Anna N

Strangely, its easy availability has somehow destroyed its mystique.

A dish washer’s claim to fame is that it cleans your dishes but I believe its claim to fame should be that it keeps your kitchen organized. Dirty dishes are made to disappear instead of clogging up your sink or your counter space. It makes preparing a meal a much more pleasant experience. This applies even more so the smaller your kitchen.

But in the end I hope you go with what suits you and not what suits me. As an aside, I have been reading a new book on Japanese food by Tim Anderson and he claims to have a way to keep rice from hardening in the refrigerator. It involves the use of baking soda while cooking the rice. I haven’t tried it and I’m not sure I would, but it is intriguing.

This post and the next four were moved from here, to keep the discussions focused. Yours look delicious but in my very humble opinion using rice that has been seasoned for sushi will change the consistency of the rice such that you will never be able to make a neat sandwich. But delicious beats neat for most of us. For those of us who like tasty AND neat, there are other ways to season rice without changing its consistency. These include mixing it with furikake, seasoning it with salt or with a seasoned salt (matcha salt perhaps) or mixing in some toasted sesame seeds. In other words, any seasoning that does not include additional liquid.

This weeks’ offering: I have eaten and made (many years ago) far better lemon bars than these. The lemon topping is verging on rubbery. I probably over baked these. But that is only one of the issues. I’m not offering this as an excuse but rather as a reason. I need to put in a grocery order so my options as to what I could make this week were somewhat limited. So I shall treat this as a challenge to make much better lemon bars next time. For those inclined to wonder, this is the recipe I used.

😂

Me too. I was sure that @Shelby had to be involved.

So now you are going to force me to confess my venial sins with respect to your tableware. Your plain white dinner plate was quite attractive. I will admit that. But not to rub salt into your wound, well perhaps a little, plain white dinner plates are a dime a dozen here. I own both cheap Corelle and expensive Wedgewood white dinner plates. But what I don’t own and cannot find despite years of searching of the following: Your gorgeous teardrop white plate: This striking bowl And the thing I am most envious of (could not find a photograph), the white porcelain “fingers”. PLEASE BE CAREFUL.

Perhaps you would like to expand as @cdh did.

I am laughing because I don’t really ever believe you would give up and do that. It’s not in your DNA.

And this courtesy of @Okanagancook

😂😂😂

As @Kerry Bealand I curse and rage against this interminable winter, we embraced the warmth of both the welcome and the ambience of The Bombay Grill for our lunch today. Chai for Kerry. A new (to and for me) beer. This is brewed in nearby London, Ontario. Appetizer platter. Chicken curry and dhansak lamb. Their always amazing basmati rice. Their are even more amazing naan. Of course there was far more food than we could possibly eat and I was the lucky one to take home the doggie bag.

I’m baffled.

Yep. It’s terribly hard to mix a little mustard with my mayo but at least I get it to the exact ratio I choose. 😂

Much as you may enjoy it it is highly inappropriate for my purposes.

Butter tart squares, again. I seem to have great difficulty with these short bread bases/crusts. Oops. Now I have part of the answer! I was going to type out the recipe but realized as I started that had I put too much flour in this one. It was my second attempt of the morning. The first one I binned.

The times being quoted here seemed so off to me that I had to try it for myself. I know if I turn my back my water boils. I just boiled 1 L of water in under two minutes on my low-end GE profile induction range. I was able to bring it to a fall and rolling boil in that time.

Well I do not have any traditions to mess up so stir-fried beef sounds like a good plan. But the sheer simplicity is still its greatest asset.

Eggs and tomatoes with rice.

That was truly one of my biggest cooking epiphanies.

Yes. When mine has been neglected I use the razor blade scraper. This is the one with the handle that takes the single edged razor blade. Like this.

I use mini (jewellers‘) needle-nose pliers for that job. They work way better than tweezers and are less likely to become lost. At the same time I find it easier to just clean them and put them away rather than toss them in the sink because they are likely to rust. Just another option you might consider.

Yesterday my daughter and I had lunch together at a restaurant that had been hiding in plain sight about a kilometre from my house. I had noticed the Bamboo Legend in a mall where I used to shop. I had never been there nor had I ever heard of anyone who had been there. But my daughter and her friends had discovered it. It just celebrated its 12th anniversary! My normal habit is to have lunch with @Kerry Beal who’s responsibility it is to make sure there are photographs taken. Without Kerry things went to hell in a hand basket. We were each served a very beautiful salad before our main dishes were brought but these were eaten before I remembered about the photographs. There were also drinks. My daughter had ginger tea and I just had water which arrived in one of those handled Mason jars (which I hate). Perhaps it was the sight of the hated Mason jar that jogged my memory about photographs. My daughter had the Creamy Coconut Curry with beef. I had the Drunken Noodles with beef. My dish was very tasty but I could only manage less than half of the noodles before I was too full to move.

Gorgeous. I want to frame the photograph and hang it in my kitchen.