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Hemingway's favourite burger recipe - BBC News

What is an Ernest Hemingway burger? In what way is it different from a regular hamburger?

Ernest Hemingway burger (with Chicago relish as the relish, and mushroom soy sauce for the soy sauce), with potato wedges finished off in the broiler. Dipping sauce for the fries is a blend of ketchup and chamoy.

Just saw the most recent episode and they went to Rouge in Calgary, which I had been hoping for (or something similar)! (see above comments) Oh, that made me happy - but I wish they had shown a bit more of the restaurant and its environs. 🙂 And next week, out to the mountains and the Kananaskis region. Ok, they only showed going to Canmore, but a girl can hope. 😄

Something simple and quick (except for the roasting time). Roasted and caramelized Garnet yams seasoned with chipotle in adobo sauce that I ran through the blender, fresh ground black cumin, and a bit of piloncillo (sometimes called panela or Mexican sugar) and smoked salt. Mixed everything together to a smooth mashed potato consisency and we had it with an arugula salad with corn kernels and a light chile-lime dressing. Sorry, no pics, was at a neighbor's place and my camera and phone was at home.

Your voyages are exciting and inspiring. It's heartening to know that there will be a next time.

@FauxPas the date on the bottle is July17/25. Since we're not there yet, if assume that's the best before date.

All Guardian content is paywall-free and they have sworn it will remain so. They also have (slightly) different editions for the UK, America and Australia. You can select which you want at the top beside the large Guardian logo. As someone who has worked closely with the judicial process (not in Australia or north America), I am very wary of commenting on any on-going legal procedures. It can be prejudicial and result in mistrials. So, I will only say that whether this was deliberate or accidental is not for us to decide. BUT it does once again highlight the dangers of picking and consuming wild mushrooms if you are not an expert. Being fairly sure is not enough!!

@liuzhou's link works for me.

Periodontist put me on a soft food diet since an extraction on Thursday. That night I had leftover ham and noodle casserole. Last night was Pho delivered and tonight was some Creole Corn and Crab bisque. I mads some garlic toast with sourdough bread. We ate outside.

Picked fresh strawberries from a local farm. Enjoyed strawberry shortcake before dinner. Southern Mussaman curry of beef and eggplant, from 'Thai Food'. Stir-fried green beans with fermented black beans and garlic. Basmati rice with bay leaves, courtesy of Pakistani guest.

Yesterday morning, when I'd decided to stick around here, I thought to myself "Self, there are still 1-1/3 dozen eggs in the refrigerator. Time to do something with them." You see, I'd come from home with a dozen eggs...maybe more, I don't remember...and then not used as many as I'd anticipated. When my sister came to visit, we didn't get around to eating eggs either. @rotuts' comment about lavash making a good wrap has stuck with me. Somewhere since then, I'd seen a great-looking recipe online for spinach, feta and egg breakfast wraps. I couldn't find that recipe. What the heck. I decided to wing it. I got out 4 eggs, thereby emptying the 1/3 dozen from home, and whipped them up with a bit of half-and-half. I realized I had no spinach, but I did have broccoli florets. I chopped them finely. I pulled out some of that great Trader Joe's sundried tomatoes in olive oil and chopped them finely. The oil from the tomatoes would supplement the butter I planned to use for cooking. I looked around for an appropriate cheese to add. Hmm, here's a luxury cheese from home. Impulse buy. Never fished out of the cheese basket. Maybe it was time to try it? Nope. Hard as a rock. Really. For shame! I'll have to consult the "What to do with very hard cheese" topic for ideas. Better still, maybe someone reading this will chime in with ideas! Okay, how about this Cotija? Yep. Very nice. I probably could have crumbled it, but chopping was quicker. Okay, all set to go except for the pan. I was working inside. Note to self: pack a smaller skillet or two into this Princessmobile! I left all the nonstick pans behind, except for the large ones. I was a bit leery of using my cast iron skillet, even though it's well seasoned. The nonstick wok would have to do. It actually wasn't bad for this purpose, just bigger than necessary with the water-use excess that implies for cleanup afterward. I learned anew that I still don't have the hang of putting together wraps that will hold together. It's as difficult for me with lavash as with a tortilla! I made two wraps and gave them a bit of a sear in the skillet. That may have helped stiffen them, and definitely helped clean up stray oil in the pan. Breakfast yesterday was messy but good. The original article -- where the heck was that thing? -- had suggested these wraps as grab-and-go ideas, and I thought that sounded appealing for the rest of my road trip. The second wrap went into the refrigerator until today. Still messy, still good after I'd reheated it. I don't like cold eggs except the occasional hard-boiled egg, usually in something. This was no exception. It was even better with salsa. Definitely not a candidate for road food, though. After all that was done, I stumbled over the original inspiration: a NYT recipe I'd filed away a couple of days ago! Here it is, in case you're interested. It called for baking a frittata in the oven, then cutting it into squares and wrapping it. I was way off base on my recollection, but I'm pretty happy with the overall results. Except for my wrapping skills. (Incidentally, I've begun a running list of things to pack next time that I wish I'd brought, like a small nonskillet or two. There are a few things I'll be able to leave behind as well, but not many.)

I got big eye tuna in my fish share this week and used some in this Tuna, egg and caper salad from Greekish: Everyday Recipes with Greek Roots by Georgina Hayden. Nice Niçoise salad variation. I liked that the onion was very lightly pickled by sitting in the vinegar as the potatoes and tuna were cooking and I was searching the fridge for the avocado.

Oh, man, I didn't realize they replaced the Rivington location with that. Too bad. I'm in that neighborhood more often than the w. village.

That location is now called Morgenstern's Bananas, and it looks to be a soft-serve concept...

I'm guessing it might just be a bit of pulp separation but it's hard to say for sure. Is there a best-by date on it or any info on when it was bottled? You could open it and pour it out slowly to check it. If it looks like mold or has a bad smell, then you'd probably want to bin it, but otherwise it might just need to be shaken up a bit to blend it back in. BUT of course I can't say it's not gone bad with any certainty. 🙂

@rotuts It's ok. I'm not adding to the French obesity timebomb (this time!). Because it's cooked to order, as it were, I thought it would be a little presumptuous to turn up on their doorsteps with a deep-fat fryer and a jug of crème anglaise. So they'll have to remain blissfully unaware of this pimped-up pain perdu.

If anyone else can't read the Washington Post story, please let me know. I thought their links provided a paywall-free read.

Although Jo likes ice cream that aims for 110% milk fat, so VL might be more her style. I'm with you on Il Lab. But also Morgenstern's a few blocks away. Seriously good stuff.

Arrived this morning direct from Four Elephants, new crop Thai Hom Mali jasmine rice.

I recently purchased a bottle of yuzu juice. When I pulled it out of the cupboard today, I noticed stuff (sediment?) on the top. What is this and is it harmful? The bottle has not been opened. Thank you.

It's a Misty Mango Morning: The morning came greyer than usual and left fingerprints of mist on the office window. A mango that had been ripening for a while seemed ready to eat, and the last of a package of 'tots had already been removed from the freezer. One of my favorite Marie Sharp's hot sauces was at the ready on the counter, and Peet's Burundi Turashobora had already been ground and was waiting for the French press. I was in the mood to take pictures.

Oh @Ann_T what an unfortunate dinner. I hate the "yours is better" comments, while it's a feather in one's cap, means that dinner is disappointing! Omelet with swiss, onion, and sausage. Hashbrowns and a couple more sausages. All with green Tabasco. And lots of iced coffee

@Ann_T: what a shame about the restaurant! I wanted to "react" with a sad face, until I read about and saw your breakfast. The story has a happy ending! 🙂

Last Sunday, Moe and I went into Victoria for a few days. The highlight of our three day mini vacation was meeting up friends that were visiting from New Zealand. The low point was Sunday night's dinner. Based on reviews we decided to try a restaurant that specializes in Schnitzel. Got really good reviews and reservations were required. When I tried to book on line, they were booked up except for late times. I emailed and asked if they had any earlier cancelations, to please let me know. They opened for dinner at five and we got lucky when they got back to me with a 5:30 time. The restaurant was busy. The staff were very nice. We decided to go with their prix fixe, three course dinner. There were a simple appetizers to choose from, including smoked salmon on little pieces of rye, which was pleasant. The main courses were all schnitzels. Moe went with the simple schnitzel with lemon, I had the Jägerschnitzel (mushroom sauce). Sides were red cabbage and spaetzle. The mushroom sauce was almost sweet, which was off putting, and cabbage was mushy and sour. Not a texture or flavour I want in my red cabbage. The schnitzels breading was very fine, and "sharp", kind of like panko, which I'm not a fan of. And the meat was flavourless. There were three desserts to choose from, including a apple cake with a burnt caramel sauce. Everything was just very boring and pedestrian. Not a restaurant I would go back to or recommend. I won't name names, because apparently there are many that really like this place. Moe kept saying, this is not as good as yours. So this morning. for breakfast I made him schnitzel, with homemade breadcrumbs, red cabbage and spaetzle. I have a very happy husband.