ElsieD

When I do an inventory I usually mark how many of whatever I have where there are more than one. I got inspired by @scubadoo97s post of lamb shanks on the dinner thread and so pulled a pair out for dinner tonight. I see there are still two pairs left. These are local shanks i buy directly from the farmer.

That is my kind of dish. Can you share any particulars?

@heidih Last night I took a package of Zeroodles, rinsed, blotted dry and put them in a non-stick frying pan on medium heat. It was interesting to see how much steam came off them as I tossed them around in the pan. In the end, the texture had changed a bit, they were somehow "springier' if that makes any sense. They were nice and dry and that meant my coconut curry sauce was not diluted with excess water. I'll do this all the time from now on. Thank you for suggesting it.

Mmmmm, gumbo!

I cooked up my last bag of shrimp. Or rather, the last bag I could find. The freezer is pretty full and until I take inventory, I can't be 100% sure of what's in there.

I'll try this tomorrow night. When I put the noodles, blotted dry, in a non stick pan, I think I am supposed to move them around while they dry? How do I know when they are done? Do they turn hard and then soften again when whatever they are eaten is poured over them? I will make a coconut curry shrimp dish which has a fair bit of liquid. We have a pasta frying rack. Would draping the say, angel hair pasta over the pasta racks and leaving them to air dry all day not get the same result? We tried to dry the zeroodles in the air fryer that is on the Breville oven but that did not work.

NEXT TIME I USE THEM I WILL TRY DRY HEAT. ANYONE HAVE ANY EXPERIENCE WITH THEIR EXPIRY DATES?

So let me see if I have this right, the brand I use is Zeroodle. I'm looking at a package that says Premium Shirataki Angel Hair with Oat Fibre. Ingredients: water, konjac flour, oat fiber, calcium hydroxide. The whole 400 gm (14,11 oz.) has 112 calories. I would rinse this as I normally do, blot dry with paper towels, then put it in a dry frying pan for how long and at what temperature? I am not understanding what the dry flying does for it. Does food or a sauce stick to it better? These noodles helped us lose a lot of weight last year and we could use (cough, cough) a do-over.

How do you "dry heat" them? I have a vision of putting them, blotted dry, in a frying pan and the noodles sticking to the pan and ending up with a scrambled mess.

@Kim Shook Very nice! I particularly like the apron.

I too always rinse and dry the Zeroodles. What does stir frying do for them? Does it somehow make the sauce cling to them better? That is my only beef with them - sauce does not stick to them.

FWIW, I have the Great Big Pressure Cooker Book and am underwhelmed by it.

What are the jarred peaches from Costco like and what brand are they? I find most canned fruit to be very heavy on the sugar syrup. I find frozen fruit to often be not ripe.

Baby steps....tonight I cooked a strip steak that was placed in the freezer May 17 last year. With it, goose fat roasted potatoes and a mix of greens - spinach, collards and kale. John had horseradish with his. I did not. I have two olibollen left and we will have them with our coffee/tea in the morning. This challange will once again force me to use what I've got instead of wandering across the street to Farm Boy to pick something up. Not sure what all is in there, I guess I'll find out. PS just re-read the rules and will try to play by them. I had forgotten them.

I'm in. It is a disaster.

I ended up taking it out of the fridge well ahead of time and then rolling each slice up. That's how it was served. Pretty tasty stuff, I thought there was some sweetness to it.

@kayb it wasn't me.

Those biscuits look interesting. Are they regular yeast biscuits with pineapple and what looks like a maraschino cherry on the bottom?

Excellent advice and welcome to eGullet.

Thank you, @Toliver. I had been wanting the bread book and now I have it.

Thanks! Is that in Markham? I wouldn't mind going there in one of our infrequent trips down that way.

Pardon my ignorance, but what is J-town?

Mmmmm, toutons!

Is this a flavoured rice cracker of some sort?

No, and it is very unlikely that I will.