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@Tropicalsenior, amazing what pops up on Google. 🙂 I hadn't made them in a few years and had forgotten just how easy they are to make.

A Pamflyt Compiled of Cheese, Contayninge the Differences, Nature, Qualities, and Goodness, of the Same A Guardian article giving the background to a recently discovered 16th century treatise on Cheese. A Pamflyt compiled of Cheese_Transcription by Ruth Bramley.pdf

Is it possible to be both crispy and crumbly, as that is how I’d describe their texture…and a bit crunchy, to just add another word in there! Add addictive but I try to make them last for a few days.

I had the tortilla shapers, had not used them in over 5 years, so donated them recently.

I found what is supposed to be their recipe. Pretzel Shortbread

Me, too!!

Captain's Choice shredded coconut is being recalled for salmonella. Affects Alberta, BC and Saskatchewan. https://recalls-rappels.canada.ca/en/alert-recall/captain-s-choice-brand-shredded-coconut-recalled-due-salmonella?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23

Thinking about herring recently reminded me of something called Chinese or White Herring, which is available here, but isn’t a true herring at all, although vaguely related. 鰳鱼 (lè yú), Ilisha elongata is also called the slender shad, but isn’t a shad, either! It’s what is known as a longfin herring. It is found in the coastal waters around SE Asia, China, Korea and Japan and extensively caught. AquaMaps (2019, October). Computer generated distribution maps for Ilisha elongata (Elongate ilisha), with modelled year 2050 native range map based on IPCC RCP8.5 emissions scenario. Retrieved from https://www.aquamaps.org. I often see it on fish counters but never buy it. Although the taste is fine I’m very bone tolerant, this species takes boniness to an extreme, as I discovered the first and only time I did buy it. There are better species to eat.

皮蛋瘦肉粥 (pí dàn shòu ròu zhōu), century egg and lean pork congee and 小笼包 (xiǎo lóng bāo) small steamed pork dumplings. Dips / sides: pickled daikon radish with the congee; chilli sauce with the xiaolongbao.

Spaghetti with Shrimps and Kale - kale was quickly blanched before sautéed with almonds and fresno chile and than mixed with spaghetti and pasta water. Shrimps seared with cajun spice mixture. Everything is mixed and finished with some olive oil

Caramallows.

@OlyveOyl That looks beautiful. Thanks again, I will make it for sure.

I am intrigued by the pretzel shortbread! What's it like? Crispy? Crumbly?

Do you just put the raw tortillas into the molds, without any sort of fat? Tips please, if you have any!

I just "discovered" xanthan gum fairly recently. I used it to emulsify my hot pepper sauces so they were more attractive as gifts and then realized there was no reason to fear it! It's pretty amazing, but you really need a light hand with it, yes? 🙂

I have the exact same tortilla bowl shaper and I love it!

We had Mongolian Beef and asparagus tonight

Went for a meeting today at Good Shepherd with the boss Brother Richard - who happens to be a bit of a foodie. Apparently this was the Christmas present that had been waiting for me. Should make for good work lunches!

I love thrift shopping for cookbooks. I flip through them, photocopy what I want and put them in the building's library. For a buck or two I get my money's worth of enjoyment.

I'm sorry, but probably shouldn't be surprised, that the stuff I made on Sunday, up here, doesn't improve with age. I just finished a small container of it and found that it needed salt to counter the overpowering sweetness of the basic dish. It has to be from that dratted sweet corn. I can't think of anything else (beans? tomatoes? broccoli? dry red wine?) that would have done it. Sour cream helped too, a little. I'll be glad when I finish that last container. Believe me, the reheated stuff wasn't worthy of a photo. I'll show you instead today's thrift store find. This was my first visit to a thrift store this trip. I simply haven't been interested in shopping for bargains or even not-so-great bargains. However, given my weight loss and the fact that I'm tired of rolling up the waistbands on my shorts to keep them from falling down around my ankles, I decided to go shop. No luck in the clothing department. That didn't stop me from making a a quick pass by the cookware. (Incidentally, folks: if any of yez is interested in trying out an air fryer, go to a thrift store.) Ah, look! Tortilla bowl shapers! Just what I (don't) need! But I do like a good taco salad, and I have a bunch of tortillas taking up space on the counter. I may or may not get around to frying them. Maybe baking will the trick instead of frying. I couldn't make out the price. I decided that for, say, 5 bucks I was willing to bring this set home. I went to the counter and asked. I was wrong about the price. It was 2 bucks! (Actually, $1.99 but I donated the penny. Big spender.) I went outside with my purchase. There was a table with stuff labeled as "Free". I went to look. Several books there. Richard Simmons' favorite recipes I could leave alone, but a couple of cookbooks looked decent at least. I've heard of "Company's Coming" but never watched the show. The first couple of recipes I looked at were an unlikely acid-orange chicken and some beef treatment that looked inedible. But a couple of offerings looked worthwhile. Heck, it was free. If I don't like it I can leave it behind at a book exchange somewhere. This one, I think, I'm more likely to use. Even though I've never heard of the guy. I mean, doesn't that galette look wonderful? I do like his opening line on the back cover: "I believe cooking should be fun, simple and fast." Well, I don't always believe the fast part. Depends on the mood and the day. But as noted in this cookbook topic, it's really good to have fast, good cookery ready to hand. And yes, it should always be fun. Here's a sampling of the recipes. Will I learn anything from it? I dunno. Will I try things from it? Almost certainly. And hey -- given that it's free, I'll give it a ride for a while.

@liamsaunt more Sole . nice.

Today we headed out in search of second breakfast on our way to the Orsay museum. We stopped in at this Boulangerie i got a few pictures of the cases Some of our choices Some scenes from our walk to the museum It was very crowded at the Orsay. Obligatory clock picture and main gallery photo We only visited two of the five floors because of the crowds and then headed out. We walked over to the Louvre area to get more coffee and a box of macarons. It was very, very crowded Everyone was tired, so we headed back to the apartment and put out a bunch of cheese, bread and apples, and called it dinner And for dessert…

Breakfast Tators Onion, bacon, sundried tomatoes

T'ain't no such thing.

@FrogPrincesse Here’s a crumb shot, it’s very fine textured, thin crust and because it’s so good this way, I have never made it with butter. I make it entirely in the food processor. i imagine it would be very good using butter and as written by Roddy, that is how it was made, I hope you try it either way! I warm up some jam, add a little liqueur of choice and brush it on the outside of the cake, then sprinkle with confectionery sugar.