Anna N

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. 😂😂😂😂

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? 😊