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So we all knew we were overdue for another enoki mushrooms recall, right? ...right? https://recalls-rappels.canada.ca/en/alert-recall/meta-brand-enoki-mushroom-recalled-due-listeria-monocytogenes?utm_source=gc-notify&utm_medium=email&utm_content=en&utm_campaign=hc-sc-rsa-22-23 Right.

@Neely--Thanks, we are mussel heads too!! Simple , awesome ,, my style too

Sadly no - thinking next year we should feature a variety of techniques that don’t require an airbrush but still give a lovely finish.

We had Mussels Mariniere. Local from the Bay very near me. My recipe is so simple. . . Cleaned fresh mussels, finely chopped onion that has been sautéed in butter, add white wine, pepper, salt and fresh thyme plus a splash of water. Boil and shake to steam mussels open. Done, Serve with sprinkle of parsley. How it started How it ended up, with me slurping up every drop of the delicious remaining soup. Goodness @Paul Bacino we posted at the same time and both seafood. Your scallops look delicious

Made a Scallop Dinner--Yukon Mash, Caramelized red onion, bacon . scallop brown butter sauce

Before the workshop, someone requested that the "watercolor effect" of Monde du Chocolat be demonstrated. Did that take place? Achieving that effect reliably has always eluded me.

Here it was always cheese. The locals didn't want it and there weren't enough long-term foreigners to justify importing it. In recent years, with many more foreigners working in the larger cities and with online shopping, cheese has become much more available. Still a limited choice of varieties but much more than when I arrived when it was limited to 'zero'. I don't recell ever seeing North American cheeses here though - mostly European and New Zealand. Plastic American cheese is made here now. I call it 'fake fake cheese'.

One of my sociology profs and his wife (an anthropology prof) spent a year in the Soviet Union back in the 70s, teaching for part of that time but mostly doing research on the treatment of indigenous peoples there (indigenous studies was their area of shared specialization). He said that if he went back, he would fill an entire suitcase with peanut butter. Apparently it was unavailable there, and a leading example of "what the heart wanted" among the small community of Canadians and Americans living/working/studying in the USSR.

No insert. That's what the baking paper is for. I think I just put tomato paste on top instead of their overly sweet looking ketchup and sugar and whatever. I probably will skip the glaze altogether next time. No thyme or bouillon either, because I don't have any. I blitzed the onion in the mini-processor attachment for my stick blender instead of grating. Eager to see your results.

Sure, of course the Soviet controlled countries weren't exactly replete with American products. I lived in Soviet Russia in the 80s. Even the Berioshka stores (with armed guards to keep out the rabble), exclusively reserved for foreigners and high ranking Communists and only accepting US dollar payments, had no American goods. In 1988, in Moscow, Air Rianta, the Irish Airport Authority opened Russia's first airport selling foreign goods (mostly Irish), but nothing American at that time. Two years later McDonals arrived. desecrating 'Moscow's Pushkin Square with their crap. (They had to change the Golden Arches logo as it was identical to the Moscow Metro signs.) North Korea probably doesn't have M&Ms today, either. In fact, they don't have food. much.

Astonishing that some may have had a different lived experience than yours in the course of their life in different areas of the world than where you live/have lived. I promise that in 1991 Yugoslavia (pre- and mid revolution) the local shops didn't have an "American Aisle" or M&Ms.

I'm confused by M&Ms being seen as difficult to obtain outside America. They're everywhere I've ever lived. I don't even need to go to an "American" store or '"foreign section" in a supermarket. Here in China, every Mom 'n Pop store has them and has done so for at least 30 years.I can order some for delivery through my phone app and they'll be here wiith 30 minutes. I first ate them in China. I've seen them in Mongolia,Japan, India, Vietnam, Thailand, as well as all over Europe. I doubt my neighbours even know they are American.

The recipe you linked is the one I had planned to try. Did the pan you used have a perforated insert? Some months ago I was/am feeling overwhelmed and stopped reading the cooking forum entirely. However I shall try to at least skim the meatloaf topic posts. I notice Fat Guy recommended using a loaf pan with a rack insert.

Im assuming you are referring to what we in the US call the picnic shoulder. It might not be as fatty as the "butt" ( shoulder blade ) but its still has a bit too much fat inbetween the muscle groups. I am not sure what you call the Fresh Ham down under, but thats probavly my best bet.

I gotta admit, when I spent a year abroad on a Fullbright as a youngling, as much as I LOVED being where I was and the food that was widely available, I seriously missed M&Ms and Kraft Mac & Cheese. I had a chance encounter with a traveling American business man and helped him navigate a sticky local situation. Once he got back to the States, he sent me a care package of those plus a few other treats. I almost cried when I opened the box and rationed the heck out of that box for the next many months. Certainly not tastier or better food, just what the heart wanted after another day of everything being new and different.

I realize that I learn something every class, every event, every new book I get - and this event was no exception. I finally learned the stamped flower that I've found elusive for the past couple of years (thank you Lauren!). This doesn't work! And I ran all over the north of Toronto to get it This doesn't work either. So what new thing/things did you learn this workshop?

Saag murgh - chicken marinated with ginger, garlic, ground dried fenugreek leaves, cayenne, nutmeg, garam masala, and yogurt. Sauce was onion (sauteed slowly until well browned), spinach, cilantro, mint leaves, Thai basil (not traditional I am sure), and a finishing shot of half-and-half. Mrs. C mixed roasted sweet potatoes with a jarred Thai yellow curry and bean mix.

If you're familiar with lobsters it's the tomalley which is green (and yellow in crabs) that some eat and some don't. I do. Great mixed with melted butter and spread on bread.

Why not go with the shoulder part, below the butt, which is not as fatty, as mentioned above? Rolled shoulder is a popular roast here with the skin for crackling.

Count me in the pro crab mustard camp

No way. In fact, Matt is a vegetarian and cooks a lot of beans. I show him just about all your breakfasts. And he always responds with he would definitely eat that.

Yeah i suspected Fresh Ham was going to be the best choice for my purposes. Ive avoided it due to the higher cost and size. But i think i need to just bite the bullet and pick one up at RD. Seems they are out of stock on the boneless, so bone in will have to do. Its probably cheaper to go bone in anyway, im just afraid im going to "butcher" it.

While poking around to find out more about cooking beef and using tallow, I discovered that some pitmasters in Texas who cook beef pour hot tallow over their meat after it's done cooking and has rested a bit before being cut and served. Smokey tallow over smokey beef ... 👍

The rest of my chook... Perfect for these cold nights.

@weinoo I have that book it's excellent . the older school published , w a reputable publisher there it is.