Dejah

Would they just be oysters that are too small or not of the best quality to be featured as a main dish on their own?

If you are asking for the Lancashire Hotpot, this is the recipe I used. It's quite simple but delicious: https://www.kitchensanctuary.com/traditional-lancashire-hotpot/

I read thru' Nigel Howarth's recipe: WHEW! Presentation is lovely, but I wonder how many servings? 3 kinds of cuts = a lot of meat. The recipe I used said "Traditional" but how that is defined, I don't know. 😏 But it certainly was simpler. ,

It was a piece of boneless shoulder that I had picked up at Safeway. Was $23.00 then a $5.00 coupon discount. It had a nice layer of fat which I strained off after browning the lamb. Good to have approval from @&roidfrom Manchester. And my friend who lived in Lancashire also gave his thumbs up ❤️

@Ann_T I am pleased with the yellow curry powder and Vadouvan spice blend from Silk Road, and as @Okanagancook mentioned, QUICK to ship out. I have the spices for curry, and an English friends shared his recipe, so I will have to try and mix my own as well. To not over-do the spices for a couple of days, I made Lancashire Hot Pot for supper. Saw a mention of it in eGullet somewhere, may be in Ladies Who Lunch? So I looked up a recipe, and it was perfect as the Polar Vortex settled over Manitoba! It warmed the kitchen AND my belly! Once prepped and into the oven, it was perfect so I could continue sorting and cleaning out my pantry!

In search of curry powder with great fragrance that isn't destroyed by cooking. Have had an order from Amazon: Rani brand. Was ok. Just got an order from Silk Road Spice Merchant in Calgary, Alberta. I got the Yellow Curry powder (hot). It smelled amazing when I opened the package. It tasted great with a lovely after-bite, not overpowering; still retain most of the fragrance after cooking. The kitchen smelled the best! In their catalogue, I saw Vadouvan, which I had mixed up myself last year for Vadouvan Shrimp. We loved it, so I ordered a jar. It is just as lovely as I remembered! I couldn't wait to try it, so had some on scrambled eggs for brunch. Made a curry chicken last night, and sprinkled some Vadouvan onto the cauliflower and peas, and the basmati rice. Kinda got lost with the curry, but I couldn't wait to have it again! LOL!

"She's killing us softly just for/with the halibut! "

Have not had oxtails for ages. I love them, but they are expensive unless I go to an Asian market. Have to wait for a trip to the big city. On the list! @&roid: and cheeks are never seen in my part of the world. 😒

Thanks! I find stewing meat may fall apart but always seem to be dry shreds. Short ribs fall apart but stay moist and tender. I had picked up 2 packages of 2 on sale. They were marinated "French style".; I guess by whatever marinade used. I loved the star anise fragrance and flavour.

Steamed Beef and Sechuan preserved turnip, still Caucasian hubby's favourite traditional dish for 56 years! Sides were stir-fried Napa cabbage and ginger, Jasmine rice. IP Braised Beef Short ribs, flavoured with star anise. Added root vegetables (daikon, rutabaga, carrots, celery), served over pappardelle noodles. Surf & Turf: using up a couple of small pieces of strip loin, shrimp, and scallops, leftover from shipment before Xmas. Asparagus, and air-fryer parboiled potato.

Chicken Katsu with stir-fried pea shoots, sweet potato, and grilled bell pepper. Hubby had VH Mango Chili dipping sauce. I preferred Katsu sauce. I LOVE pea shoots! These are the big tips off grown plants, not the "micro-greens" type.

Loaded Western or Denver sandwich (bacon, bell pepper, onion, mushroom, shredded Tex-Mex cheese ) on toasted Carbnaut bread with spicy ketsup = brunch

Yes. The cake is steamed in the basket shown, lined with parchment paper. It's so simple to make: Bring pot of water to boil. (use large steamer or like me, I used my big wok with a rack and domed lid. Beat 6 eggs and 1 1/2 cups sugar for 20 minutes. Shift 1 1/3 cup flour and gently fold into the batter. Pour into parchment lined basket. Steam for 20 minutes. I wipe the lid after 10 minutes. Flip onto a platter and sprinkle with sesame seeds. It's so soft, fluffy, and delicious! I think one of the dim sum steamer baskets would work well. They are deeper, so not sure about the time. I have only ever made it in the old basket. Don't think it will survive another round of "hand-me-down"!

Haven't maintained the traditional CNY cooking and dishes since my Mom passed so many years ago. Every year I cook fewer and fewer dishes due to empty nest. Tonight, I managed Stir-fried Nian Goh / rice cakes. I shared with my brother and s-i-l. They brought over some Jai, just the way my Mom made it, with preserved olives (lam see), soy beans, black beans and cubes of taro with mung bean noodles. This is eaten wrapped in a lettuce leaf. I combined these 2 main items on a plate, and added some sauteed shrimp in spicy tomato sauce. For dessert, we had a slice of Chinese Sponge Cake and tea. I made 2 cakes as my kids and kidlets love this cake with a glass of ice cold milk. I make the cake in this basket handed down from my Mom. It's probably circa 1958! It brings back a lot of memories making this with my Mom.

I find buying bone-in skin-on hams make a difference. The first couple of hours I brush with maple syrup or marmalade or whatever and bake with water in the pan and covered. Then I take the foil off and finish baking the last hour. There is always liquid left in the pan, I make sure to save this and use it to reheat leftovers. Kim: I don't know HOW you and @Shelbymanage all the super meals with the after effects of Covid!

Kabocha Squash stuffed with ground beef, barley, and veg. Topped with shredded Tex-Mex cheese. Steamed green beans and field greens on the side. Tomorrow is a busy day with a 75th bday party for a friend and our granddaughter's performance in Aladdin. So, glad to have leftovers for supper tomorrow!

Funny you should say that, about supermarket shelf curry. In our restaurant, we used bulk containers, McKormick!

Fish & Chips with Pickerel, curry gravy and malt vinegar, mashed peas with mint. Pretending to be in Whitby, England! 😊 Leftover Baked Ham from the freezer, cheesy cauliflower, peas, and apple cranberry orange chutney

I LOVE the way this is served! My grandkids love to have Dipper Eggs with Soldiers, but I would prefer serving this way. Thanks for sharing - quite elegant breakfast!

It's been a long time since I'd been in a Penzey store! Unfortunately, I can't find Penzey on Amazon.ca, and shipping and other fees will be crazy if I ordered from the store in USA. Will have to set my snowbird friends on a hunt! Thanks for the info!

I usually have char siu and shrimp in the Singapore Rice Noodles, but didn't have any char siu thawed. However, I had a small piece of beef tenderloin that needed using up. I have been trying to find a good commercial curry powder, one with good fragrance and bite. I should mix my own, but sometimes it's so much easier to use what's already mixed. This was a package from Amazon - RANI brand. It smelled wonderful, and retained some of that fragrance after cooking. I always cook the curry powder in hot oil a bit then add the rice noodles. Once incorporated, I add a bit of chicken broth (or water), cook until liquid has evaporated, then I add the raw bean sprouts and the rest of the veg and protein, which I had cooked before hand.

Our son has left the building - went home to Nfld. Miss having him to feed! Some meals before he left: Lily Bulb soup m Twin Pork Tenderloins, stuffed with fresh thyme & Parsley, pan seared then roasted Pan juices worked up with whole grain Dijon Mustard, thyme, white wine, chicken broth, and roasted grapes Last feed of lamb chops before he went home to a lambless house;-) And finally, a couple of items from our old restaurant: Mushroom Chop Suey #12 Deep fried spareribs: #17 Then simmered into #13, Sweet & Sour Spareribs. I altered the sauce a bit by adding some Worchestershire sauce, for a bit of bit and depth. We didn't have a number for this version, but we called it Toisan Spareribs when we had it in the buffet. Tonight, we had Singapore Rice Noodles for two:

Food Porn worthy!

Son went out with friends last night, so hubby and I cleaned up the leftover short ribs and fun see from a couple of meals back. Had picked up 2 cryovac saddles of lamb at Ss Flashfood. Both cost me $40.00 instead of the $80. Best Before date was Jan 6th. De-boned them both and put one in the freezer. Tonight, I stuffed one with fresh Rosemary, parsley, and clarified butter. Seasoned the whole thing with Montreal Steak spice, and learned how to tie the roll! Roast @500F for 30 minutes, then 275F for about an hour. Eaten with baked sweet taters, parsnips in air-fryer, steamed asparagus. Roasted the bones and will make Scotch Broth at a later date. That fresh mint sauce was a fond memory for the son! Meat sat a bit longer than expected as son was down at Home Depot picking up repair stuff for us (new slow closing toilet set!) But the meat was really tender and juicy. Made gravy in the pan with the drippings, but none of us wanted gravy, just lots of mint sauce!

My hubby, of Scottish and English descent, insists on a diced up whole egg in his congee. The first time he had a taste was with my Mom. She was duly impressed. He's also one who enjoys Ham Ha (fermented shrimp paste) or Ham yu steamed with fatty pork. My fondest first memory, when I came to Canada at the age of 10,(1958), was when my Dad fried bacon then slice of bread in bacon fat on the flat top. It was my first taste of bacon! I still love that bread. LOL!