Anna N

Thanks. Yep. Damned poor proofreading!

A garlic press at the table? That’s a first for me. Also, are those packages of Knori that I see? And, forgive me, what were the other condiments?

I would describe them as somewhere between a potato chip and a souffléd potato. They were not as crispy as potato chips nor as delicate as souffléd potatoes. Nevertheless they were addictive. They were well seasoned with something quite spicy.

Despite its very questionable DNA, this was remarkably tasty and did not seem as odd as it sounds. Borrowing from Japanese, French and Vietnamese traditions allow me to present: Onigirazo. Sliced chicken breast, pate, lettuce and Dijon mustard. For those who were intrigued by the little cans of pate that @Kerry Beal brought back from France, this is the one I used: Being an Anglo-Canadian, you would not believe how many times I turned this can around looking for the English label.

Damn. I wish I had noticed it. If it said special I would’ve whipped it out of there and stuck it into Kerry‘s hair because she is really special.

I shall try hard to remember that as I open each one. The last photograph shows the contents of the tin with the Eiffel Tower on it. They are caramels.

You are so much more observant than I!

Lunch today was dictated by where we were and the current stage of @Kerry Beal‘s jet lag program. Nandos won. We shared a chicken with a mango-lime sauce. And an order of “chippers”. We both drank water with lunch.

I could not make it to France so France came to me tucked into @Kerry Beal‘s luggage.

Not quite sure of the difference between shiso and perilla. Thank you kindly for your offer but I can kill even artificial plants.☹️

Sorry. It was sweetened flaked. Just got word back from the gang that they were delicious. I asked if they were not sick of coconut cookies since this was the third week in a row. They said no they were not sick of them because they were all different.

Happy to share the weights & proportions. 170 g butter 150 g shortening 2 tsps baking ammonia 400 g sugar 300 g flour 100 g coconut (Probably closer to 160 g was what I used.)

I riffed off this. if you follow it too closely you will find yourself with something that is impossible to form into patties. At least I did. I would cut way back on the tofu next time and up the seasoning.

In preparation. Served. Chicken patties wrapped in perilla leaves and served with rice, onion and pepper, and pea and egg salad.

Unfortunately my teeny tiny bottle of coconut essence had simply evaporated into thin air.

Or too high on ours? 😊

I love tongue and was brought up on it but I have to admit that I prefer to see it sliced and in deli wrap. So many of the items that I was raised on and that seemed perfectly normal often strike me now as having a definite yuck factor. I am thinking of tripe and black pudding and fish roe. All of these were rare treats and I gobbled them up. Only as an adult did I learn their origin.

OMG. These are not the cookies I was searching for but my oh my I am very glad that I was nudged in their direction! I used bakers’ ammonia and the modifications that @Tri2Cooksuggested. I also converted the recipe to weights and used up all the coconut I had on hand which was a little more than was called for in the recipe. I don’t think it did the least bit of harm. I want to rename them “Clouds”. They look so substantial and yet they just melt when you bite into them. I thought about it a bit too late but when I make them again I think I will boost the flavour a bit with either some almond essence or perhaps some coconut essence. I find only coconut macaroons really carry much coconut flavor. Many thanks to everyone who helped with this coconut question and especially the kind member who sent me all the coconut. I still haven’t found the cookie I’m looking for but I don’t know that I care anymore. I do know that I am happy not to bake another coconut cookie for quite some time. The recipe claimed it would yield nine dozen cookies. I didn’t get quite that many. I’m guessing about 70. Probably I made the cookies a little larger than I should have. I don’t think it’s going to be a problem.

I wonder how many of those who could not resist the challenge received an “uncoveted” Darwin award. 🤭

How many of us remember this? I ask because presently I find myself taking this challenge involuntarily. Due to some uncertainty about the next few days, I am delaying grocery shopping as long as I can so that things don’t wither/rot away due to circumstances beyond my control. This morning, faced with a scarcity of standard items usually in my fridge or freezer, I resorted to frying up some sliced pepperoni as part of the filling for my breakfast sandwich. Scrambled egg and fried pepperoni onigirazu and some “instant” miso soup made with miso-maru.

Tomato and onion salad dressed with soy sauce, rice vinegar and sesame oil, and a kimchi pancake (one of my better executions of this dish) with dipping sauce.

I do not understand this at all unless you are saying that you were unaware of the condition of the chicken before you opened it at home. If you bought it knowing how badly damaged it was then it’s hard to understand the rest of your complaint. If you thought it was a perfectly good chicken until you opened it at home and discovered its defects then your best course of action would have been to wrap it up and stick it back in your refrigerator or your freezer and return it to the store as quickly as possible and ask for your money back. I suspect your options are limited now. Most stores are responsive to customer complaints and will likely refund your money just on your say so alone. As for whether you could pursue anything about the treatment of the chicken is very hard to guess. Proving that it was ill treated is probably beyond your scope of expertise. At the moment that is an assumption on your part and however valid that assumption might appear that’s all it is—an assumption.

It’s likely the right Ben Franklin since there seems to be good evidence that he was a huge fan of Parmesan cheese having been introduced to it in Italy. Citation However that does seem a weak reason to use him as an inspiration for a modern cheesecake.

😂. And that is the kindest I can say.

Elsewhere on the World Wide Web, and it appears in many iterations, it is more accurately titled Ben Franklin “inspired” recipe.