Senior Sea Kayaker

I wasn't sure where to place this topic so here it is. When I was cooking my wings yesterday, and making a mushroom soup base, shrimp stock and a few other things I was listening to my collection of The Clash. I own all of their music on CD and it has followed me wherever I've lived. It was fun and I'm curious what others listen to while cooking.

I was in our local No Frills yesterday morning. It was moderately busy with 2 cashiers open with about 4 or 5 customers lined up at each. There are also 6 double self check outs and there were 3 customers using them. 3 store employees (who I know are cashiers) were 'monitoring' the self check outs (but mostly paying little attention to what was going on). Doesn't seem a very efficient way to run a business.

Korean style wings. I used Kenji's method to oven roast the wings (all flats which is my favorite section), meanwhile mixed gochujang with a bit of honey and some of the rendered wing fat, tossed the wings in the mixture and returned to the oven for about 5 minutes to glaze. Enjoyed with a mixed lettuce, cucumber salad with blue cheese dressing and a Bulwark dry apple cider. These wings are a keeper and will make them again. I retained the flavoured chicken fat for future use.

Shrimp, egg with red Thai chili and green onion tops, tomato and mixed lettuces on a toasted brioche bun.

Western wrap of peameal bacon subbed for ham, onion, peppers and pepper jack. Freezer cherries with yogurt on the side.

@liamsaunt If you like quick pickled daikon and carrot used in Viet cuisine substitute watermelon radish for the daikon

I have tried it and if you separate it from its cultural significance it really is no different than hard bread, hard tack, pilot bread, ship's biscuit or other forms of what are though of as survival rations. Maybe not enjoyable to eat but meant to keep you alive.

I've made the daikon cake using a recipe from Andrea Nguyen. I'd had and liked it and as this was my first experience growing daikon and ended up with about 13 Kg. of daikon I had to get creative (one can only eat so many pickles) 🙃 Turned out well.

Fishcakes for breakfast (just not the way my mother would have made them). Poached flaked haddock, sauteed onion, bell pepper (not green) and Thai chilis, green onion tops, cilantro, and Thai basil with just enough mayo and panko to bind, then coated in panko and refrigerated overnight to firm up and for the flavours to meld. Gently pan fried in a bit of butter and served with tomato and blood orange.

Thanks. I'll check out the topic and give it a go.

@Alex 24 Euros? Wow.

Well in my case leftover shrimp are those I put aside before serving 😇.

Breakfast of eggs cooked with onion, finger and Thai chilis and tomato and finished with chives, Italian parsley and pepper served with a hot Italian sausage and the heel of a sour rye bread.

I've never heard of flowering cauliflower and it does sound interesting. I am not a fan of cauliflower and really just consider it bland tasteless mush 🙃. It does seem analagous to broccoli and broccoli rabe (although I like both I prefer rabe).

A few recent dinners. Braised beef, pepper jack, cilantro, green onion tops and green Cholula quesadilla with a simple salad. Freezer gazpacho on the side. Spinach and ricotta tortellini in a mushroom broth. Salad out of the shot.

@Kim Shook Now those are nice looking eggs benny. Two recent breakfasts. Panettone French toast with cherries and peameal bacon. Good Friday breakfast plate of house gravlax with capers and dill, pickled herring, egg with chives, rye toast and pickled cucumber and red onion. Enjoyed with freezer gazpacho and an orange.

Chocolate is a food group? If so.......

Breakfast sandwich of an omelet with mushroom, green onions, red and green Thai chilis, herbs and cheddar on rye with tomato and lettuce.

I watched 'Ramen Teh' or 'Ramen Shop' over the weekend. A Singaporean Japanese French film shot in Singapore. It was an order of magnitude too schmalzy for me however the food and food culture shown kept me going to the end.

Simple breakfast: saute creminis and Shishitos, crack eggs over, add fresh chives, pepper and green Cholula. Add a splash of water and steam to desired yolk doneness. Takes the meh out of egg whites. Served with toasted WW naan and an orange.

Eggs soft scrambled with Italian parsley, dill and chives, blood sausage, blistered Shishitos and toasted WW naan. Lots of interesting flavour combinations. An orange, V8 and coffee on the side.

A guilty pleasure going back to my childhood in Quebec. Vachon cakes were sold as singles for 5 or 10 cents. The company is now owned by Grupa Bimbo's U.S. subsiduary. This is the only variety I like and pick up a box of 6 every few months. Billot Logs: strawberry jelly and cream roll with coconut.

@Ann_T Beautiful halibut. @haresfur Nothing wrong with posting ordinary meals. Here's one of mine. Meatloaf (with incorporated sauteed mushrooms, onion, sweet and finger peppers, garlic and herbs and a panade of bread crumbs and milk) topped with habanero sauce, sweet potatoes and a mix of pickled cucumbers and red onions. Enjoyed with a Big Spruce Brewing Cereal Killer Oatmeal Stout.

I've been on a breakfast wrap roll for most of the last week. Thai inspired wrap with egg, shishito and Thai chilis, Thai basil, green onion, lettuce and cheddar on a 'tomato' tortilla. Fruit, V8 and coffee on the side. Egg, mushroom, Italian hot sausage, green onion, Italian parsley and cheddar on a 'spinach' tortilla with an orange, V8 and coffee. Leftover meatloaf, Comte, cheddar and green Cholula on a 'spinach' tortilla. Blood orange, V8 and coffee.

I'll add my thanks for taking us along. Great underwater photos.