Anna N

There is a townhouse on Manitoulin Island which on a hot day probably still smells of this. Click.

Only if it’s not me.

Absolutely. I love bell peppers in general but despise the green ones.

Unfortunately this seems to be behind a pay wall.

Apparently not Bassets See here. oh. But it is if you read the fine print!

I think it might have been. But I do remember the yellow paper and black bold type on it. But also in my mind it was closely associated with plaster of Paris something I cannot explain! at least I got the Kali part correct. Here.

We had something very similar when I was growing up in the British Isles. We called it Kali but I know it was also known as sherbet. It came with a (closed) liquorice straw. You bit off the top of the straw and then sucked up the sour and fizzy powder.

April fool! I know you know. But I read it first and thought “they’ve got to be kidding” before I realized it was an April fools joke.

I don’t think it’s about home operations. The thing is that the USDA sets the rules for commercial operations and as far as I know there are no separate rules for home kitchens. The USDA seems to be particularly conservative with regard to food safety. That makes sense in a litigious society. (I don’t think the CFIA (The Canadian equivalent of the USDA) is much different.) What our government has to say about eggs might persuade you to give them up for life! Eggs.

Or perhaps there’s less litigation!

I might never be able to look at mayonnaise in quite the same way.

Don’t apologize. I bow to your linguistic credentials. No doubt I will come to my senses after a few bags of Funions. But for now I refuse to apologize for my brief flirtation with chemical crisps.

@Kerry Bealand I found a restaurant serving this but unfortunately they make it with beef not lamb. Sad.

Had to look them up before offering to take them off your hands – – offer withdrawn!

Well I really hate to admit this but they actually grew on me. They don’t taste much like onions but they have a texture that I find very appealing. I suppose the best description would be crispy chemicals!😂 Even so I would eat them again if they arrived in my house unexpectedly as these did.

The only little bones that I would consider crunching through would be those found in a can of salmon. What other little bones do people crunch through? I mean other than fish bones? What am I missing?

There is no logic to it! Even here in the frozen north we’ve learned the secret of air conditioning and those people who live on the Indian continent do not fast through all the hot months. That said, @Kerry Bealand I consider consuming Indian food mostly in the colder months. I think this has as much to do with the wonderful warm atmosphere of the restaurant where we usually enjoy this food. And so with spring supposedly around the corner we ventured to make today our last Indian feast for this winter season. Unfortunately it still is not safe to dine in restaurants as far as we are concerned so we enjoyed it at my house. Both plates have the same selection. I like much smaller meals these days so I can enjoy leftovers for days! We have Madras lamb curry, chicken rogan josh, basmati rice, paratha, naan, onion bhajis.

A pandemic hobby. “In her Tokyo kitchen, Sasaki concocted chic culinary creations on a carb canvas—think homages to Picasso and Mondrian, recreations of Edo-era paintings, abstract nods to Mickey Mouse, and even an edible take on American comic book art. Then, she posted the stylized results on her Instargam account, @sasamana1204. “The reason I started doing toast art was lockdown. I was spending an hour and a half commuting to work, but working from home led me to wake up late and get lazy,” Sasaki tells Vogue. “I wanted to get up early in the morning and create a morning routine that would excite me. That's when I started the toast art for breakfast.” Since it takes her about three hours to complete one of these masterpieces I put edible in quotation marks!

I used to scoff at the very idea of substituting a Portabella mushroom for a steak but I have come around. They are not the same but the mushroom, especially if combined with cheese, makes a very satisfying and tasty dish. Yours looks quite delicious.

This one caught my attention and I have put it on my wish list. It will be released In Canada in a Kindle edition on April 6, 2021. The Book of Difficult Fruit: Arguments for the Tart,, Tender and Unruly. The author is a Kate Lebo. it is more of a miscellany than a recipe book.

No need to apologize. The vision of you driving a tank around the French countryside per @kayb will buy you a great many dispensations.

Well I was about to answer but it looks like others have offered the same opinion as I would offer so I’ll not repeat.

@Smithy I would say two things right off the top. You need those shallow sides and trussing it is perhaps not such a good idea. I’ll be watching for comments from others.

Lucky you. I just feel damned hungry after seeing this. 😂