Dejah

@Shelby: Can you provide more information on the Pickled Shrimp? I googles, and it was shrimp in apple cider vinegar, etc. Yours doesn't not look like them. Inspired by Ann_T's Chicken Breast Perigord, I tried my hand at it tonight. I didn't make the sauce as I didn't have the required liquor. But I did have a new bottle of Spicy Mango sauce and it worked well.

Had a request from a former HomeEc student (circa 1989?) from when I taught the high school classes as a favour to the high school where I taught 10 years before as an English teacher! The principal and former colleague thought I could handle the job because I loved to cook! Chris was one of my students, and he wanted the wonton soup that we made in class. As he was coming into town to visit his parents, I made them a big container. There was enough to feed 3 people for Chris, our bachelor neighbor who clears our driveway in the winter, and us! Broth was sent in separate containers and for us:

Made congee for lunch today, with a couple of chicken drumsticks and a thigh. It's thinner than usual because I wanted lots of additions! It was no longer thin after I added crueller, pork floss, chili peanuts, preserved egg, fuyu, and cilantro. Fortified and now heading out to hang more Xmas lights on the trees. It's blustery and 0C. Freezing rain tomorrow and snow on Monday! Might even turn the lights on tonight to celebrate the results of the American election!

Yesterday, we had double digit temperatures! Time to put up the Xmas lights on the house, trees, etc. Put some Greek seasoned pork chops into the sous vide, then seared just before eating. Sauteed mushrooms, grilled zucchini, and sweet potato fit the supper bill nicely. The weather flipped quickly, and it was blustery and single digit temps today. Tried to get the outdoor work finished but it gets dark so early these days! It was too dark and cold to BBQ outside, so lamb chops were done on the indoor stove top grill. I love checking out Safeway meat counter early in the morning. Picked up the lamb chops with $5.00 discounts, which makes for a better price. These were just seasoned with Montreal steak spice, and they were so tender and juicy. Cooked up brown basmati rice with cumin seeds, and peas. Made mint sauce with fresh mint and season sushi vinegar.

Another smoked Winnipeg Goldeye lunch with sprouted grain bread and seaweed salad. Lots of small fine bones, so really paid attention to my lunch!

We love you tiao with congee, along with an assortment of preserved egg, spicy radish. fuyu, pork floss, peanuts, green onion, etc etc. But when we were travelling around China, you tiao was not among the "condiments"offered. I only tried to make you tiao once ( in my former restaurant) and was not as successful as commercial ones. I can get them readily here in our supermarket and keep a bag in the freezer. They warm up nicely in the oven.

We have a commercial fisherman who comes down from one of the big lakes in Manitoba, not that far from us - Lake Winnipeg. he comes 2 times a year. Now, we can also get the fillets at Sobeys, same price but slightly bigger fillets. I have been buying from Henry for several years, a loyal customer. This trip, I asked him back in October to save me 8 whole pickerel, scaled and gutted but with head and tail intact. They look beautiful and I am waiting for the right day to cook one up. @gfweb: Henry does a great job of filleting the fish, so we seldom find a bone. To cook whole, it's not an issue with bones if you take off chunks properly. Winnipeg Goldeyes are horrible with bones, but I can't resist them and that smokiness!

@Kim ShookBeautiful short ribs. The IP is so amazing. I find if I heat the IP up on SEAR function for a few minutes, the meat browns better. @CaptainSunday Roast Can I just have the crackling?😋 ALL the meals are terrific. Beautiful day here on the prairies with temps around +18C! Should have been BBQing. but for got to put out steaks or whatever. But I still had a small piece of tenderloin left from yesterday,so it was Beef and Bok Choy along with Spicy Tofu ( Ma Po Tofu) with ground pork.

Steamed Pickerel fillets with ginger, green onions, soy sauce, and finished with a drizzle of sizzling hot oil. Had a craving for raw green onions, so loaded it up after steaming. Eaten with a side of stir-fried beef and beansprouts, and jasmine rice.

@pastameshugana: wishing you and your family a speedy and complete recovery. @Kim Shook: Your char siu looks amazing! Glad the recipe is working for you. A couple pf meals: Black Bean Garlic Spareribs in the IP - 20 minutes at 390F Eaten with jasmine rice and stir0fried sugar snaps and bell pepper Had wonton filling leftover, so it was stuffed tofu puffs in oyster sauce with lettuce. Eaten with brown rice.

I would love to have this recipe as well. No gyro sources here in my small town. Thanks in advance.

We too had homemade wontons! (ground pork, waterchestnuts, shrimp) Added shrimp roe noodles, chicken stock, and broccoli. Good comfort soup after hubby had minor day surgery yesterday.

Quick IP Beef Stew with a small Sterling Silver round roast. It will never replace chuck roast for stew for me. Made up some German potato dumplings from a package. Great for the sauce!

Sometimes, if there is a lot more fat than what I like, then I will trim some off. But, the fat chars 😋 and sorta melts off during cooking. And lean pork does not work for Char Siu Baos well. I like this cut because it is done in strips and easy to do in the oven or BBQ I used to hang the strips on a cross bar at the top of my oven...until it broke. These are great on the BBQ outside, but this last week has not been pleasant to be outside.;

Supper was Maple and Mustard Salmon, except I used steelhead trout. Same colour😊 Trying to use up some hash brown potato patties I picked up for the grandkids. Liked this recipe by Chef Michael Smith. I did the fish on a baking sheet with ridges and in the oven. It was easy and quick.

Skinless chicken legs and thighs marinated with fish sauce, soy sauce, OJ, orange zest, brown sugar, then cooked in the air fryer @390F for 20 minutes. Coconut pineapple rice with a sprinkle of toasted sesame seeds and ginger (from a jar) , stir-fried bak choy, and mango salsa. Really nice change up!

More of the country-style pork ribs with Patak Vindaloo paste and fresh curry leaves. I love lots of onions and bell peppers with this. Cooked up some brown basmati rice with cardamom seeds, and roasted cauliflower. Cold bitter wind today while cleaning up more leaves, so this hit the spot.

Had a big tray of country-style pork ribs out to marinade for Char Siu. Took some and marinated with lemon juice, soy sauce, cumin, and fresh oregano. Packed in foil and roasted at 300F for 2 hours. Eaten with sweet potato and yu choy. The juice from the ribs made a flavourful light gravy.

Found Scottish Boned Kippers at local Safeway! Made for a lovely brunch with scrambled eggs, canned tomatoes.

This is the old knife rack. It sits on the window sill above my counter and sink. The new one will be longer - 18" and also two tiers.

One pane of glass broke in my two tiered knife rack, and it was made (by a kind friend) in such a way that I couldn't slide it out to replace or to clean. Another retired friend, needing a project to work on in his shop, offered to make me a new one. He made me TWO! I still need to treat the wood, then get glass inserts. Might have to buy some more knives to fill both racks! 😉 My friend wouldn't take any money, not even for the oak he used. Do I made him Cantonese Chow Mein to take home for supper. I made a double batch, so we also had it for supper.

It's called apple crisp, but not made with the usual suspects of oat meal, brown sugar, etc Here's the recipe. I used apples from a neighbor's tree. They had a bumper crop, so I was the happy recipient . Canadian Cheddar Cheese Apple Crisp - from E.D. Smith Pie Filling Recipe Basic Recipe: 6 portions 1 - 19 oz. E.D. Smith apple pie filling or your own pie filling 1 - cup all purpose flour ¼ cup sugar 1 ½ tsp. baking POWDER ½ tsp. salt 1 ½ cup shredded cheddar cheese ( I use old cheddar) 1/3 cup melted butter ¼ cup milk Combine and sift all dry ingredients Mix in cheese Mix together the melted butter and milk. Add to the above mixture Mix gently with a fork until all the flour is incorporated Spoon apple pie filling into a shallow 1 quart / 1 litre baking dish Drop flour/cheese mixture by forkful to evenly cover the entire dish. Don’t press down! Use the fork to spread the dough if lumpy Bake in pre-heated oven at 375F for 25-35 minutes or until golden brown The recipe calls for a shallow 1quart dish. I used an 8” x 11” Pyrex glass dish. I made 1.5 times the topping recipe but 2 cans filling Great with ice cream or by itself.

Shrimp and Grits with field greens salad (drizzled with toasted sesame dressing), and sauteed Shanghai Bok Choy Dessert was Canadian Cheddar Cheese Apple Crisp - fresh from the oven. Someone couldn't wait!

@patti: My husband prefers Hoisin based BBQ sauce on ribs. I also use Hoisin for my Char Siu - so easy to do on the BBQ.