Anna N

He wanted to be inclusive. He knew exactly how many of us were growing angelica or lemon balm.

No. I agree. Something like this reminds me more of Jacques Torres than Jacques Pepin.

Just remember that I am only the messenger so if it doesn’t work out for the tomatoes…

I don’t see why not!

Here. “An Ottawa scientist who's a keen amateur gardener has discovered that certain seeds germinate in jig-time while exposed to the constant low heat of the Instant Pot yogurt setting.”

Interesting. I don’t believe I have ever seen the blue label here.

Gives a whole new meaning to the words!

I would never lose sleep over Kewpie as long as there were some in my fridge.

Not too many years ago if you were looking for coconut milk in our supermarkets you would find it in the “mixer” aisle near Rose’s Lime Juice. Apparently the shelf stockers could not distinguish between coconut milk and cream of coconut.

Then I want to see you squeeze those apples!

Indeed! But re-reading the OP‘s posts I think we’re talking the fruit kind. I’m still puzzling over the straight sides.

I think we are splitting hares.

Yet strangely a romp through any of our dinner threads will reveal how much we North Americans enjoy rare red meat! Perhaps we convince ourselves that the puddle of red on the plate is cherry juice? I don’t know. I grew up with black pudding (blood sausage) as a Sunday treat but have not had any in some 60+ years. Not sure how I would react with some on my plate these days. But I want my lamb, my beef, and my duck breast to have had very little to do with heat. And I will happily mop up the juices.

Anxious to hear what @ElsieDwill contribute by way of explanation.

Aesthetically they might be better without their gills but I grew up with field mushrooms braised in milk. An uncle would forage for them on a Sunday morning and bring them to my grandma’s house. The gills coloured the milk. Portobellos are similar although not as tasty as field mushrooms. Like so. Served over warm buttered toast, field mushrooms braised in milk was hard to beat.

. Since I think it’s extremely rude to answer a question addressed to another poster (unless it sits unanswered for days) let me first of all apologize to @ElsieD. I love head cheese so my curiosity was aroused with this question and I found myself falling down the rabbit hole. One of the places I landed was here!

Obviously a misunderstanding of “straight sides”.

Sounds like you might mean a springform pan?

Today we enjoyed Korean food from the Owl of Minerva in Hamilton. It is one of the most difficult online sites to navigate. I really wanted to try the beef bone soup in white stock but apparently it is not available from the Hamilton location. That said I thoroughly enjoyed my Kalbi. Kalbi for me along with steamed dumplings, rice and, of course, banchan. Kerry had the same but with Bulgogi. Lots of leftovers including the complementary deep fried dumplings which will get reheated in the Cuisinart steam oven.

Oooh. Thank you for posting this.

Our postings crossed in the ethernet. But if I have your attention how frequent is it to serve sauerkraut as part of a baked dish in Germany as opposed to serving it straight out of the container? Is it regional?

I had a baked sauerkraut casserole in Germany which was a revelation. My husband who swore he hated sauerkraut found it much more to his liking when it was baked and served as a side dish. So perhaps there is a need to distinguish for those to whom sauerkraut means always straight out of the pickling container.

As I am certain you know, dirt/clay/non-food-item eating is a medical condition called pica. It is not something exclusive to any one peoples nor is it associated with famine. Perhaps this is where this myth originates.

I wonder if you can dehydrate the sauce and get the salt.

After clicking on one of the links , I am not sure that this will catch on as a sustainable method of dealing with excess food. Were I on the verge of starvation I might be willing to lay out a small amount of cash and take my chances that I would get a baked potato stuffed with beans... “I decided to try it out. I bought my first lunch with the app for £3.49 from Cafe Bread & Butter, a small cafe not far from the River Cam that I had never been to before, even though it was a short 10-minute stroll from my house. Unfortunately, I could only collect my lunch between 2.30pm and 3.30pm, which meant I was starving by the time I arrived. I also had no choice about what I would be given: it turned out to be a jacket potato with cheese, beans and salad, a packet of salt and pepper crisps (again, I couldn’t choose which flavour) and a strawberry Ribena.” but what do I know?