Anna N

I have made dozens of these in the past and never once have I heard they had a connection with Denmark! My husband was Danish. Very interesting.

Please don't feel bad, Kim. Sometimes even the most wonderful food gift comes at a time when we are not prepared to deal with it. Do what you can to preserve as much possible and don't feel guilty that you could not do more. It happens to many of us.

@shain I may not like absolutely everything you serve but I am so impressed with the variety.

You might also consider a jar of preserved lemons. Here's Paula Wolfert's method.

Well at least this morning I remembered and I did try. I posted on the breakfast thread and scrambled eggs and tomatoes both treated with salt, MSG and sugar. I was careful. Probably too careful as I didn't notice much difference in taste. Next time I will up the quantities. Thanks.

Scrambled eggs with a side of tomatoes.

How very true. My feelings exactly. Although I'm OK with the cat food so long as the cat is going to eat it and not me. I just try not to breathe when I'm opening it and dishing it out.

I wondered why the link shows a yellow cap on the bottle and my bottle has a red cap. That led me down quite a rabbit hole. According to what I stumbled across the cap colour depends on the country of origin. US (and other) consumers get a bottle with a yellow cap and Canadian (and other) consumers get a bottle with a red cap. But there seems to be other explanations also so I'm continuing down the rabbit hole.

Remember the warning about storing potatoes in the refrigerator? Well I have recently noticed that the instructions for storing tiny potatoes are to refrigerate them! That intrigued me. And lo and behold -- click. so I wonder if storing them in the refrigerator might lead to more consistent results. It's just a thought.

I didn't think the question was why don't we use the ground version. I thought the question was why do we take them out.

I always thought it was because they posed a choking hazard and are quite unpleasant as they never soften much at all.

So I gather you keep a mixture on hand. Equal parts by volume? Weight? (I do notice that many Asian egg dishes call for some sugar.)

The point is whatever the Brits may call it, and I'm a Brit so don't bother taking me down, the French mustard you reference is not French at all. Here's more on "French" mustard.

The "eye" of a AAA rib eye. Enjoyed as breakfast. In a perfect world I would have put more colour on it but I'm always cognizant of the proximity of that damn smoke alarm.

This explains a lot! From Wikipedia. "French" mustard is a dark brown, mild, tangy and sweet mustard, that, despite its name, is not actually French in origin. French mustard is particular to the UK and was invented by Colman's in 1936.[34] It became a popular accompaniment to steak in particular. Colman's ceased production of French mustard in 2001 after Unilever, which now owns Colman's, were ordered to stop selling it by the EU, following its takeover of rival mustard-maker Amora–Maille in 2000.[35] Many British supermarkets still offer their own version of French mustard.

Whew! Not a black bean in sight!

Although he has not visited for many years, @Michael Laiskonisis a member of eG.

Yeah. It has quite a distinctive flavour. If you've had Indian bhaji/pakora then you know the flavour.

But as we all know, if someone believes they have a sensitivity to something then no amount of research will convince them otherwise.

Whinging? Sam would not approve. I know because I asked him. 😂

Ever since @blue_dolphinposted this I have been anxious to try this recipe. Pork ribs are one of my favourite foods but they always seem a bit of a challenge. This is about as simple as it gets and produces ribs that are exactly the way I love them. They are not falling off the bone but they are tender enough to enjoy the whole gnawing experience! Thank you. They took longer than suggested. I think I cooked them for about 40 minutes in the Breville smart oven. These were meaty enough that although I would've loved more I didn't need more. This is two baby back ribs. Here is the link I meant to post earlier.

Here.

So I was having an unpleasant medical procedure today and my ride was none other than @Kerry Beal. She arrived with some wonderfully crispy and porky crackling with three dipping sauces. There was more in the refrigerator for me when I returned from my appointment.

Yup @Kerry Bealcould answer for herself but I couldn't resist! She is the queen of kitchen toys!

Yesterday's lunch was from Bahn Thai. @Kerry Bealhad did the chicken coconut soup and the chicken satay along with the squid. I had the Thai beef salad, the squid, the spring roll shrimp and one of Kerry's chicken skewers.