Anna N

Much more so than Pommes Dauphine. I admit to being quite confused. Normally I would say well Mitch must know what he's talking about but then he tells me that the tarte tatin wasn't, so....

To me it is very unfortunate that the illustration is not in the least in accord with the description of the finished dish. "Cover and let cook, stirring and checking occasionally, until the peppers have melted down into very soft, silky stew and the tomatoes have broken down into a thick sauce...."

But just look at how much you'll save.

I had a look at my local LCBO and closed the page quickly. The cheapest version of this whisky started at $135! I'm happy to drink Famous Grouse.

The Balvenie is to die for! My husband and I had a friend (who has since passed away) who always brought us a bottle of that when he visited. I do miss him.... and the whisky! I just wanted to add that the one I recall with a 15 year old and I believe it was aged in a Sherry cask. It has been a few years.

Hash with leftover bratwurst.

Often a "eeewww" is the best I can offer without taking something off topic. Bell peppers cooked down with onions, etc., into a silky, saucy accompaniment or condiment is one thing. I even have a favourite pepper and sausage dish which is really a pepperonata with added protein (although I manage not to include green peppers!). Raw or barely cooked green peppers on anything are revolting.

I have to tell you that before we settled on Thai cuisine we did consider Peruvian. However, on both occasions when we have had Peruvian cuisine we have been greatly disappointed. This is not to say that there's anything wrong with Peruvian food just that we had not had a good experience with it. It would have been interesting to get your take.

If you care to Google you will find a number of recipes that include oysters in beef stews and beef pies.

I wondered that, too.

Unlike you I will not be able to cook from it but I would love to know if it's worth getting for further discussion of the Parsi culture. It is a very large book from the looks of things but if all I'm going to run into beyond the sample is recipes, I don't know if I want to buy it. Thanks.

Can anyone tell me what sauce oysters are? They are called for as an ingredient in an old English recipe for Lancashire Hotpot from Victorian times. I'm not asking about oyster sauce. I am not asking about sauce for oysters. Both of which Google is happy to give me. Thanks.

Click Not for anyone to follow. Remember that oysters were the food of the poor in the past. I'm posting it to make these three things show how simple it was: the meat is not browned, the only vegetables in there are potatoes and onions and the only seasoning salt and pepper. Like I tried to say it was a simple dish.

Yep.

To me it is a very simple and economical dish that is put together quickly and left to do it own thing. As soon as you start fancying it up like this it becomes something entirely different. I am not saying it is not good, I am saying it is not traditional.

Sounds like a fabulous dish but it's as far from a traditional Lancashire Hotpot as one can possibly get.

Very.

I was taught this method by someone who was making the eggs in the Ramen place although it was 6 1/2 minutes rather than seven!

I watched a YouTube video and it seems to me if you have a saucepan and a immersion blender you don't need one of these. But what do I know.

Intrigued byp this discussion of Vietnamese tomato rice and finding myself with some leftover rice on hand, I had breakfast. Perfect comfort food.

Let us know if you need help with bail.

The restaurant appears to be still in existence but no longer boasting a Parsi menu. Given that according to the book there are only 200,000 Parsi still extant and 50,000 of them are in India this is not surprising. I have downloaded a Kindle sample of the book and I'm debating whether I will actually buy it if only to learn about the Parsi. Thanks @&roidfor bringing this book to our attention.

A Thai feast. This is @Kerry Beal's plate. A penang chicken curry, crispy squid, beef salad, pad see ew with shrimp. My plate. Mango with sticky rice. I was too full for dessert but it's waiting for me in the refrigerator along with plenty of other leftovers!

Also true but we were talking about taste rather than health, I thought.

Click It would appear that there are two dishes. The red rice which @liuzhouis familiar with and is not dependent on anything other than the rice itself and tomato rice which appears to be a dish belonging to the Vietnamese diaspora. Sort of like Chinese food and Chinese Canadian food?