Anna N

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.

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.