haresfur

If you want a Japanese paring knife, as opposed to a petty, you could go with this Minke whale* now on sale at Chef's Edge * Other whales also available

I hold the roti in my right hand and use the fork with my left. I was brought up with the "fork stays in the left hand" school of eating. So it all makes sense and I assume it doesn't offend anyone. In a restaurant, I will usually order naan or garlic naan. I like the wholemeal chapatis but would have to make them myself. At home I get frozen roti from Aldi and use them for almost anything that calls for flat bread except Mexican, especially kabab since the bread at my local shop is pretty ordinary. We just get a meat pack and eat it with roti like it is Indian. I use my fork concave side up. Scooping onto the back of the fork baffles me. I hold my knife overhand and the English hold from below grip seems odd.

So you mix the other food with the rice rather than using a bit of rice to scoop up the food? Is that a northern vs southern India thing? I could never get the hang of scooping up "curry" etc. with rice but do like to scoop with roti. Or, be a real heathen an use a fork to put the food in a bit of roti to eat. I can use chopsticks with my right hand if I'm trying to be polite, but I'm left handed and that just works better for me.

For what it's worth, my Sanyo rice cooker came with a separate bowl for slow cooking so you don't muck up the rice one. I think it is a big negative if Zojirushi doesn't have one

Report back if you die

I think you need to try it and report back. But imo currants are superior to raisins in butter tarts.

The "flower" part of figs is internal to the fruit and are pollinated by wasps that burrow into the centre. So bees can't make honey from them. However, fig trees can produce fruit parthenocarpically, without pollination.

Cornwall?

Depends. If you are they type who would set the dirty rice paddle on the flat top of the machine, then curse yourself out when you have to clean it, I'd get the round top '

There is an unrelated drink called Viva Maria so this has been renamed in Kindred Cocktails to Viva Maria! #2

I looked into Acacia a while ago because it was one of the few ok looking end grain boards I could find near where I live. There are a huge number of Acacia species but it sounded like the boards were likely rather hard or maybe have some silica in the wood. Don't quote me on that last bit. But the internet opinions ranged from probably ok to you can probably do better

You could try Wondra flour, but on advice from an Asian cooking show, I've stopped using corn starch and use potato starch. It's very forgiving and I plan on trying it for other non-flour thickeners. Make a slurry in water and stir in.

I will never again take a pack of frozen pierogies, handmade in a small community outside Winnipeg, and thaw them before cooking. The instructions said to boil from frozen but we were going to fry without boiling. Anyway, I didn't read the instructions and we now have a gooey mass of dough and cottage cheese to fry up.

Oooh. I didn't realise this is the season. My parents always cooked lobster for New Year's. It does kind of remind me of the time our prospectors went out early one Sunday morning and we had er, poached salmon for dinner. 😉

I take no joy in this, nor in the media and social media frenzy. I strongly suspected her guilt, without hanging on every word from the trial, so I suppose this is the better of the possible outcomes. At the end of the day three people are dead and one was nearly killed and had his life upended.