Anna N

You are torturing me. They look just fabulous.

I was very tempted to say that like the difference between art and obscenity I know it when I see it!

We collided in the Ethernet!

I definitely will not prove you wrong because I do not know myself. I do know that I consider a pork steak the cut that many others would call a pork shoulder chop.

Try this. It is very close to the New York Times version of the recipe. You will have to scroll down somewhat.

Thanks very much. Your description matches pretty much my expectations. It was of course the name that first attracted me. There are various explanations as to the origin of the soup and its name. Here is one.

It all looks quite spectacular but my curiosity is about the Billi Bi soup. This is something I have always wanted to try. Can you comment on it, please.

Some people just don’t understand the need to accumulate kitchen toys.😂

Perhaps a concierge is falling down on the job.

I would really miss peeling off toasted cheese tears that creep down the side of the bowl! Peeling those off and eating them gives me something to do while the soup cools just enough. Nevertheless, your soup does look beautiful.

My ideal fried bread, damn my mouth is watering, is white sandwich bread fried In bacon fat until crisp and golden brown. Top that with a fried egg! Can’t beat it.

And likely misplaced. 😂

I had to look it up but they lost me at unctuosity. Here.

I love endive done this way but I have never tried it with romaine. Bet it would work great with little gems also. I usually finish with some grated Parmesan.

Damn this pandemic. Today was the first time that Kerry and I could safely enjoyed lunch together since December 31. We decided on Korean. kimchi soup, rice, dumplings and mixed vegetables for Kerry. I had dumplings, rice, ribs (kalbi), vegetables and banchan. This restaurant heat seals or vacuum packs food for takeout.

I have memories of these. At one point in the past 20 years I’ve purchased the makings. Something held me back from actually making them. Eventually the grape jelly was flushed. 😂

I am astounded. I had just assumed that Chinese mustard was a thing even in China.😂 if I was inclined to look I’m positive I would find some in my house right now.

It has been many years since I have enjoyed one of these but yours looks quite fabulous.

Not sure if this is the final pie in my freezer but this experience makes me hope so! It definitely redefines pizza pie. just out of the oven. Cremated pepperoni on top. innards. The first thing that landed on my fork was another slice of pepperoni that was limp and bland. Not exactly sure what the filling was beyond pepperoni, cheese and tomatoes in some guise. There may have been sausage meat. I managed to consume perhaps half of the crust and a forkful of the filling before abandoning the effort entirely.

I know everyone else is dying to know what you will do with the bits you saved. I on the other hand want to know what you did with the other bits.

Wait a minute. Have you not heard of spacewalks?

And I can attest that it is a lovely cheesecake.

Please don’t be shy. There is always a place for photographs.

Well I had to research what inverse puff pastry is. ”Inverted puff pastry is lovely even when not perfect. It’s quite forgiving and has wonderful flaky layers that are light and not greasy or dripping butter as sometimes happens with standard puff pastry. Inverted puff pastry is being increasingly recommended by pâtissiers like Hermé and Mercotte, the French blogger and Meilleur Pâtissier presenter.” “For standard puff pastry the butter is wrapped inside a détrempe (layer of flour, water and a little butter) then rolled out and folded various times to create layers. With inverted puff pastry the butter (mixed with some flour) is the outer layer and the détrempe is folded inside.” Quoted from : here. I can certainly understand why someone would want to attempt it.

Thank you. Very interesting as you noted.