Anna N

Do you try the cucumbers in vinegar and sugar (or even the white balsamic)! Very similar to my favourite Danish cucumber salad. I spread the sliced cucumber out onto a large dinner plate sprinkle with some kosher salt and then place a second large dinner plate over the top. I then pile a few cans on top of that. Leave for 15 minutes to an hour and then hand squeeze the cucumber. I drop it into a jar and then pour over the heated pickling brine.

I fell down the Spam rabbit hole and found this: Spam banh mi! I am hungry

Enjoy.

I am fairly certain I have never tasted anything that I consider to be high quality as far as ham is concerned unless, of course, one starts talking about prosciutto and its ilk.

I’m curious as to how you will contain the oysters since as I understand it you don’t have the shells?

Strangely there isn’t!

To my astonishment the Casas book is available on amazon.ca for a mere $1.99! Yeah I fell for it. Endorsed by Ferran Adrià and José Andrés!

I imagine a muffin pan would work but it might take quite a beating if used on a grill if I understand a grill to mean some sort of barbeque. Google coughs up multiple baked/broiled oysters (naked or otherwise) recipes. Naked grilled oysters don’t show up quite so often. But if I understand @Kim Shook’s question it is specifically about grilled, naked oysters.

You might also find this useful, especially the charts: Click. even better Click.

You almost, but not quite, dragged me over to the Darkside. Only one problem. I don’t particularly like ham the first time around. 😂 but it is hard to deny that it is a very useful meat that keeps on giving and giving and giving. Now if you could only make it taste like steak.

I can appreciate your irritation especially with a book that will not stay open! As to the three words to describe a recipe I think you have already discovered the upside! How you combine them is up to you and your creativity. And you are always amazingly creative.

The man can do no wrong! Wait… I think I may pay his motgage for part of the year.

A simple search of this site using the word “career” (in titles only) will bring up dozens upon dozens of discussions of various career changers.

No, no. It was great fun. I see it is still listed and interestingly although it says there are 70+ reviews, all five stars, I can only find one! I appreciate all the work you put into listing these books. My pocketbook does not always agree with this assessment.

Is this what you were talking about?

Indeed. It just was not very clear from the recall notice exactly what the problem might be.

This one gives me pause! These are fresh mushrooms? Edited to add: Well apparently it’s quite possible. Click Apparently my first link is not working properly so I offer another one that discusses mushrooms and botulism.

I did look inside and did my best to copy some of it so I could quote it here but that was not possible. Kimball at least writes English! Or if not he has decent editors that do!

Until Covid put the kibosh on it. Click.

I just went back for another look. Surely there is something drastically wrong here. Whether you like Kimball or dislike him, does this sound like him? This is from the book description on amazon.com. “Christopher Kimball’s Milk Street is a new approach to cooking styles that can be done at home by anyone, everywhere in the world! In this book, different kinds of recipes can be shown. All with the directions and ingredients you would need for that dish along with simple nutritional information of each dish. Cooking is about to change, as Christopher said. Northern European is known to be a particular style of cooking, and this style is very reliant on technique and methods. Which, half of the world might not even know of. Milk Street is different. It’s new and it’s all about the flavor of it all. Every person in the world doesn’t have access to any kind of ingredient that is required in every dish, so Milk Street offers a simple and flavor-focused way to home cooking.”

I too found this the strangest cookbook. I particularly found it odd to title a recipe Carrots Pudding or Nuts Bowl? I, too, cannot see any connection with the legitimate Milk Street books. I dunno.

Oh if she did that in Oakville, Ontario instead of Vancouver, British Columbia…… Seriously I am impressed. It is a beautiful looking meal.

More on Chef Roux by @jayrayner .

More from the amazing Christmas food parcel courtesy of @Alleguede and his partner. Duck confit. I scrubbed and roasted a few parsnips to accompany it.

Good with chicken. Amazing with pork.