demiglace
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Posts posted by demiglace
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Anna, we have to get you a "I survived the great toast shortage of 2019 t-shirt!" They might sell them in the gift shop. I know you are getting the best care and I take comfort in that. I wonder if anyone in the Kitchen ever tastes any of this food before it goes out. Maybe no one is brave enough or won't do it unless they get danger pay!
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3 hours ago, Margaret Pilgrim said:
Wow! Always thought that once any product entered a oatient's room, it couldn't be re distributed.
Sorry I should have been more clear about that. The trays hadn't been delivered for reasons Anna stated and sometimes refused by the patient. The trays were transferred to a small rack near the nurses station.
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2 hours ago, Kerry Beal said:
Image copied from Twitter - "dinner at a London Hospital" A tuna sandwich and bunch of social tea packages.
Social teas are a bit like an arrowroot but less powdery.
There are drawers full of these little packages in every hospital I work in - that and digestives and arrowroots. Occasionally makes my dinner.
I used to find the stash and keep a couple of packets of each in the bedside table. I like them both.
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12 minutes ago, Anna N said:
You cannot just ask to be removed from membership in their diners’ club. I tried that on another occasion thinking that we could save food that I was not going to eat. That upsets the whole smooth bureaucratic apple cart. First I have to have a breakfast tray so at least I get a warm cup of something before family can arrive with real coffee. But you can’t apparently do that. The system has little flexibility. We have 457 patients therefore we will deliver 457 meals three times each day. That number of meals may fluctuate from day to day but not by very much. Even the new hospital has a wait time at certain periods for beds.
I am hoping my stay here will be brief enough that I will not develop too large a guilt complex about food that is not being eaten. I don’t think there’s much problem with that because it’s really quite awful. I’m guessing hundreds of meals are wasted every single day.
Try not to feel too badly about the full trays. I've seen nurses going through a rack of uneaten trays (not touched) pulling out extras for people. I've also seen people cherry picking extra juices and cheese and crackers from the trays. A lot of it will be eaten.
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11 minutes ago, Anna N said:
This hospital has a virtual food circus and the food there is extremely good. It’s not cheap. The problem is that I can’t leave my room and the only way I can get food like that is if someone visits and I ask them to go down there. Which I have done on other occasions. I quite enjoyed Timmys Thai soup on my last unfortunate encounter with this institution. There is even a sushi bar down there much better than you find in supermarkets but not a real sushi bar of course.
Oh that's good to hear. There is good food in the hosp. Bad news is some people can't get to it. Luckily you have family and friends at the ready. Feel better soon.
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Hey Anna do the hospitals out there have a Timmys in them? A lot of them here do and I've seen patients who have lived off of the food while in Hosp. Not everyone's cup of coffee but the sandwiches aren't bad.
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He was a local celebrity for sure. I had pierogies last night in honour. RIP Bill.
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1 hour ago, Ann_T said:
Last night's dinner.
I had a craving for mashed potatoes and gravy.
Your gravy always looks so good. What seasoning do you like in it?
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@Kim Shook I hope the good dishes outweighed the bad. So why was growing red currants illegal?
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1 hour ago, liamsaunt said:
Tomato sandwich on toasted sun dried tomato and basil bread
I would frame this photo. I can smell it and taste it from here!
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I have to add my thanks. I enjoy my time with you ladies so much. Loved the fry trials and all you got up to. Cheers!
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57 minutes ago, robirdstx said:
Bacon, Lettuce, Tomato and Red Onion on toasted Dark Rye with Mayo and Kettle Cooked Jalapeño Potato Chips
I never think to add onion. Looks great!
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1 hour ago, Kerry Beal said:
That movie made me cry. I thought you were talking about a movie with hippo song in it. I was drawing blanks.
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2 minutes ago, ElsieD said:
I don't know why they called it a petal. It had been cooked, possibly in chicken stock, to an al dente texture. I guess they wanted that texture so the broccoli spears would fit under it without the onion collapsing. That's guessing on my part.
Oh ok. so that's the green colour I'm seeing. Thanks.
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1 hour ago, Shelby said:
We are and easily distracted group 😁
yep.
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33 minutes ago, ElsieD said:
The fourth tasting was Newfoundlsnd cod, pan seared on the skin, broccoli, onion petal and sea urchin butter. The broccoli florets are under the onions.
Tablet battery just died. More in a bit.
Hi Elsie, it all sounds wonderful. I was wondering if you could describe the onion petal for me.
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8 hours ago, chromedome said:
Two months would suffice for Atlantic Canada. The rest doesn't really matter.
(ducks, runs...)You better run!!
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2 hours ago, Kerry Beal said:
Last of the trials this trip - retrograded for 45 min at 55, 1.5% brine until cooked (around 5 minutes) 165 til blonde, then 195 til brown. I thought the oil was warm but the probe wasn't measuring, just the pan temperature so half got a bit of a cold bath for a bit initially. Last batch done similarly were better.
Would you let us know what you liked best out of the trials?
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Yes, thank you so much. I really enjoyed the vacation and all the great photos. Newfoundland is one place I regret not visiting when I lived back east. I think the really long ferry ride put me off. Oh well I'll live vicariously through others visits. Thanks again.
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2 hours ago, Smithy said:
I just called the cook. She says it's basically her own invention, somewhere between a conventional shepherd's pie and a pasty. It's a double-crust meat pie with mashed potatoes at the bottom (to soak up juices) instead of as a topping, with some celery, carrots, mushrooms and ground beef that had been par-cooked before going into the pan, and of course the potatoes were cooked before being mashed.
She says she says the crust is a "really basic" pate brisee, although she didn't put salt in it because she knew the meat dish would already be salty. To accommodate the electic oven she was using, she put the pie on the bottom rack and shielded the pie on top until the pie was mostly cooked, if I understood her correctly. She gave an entertaining description of how she gets better results making the pastry by hand with a pastry blender and swooshing the mixture around rather than using an electronic device such as a food processor; she credits America's Test Kitchen with the technique.
Feel free to ask more questions...she's lurking, and will either correct me privately or join the group. Of course I'm encouraging the latter option.
Yes, I vote she joins the group.
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2 minutes ago, Kerry Beal said:
Feels like it - doesn't it. But @Anna N won't let me stay.
Sorry but it can't be over yet.
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5 hours ago, Anna N said:
The devil made me do it! Instant noodles with spam and sugar snap peas. Do I at least get the points for the peas?
You get all the points Anna! It looks really good.
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3 hours ago, Kerry Beal said:
'tis quite fascinating to watch the sky change over time.
Beautiful sky, you'd have to drag me out of that water every night. Have you been in?
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5 hours ago, CantCookStillTry said:
In case you wanted further proof Australian snack designers do so in a circle, passing to the left hand side.
Schnitty. I have a weakness for chips. While I do have limits I would gladly try all of these. Schnitty.
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Absurdly, stupidly basic cooking questions (Part 2)
in Cooking
Posted
No no no no. Fried chicken without a coating is just wrong. Shame on you both. Harumph.