Anna N

First, the photograph that shows that all things come to those who wait. Dulce de leche! Made the safest way that I know of: with patience and time. In this case about four years. Fortunately I had another can of condensed milk on hand! I did make a version of Anna Olsen‘s coconut macaroons. Never again. I no longer have the strength to mix even 1/2 of the recipe I was given! Perhaps if I had used my head I might have put it into the mixer with the dough hook. I am reminded of the very occasional time when I used to make rice crispy squares. They, too, are not for the faint of heart. But here they are and surely I can give up on the coconut macaroons for a considerable stretch of time. Let’s say another four years when I get a bonus of some dulce de leche. These are once again flourless. I used coconut flour in place of the wheat flour called for in the recipe.

Sometimes you just want to savour a single ingredient. Lobster needs no accompaniment to detract from its deliciousness— a little butter sure but forget the salad. Similarly with scallops, shrimp and steak. Other people would choose other single ingredients. And some will make an argument for appropriate side dishes. But when the universe has kicked me in the aspidistra, I just want my favourite proteins and the pleasure of blowing a raspberry in the direction of convention.

This was from a day or so ago. It is a very tiny strip loin which I was planning on having for dinner that day. Something went wrong with my day which I don’t even recall any more and it became lunch. It has a miso glaze on it and I ate it with out any accompaniments. This is a small act of rebellion on my part. Something to do with balanced meals.

Noodle bowl with green beans, aburaage, chicken karaage and some furikake. Base was home made chicken stock fortified with some commercial tensuyu.

Strangely, it appears to be available only in hardcover on the .ca site.

I am sure you have detailed this before and I forgotten it. But is there a preference for a doe versus a buck in terms of the quality of the meat. I am guessing that the yield is greater with the buck.

Just want to make sure that I understand. Ronnie will hunt alone for a deer? In the next week?

How interesting. Never a day goes by that I don’t learn something here. Devilled eggs without the yolks! It actually makes sense to me.

Thingy? Soup bowl? Rice sandwich?

Egg and kielbasa onigirazu, grape tomatoes and miso soup.

Rice with caramelized onions, a fried egg and a sprinkle of aonori-sesame seed furikake.

They look like an interesting option as another naturally gluten-free cookie. Click I think @kayb is always on the lookout for such things.

Here you go.

You do know that egg whites freeze very well? Just make sure you mark on the container how many are there. When you come to use them you can thaw them out and then weigh out as many as you need. I believe a white from a large egg hovers somewhere around 40 g.

Nasu dengaku, an iconic Japanese dish. “They” said that even if you don’t like eggplant you will like this miso glazed version. I knew I had to at least try it. It probably won’t push ribeye off my menu anytime soon but it was tolerable. I might even play with different variations. I do hope @Kerry Beal doesn’t log on to this dinner thread without at least sitting down first. She’s had more than an earful of my opinion of eggplant.

Coconut macaroons!

Nice demo. Thanks.

Every once in a while Kerry and I can walk away from the bargain. It doesn’t happen often and I’m surprised it happened this time. But it did and now we don’t own a $4.99 tawa and you just can’t know how soon we will need one.

That’s it!

In my opinion NOPE. I know it’s not bread you were asking about but the “roots” are very similar no matter the mould species I do believe. I’m no expert mind you Click.

Wow. I think you might have outdone yourself. If your hunter friend has any sense at all he will stay until hunting season 2019.

Damn you. I just spit my lunch all over my screen.

Well we can have faith that DHL do hire some well-qualified PR people! That email really does hit all the right notes. I will keep my fingers crossed for you that Nicholas actually comes through.

Another early morning experiment of sorts. With plans to incorporate this into a bento at some point, I made a small gratin of some frozen vegetables, some chopped kielbasa, a little mayonnaise and some cheese. Something that can easily be adapted to whatever is on hand.

I know I have said it before but it bears saying again - you make some of the most interesting, diverse and attractive dishes. Thank you for sharing.