Anna N

Before we even left my house yesterday, @Kerry Bealand I knew that we would end up having lunch in a familiar place. It’s fun exploring new venues but sometimes you just need the comfort of familiarity. So after we finished grocery shopping we headed straight for Kenzo In Mississauga (there is one in Oakville but we were very disappointed when we went there). What could be more appropriate on a day when an extreme cold alert has been issued than to enjoy a bowl of steaming noodles. Gyoza. Takoyaki. I burned my mouth on the first one. Kerry is much more sensible than me. She gives these little fire bombs time to cool off a little. A close-up of the takoyaki. King shoyu ramen for Kerry. Shoyu ramen for me. I think the only difference is the amount of toppings.

Just spit my coffee all over my phone.Just spit my coffee all over my phone.

Keep the tea. But I’ll take the dish!

All this talk about roasted mushrooms and favourite cheeses means someone was bound to put two into together sooner or later.

So you sent me scurrying off to learn about these two things. I am totally familiar with the dish of scrambled eggs but not with that name for it so that something I learned and the scali bread I had never heard of. Again I learned something this morning. Thank you for sharing your fabulous meals.

Pretty much the way it works with me. Except in the summer when I might enjoy a beer without food.

I can thoroughly enjoy one beer. But I have no desire for a second beer for at least a month. Obviously my brain is not the same as the poster’s brain.

kimchi fried rice with a duck egg.

Why did they wrap the apples? I’m guessing because you eat the skin of the apples but not the skin of bananas?

Now that is really taking one for the team. Thank you!

Should be dead easy to whip up a couple of these at home. The only thing you need for sure is Elliot bay rum after that it’s just stuff.

Yeah. Somehow libraries and cookbooks don’t mesh well in my world. You read a novel you’re done with it. You read a cookbook and that’s just the beginning. 😁 but thank you for the thought.

Might not be able to resist the Japanese book although $32+ price tag for the Kindle version might discourage me!

When we used to do big Danish lunches, we always offered this as an alternative to butter. Forget the herb. It’s made with goose fat rather than chicken fat but the idea is the same.

Oh good! So glad to see it’s still around!

Thanks, @liuzhou, for taking the time to explain Chinese tea culture. Despite being a Brit and raised on tea, I still remember my 1st cup of coffee in Canada. By anybody’s standards it was quite disgusting but I’ve been a convert ever since. Just wondering what happens if you visit someone outside of meal time. Do they offer you tea? What beverage would be served at home with meals if there were no visitors but just the family eating?

Thanks. It’s probably not anything I would experiment with unless I was baking daily with shortening. But there are others on here who might find it an acceptable option if they feel as strongly as some do about shortening. So thank you.

I did a double-take before I realized that you’re in an Airbnb and that you can make your own breakfasts. Thank heaven no rats were harmed in the making of it!

Too many variables for scientific analysis. 😂 I am simply playing with duck eggs in my kitchen and eating the results.

While many of you may be familiar with the Toasted western, sometimes called the Toasted Denver, bet you’ve never seen a Toasted eastern before. Scallions, shishito peppers, Black forest ham, wasabi furikake in a duck-egg omelet between toasted white bread slices.

I admit that Palestinian is not the first cuisine that leaps to mind when I’m thinking of something good to eat. But after what I see above I could easily be persuaded otherwise (if you just hold the egg plant). It looks fabulous. I did get over my initial horror that there were chickpeas in that last photograph!😂 Thanks for all the marvellous meals that you post. They are always educational.

Duck egg steamed in the CSO this time for 25 minutes on steam 210°F. Not quite as bad as yesterday but not a whole lot different. It’s quite fascinating to me. This egg weighed 101 g. It went straight from the refrigerator into the oven and when it was finished I just ran some cool water over it so I could peel it. It was dead easy to peel. Though it was less than ideal in terms of what I was hoping for, I mashed it up with some butter, seasoned it with some wasabi furikake and spooned it onto some toasted rye bread. Quite a satisfactory breakfast.

You did! You said “the world’s best cheese” and to some that is definitely Roquefort.

I am with the others. I can’t smell a rat ... but damn I can see one. Have barely started my first coffee and I detect eyes and a nose and a tail etc. Egads.

Another take on noise levels in restaurants “Trying to talk over clamouring plates and the hum of background music while also dealing with first-date jitters can be daunting. "You're kind of setting yourself up for failure," said Gregory Scott, who has hearing loss. The anxiety he felt in such situations spurred the New Yorker into action around four years ago.” Click