Anna N

Very “watchable”! Thank you.

You will do a fine job for @Kerry Beal, for Eztemper and for your fans on eGullet. Looking forward to all your postings.

Omurice: Fried rice stuffed omelet.

Don’t beat yourself up! I cheat. I have small vegetable cutters although I am getting better at using a channel knife (just the one on my lemon zester!).

Two-bite brownies because I was too chicken to try these in mini muffin pans.

When you are an adult you give up childish things and allow yourself to have dessert straight out of the nursery and call it dinner. Leftover rice rice pudding.

Leftovers from dinner.

Jibuni (simmered or smothered duck). This is a speciality of the Kanazawa region of Japan. There were a number of substitutions I needed to make but I did not feel too badly. I discovered a YouTube video showing the chef in the World Gourmet Summit of 2011 using beef instead of duck!

Because many of us are curious about the origins of things, here is how this “sushi sandwich” was born.

They very rarely show up in Canadian supermarkets where I am able to shop. I am very lucky that @Kerry Beal brings me some of these back from Wegmans in Buffalo.

Just so we understand. I like chuck eyes as a steak and not chuck which I prefer for braising.

Jamaican patty and some pickles.

Once again leaving the house was not an option so @Kerry Bealbecame my Meals on Wheels. I felt very lucky having just heard on the news that the Meals on Wheels real delivery system would not be operating today due to the weather. From our newly discovered Vietnamese restaurant: Spring rolls with dipping sauce. Spicy “wonton” soup with hoisin sauce for me. The same soup in a non-spicy version for Kerry. The soup seems to be a cross between Vietnamese pho and Chinese wonton soup.

Messes a bit with the glamour of the thing.

Gotta tell you that I had to Google this!

You’ll have to scroll a long way down here but it does seem that gluten-free bagels were an afterthought.

Gyudon — Japanese beef and onion rice bowl. No matter how many times I make and eat this I am amazed at how so few ingredients can be so tasty.

I was inspired by @blue_dolphin‘s thumbprints to try something I had never done before. Black currant thumbprints. Not the neatest nor the prettiest but I still expect they will disappear. Edited to add: I ate the least attractive ones as part of my quality control program.

BELT ( Bacon, egg, lettuce and tomato) onigirazu. Lettuce on this occasion was radicchio.

BEAUTIFUL.

Leftovers from yesterday. Not nearly so pretty but much tastier because today I remembered to add the seasonings.

You have been hanging around far too long with@Kerry Beal Edited to add: Refer to first post in this section of the topic.

Always, for me, fully baked. If I plan on giving it away and need to store it for a time first, then I double wrap the whole loaf in plastic before freezing as per Modernist Bread. Bread intended for my own consumption is always sliced or otherwise separated into single serving portions. I then wrap the portions in plastic wrap and gather all the portions together into a resealable plastic bag before placing in the freezer. I find precut deli paper, designed for hamburgers, to work very well between slices so they are easier to separate. If I intend to toast the bread then I will briefly use the microwave so I can separate the slices. If I intend to enjoy it without toasting then I allow it to defrost at room temperature in its wrapping. Is it just as good as freshly baked bread? No, but it is plenty good enough and sometimes one must compromise.

I love the way that the Japanese manage to cram so much pictorial information into such small spaces. I have a couple of English language Japanese cookbooks (printed in Japan) and they are equally bursting with photographs.

I had to laugh because it is exactly the sort of thing I would do.