Anna N

One of the most interesting discussions I have read in quite some time. Thank you for sharing this.

Thanks. Interesting. Then as you are aware, hardly a valid experiment. But a lot of fun. My suspicion is that if larding were transformational we would be hearing a lot more about it and larding needles (injectors?) would be the next great kitchen toy for those of us who were/are toy collectors.

Thanks. Of course. But does it change in any way the protein it is draped over except to add some (external) flavour? I think you answered my question when you note that it probably doesn’t change the interior at all. What about larding? I would love to see some evidence that larding an eye of round would turn it into an edible piece of beef.

Me neither but it bothers me that I am unable to find any opinion that I respect recommending either barding or larding. Can’t find anyone who is dissing the idea either!

Or you might want to consider a COVID-19 test!😂

The Kindle edition is only $17.99 Canadian.

I am reading Jay Rayner’s My Last Supper and cannot resist quoting his take on smashed eggs being fed to him by his mother when he is a small, ill child: “For now, though, I am under the blankets. I am slightly overheated and a little itchy, but it’s okay because I am being fed something from a cup that I very much like: still-warm crushed boiled eggs and torn pieces of thickly buttered toast, mashed together. Even now I can recall the light bounce of the egg white and the crumbliness of the yolk, softened to a paste by the generous amount of salty, melting butter, and then the two-sided crunch of the squares of toast buried within.” One of my late husband’s favourite egg preparations although he preferred his toast separately.

I can’t believe I just read through this recipe! I have just finished the last of the wine in my glass and replaced it with Scotch. I shall drink enough to wipe out all memory of the last 15 minutes.

Here. “In the first of a series thumbing through his most-beloved cookery books, Jay feasts like it’s 1999.” Looks as if it could be an interesting series. He begins with Gary Rhodes: New British Classics by Gary Rhodes may be more than 20 years old, but the marks of battle are clear. It remains one of my most consulted cookbooks. When I need cooking times for a rib of beef it’s where I go. When I want the perfect recipe for Yorkshire puddings or a steak and kidney pie, I know where to look.

Fish and plantains does not quite ring such a discordant note as fish and bananas to my ears or taste buds.

How do I tell you that I got through American literature without once reading JD Salinger!

What a fun way to keep things interesting in the kitchen and on the table.

I could not quite get my head around fish and bananas no matter how hard I tried. But when I plug that into Google it was quite amazing how many recipes popped up. This one from PBS for example. Apparently fish and bananas are not quite as weird as I thought.

Spoken like a true foodie/cook/eater/eG member.

Doesn’t bear thinking about. I’ll be cleaning the screen soon. Right after I stop laughing.

Even here in the depths of winter the days are starting to get longer — by microseconds — but when you’ve been trapped inside for almost a year every little helps.

Me too and I loved it. But it was just too much of a space hog so I sent it to a new home. Love my Joule.

Thanks very much.

I really love this idea. Can you share time and temperature, please.

They seem to be available on eBay. Oops. I don’t think they shipped from the US. Sorry.

Ah. That explains things. Thanks.

Do tell!

Since I normally hang on your every word I repeat my excuse of caffeine deprivation. Seriously, I’m not sure how I missed this or whether it went in one ear (eye?) and out the other!

So, given that I have only had one cup of coffee so far, I have to say that the thing that struck me most about your meal was the spoon. It makes much more sense as an eating implement for fried rice than chopsticks. Still I found it jarring which probably says much more about me than it does about Chinese eating habits.

There appear to be a whole series of these books published by Houghton Mifflin Harcourt. I tried to get a link to cite my research but was not too successful.