Anna N

And here is a link that compares volumes Click

Clearly not a travelling bento but fun nonetheless both in the making and in the eating thereof.

Me too! I am sure I never saw fresh salmon until I was well into adulthood.

OK so I have been complaining to you personally for a very long time that my eye sight is failing. So I don’t know what you see here but what I saw for the longest time was a Labrador. His nose is pointed to the left and I can clearly see his collar. When I moved to the next picture I thought, “OMG they are eating him”. I will see about an eye appointment on Monday.

Sausage with homemade tokatsu sauce, scrambled egg and teriyaki flavoured nori over rice.

See if you can get hold of a copy of Candymaking by our very own @Chocolot— Ruth Kendrick.

Small rice bowl of fried rice. It contained mushrooms, onions, spam, lettuce and rice.

Well the Span was in a can.

Don’t notice flags on chicken but you can count on me to spot an EZtemper.

Nice work @shain. I would’ve eaten it without missing a beat.

And the IP is in good company: Right next to the EZtemper! Way to go @Kerry Beal.

After a really horrible morning of appointments that took three times as long as I had expected I arrived home tired and very hungry. When that happens I am grateful for the canned products that I often shun. Campbell’s cream of mushroom soup and a spam and kimchi musubi.

Please feel free to take all of ours.

Oh my goodness. You don’t need to do that.

Do these retain their colour when they are cooked?

Wow. I inherited a spool of stainless steel wire from somewhere. I will dig it up and when Kerry returns from her current round of travels see if it will work as you explain and perhaps she can bring it with her to the next workshop and share it.

You have no idea how jealous I am. I truly appreciate your explanation of everything and now that I see the menu it looks very much like a package of nori. I suppose if one could read the language… Knorr has not yet taken up harvesting seaweed as far as I know. Our communication devices seem determined to interfere as much is possible with our ability to communicate. Thanks again for your patience.

Here is Nik Sharma’s take on sous vide turkey using the Joule and the ChefSteps methodology. Click. I don’t “do” nor do I “get” turkey but I thought it might interest those of a different persuasion.

“Everything but the kitchen sink” fried rice.

Thanks. Tried to find that link!

I believe you might have missed the boat. Someone else, perhaps @liuzhou, beat you to it.

This morning on our local station CHCH a man demonstrated a sous vide margarita. He put fruit and liquor and juice into a sous vide bag, vacuum sealed it and then popped it into a sous vide bath. I don’t recall the temperature but I believe the time was about 20 minutes. By the miracle of TV of course, he had one already prepared. And here’s the interesting part. He cut a very small slit into the bag, inserted a paper straw and voila—your very own cocktail box! I am reporting not advocating. There is a recipe here that is similar.

“Instant” miso soup and a small onigirazu with sliced, leftover teriyaki chicken ball and a simple omelette. I have found that a 7 inch square of nori and ~ 95g cooked rice makes for a compact and less filling sandwich.

On the way to dinner— tiny potatoes with sweet-spicy miso paste. Served with teriyaki chicken balls, a perilla wrapped chicken patty, rice with umeboshi paste and peppers sautéed with onion.

You most definitely don’t need to apologize. Just remember that you have sealed your fate and you will never find me at your breakfast table on the days you have scrapple. 😂😂😂😂