Anna N

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!

And if you enjoy it then why not? But I am not keen on corn starch thickened gravy.

No, not in the supermarket but the liquor control board is now importing quite a number of sakes.

Since I have come across many recipes that show Shaoxing as a substitute for sake I wonder if it works in reverse. Theoretically there’s no reason it shouldn’t. But I’m no expert on food chemistry. I can at least buy sake without salt!

My grandma raised me through the end of the war and the postwar years. Her favourite chocolate bar was Cadbury’s Brazil nut bar. For Mothering Sunday and for her birthday I would save up my allowance and buy one of these for her. I am pretty sure I got to eat most of each one! Brazil nuts have been in short supply for years but recently I received a gift of some which I stuck into my freezer. Last night I was thinking about Brazil nuts and my grandmother and cookie making. I didn’t think that there would be a recipe for a cookie that included both milk chocolate and Brazil nuts. It occurred to me there might be such a thing as a universal cookie recipe where you could choose your own inclusions. The ones I found didn’t appeal much so I simply took a chocolate chip cookie recipe and modified it to my own taste. These are not bad at all. Of course they have decent chocolate in them, not chocolate chips, and I think that makes a huge difference. They look anaemic in the photograph but not in reality. I tried a fair bit of manoeuvring around the light to improve the colour but with little luck.

Cross posting!

If it is going to be sold in grocery stores then I believe the salt overcomes the issue of alcohol in terms of licensing. Salt tends to make it pretty disgusting as a drink. I cannot get it other than the grocery store version. Our liquor license board does not bring it in for consumption.

One can probably count the advantages of old age on half of the fingers of one hand. But here’s one: Time to play with one’s food even at breakfast time. Wasabi-mayo devilled egg, spam onigirazu, cherry tomato stuffed with leftover potato salad.

Potato salad, green salad and soy-honey chicken drumsticks.

Obviously my food stylist took the night off again! Chicken karaage, broccoli with carrot-ginger dressing and broccoli stem kinpira.