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Last night. 驴血炒饭 (lǘ xuè chǎo fàn), Donkey bood fried rice.

Really fun to discover this site and still trying to get my head around the glare of conversations I’m staring at…but I like a challenge. Also love how dang many foodies are out there! Life is too short to eat bad food with plonk wine on the table.

I really truly can't imagine this.

Born and raised in BC and we always called them napkins. Another BC/SK difference was "dainties." I grew up with that as a euphanism for underware but in SK, it refers to what we would call squares or bars or sweet treats brought to a gathering.

We get the bison regularly - I usually either make burgers or Indonesian patties to have with a couple of sambals. It tastes like beef, but is very lean - but still juicy as long as it's not overcooked.

You're right. That's what I always think when I read posts like mine. And yet -- I went ahead and made my dish last night and ate some of it. So far, so good. But the anxiety isn't worth it. Next time I'm going to throw out the questionable item. I'm just such a penny-pincher, though, it goes against the grain.

O

A strawberry & cheese crepe from a local small business, Ukrainian Flavors, plus some giant blueberries from TJ’s They sell their items frozen to reheat at home. In my case, this went into the CSO on steam bake and came out very nicely. The crepe was lovely and paper thin.

loco moco

It's been so long since I made this, I don't remember if I saw his for the liqueur idea or not. Might be. The bar at work had big bottles of it, so why not? I like the crunch topping added when it's served for a crunch with all the mush 😊.

I agree, really liked the addition of banana liqueur from Alton Brown’s recipe. Your recipe is similar. I also prefer whipped cream to meringue on top of banana pudding. Your crumble topping sounds delicious!

Sausage, peppers and onions rigatoni made with some spicy Italian veggie sausage I picked up on sale from Whole Foods. Husband liked it, my sister and I disliked the texture. It was worth a try.

DO NOT be afraid when ordering btg to ask the server/bartender “Was this opened today?” Usually they will know, and if they say “no, it was opened on x but we gas them” then they will usually follow up with either “want to try it first?” Or “I can open a new bottle…” Don’t jump to opening a new bottle if it is a red. Ask for a taste b/c some reds are better the next day even if not gassed. Even some sparklings a hold well overnight. All this is to say that do as your mom told you years ago: Use your voice. Make a friend. Do it with a smile and don’t be surprised if later in the meal you are gifted a little libation surprise. Everyone loves a wine geek. No one likes a snob. And your wine and food experience will be way better than starting your meal with a shot wine. Who wants THAT?

Adapted from the new Le Sud cookbook recipe: Market Day Chicken. Roasted garlic and lemon critical. Pulled chicken to rest and put the pan back in to crisp stuff up a bit. 45 minutes at 400-425 and done. Easy peasy and so good.

I grew up on it, and my grandmother always made a vanilla custard and store bought Nila wafers. I don’t like meringue, so I scrapped that off. I prefer whipped cream. I used this recipe when I was making it at my last restaurant job, and the banana liqueur really added to it. I made a crumble of crushed Nila wafers, butter, sugar and a tiny bit of cinnamon that I baked I until golden. Sprinkle on top right before serving.

@KennethT how was the Bison ? Looks like you Chef'd it perfectly ! would you get it again ?

Practically the only other thing found in my local Wegmans supermarket, ground bison. We had received a couple avocados from our online supermarket for free last week. There were no rolls so I used a frozen English muffin. Also chipotle puree I keep in the freezer. My wife opted for the low carb version:

More done with chicken wings.... Indonesian chicken soup with ridiculously spicy sambal cobekan using my home grown rawit chillies.

Why bother , even if the risk is ' small ' ? and dont do it again

Before you even get to the food, you may encounter another problem. What are you going to eat it with? As you may have heard, China uses chopsticks for nearly everything. If you are chopstick-challenged you may request a spoon. You may not get one though. Spoon is 勺 (sháo), rising tone. Get it wrong and use a falling tone 哨 (shào), whistle and they'll bring a whistle (in the unlikely event they have one.) You may thing you'd prefer a fork (even more unlikely to be had than whistles). Ask for a 叉 (chā) meaning fork. Flat tone. Screw up again by using a rising tone and they'll be happy to oblige with a nice cup or pot of 茶 (chá), tea. Never ask for a knife! They're taboo outside the kitchen.

I'll start with a footnote to the above post. After resetting the breaker, melting the block of ice from the chickens' heated waterer and getting it set back up, the next morning it was again frozen solid. It appeared that the extension itself wasn't working. Now, this particular extension had previously met with misfortune, and I had replaced the female end on it, and taped it well to keep out the elements. So I shrugged, and resigned myself to removing and reinstalling the end, thinking that some moisture had made its way in there after all. ...until I went to use the snowblower, and found a two-foot length from the middle of the extension cord stuck in its teeth. I had very diligently lifted the front end of the thing to cross the cord when I was clearing a path to the chickens' run, but apparently it slipped my mind when I was widening the path on my way back (sigh). Which would also explain blowing the breaker. In my defense, it was early and I can't drink coffee any more! It feels ridiculously early, but we've just bred our does for the first time this year. The kits from this round of litters will all be at "adopting age" when Easter rolls around, because as mentioned in previous years we get a lot of people wanting one as a pet. Fortuitously this also coincides with the new-to-homesteading crew wanting breeders to work with (and, for that matter, established bunny people looking to freshen their bloodlines), so this is when we sell a lot of our rabbits for the year. In a good year, what we make from selling bunnies in early spring will essentially cover their food costs for the next 3-4 months. So, a funny story. Serious commercial breeders, as I've mentioned before, will monitor the bucks' attempts and will, if necessary, manually intervene to ensure a successful breeding. We're not that hardcore, so I just leave the does with the bucks overnight. It's not as certain but we seldom fail to get a litter, and when we do we just breed that doe again on our next cycle. No big deal. So Saturday morning, after leaving the bucks and does together overnight, I was moving the does back to their own cages while I fed and watered them all. In one of the end cages was Hilda, a big black doe, with our new silver-grey buck (Horatio). As I was puttering, Horatio found himself at their shared cage wall at the same time as the (ahem) "doe-eyed beauty" in the next cage. They stopped and each pressed their noses to the wire, sniffing at each other with their whiskers a-quiver, and you could all but hear the "Heyyyy, baby..." from him. Suddenly Hilda, who'd been facing the other way, whirled and began chasing him around the cage and bowling him over (she's much larger than he is). It's hard not to anthropomorphize at moments like that.

I'd been wondering about freezing sauerkraut and see in the article @liuzhou provided that it says yes. Anyone tried it? I don't want to end up with a bag of mush, although if that happened, I'd likely just mix it into mashed potatoes.

This falls squarely in the "you probably know someone" department. (Some) Pillsbury Pizza Pops are being recalled nationally for E. coli. I vaguely remember there being another such recall recently, but this one says it's "New" rather than "Updated," so... (shrug). https://recalls-rappels.canada.ca/en/alert-recall/certain-pillsbury-brand-pizza-pops-recalled-due-e-coli-o26

As a bald person who raises rabbits, I find that rather amusing.