertical freezer. The one that survived has the freezer on top. We also have a chest freezer in the basement. Well, when the fridge with the easiest to rummage in freezer died, all the food in that freezer had to go somewhere. That's why...

The sausage turned out to be white wine and shallot sausage. It's really good, with subtle, but not too subtle flavour. I finished off the dolmades. I made a salad of romaine lettuce, mizuna, upland cress, mustard greens, peas, cucumber, and red onion with some of my batch vinaigrette.

Do you really want the ideas back? Are you afraid you are going to lose them?

I think it depends on how you prep the food, e.g., are the carrots diced? Sliced? Grated? It also depends on how you are going to use the pre-prepped food.