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Getting back to the Somali goat and rice dish, because I finished the goat tonight: the spices seem to be a blend called Xawaash. As with most spice blends, every one is a bit different. This page gives one recipe for it. The spices involved are cumin, coriander seeds, black peppercorns, cinnamon bark, cardamom, cloves, and turmeric. I don't like cloves but in this small amount (yes, I could taste it tonight) it was acceptable. If I ever try making it myself I'll probably omit the cloves and maybe the cinnamon, but it's all pretty well balanced in these leftovers.

A favourite pasta dish with chicken sausage, anchovies, garlic and sampari tomatoes. Lots of basil and Parmesan to finish. Yesterday I tried my hand at a no knead baguette and I reckon it turned out pretty well. Dinner was a pesto spinach and cheese lasagna from the freezer with said bread.

This ended up in the bin. It was a chickpea and vegetable curry I have made many times before. The whole thing smelled and tasted of capsicum which I detest. The only difference is I opened a new bag of chilli powder. I bought it from the Indian grocery in town and it was labeled “chilli powder extra hot (capsicum annum)”. It certainly was hot. Note, this is not a blended powder for beans and the like, but rather whole dried and ground chillies. Anyways, the rest of the 200g pack will be sprinkled on the herbs growing in the garden to deter critters. I have bought myself a bag of cayenne to replace it 😉

I've only ever used the Italian meringue method; and I've only ever used a convection oven (low fan). Are you letting your piped shells dry before baking? For how long? Have you tried baking on parchment paper instead of the silpat? Herme's method (also Italian meringue) uses some of the aged egg whites in with the TPT so perhaps that could be an option for you to try. Are you using aged whites or freshly separated whites? Or the whites that come in a carton? I would change one thing at a time. First I would try the parchment because I've definitely had better results using parchment instead of silpat. Let us know how things progress....

Ha, what would we complain about if not the weather? The dressing was so simple, oil from the tuna can (chilli) and a squeeze of fresh lime, salt and pepper.

For some reason I decided to make bread rolls yesterday. They turned out delicious so I had to make burgers for dinner.

I never make stew with whole pieces of chicken - always bite size pieces of meat and veg in a thick gravy. Same with beef stew. My soups are closer to "stoup" - very thick, lots of diced veg and meat and lots of barley or rice or noodles.Different strokes.

Fried basmati rice with sauteed okra and chorizo. Onion, Holland chiles, sliced ginger, fish sauce, and cilantro for flavor

absolutely - members all have different 'expertise / experience' in diverse areas so put the up topic/question - most likely someone has "been there/done that"

Since there's at least one person who lives in Montreal, I might as well ask here instead of trusting random stuff from Google: any areas I should avoid at night time?

Autumn pilau with squash, kale and smoked garlic from Meera Sodha’s East. I added some chopped nuts for crunch. A big bowl of brothy ramen with spinach, mushrooms, scallions and roasted broccoli with chili crisp for spice

They are a big, big, negative. Borderline dealbreaker, to be honest, which is why I said we might not go back. They are not on the main beaches where the resorts are, but we like to go off the beaten track a bit. They roam all around the neighborhoods too. All the properties are gated, including the house we rented. On St. John some of the properties are gated, but it’s to keep wild donkeys and goats out, not feral dogs. We actually had a random donkey try to come inside the first we ever rented on St. John 😂. I will take donkeys and goats over angry dogs any day.

Hi, there. I love pastry and baking, and meat. But I am a beginner here. I came here because ChatGPT said me this is a serious place to learn things about cooking. I saw there are a lot of people very experienced. I'd like to learn from you.

Mini Tuna Melts for the Ladies double Luge run

Recipe attached. Italian meringe method. 60 g whites, 120 g sugar, syrup at 120°C. Macaronage to ribbon stage. Oven stable at 150°C (analog thermometer). Result: lateral blowouts, intact central dome. Initial hypothesis: overmacaronage, but I am uncertain whether the failure originates at batter stage or oven stage. Note: Italian meringue built with 60 g whites. After initial macaronage I incorporated 5 g additional raw white to loosen the batter. Oven entry 150°C (verified with analog thermometer). Conventional gas oven, no fan. Am I misreading the structural failure?” I have repeated this process over several months with similar lateral blowouts. At this point I am trying to determine whether this is a common stage in mastering macarons, or if I am consistently misidentifying the failure mechanism.

Thanks! I don’t go there often but the WM neighborhood market is the closest grocery store and their parking lot is so easy to get in and out of that I sometimes run in when I’m in a hurry.

Feral dogs are a negative.

So I'm reviving a Walmart thread to mention that the retailer seems to be trying to get into Trader Joe's type food items. Their WM line is called bettergoods and it does have some interesting items. I am not sure in to the long run if this will work out for them. I shop WM through the pickup program because I shop for elderly relations and they have certain items they want from WM. Occasionally, I will shop through the website to see if there's stuff I will use (ie Tillamook cream cheese, Girard's champagne dressing, cheap frozen veg, etc). I've tried the bettergoods Spicy Maple Bourbon Pickle Chips (very good); bettergoods Soft Baked Cinnamon Roll Cookies (lovely tender cookies); bettergoods made in italy bronze cut pastas. The frozen chicken wings were ok, but that was the first time I've tried frozen prepared wings from any producer, so not a good measure. I want to try the olives stuffed with orange and lemon peel, and garlic lemon peel in the future. I think there are about 350+ items in the line. Lots of plant based, organic, vegan stuff too. I am not a WM shopper but since I do interface the store for other people, I've been pretty pleased and intrigued by the bettergoods stuff and the prices are quite good for the quality.

Can’t wait!!! It’s finally in my home town! I did a course at the academy 8 years ago wth Phillipe Vancaysel. It was fantastic! The facility is truly stunning. Thank you once again Kerry for organizing this!!

Indeed it is - for some reason the reply I posted yesterday isn't here! Oh wait - there it is!

Variation on Bolognese from a German cooking magazine - made with ground beef, shredded vegetables (red bell peppers, zucchini, onions, garlic), bacon, diced tomatoes, tomato paste, red wine, oregano, bay leaves, sugar and vegetable broth. Served over spaghetti and with some pecorino.

Thanks - Ilove the planning part.

I have not, sorry! I will say that everyone I know that has been to Croatia loved it. Good luck in planning your next adventure.

There is a light on the thing that starts out green when and, when you get to the bottom, it turns red. When that happens you bring the spinner back up until it turns green again at which point you release the spinner. When I did the vanilla one there was hardly any ice.