Anna N

And these really danced! I think they were all wearing tutus.

This most definitely calls for a video so one can more easily grasp the consistency one is aiming for at each step. After reading the recipe I’m impressed with your fearlessness. For now, though, I think I will stick with much easier coconut macaroons.

I asked because your dish looked interesting and there are times when there is not very darn much in this house to make a sauce with. With so few ingredients I could manage it quite well. It belongs in my “what to eat when there’s nothing to eat” list. Thank you.

I am guessing from looking at your dish that you made a simple sauce perhaps from the oil/butter/fat that you cooked the prawns in?

Don’t take all the sport out of it.

I like living on the edge and at my stage of life living without a spare CSO is as edgy as it gets.🙂

Yesterday, @Kerry Bealand I found ourselves too near to Kenzo to resist the siren call of good ramen. Takoyaki. King shoyu ramen for Kerry. Tonkotsu ramen for me.

You are not to blame. It wasn’t you who provided the link to Amazon! Nor is it you who has this strange character trait. There are some things that attract me only so long as I cannot have them.

That, too.

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.