Anna N

@Kerry Beal is attempting to get me hooked on yet another snack: I think she is well on her way to being highly successful. My saving grace is that only rarely do I get to visit an Asian store where these might be available.

I must be one of the luckiest people on earth. For those of you who have been following along with @Kerry Beal‘s adventures in Paris, Seattle and Los Angeles believe it or not she is still ticking along just like the Energizer bunny. Although she only arrived home in the early hours of yesterday morning, she nevertheless accompanied me to an appointment today, took me out to lunch and then took me shopping in the Asian grocery store. I am replete. Lunch today was at one of my favourite places, Kenzo Ramen. Tamagoyaki. I wish I could post the mini movie of this showing the waving flags of dried tuna making the dish look alive. I believe these larger flakes are called kezurikatsuo. King of Kings Ramen for Kerry Tonkotsu ramen for me. You can just see the accompanying white pepper and togarashi off to the left.

Even that can be done. Click And if you are willing to give up the very reason to use induction in the first place, efficiency, then there are metal interface plates that you can use between the induction surface and the pot. Hardly worth the effort but it can be done. Click (scroll down for discussion of induction ready donabes).

Love dogs. As soon as they breed one that can take itself for a walk and do it’s own poop and scoop I’ll be right on it. In the meantime I’m just grateful that most days I can take care of those things for myself at least.😂😂

Sautéed peppers and onions, broccoli with a dashi and wasabi sauce, and nanban chicken over mushroom rice.

We are obviously desperately in need of either an intervention or a support group. Or perhaps both.

Never a truer word was spoken! It is very hard to have the will power to finish off the leftovers when you desperately want to try new recipe. Edited to add My solution usually is to throw the leftovers into the freezer where they can hang about until I finally throw them out. There seems to be less guilt involved when there’s a period of time between the decision and the action.

Onigirazu - Bacon, pate and gherkins. and because @rotuts wanted to know:

I like fruitcake but for that amount of money it would need to keep me fully nourished for two weeks.😂

Small tomato and cucumber salad, bean sprout and scallion salad, tamagoyaki with nori, and two small moulded onigiri rolled in kimchi furikake.

I had to look this up. That’s what you get for not being a Star Wars fan.

They are planned-overs! Same problem here. In order to get a good variety of fresh produce I invariably buy too much of it.

Grilled chicken thigh, bean sprouts and scallions with sesame dressing and a simple salad.

Mostly green salad, broccoli stem kinpira, nanban sauce glazed onions, radishes and leftover miso glazed chicken. Salad dressed with “wafu” dressing.

I do not understand this sentence.

No worries. This has become just too complicated. I certainly didn’t think you were looking for a buzz! 😊

Yes, I did understand that your answer was in response to a specific question. Earlier though there had been some discussion that the differing alcohol %s were of concern.

But whatever one uses, sake, sherry or Shaoxing most of alcohol will be driven off in the cooking process. So is it not the underlying taste that is the most important element here? If one is looking for something to bring on a buzz then one can certainly argue otherwise.

OK just to clarify: I am NOT making gravy gluten-free or otherwise. Here is the post that instigated this conversation.

Tossed salad with miso glazed chicken thighs and a small dish of potato salad.

Sorry but muffins just don’t work for this crowd.

Hardly! Those I wash by hand. I am having fun and that is really what matters! And it keeps me out of the pool halls.

Still playing with my food. Gherkins, honey-soy chicken sliced and served with some of the jellied sauce, potato salad, grated carrot salad, spicy bean sprout salad and blanched snow peas.

But I think the original problem was providing gravy for someone who was gluten sensitive. Someone suggested separating out enough gravy for that person and thickening it with cornstarch. That is what I would do. But I would not thicken all the gravy with corn starch.

You both will be hard pressed to top this!