Anna N

It is too bad that there is a slip up in the article suggesting that the ban proposed in 1969 was based on studies in 1970! "When the Department of Agriculture proposed the rule in 1969, it purported to protect people from eating things like dust, flower pollen and fungal spores that animals (including humans) inhale. The rule was based on studies conducted around 1970..." That threw me off,

Roasted marinated artichokes and mixed mushrooms.

She is a bit of an iconoclast too. Might really upset some of us: "What’s in season tastes good, but what you want to eat tastes better."

I have the book but I would have bypassed this recipe simply because of the grains/beans component. But I frequently have cabbage, kielbasa and sour cream in the house and on reading your comments I'm very tempted to give it a try. That book seems to have a surprise every time I pull it up. Thanks muchly for sharing.

Indirectly I have @blue_dolphinto thank for this. Korean steamed eggs with toasted seaweed and toasted sesame oil, slightly adapted from Eric Kim's Korean American.

That could explain things.

I kind of thought that something like that might be the answer. I was torn between garlic and onions but neither one seem to fit exactly. Thanks.

Very strange. I hope you get to the bottom of it. Perhaps a friend ordered something for you and the supplier screwed up.

Gribenes!

What sort of pickles, please? Eyes do not interpret photographs well anymore. (Only for some is a picture worth 1000 words.)

They were quite delicious.

I posted about this banh bao in the ladies who lunch topic. I was too full to eat it at lunch yesterday so it was reheated today. Very tasty.

I know it is not in the least pretty but it was still tasty. The potatoes were from a restaurant in Hamilton where they cook them beneath roasting chickens. Eggs had a mind of their own this morning and I think I am very lucky that neither one of them ended up yolk down on the floor.

I think the real challenge of this recipe is the change in names of the various components. It is the leg rillettes that are piped. Meat from the confit leg is combined with the mousse base. The mousse base will taste of very little since its only seasoning is salt.

Yesterday's lunch came from MacQueens in Hamilton. @Kerry Beal's plate: lemongrass chicken banh mi, banh bao and Xoi Lap Xuong--sticky rice with Chinese sausage. My plate with Saigon deluxe bánh mì. Desserts.

I don't know. Black vinegar seems to be readily available for me. I know nothing about date vinegar.

This one really is! Ignore that vegan stuff. Ordinary napa cabbage kimchi and Hellmann's mayo work just fine! Click.

I didn't expect much. I got even less.

My granddaughter and I ordered pizza tonight. This is not New York City or Chicago and I don't expect to win that lottery but I do expect that when I order a mushroom and pepperoni pizza I can find the mushrooms and the pepperoni without the help of a microscope. I also expect to find some evidence that there is cheese on said pizza. I would like to complain directly to Domino’s but it would take me most of tonight and part of tomorrow to complete all the bits and pieces of information they require in order to consider my complaint. I understand the increased costs involved. I am more than prepared to pay more to get a decent pizza but that doesn't seem to be an option. I am now paying astronomical amounts for some barely flavoured dough! Uugggghhhhh.

Put it to a test of useability. Make a batter given the instructions! Where's the liquid? Show me the crispy skin underneath a batter coating. I have never found it. That "trapped moisture" it speaks of precludes crispy skin in my experience. I am reminded of a saying we had in University: bullshit baffles brains. If you can sound learned you can fool some of the people some of the time. Close scrutiny reveals a lack of knowledge, experience and logic. But have fun.

I can only shake my head in disbelief. Do we need another source of coherent but useless information?

What am I missing here? Without a coating or a batter I fail to see how you can even approach the chicken in the photograph.

It was such a bad day today that I misidentified this great food gift. It is a boneless rib steak. I hang my head in shame. It is now resting comfortably in the refrigerator.

Those horrible chicken balls seem to be the one thing on the menu that doesn't scare some people off "Chinese" food. There is more than one male (I am sure there are females in this group but I've never met one) in my family who will consent to ordering in Chinese food so long as they can have these quite horrible things dipped in fluorescent red goo.

A lovely food gift. Striploin going in for a bath at 54.5°C for an hour and a half.