Anna N

smoothie, brownie, rotisserie, cookie....

And did you think we would miss this?😂

Today we decided that Thai was in order. So @Kerry Beal carved some time out of her busy day and picked up food for us from Bahn Thai. My plate: From lower left – – Golden squid,Golden basket, Sesame beef and Grilled chicken. Kerry added rice and peanut sauce to her plate.

Well I admire your composure. Not sure I could have been so phlegmatic.

I was just struck by the odd thought that there was something Inscrutable about taking such a classic as biscuits and country ham and attempting to make it with teff (a grain so essential to Ethiopian cuisine that at one time it was banned from being exported.) and so I wondered if there had been any explanation as to why a chef would be inspired to attempt this. Perhaps I just have too much time on my hands.

Thanks for sharing this. I remember dates from previous trips. I am quite jealous that you have an opportunity to sample so many different varieties and I don’t think I would say no to a date shake either.

I like foodie because it is so non-specific. It covers those who like to eat food and those who like to prepare food (and anybody who relates to food in any way). None of the words you propose say quite the same thing as moreish.

Chris, Was there any sort of “why” for this recipe?

Much as I am on your side, I think the battle is lost. Once cooks appear on TV they become chefs. Chef Nigella Lawson vs Cook Nigella Lawson. Try to imagine the ratings drop.

Wow! I’d be happy to be stuck in that rut!

I am not a fan but I use it because I’ve yet to find a replacement that is as succinct. Ditto “foodie”. They survive because they meet a need. I used to consider myself a language prescriptivist but language mutates, grows, stretches and changes like most living entities. I am adjusting but it’s painful.

Thank you so much. There is absolutely no rush.

Please share your oven method. I did a search and found many hits but none of them seemed to be as satisfactory as stove top.

That would be after you dig the barbeque out from under the snow? And I wonder how well it would hold 250°F when the ambient temperature hovers around 0°.😂

Nope. Wash in cold water and tumble dry.

No worries. I really appreciated the challenge of trying to make the LGD and I have certainly enjoyed using it. I have the Little Pro Cuisinart (from way back when) and I bless it every day.

How about this. go to www.recipelink.com then search for Chapon.

You are not the first and you will not be the last to question my sanity. Without the food processor there would’ve been no LGD in my house.

And did you notice the use for leftovers in the Zuni Cafe Cookbook? (My all-time favourite cookbook.) “What isn’t consumed in second helpings has a future still: it is delicious panfried...”

OK. If you don’t like foodie, and I’m happy to call myself one, what do you offer to replace it?

Out of sight out of mind is a truism. I have even considered photographs of each appliance and a small art display of said photos in a very visible part of my kitchen to remind me of my options. That would be in lieu of the acres of counter space I would need to display the actual appliances. I think it would kickstart a more creative answer to the question of what’s for dinner on those days when nothing appeals. Yeah I know it’s a crazy idea.

Last piece of naan left over from lunch on Wednesday topped with chopped, marinated artichokes and cheese.

Thanks but I was not bargain hunting but simply trying to answer a question for another poster.

Great video and the food sounds tasty. Seems to have gone over very well with the librarians.

I know you didn’t ask me but I can find them at Walmart.