Anna N

Don't necessarily think that the requirement to list the most abundant ingredient first necessarily can be interpreted as being its primary taste. Vinegar can definitely modify the sweetness even if it's not in similar quantities.

I am completely useless when asked to describe a flavour profile. I think of it as a little bit smoky, a little bit sweet, a little bit spicy...

I am not sure how much alcohol it would require for me to tackle this food but I can understand the appreciation for it. When left to my own devices and the back of a roasted chicken/duck/goose, I can indulge in the required searching, digging and sucking needed to strip it clean.

dulce de leche

Years ago I was under the impression that canned food would last until the apocalypse. I was disabused of this notion when I opened a can of whole beets to discover that they were almost white. I also had a can of pears that sprang a leak. That's not to even mention the condensed milk that had become almost DDL. At least now our canned goods are stamped with a best before date.

That is the one I prefer.

Not at all! I read the recipe over and over and the first answer that I prepared to post was completely wrong.

Oh wow. Brings to mind that no matter how many cuisines we think we know there are still others to discover!

Have you tried deknuckling them? (Releasing the tendons prior to cooking.)

If my understanding of the way charcoal is made is correct then it would seem that whatever you started with would be obliterated in the process. I have always understood that the flavour you get from grilling over charcoal is from the fat content of whatever you are cooking. But I don't claim to be an expert so I'll be interested to hear what others have to say. I know it is very different if you are grilling over wood. I would give my eye teeth for a mesquite grilled steak!

The chicken looks really good. I am pretty sure that the rau ram is one of the very few things that I have actually spit out!

They definitely seem to stress that it works much better with ground meat or with very thinly pounded meat. And if you pound chicken thinly it usually becomes ragged which would give something for the breadcrumbs to cling to. I think if I was really bothered by the egg and flour thing I would go the mayo way.

Is it not piped onto the breasts and then cooked? "Lay a breast on each piece of plastic, about one-­third of the way up from the bottom edge. The length of the breast should run the direction of the length of the plastic. Pipe a line of the rillettes down the center of each breast. Use a small offset spatula to spread the rillettes evenly into a ¼-­inch (6-­millimeter) layer across each breast, spreading it to the edges of the breasts. Fold the top of the plastic up and over each breast to meet the other side."

I must say that looks and sounds fabulous. I love your addition of Lancashire and dolcelatte cheeses.

I love marinated artichokes so it's good to have another option. Thank you.

Fried kielbasa and scrambled eggs. (I should have let the pan cool down more before I added the eggs!)

I think avian flu and collusion are both simplistic answers to a complex phenomenon.

Shall we assume then that this applies to Canada, New Zealand, UK..........?

Nice going, @gfron1.

I wish I could claim to have made it but in fact it was a restaurant dish. And I reheated the leftovers I did add some shrimp.

18 members responded to this posting. I was not one of them. There is no memory to refresh! As unbelievable as it might seem, I failed to see that you had slipped from the pedestal I had put you on. 😂

Doesn't get much easier. Smoked salmon flavoured cream cheese and crackers.

I can find it, but it is not called side pork in the places where I have seen it. It is simply called sliced pork belly. I wonder if this is just me or if it's a regional name.

No, it was the canned part. I can only dig myself further and further into the hole. Can I comment that it looks quite delicious and leave it at that?

Oh, I would not mind trying it. I just don't see it as a routine. It just misses all the marks as to what I consider a reason for spending that kind of money. (Without going off topic the ladies who lunch would much prefer to be doing it in a restaurant.)