Anna N

Click From greens and beans to egg salad sandwiches.

Thank you so much.

We really, really need more details! They look quite remarkable.

Seems to move as far away from two minute pasta as is possible.

And that is the way that I have always understood the reason why oriental noodles are cooked in unsalted water. I wonder if @liuzhoucan cast any light on this at least from the point of view of Chinese cuisine.

And some of us don’t even consider it food.

Interesting that the recipe stresses cooking the noodles in salted water. Not something usually done to an oriental noodle is my understanding.

I find it an eclectic and intriguing list. Even though I do not do much cooking these days I can certainly be drawn in by lists such as this. (Hoping it is not paywalled.) Click

For that particular beef with which I started topic, you are probably right. They are doing things with crossbreeds (Red Angus and Wagyu in Ontario) but I believe they are both considered beef cattle breeds not milkers.

Well I do hope this catches on and it’s not just a fad. Even fresh herbs would be nice rather than those little clam shells. (It’s no good telling me to grow my own. Been down that road and found it dusty and inhospitable.)

Just to try and drag this topic back a little closer to where it began, has anyone had the privilege of trying any snow beef?

Thanks I think that explains things.

I want some of whatever you’re drinking!

Which did you use? seeds? fresh? Or methi - dried leaves. I love methi.

But if you are looking for a crash course in thought experiments – – – I am still toying with the sandwich that uses two sheets of nori. Both sheets have a layer of rice. Mentally I have been trying to flip that second sheet of nori over the filling so that the rice is on the underside of the nori to form the sandwich. The photograph shows an amazingly good looking sandwich. Did someone actually succeed in flipping this sheet of nori or is Photoshop involved? For $1.99 I still think I got a bargain.😂

My deepest condolences on losing your father. You say that you stopped milking. Does that mean that you sold the herd for slaughter? Your father sounds like someone who could have shone a great deal of light on the subject of crossbreeding to produce wagyu-type beef.

Here Photos are from one of our local Sobeys.

Thanks. Both interesting articles.

Make the waffles and freeze them.

Wow. That looks so good, Norm.

Better hope he’s not right over your house because that many reindeer can produce an awful lot of poop.

Enjoy every minute. It is well deserved.

And yet….

Today in my email came news of a book called Sandwiches Without Bread on sale at amazon.com and.ca for $1.99. I have a hard time resisting these really cheap books. This is an interesting book with some amazingly good ideas until you really think about them. If you do some Einsteinian thought experiments you realize that turkey salad between two 1/2 inch thick slices of apple is not functionally realistic. Eating such a sandwich should take place in the privacy of your own home preferably with the blinds drawn.

So many questions come to mind. Some of the questions arise from discussing this with @Kerry Beal. When the Holstein cow is inseminated with the semen from the wagyu bull she may give birth to a male calf or a female calf. If the latter what will be the quality of her milk or will she ever be milked? I don’t think cows produce milk until they’ve had a calf. Will she go to the slaughterhouse before we can ever know what quality of milk she might produce. The story seems to suggest that only female calves are raised to be snow beef. Is that a choice that revolves around not having bulls to deal with. I know so little about farming. But it all does raise some questions in my mind. Most probably we have dairy farmer members who can cast some light up on this. I am thinking of you, @DiggingDogFarm. Seems I remember you mentioning this at some point. edited to add: Beef in Ontario. Wagyu embryos and black Angus uteri ? More about wagyu beef in Ontario.