Anna N

Proof that not all require eggs!

Nah! It’s not a problem. It’s a passion. Nothing wrong with that.

Ah. Eyesight challenging these days. Missed those.

Devil’s Droppings?

When I first arrived in Canada my father served me a mug of Habitant Pea Soup. Somehow I got over it because I’m still here some six decades later. But scarred – – – badly scarred.

Sugar shacks in Quebec are putting together boxes of maple products for those who can no longer attend in person. I think you might have to be in Quebec though to take delivery of one of them. Here.

Cannot guarantee that all of them do but this one does. Savoury bread pudding. And this one.

I became very curious about the use of the word panade to describe the dish linked above.I think in my own mind the difference between that, stuffing/dressing and a savoury bread pudding are as much in the mind of the creator of the dish as anything else. I guess the ingredients also define which of the above it becomes or if it evolves into a breakfast casserole (strata)! Calling Carl Linnaeus.

Thank you, @liuzhou. Even in the Asian stores that I have visited only pork, duck and chicken seem to be given the rotisserie/grilled treatment. Mind you I may have missed something. My eyes are always drawn to the half pig! It is always cooked to perfection whereas the poultry seems to be cooked to near desiccation. I am envious of your choices.

Here.

After someone posted a video in another thread of Andrea Nguyen making a Bahn mi, my lunch choice for this Wednesday was carved in stone! It doesn’t hurt that I’m happy to help support a small business. But when I logged on to look at the specials the website was still showing Easter week. Have they gone out of business I wondered. On Wednesday morning shortly after 930 I made a phone call to determine if they were still offering lunch specials. I spoke with the owner who is very delightful and he basically said that Wednesday special was always wonton soup! He sounded busy so I did not want to raise the question office out of date website. Still, an out of date website could hurt him so I hope he finds time to update it soon. As I expected @Kerry Bealopted for the soup along with a couple of spring rolls. I had my usual favourite Pork Wreck with spring rolls. With the extra spring rolls that Kerry left in my fridge I made three meals out of this! I just logged onto the website and it is still showing the Easter week specials!

Despite your great photographs of what look like tasty pies I think I overdosed! I can’t even think of a pie or pastry right now without a wave of nausea. That said. I’m doing fine with egg/spring rolls. ☹️

I resisted asking out of fear of going off topic. But in the future if you should start a new topic about what is available I will be following it with great interest.

Boggles my mind that you could get a supermarket rabbit the way we buy rotisserie chicken. Are they routinely available?

@liuzhouno mention of whether it was Hellmann’s or Miracle Whip? Hope it wasn’t Heinz Salad Cream.

Yup. I really miss mince tarts as we called them. My sister makes dozens every Christmas for her family and friends. Unfortunately I don’t think they would travel well or arrive in time for Christmas.

I just find it interesting and amusing at the same time.

Looks quite amazing but inquisitive minds want to know: did you pre-simmer the potatoes?

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As someone raised to know that Yorkshire pudding makes a great dessert, I couldn’t help but share this when I came across it today. Click. @jayrayner’s paen to Nigella Lawson’s How to Eat (1998). “It is hard to describe this dessert as a recipe, although, of course, the yorkshire pudding demands one. It’s more of an idea and a bloody good one at that: normally you eat yorkshire puddings that way but you could, you know, try it this way.”

Me neither!

Indeed but chrain is a prepared condiment that meets Jewish dietary requirements. So the horseradish in my refrigerator could not honestly be referred to as chrain. Just saying because I found the research interesting.

She certainly does mention pate as she describes how the French influenced the original sandwich which was in fact a pate sandwich.

I would be much more worried about the idea that you can sear anything at 250°F!