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Here’s another example of “things in a bowl”. Marinated and sautéed chicken thigh fillet with crispy rice salad using wombok, cucumber, green onion and bean sprouts. Chilli crisp on the side.

Welcome to my world ! Food looks fabulous ❤️

At the other end of the spectrum, I picked this one up for $6.49 at Aldi 🙃

Already second guessing the pulled ham. Too similar to the pulled pork from a few weeks ago. It’s not off the table for the future, though.

@liamsaunt you have an experts way w many items. especially salmon , my favorite fish. locally its relatively expensive , duh , and not fresh enough . TJ''s wild caught , unfortunately is mostly tails I look from time to time w the iDS in mind.

Wednesday night is usually miso salmon. Last night we had it in a ramen bowl with peppers, scallions, and cilantro

for tortillas => T.P. lefse => finess

No tortilla press in the house, but I've gotten the idea from listening and watching that rolling is a crucial part of the lefse-making process.

Plan for year: Guest announced he would be bringing: “a cold salmon thing, kind of like that thing you do,” rather than octopus. So I’m thinking: Cocktail Shrimp Seafood Salad (Shrimp, Squid, Scungilli) Jammy egg with bottarga (a bit on the fence on this one) Salmon thing guest brings Smoked Oysters Sprats on rye (trying to avoid two salmon, so this is a sub for usual salmon dish) Baked Clams Broiled Mussels with snail butter Pasta either: Stuffed Calamari (if they have ones big enough to stuff) or Vodka Sauce with seared scallops

I’ve only mixed tortilla dough by hand so I can’t speak to the Cuisinart but I was wondering if a tortilla press could get thin enough for lefse…or if the rolling process was key.

@Smithy do you have a tortilla press ? that and a cuisinart to make the dough is all you need. for tortillas

It all looks so good, but please, tell me more about mushroom sauce! My meals have been very ugly lately. How ugly, you ask? Chili dog in a bowl, anyone? Chili, chopped up hot dogs that had been microwaved, diced onion, and grainy mustard. There is cheese under the weenies and mixed in with the chili. Ham & mushroom crustless quiche, salsa, pickles. A shrimp stir fry with hardly any vegetables, but mushrooms and peppers. Dinner salad.

Dear Shelby, MaryIsobel, and all others who mentioned favoring burnt cheese, Apologies for not boxing up and shipping the big pile of burned cheese scraps for y’all to devour. 🤔 Next time, I promise! 😜😆😂 I’m thinking of pulled ham sandwiches and broccoli salad for next week’s CFM. I know that doesn’t sound very Christmassy, but there may also be some homemade cookies involved. Not sure which day will be food delivery day, but it might be early on Christmas Eve day. Alternatively, the day after Christmas. Is this where I admit I’ve never baked a ham? I saw a vid of someone doing pulled ham for sandwiches, and it looked scrumptious. Shelby’s idea for broccoli salad would go good with this, I think.

Corona Bean Ramen Pressure cooked the RC beans for 3 segment of 30 mins/ took 1.5 hrs to get tender. I did this in HM chicken stock. I had some lefr over noodles and added them all togetherwith chicken. It's a loose attempt. The beans are so creamy

Look what just arrived! Now to find freezer space......

Real Food, Fake Food by Larry Olmsted is an excellent book, well researched and documented and I do recommend it. Not a book to read straight through for me. I read the more broadly based chapters and those which touched upon our own situation vis-a-vis what we eat, skimmed through a couple of others and ignored a few. Truthfully it didn't engage me as much as did all those books about chocolate which I have read.

@Shelby I really love your catchup posts. Everything looks delicious. Although I don't have the same wish as you when it comes to wanting cold weather. Been loving our extended fall with just rain and temperatures in the double digits. Unfortunately the temperature is starting to drop and there is a possibility of some snow. After always living in and around the Great Lakes and don't miss real winters one bit. Praying for a green Christmas. I don't usually care for cacciatore with tomatoes, but I saw a recipe in Matty Matheson's cookbook and decided to make it. Didn't have a "Sunday Gravy" so I made just a tomato sauce. I love sauces with mushrooms and olives.

Dr. Teeth, do you have any favourites of John Thorne's books?

It feels more like spring time around here. I don't need to be wearing shorts and flip flops on Christmas Day sigh lol. Come on cold! Tuna melts in a pepper, fries and deviled eggs Sv'd pork loin, mushroom sauce and roasted asparagus Roasted quail, salad and brussels sprouts

@Smithy, I admire your ability to nobly resist. 😇

Hutspot

Last weekend a friend of Swedish descent mentioned that she and the extended family were getting ready for their traditional Swedish Christmas feast. I don't remember all the dishes included, but she mentioned lefse. I learned that the duty of making lefse for the family gathering has descended to her. "Oh, really?" I asked. I told her about the Julebyen and how much I'd enjoyed the lefse there. In a later text exchange, I suggested that maybe she could give me some lefse lessons sometime. I repeat here her reply: The tortilla business cracked me up. She knew I'd just come from picking up this book by Hank Shaw and am hoping to learn tortilla making. "Focus on the easier stuff", she's saying! Still, I went by our own local hardware store that carries the equipment. They have the specialized griddle -- it looks a lot like an electric skillet, but with a flat surface. Around $170. I could probably use it for cooking tortillas also, but I don't know where I'd put it. They also sell the accessories: pastry cloth cleverly stretched over a large (18"?) disk and fastened with at the back with elastic -- now, that would be very useful for other purposes, including tortillas and pastry dough! -- the special sticks, the special rolling pin. $60? $70? I've forgotten, but this starter kit from Bethany Housewares has all the equipment I just described. I'll leave it all be, in favor of tortillas -- in fact, I think I'll get more use out of learning to make tortillas than lefse, because I'm on a burrito kick and my sweet tooth is really muted these days -- but I confess, that griddle and stretched pastry cloth are calling my name.

PressReader.com | River snail noodle magic hits town I read this yesterday. Apparently good news for some people. A man from China (maybe) has opened a luosifen place in Christchurch, New Zealand. And thankfully a self-appointed Chinese food foodie has deigned to inform us all about it. It starts of with the claim that when he visited the restaurant, he had to leave a couple of times to breathe fresh air because of the smell. In 30 years of eating luosifen in Liuzhou, I’ve never, ever seen anyone doing that. Locals of visitors. My daughter didn’t like the dish or its aroma, but she never ran out gasping. He then goes on to tell us all about the dish. He claims it went viral after Covid. WRONG. The dish, in its instant form went viral during Covid, becoming China’s top selling instant noodle variety. Only after Covid did we see millions of Tok-Tok jokers descend on the city to try it at source and talk similar nonsense about it. He then describes the dish. Beef and chicken bones are simmered for three hours with the snails. WRONG. Pork bones are simmered for a minimum of 12 hours, more often 16. He also states that the snails melt into the broth, so don’t appear in the final dish. I first read this theory many years ago and doubted it then, so I bought some of the relevant snails and simmered them for 16 hours. They don’t melt at all. The meat turns into hard inedible balls so are removed, leaving behind the flavour. He points out the dish is finished with a drizzle of chili oil. WRONG. More like a pool . It’s meant to be a spicy dish. The the owner, who does sport a common Chinese family name joins in, claiming that all the ingredients are imported from China (although he doesn’t say from Liuzhou) before admitting that it is illegal to import the snails to New Zealand, so instead he dries Chinese snails (not necessarily the snails used in Liuzhou)* and powders it to add to his broth. The type of snail used are very specific to here and found in few places in China. I get the impression that he has read the ingredients list on a bag of cheap instant luosifen and tried to recreate the dish using them. Beef is used in some brands to replace the snails. He also mentions that he offers a snail free version! Luosifen without luosi? That makes as much sense as chicken free roast chicken or clam chowder with no clams. I don’t recall any members here from New Zealand otherwise I’d be begging them to go to check the place out. * As I’ve mentioned before ‘snail powder can be a mistranslation of luosifen. Luosi are the snails and fen can mean powder but is here an abbreviation of mifen meaning rice noodles. They have also created a dysfunctional video for YouTube. Bah! Humbug!

My husband would wrestle anyone for the "browned bits of cheese."

I was going to say the same thing. Ronnie and I fight over the dark cheese and he always wins arrrgh.