Anna N
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Posts posted by Anna N
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Crustless quiche with prosciutto and cheddar. I knew even as I was pouring it into the dish that the proportions were off. In the spirit of never apologizing, I renamed it cheese pie. Just for my own satisfaction since I’m the only one eating it!
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2 hours ago, heidih said:
Not in the US in my guesstimation.
Check the date line of the news article.
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4 hours ago, JoNorvelleWalker said:
If the markings on the right hand side are milliliters, Canadian cups must be very small indeed. On the other hand if the units on the right hand side are sai I might believe it.
This was one of those buys that should’ve been walked away from. No matter what happened, the rice burned. However I believe the measuring cup was perfectly adequate indicating that it actually contained only 3/4 of a standard 8 ounce North American cup. The item is no longer in my possession so I cannot check on this.
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According to this article mushrooms are the new star of the produce department. I can only hope this is true!
”Some grocery stores are keeping up with demand by growing mushrooms on site.”
Brace yourselves for recipes calling for mushrooms in all the wrong places.
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2 hours ago, liuzhou said:
But about your bones!
Thank you so much.
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9 minutes ago, Shelby said:
Well, it sure looks delicious. How were the noodles? I would love to be slurping on those as we speak.
Well aside from the fact that the noodles got short shrift from me given that I was just trying to remain alive, I found them very disappointing. Think soggy pasta. But I have absolutely nothing to compare them with in terms of what are good versions.
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25 minutes ago, KennethT said:
@Anna N I don't know about in China, but here in NYC where regional Chinese food has really become a trend in certain neighborhoods, possibly due to a huge influx of mainland Chinese students attending NYU, many times chicken on the bone sees the bones quite splintered. I can't tell you how many times I would eat a piece of chicken have have to pick bone splinters out of my mouth. By the way, this also happens at the Malaysian restaurant I favor, as well as a Vietnamese one and an Indian (I think they're from Bangladesh though) one near me...
Thank you for your take on it.
Well I guess I have learned a lesson then. My idea of chicken on the bone differs from others It’s not as though I was expecting a whole drumstick. I was much more thinking along the lines of how I’ve seen the cooked ducks dispatched in the markets. 1-2 inch pieces of duck containing both bones and flesh.
I certainly won’t be adventuresome enough to order this again without an EMT on each side of me and a surgeon in waiting.
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I would love to get @liuzhou’s take on this chicken dish.
These chicken bones were not simply chopped, they were crushed. I could not help but think of a chicken being pressed in a duck press and instead of the juices being retained, the purpose was to retain the bones.
I cannot imagine how one can enjoy a dish in which almost every mouthful contains potential choking or oesophagus tearing hazard.
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A new restaurant recently opened in Burlington and today we thought we would kill two birds with one stone as it were. We would get a chance to try a new restaurant and at the same time offer some support to our Chinese come patriots who are under such stress as a result of the virus.
It is a small restaurant with an extreme minimalist decor. But I loved this wall treatment.
The table tops were so cold that I thought that only a pastry chef could love them.
I am not quite sure how to handle a description of our experience without sounding somehow mean spirited which is not the impression I wish to give
Our server was young and delightful. I believe she was the co-owner. She wanted very much to impress us.
She did bring two steaming cups of tea to the table which somehow did not get photographed. And these
these were quite delightful and obviously freshly made with just a hint of spiciness.
She did her very best to help when Kerry looked for a better understanding of the menu. And when her English finally failed her she dragged a young man in from the back who was apparently the chef and possibly her partner.
She tried her best to discourage us from ordering from the early part of the menu. She said that it was “real” Chinese and at the back of the menu we would find the typical Canadian-Chinese dishes.
We said we were interested in the Big Plate Chicken. She did not think this was suitable for us because there would be bones in it. But she said it was the signature dish of the town from which she came and was obviously very proud of it.We told her bones didn’t worrierWorry us. At the time that was a very true statement!We asked how it was cooked and the chef tried his best to explain it and eventually got across to us that it included the hand pulled noodles which were high on our list of things we were interested in.
While we waited for this chicken to arrive, she brought a complimentary plate of spring rolls.
These arrived with a fork each but still presented a challenge to eat with any degree of decorum having already been sauced. The fork was obviously inappropriate and fingers going to end up very sticky. But we persevered and they were quite good. Again obviously freshly made.
Finally the chicken
It was tasty with a very prominent star anise component. But it was a minefield of crushed and splintered chicken bones. Not at all as we had imagined. We soldiered on as best we could but there was a great deal left over.
Here is the website.
I did bring home the leftovers but no matter how hard I tried I could not muster up the courage to eat them. The Heimlich maneuver is challenging to self administer! With a heavy heart and Kerry’s blessing I ditched them.
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And the votes are in:
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It is late for lunch yet early for dinner. But whatever I call it it will be my main meal for the day.
Lamb mince over a baked potato.
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55 minutes ago, rotuts said:
F.D.: @Anna N
ive been thinking of your Delightful Dish
would some lightly saute'd
finely chopped onion , perferably Red ?
possibly finely chopped and then in an iceBath
to remove some Winter Harsh Onion flavor ?
as its been said before
Im very much a Theoretician on these things.
I used a plain cooking onion. I don’t see any reason to try to tame onions that will be cooked. The heat will sweeten them up.
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Just to wrap it up from my point of view. What a difference a day makes. I had kept two deformed pieces which I tried today and it’s hard to believe it’s the same cookie. So if anyone else attempts these please save your judgement at least overnight.
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19 minutes ago, Smithy said:
The roast was done perfectly, and the flavors excellent.
I am not afraid of salt but the last time I remember using Lipton’s onion soup mix I found the saltiness overwhelming. I’m guessing you did not?
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6 hours ago, Margaret Pilgrim said:
There is so much salad to one of these that I have occasionally ordered one "without a dog",
The only way to enjoy this non-food.
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46 minutes ago, blue_dolphin said:
I also forgot that step and just left it out! The recipe says they are better the second day although I didn’t notice a big difference. I did like them though.Whew! I was feeling totally inadequate because I was sure you would have made perfectly! I can now scrape a little of my ego up off the kitchen floor! But I still don’t particularly like them. I wonder how they will be received by the meeters? Meetees?
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32 minutes ago, Tri2Cook said:
I wonder how they'd be sans the chips? Most people I know think my opinion that chocolate doesn't make everything better is a silly one but they usually feel the same about my opinion that bacon and/or cheese does not in fact make everything better either.
Exactly my thoughts. Not that I would make them again even without the chocolate chips.
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These are the potato chip shortbread cookies from Midwest Made introduced here by @blue_dolphin. I must have read this recipe through so many times I thought I could recite it. I should’ve read it at least one more time! I completely forgot the step about brushing the dough with the egg before sprinkling on the potato chips. I tried to recover by brushing with the egg wash after applying the potato chips and it seemed to work reasonably well. My rolling pin is MIA. I don’t understand since it has only one place where it lives. I live alone. Perhaps it has been eaten by termites. A cold bottle of aquavit did the job.
I thought these would be completely irresistible. But I’m just not feeling the love. There is just something too out there for me. Chocolate chips and Lays potato chips are not a marriage made in heaven to my taste buds.
But I am still grateful that @blue_dolphinshared her experience and gave me an opportunity to try something new.
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Wow. Nothing makes me happier than to see something I suggest take on a life of its own. I may need to make it myself again soon. Certainly I will be turning to a vegetable other than spinach which is hard for me to source and keep until I’m ready to use it. Sugar snaps and broccoli seem to have a longer lifespan in the crisper. Thanks for all the ideas.
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2 hours ago, Duvel said:
The little one requested Bacon & Peas. It is amazing how good something can taste thats just made from bacon, peas, onions & parmesan ...
Wow. I want to leap up and make this right this minute. The little one has amazing taste.
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Inspired by @blue_dolphin:
Goat cheese on rye crisps with ginger marmalade. Next time I think I might try a sprinkle of heat such as Aleppo pepper. Was too lazy and somewhat pushed for time to try it this morning.
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13 minutes ago, blue_dolphin said:
Toasted whole grain bread with goat cheese and persimmon, pear and ginger preserves
Damn. As I spread my toasted rye with goat cheese this morning I stared at the ginger marmalade and said, ”Nah”. Should have followed my instincts.
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15 hours ago, Smithy said:
If I try that butter-poaching approach, it will be with no greens or with greens in my half only.
No worries. It will still be good. I had no spinach.
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Dinner 2020
in Cooking
Posted
Makes perfect sense and such an economical way of describing this cut of meat. I was trying my best to work it out mentally earlier in the day. Cow tails? No, that wouldn’t work because they might be from bulls. Bull tails? No, that wouldn’t work either. Then I got distracted... so thanks. I might eventually have pursued it further but you saved me the trouble.