Anna N

I understand the five second rule. I understand the two second rule. I understand parchment tearing. What I don’t understand is what the hell is a “fathead dough pizza”

Corn anyway but popped. Even the smell of popcorn brings on a case of nausea. And yes I do stay away from the cinema.

The steps to lunch of nabeyaki udon.

Today’s lunch was reheated leftovers from yesterday‘s lunch: It has become a new speedy but tasty meal. Stir-fried green beans and ground pork with a spicy sauce: soy sauce, sake, sugar and chili bean sauce.

I can’t even begin to tell you how much I am enjoying this. Thank you so very much for sharing.

Egg and pepperoni onigirazu. ( I was thinking of @kayb as I made this. It is in fact a gluten-free sandwich And I know she has a family member who might enjoy it.)

Last evening. Pork tonkatsu.

Today @Kerry Beal and I wandered into a thrift store. We haven’t done this in ages. I picked up and put down many, many interesting bowls and plates. But this one I simply could not leave behind:

Today @Kerry Beal and decided to visit this place. We shared four spring rolls. I had the meatball banh mi. Kerry had the beef pho.

Circumstances prevented any restaurant trips this week. Yesterday Kerry dropped by with this box of lechon which we shared while we enjoyed catching up on each other‘s gossip.

It’s cold. It’s snowy. There are no suitable snacks in the house to feed my self-pity so I fried up a potato.

@Kerry Beal brought this back from her trip to San Francisco. I believe it came from the Fancy Food Show. I was absolutely sure that it was a fruitcake and was thoroughly looking forward to enjoying it bit by bit. Nah. Nothing like a fruitcake. It was so soft it was almost impossible to pick up even a piece of it. While I enjoyed it, it is definitely nothing I would ever seek out. Obviously I jump to conclusions without any evidence to support my leaps. I have quite a reputation for that.

But doesn’t the post point to the wrong portion of the gadget as the pop top opener?

I see a book in somebody’s future that has not yet been written. I think it would be much more useful to have a book that says “these things don’t ever go together”. 😂

I am interested in this, too, because I find the texture of carrots roasted until they have some colour to be quite off-putting. I am talking dry roasting here. I have carrots but they’re really not very suitable for this sort of experiment so I will have to get some others soon. Without any evidence whatsoever to support my view I think that I would enjoy carrots coloured in cast-iron before being steamed. Carrots add it to my shopping list for future experiments.

Chopped salad with a wasabi dressing, leftover chicken thigh, onigiri with aornori and some gherkins.

Wow. I would like to become acquainted with these.

Braised pork belly with cabbage and egg accompanied by a small bowl of rice.

After you defrost ... of course you will!😂

Just white short grain Japanese rice but my reading suggests it works with most rice varieties. I’m just not prepared to swear to it since I haven’t tried. I think the real secret here is to make sure that you capture the steam when you wrap it so the rice does not dry out. Refrigerated rice will dry out very quickly.

Kielbasa and egg onigirazu.

@liamsaunt I keep putting one of these gorgeous boxes into my shopping cart and then taking it out again! Yours looks lovely as does the food within it.

So here’s my system learned from various Japanese websites. Cook your rice as usual and then while it’s still hot, and this is important, wrap portions in plastic wrap. Don’t compress it too much but make sure it’s properly wrapped. Allow it to cool (do not refrigerate it) and then put the wrapped portions in a Ziploc bag and into the freezer. I freeze approximately 150 g of cooked rice in each parcel and when ready to use it put it in the microwave for about two minutes and it’s usually perfect. Depends of course on the power of your microwave as always.

@Kerry Beal Freezer looks fabulous. I think you’re probably good for another 10 years!

Love the bowl. The rest…meh. 😂