Anna N

An errand found @Kerry Beal and I in Markham yesterday. This is pretty close to the hub of Asian culture outside of Toronto proper. I had a place that I was hoping to visit but had not expected the chance to come up quite so soon. Donburi offers some options that one doesn’t usually find in most of the Japanese restaurants we have visited. Tea as usual for Kerry and warm sake for me. A misunderstanding explains the two ochoko (cups). We were each given a bowl of miso soup. We shared four skewers: Chicken heart, beef with ponzu sauce and pork toro. Mentai chicken. Beef short ribs don for Kerry. Beef gyuu donburi For me. I opted for an onsen egg. Clearly the egg is fried! (As an aside I was pleased to learn that my own rendition of beef gyudon was pretty close to this.)

Here.

We have had a couple of topics before on this subject but most of them are now quite old and the links are no longer operating. Further, life has moved on and perhaps there are more interesting and efficient ways of storing a very large spice collection. My spice storage is still the bane of my life. Despite many efforts to inventory it, tidy it up, find a new spot for it, find new containers for it I end up very often abandoning any idea of making a recipe simply because finding the spice might take me longer than making the damn recipe This was brought to mind this morning because I was forced by circumstances to order spices from a rather expensive source and they arrived like this: It occurred to me that this was a whole lot smarter than the normal round jar/bottle. But of course finding such containers would be very challenging and buying all my spices this way would put me into bankruptcy. So is there anything new in the way of space storage that you know? Are you frustrated? Have you come up with any brilliant solutions that the rest of us have missed?

Japanese white stew made with rotisserie chicken. One can buy roux for this just as one can buy it to make curry. However, no roux was harmed in the making of this stew. Served with some rice. I had serious doubts about this dish but it is in fact quite tasty. There are so many different recipes out there so I just basically winged it. I had a tiny amount of cream cheese left over from another project so it went in there as I had found at least one recipe that used cream cheese!

Challenging myself to use a rotisserie chicken in as many Japanese dishes as I can. Onigirazu with lettuce, oven dried tomatoes and sliced rotisserie chicken breast. Next time I would add some kewpie mayonnaise.

Rice paper wrappers with rotisserie chicken, lettuce and kimchi. Dipping sauce is sriracha mayo with a little extra kimchi thrown in because you can never have too much kimchi.

Costco rotisserie chicken thigh and a vermicelli noodle and seaweed salad. Not sure if it’s a late lunch, an early dinner or a combination of both.

Apparently it was used by many indigenous tribes as both a vegetable and the seeds were ground into a flour for breadmaking. That is according to Mr. Google. Have not verified this information. Perhaps some of our foragers will chime in. I am thinking especially of @gfron1 Edited to add: I am sure I have seen it somewhere in the wild. I’m not sure where.

I would suspect it does make a difference whether it’s over water or in water. The initial question was about bones in water.

Me neither.

Roast? Braise? Stew? Just saying.

Probably not the first choice of dieticians for a healthy breakfast but somebody had to do it. Chocolate truffle cheesecake done in the Instant Pot. It is part of a project so no sharing information at the moment.

Water would not have been my choice. Roasting implies dry heat. If I was really concerned about things sticking to the pan I would’ve lined it with nonstick foil. In order to get these bones to roast you are first going to have to drive off one and a half cups of water.

Mine looks like this.

Used to love smoked eel but it stopped loving me! Just too rich!

Sardine and lettuce onigirazu.

Kerry operates the iPhone camera. I know you were discussing the food but I love the blue pattern plates. They remind me very much of Royal Copenhagen tableware.

Yesterday Kerry and I returned to a favourite place, Salad Thai. We both opted for just water to drink this time. No photographs. You’d recognize it anywhere. We shared the following: Crispy calamari. This was just incredibly tender. Penang chicken curry. Drunken noodles with chicken. Bowl of rice. A very satisfactory lunch.

Not even tempted.

I would if I could but mine has never been mounted. It just sits at one end of my breakfast bar.

Suspect that might be a delightful bread but I don’t think it is khachapuri. For a start the dough is missing the cheese filling which is part of the charm and part of challenge.

Should have picked your parents much more carefully. 😂

Love my Bamix.

Interesting. But my goal was to avoid the whole cabbage in boiling water scenario.

I would start by looking at Duvel’s experience with his 1.45 kg/3lb rib roast. He cooked it for eight hours at 131°F /55°C. I suspect that even though your roast weighs a pound more his numbers would work reasonably well for you. If you want to get a little more well done then I would move the temperature up. Here is a link to his post.