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Anna N

eGullet Society staff emeritus
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    Oakville, Ontario, Canada

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  1. Dinner 2018 (Part 1)

    An attempt to riff off a lunch appetizer. Thinly sliced beef with caramelized onions and horseradish cream. Aesthetically it needs work but otherwise...
  2. With salt the first ingredient, and I am not a salt-phobe, and a list price of $1.98 per, I think I’ll stick with my spice and herb collection. When I’m feeling particularly lazy which can happen fairly often I will sprinkle the necessary seasoning on to my cutting board a la Jamie Oliver and press my protein into it. No fear of paper fires.
  3. Today Kerry and I decided we would finally check out the Oakville iteration of Kenzo for some Japanese ramen. It has opened fairly recently nevertheless I was disappointed that my order for a warm sake Went unfulfilled as I am guessing they have yet to receive their liquor license. Sake was on the menu and it was obvious that the bar was set up but no beer or spirits were yet being served. This was the new appearance on their appetizer menu. It is chasu pork with s sauce and some scallions and it was delicious. Takoyaki was MIA. There was a misunderstanding initially about Kerry‘s order. First, she noticed the lack of an egg which she was expecting. She brought this to the attention of the server and half of a boiled egg was eventually brought to the table. But when she tasted the broth Kerry knew this was not what she thought she had ordered. Again she brought this to the attention of the server and eventually received the meal she really wanted. I ordered the tonkotsu ramen although the published menu photographs no longer match up. I hope they will eventually hit their stride but this was a far cry from what we are used to from Kenzo.
  4. Roasted cauliflower with kimchi cream
  5. Those were the days, my friend.
  6. Dinner 2018 (Part 1)

    Cold noodle salad with beef, carrots, red and green onions and a soy sauce, chilli sauce, sesame oil and rice vinegar dressing.
  7. Pimento Cheese

    But you may never know where I stand on the stuff on the end of the celery.
  8. When I saw your celery in the market thread I was very tempted to ask you how the heck you were going to get it into your refrigerator. One of the challenges I find is that some vegetables are simply too long for my crisper drawers. Sometimes when I have to butcher them, I effectively reduce their life span. Can be annoying. In my next life I will surely find a way that I can shop more than once or twice a month.
  9. Lunch! What'd ya have? (2018)

    Some days one may need to eat as if one’s ship really has come in (or perhaps one’s cattle train has made it back from the pampas). Today was one of those days. The last two potatoes in the pantry were cubed and fried with some minced garlic, a sv’d chuck eye from the freezer was re-thermed and lots and lots of horseradish was made available. For the record I only ate about half of this. I really needed the bounty in front of me but not inside of me.
  10. Food funnies

    And I thought I had grasped the concept of fusion cuisine.
  11. Dinner 2018 (Part 1)

    More Catalan Beef Stew with Chocolate this time served over rice and with some peas added for colour and variety.
  12. Breakfast! 2018

    Fried duck egg on a toasted, homemade bun. (Bun came from my freezer.)
  13. But here’s the thing – – my son-in-law loves coconut, my daughter is avoiding gluten, meeting people will eat just about anything so macaroons check many boxes.
  14. This is the treat I had hoped to send with my son-in-law tomorrow. These are supposed to be orange creamsicle coconut macaroons. They taste blah and most crumbled as soon as I touched them. I had collected my mise and I carefully weighed and measured all the ingredients. Nothing should have gone wrong. But I am not one to immediately blame the recipe. As I contemplated what might’ve gone wrong and re-read the ingredients I realized I had completely forgotten the honey. Coconut macaroons can be tooth-achingly sweet but since these were made with coconut milk there was no sweetener of any kind in there. I suspect the honey serves not just as a sweetener but also as a binder and hence the disaster. Having used all of my coconut there was no chance of a second attempt so I made shortbread inspired by @Kerry Beal here.
  15. Fress is on my wish list but it’s not for sale at anything like that price on Amazon.ca.